单宁酶 BR，200u/g
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S10207-500mg |
BR，200u/g | ￥120.00 |
8 | 2 | 2 | - | - |
|
S10207-1g促销 |
BR，200u/g | ￥190.00 ￥180.00 |
>10 | 1 | 1 | - | 2 |
|
S10207-5g促销 |
BR，200u/g | ￥690.00 ￥640.00 |
>10 | 1 | 1 | - | - |
|
S10207-25g |
BR，200u/g | ￥2110.00 |
10 | - | - | - | - |
|
S10207-100g |
BR，200u/g | ￥5520.00 |
7 | - | - | - | - |
|
产品介绍
活力：≥200 U/g。
来源：由曲霉属等微生物发酵生产
活力定义：在 30℃、pH 值为 5.0 的条件下，每分钟降解没食子酸丙酯（PG）溶液解释放 1μmol 没食子酸所需的酶 量定义为一个酶活力单位（U）。
性状：白色粉末。
| 外观： | 粉末 |
|---|---|
| 溶解性： | 推荐使用pH5.0 的磷酸氢二钠-柠檬酸缓冲液进行溶解。 |
| 储存条件： | 2-8℃ |
| EC编号： | 3.1.1.20 |
| 注意： | 部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。 |
参考文献(12篇)
12. [IF=2.7] Wang Fushen et al."Preparation, flavor compounds, and antioxidant activity of hawthorn fruit-derived maillard reaction products."Applied Biological Chemistry.2025 Dec;68(1):1-14
11. [IF=2.7] Wang Fushen et al."Preparation, flavor compounds, and antioxidant activity of hawthorn fruit-derived maillard reaction products."Applied Biological Chemistry.2025 Dec;68(1):1-14
10. [IF=5.1] Haoxuan Zhang et al."Metal–Phenolic Network-Directed Coating of Lactobacillus plantarum: A Promising Strategy to Increase Stability."Foods.2025 Jan;14(13):2277
9. [IF=5.9] Yuhang Xiao et al."Efficient release and possible mechanism of polyphenols in the pomace of chokeberry (Aronia melanocarpa L.) through solid-state fermentation using Trichoderma viride."Food Bioscience.2025 May;:106783
8. [IF=4.8] Yifan Ping et al."Natural surfactant used as an additive in the enzymatic-homogenate synergistic extraction of piceatannol, resveratrol, and myricetin from the myrtle (Rhodomyrtus tomentosa) fruit."Food Bioscience.2024 Dec;62:105224
7. [IF=3.3] Qianyu Shen et al."Inhibitory effect of chlorogenic acid on tannase-mediated astringency removal and its mechanism."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2025 Apr;:
6. [IF=4] Yubin Ding et al."The occurring of astringency during persimmon pulp drying and its correlation with tannin derivatives."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Jun;:106386
5. [IF=5.645] Linxin Guo et al."Purification and characterization of hydrolysable tannins extracted from Coriaria nepalensis bark using macroporous resin and their application in gallic acid production."Ind Crop Prod. 2021 Apr;162:113302
4. [IF=6.312] Xiao-Yu Xu et al."Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts."Antioxidants-Basel. 2019 Dec;8(12):572
3. [IF=6.312] Xiao-Yu Xu et al."Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract."Antioxidants-Basel. 2019 Sep;8(9):362
2. 李振, 李萍. 超声波辅助单宁酶法提取五倍子没食子酸及其抗氧化作用研究[J]. 动物营养学报, 2019(8).
1. 张金宏, 李俊娥, 魏新元,等. 苹果渣中结合酚不同提取方法的研究[J]. 食品工业科技, 2016, 37(020):160-165.
质检证书(COA)
如何获取质检证书(COA)?
请输入货号和一个与之匹配的批号。
例如:
批号：JS298415 货号：S20001-25g
在货品标签上如何找到货号和批号?
例如:
批号：JS298415 货号：S20001-25g
在货品标签上如何找到货号和批号?
如何获取质检证书(COA)
危险品化学品经营许可证（不带存储）
营业执照(三证合一)