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      茶黃素-3'-沒食子酸酯 分析標準品,HPLC≥98%
      點擊次數:56 更新時間:2026-01-26

      茶黃素-3'-沒食子酸酯

      分析標準品,HPLC≥98%

      Theaflavin-3'-gallate

      CAS號:28543-07-9

      分子式:C36H28O16

      分子量:716.6

      MDLMFCD03427514

      別名:茶黃素-3'-沒食子酸酯(TF-3'-G); 茶黃素-3'-沒食子酸酯

      貨號

      規格/參數/品牌

      價格

      貨期

      YJ-B20142-5mg

      分析標準品,HPLC≥98%

      1100.00

      現貨

      YJ-B20142-10mg

      分析標準品,HPLC≥98%

      1850.00

      現貨

      YJ-B20142-20mg

      分析標準品,HPLC≥98%

      2980.00

      現貨

      產品介紹

      沸點:1173.6℃ at 760mmHg

      外觀:棕黃色粉末

      溶解性:可溶于甲醇、乙醇、DMSO等有機溶劑。

      儲存條件:2-8℃

      注意:部分產品我司僅能提供部分信息,我司不保證所提供信息的權威性,僅供客戶參考交流研究之用。

      參考文獻(52)

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      20. [IF=2.72] Siyuan Li et al."Insight into interaction mechanism between theaflavin-3-gallate and α-glucosidase using spectroscopy and molecular docking analysis."J Food Biochem. 2021 Jan;45(1):e13550

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      18. [IF=3.701] Lingling Tai et al."Anti-hyperuricemic effects of three theaflavins isolated from black tea in hyperuricemic mice."J Funct Foods. 2020 Mar;66:103803

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      16. [IF=4.545] Zhongyuan Li et al."Theaflavin ameliorates renal ischemia/reperfusion injury by activating the Nrf2 signalling pathway in vivo and in vitro."Biomed Pharmacother. 2021 Feb;134:111097

      15. [IF=4.653] Fengfeng Qu et al."Comparison of the Effects of Green and Black Tea Extracts on Na+/K+‐ATPase Activity in Intestine of Type 1 and Type 2 Diabetic Mice."Mol Nutr Food Res. 2019 Sep;63(17):1801039

      14. [IF=4.952] Fengfeng Qu et al."The new insight into the influence of fermentation temperature on quality and bioactivities of black tea."Lwt Food Sci Technol. 2020 Jan;117:108646

      13. [IF=4.952] Jinjie Hua et al."Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation."Lwt Food Sci Technol. 2021 Mar;139:110291

      12. [IF=6.419] Fengfeng  Qu et al."Study on mechanism of low bioavailability of black tea theaflavins by using Caco-2 cell monolayer."Drug Deliv. 2021;28(1):1737-1747

      11. [IF=6.475] Mingchun Wen et al."Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing."Food Res Int. 2021 Oct;148:110588

      10. [IF=7.514] Ai Huang et al."Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea."Food Chem. 2021 Oct;359:129950

      9. [IF=7.514] Mingchun Wen et al."Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation."Food Chem. 2022 Jan;368:130803

      8. [IF=2.769] Guobin Xia et al."Tannase-mediated biotransformation assisted separation and purification of theaflavin and epigallocatechin by high speed counter current chromatography and preparative high performance liquid chromatography: A comparative study."Microsc

      7. [IF=4.952] Fengfeng Qu et al."Effect of different drying methods on the sensory quality and chemical components of black tea."Lwt Food Sci Technol. 2019 Jan;99:112

      6. [IF=7.514] Xuemei Guo et al."An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase."Food Chem. 2018 Apr;2

      5. [IF=7.514] Xuemei Guo et al."An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase."Food Chem. 2018 Apr;2

      4.  Hua, Jinjie, et al. "Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation." LWT 139 (2021): 110291.https:##doi.org/10.1016/j.lwt.2020.110291

      3.  Tai, Lingling, et al. "Anti-hyperuricemic effects of three theaflavins isolated from black tea in hyperuricemic mice." Journal of Functional Foods 66 (2020): 103803.https:##doi.org/10.1016/j.jff.2020.103803

      2.  潘順順 賴幸菲 孫伶俐 黎秋華 向麗敏 孫世利.不同季節翠玉品種3大茶類生化成分及抗氧化活性研究[J].食品研究與開發 2017 38(09):22-27.

      1.  賴幸菲, 孫世利, 李裕南,. 金萱品種夏暑茶類的生化成分分析及其抗氧化活性研究[J]. 食品工業科技, 2015, 36(021):73-77.

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