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茶黃素-3,3'-雙沒(méi)食子酸 分析標(biāo)準(zhǔn)品,HPLC≥98%
點(diǎn)擊次數(shù):98 更新時(shí)間:2026-01-26

茶黃素-3,3'-雙沒(méi)食子酸

分析標(biāo)準(zhǔn)品,HPLC≥98%

Theaflavine-3,3'-digallate

CAS號(hào):33377-72-9

分子式:C43H32O20

分子量:868.7

MDLMFCD06797365

貨號(hào)

規(guī)格/參數(shù)/品牌

價(jià)格

貨期

YJ-B20141-10mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

1850.00

現(xiàn)貨

YJ-B20141-20mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

2980.00

現(xiàn)貨

產(chǎn)品介紹

沸點(diǎn):1320.5℃at760mmHg

外觀:棕黃色粉末

溶解性:可溶于甲醇、乙醇、DMSO等有機(jī)溶劑。

儲(chǔ)存條件:2-8℃

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

參考文獻(xiàn)(35)

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18. [IF=7.514] Yuqing Cui et al."Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV–visible spectroscopy and mass spectrometry."Food Chem. 2022 Aug;386:132788

17. [IF=2.19] Xiaofen Wu et al."Effect of fermentation time and temperature on the of polyphenol compounds change of different Congou black tea."J Food Process Pres. 2021 Oct;45(10):e15844

16. [IF=3.638] Shimao Fang et al."Geographical origin traceability of Keemun black tea based on its non-volatile composition combined with chemometrics."J Sci Food Agr. 2019 Dec;99(15):6937-6943

15. [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

14. [IF=4.192] Wenji Zhang et al."Theaflavin TF3 Relieves Hepatocyte Lipid Deposition through Activating an AMPK Signaling Pathway by targeting Plasma Kallikrein."J Agr Food Chem. 2020;68(9):2673–2683

13. [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

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9. [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

8. [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

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3.  潘順順 賴幸菲 孫伶俐 黎秋華 向麗敏 孫世利.不同季節(jié)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(kāi)發(fā) 2017 38(09):22-27.

2.  徐邢燕 陳思 俞曉敏 趙小嫚 林宏政 劉國(guó)英 蘇峰 高峰 孫云 郝志龍.不同烘焙程度與等級(jí)武夷肉桂茶品質(zhì)差異分析[J].食品科學(xué) 2020 41(13):22-28.

1.  周盈 黃倩 張?zhí)?陳萍.TFDG對(duì)IL-1β體外誘導(dǎo)大鼠軟骨細(xì)胞炎性損傷的保護(hù)作用研究[J].茶葉科學(xué) 2017 37(03):290-298.

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