亚洲日本在线在线看片4k超清 I 国产美女牲交视频 I 日本精品无码一区二区三区久久久 I 成人免费观看49www在线观看 I 成人精品国产区在线观看 I av在线短片 I 涩涩爱在线视频 I 国产精品久久久久9999赢消 I 国产精品亚洲аv无码播放 I 性欧美视频一区二区三区 I 午夜在线视频播放 I 亚洲色欲啪啪久久www综合网 I 国产成人在线观看免费网站 I 亚洲成人a√ I 亚洲制服丝袜精品久久 I 天堂av一区 I 樱桃成人18视频在线播放 I 成人午夜激情在线 I 99久久国产福利自产拍 I 国产精品va无码免费麻豆 I 天堂中文在线播放 I 四虎永久在线精品免费观看网站 I 天天操夜夜干 I 亚洲综合久久无码色噜噜 I 日日躁夜夜摸月月添添添的视频 I 欧美色成人 I 在线观看国产精品日韩av I 日韩欧美国产高清91 I www.日本高清视频 I 国产a级淫片 I 吃奶呻吟双腿做高潮视频 I 久久精品一区蜜桃臀影院 I 国产原创精品 I 91无套直看片红桃 I 美女被男人捅到爽

當前位置:
首頁 > 技術文章 > 茶黃素-3,3'-雙沒食子酸性能特點
目錄導航 Directory
服務熱線
技術支持Article
茶黃素-3,3'-雙沒食子酸性能特點
點擊次數:95 更新時間:2026-01-22

茶黃素-3,3'-雙沒食子酸

分析標準品,HPLC≥98%

Theaflavine-3,3'-digallate

CAS號:33377-72-9

分子式:C43H32O20

分子量:868.7

MDLMFCD06797365

貨號

規格/參數/品牌

價格

貨期

YJ-B20141-10mg

分析標準品,HPLC≥98%

1850.00

現貨

YJ-B20141-20mg

分析標準品,HPLC≥98%

2980.00

現貨

 

產品介紹

沸點:1320.5℃at760mmHg

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(35)

35. [IF=4.7] Langhua Zhou et al."Discovery and Characterization of a Distinctive Theaflavin-3-Gallate Isomer from Camellia ptilophylla with Potent Anticancer Properties Against Human Colorectal Carcinoma Cells."Foods.2025 Jan;14(4):604

34. [IF=8.5] Lu Li et al."Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas."FOOD CHEMISTRY.2025 Jun;477:143580

33. [IF=8.5] Piaopiao Long et al."Food Coloromics: Multi-spectral strategy incorporated with time slicing method and their colorant-oriented-searching workflows for black tea infusion."FOOD CHEMISTRY.2025 Jul;479:143767

32. [IF=7.7] Maiquan Li et al."Study on the synergistical effects of characteristic compounds in Osmanthus black tea against xanthine oxidase based on multispectral analysis combined with in silico studies."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;3

31. [IF=8.5] Mingchun Wen et al."Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing."FOOD CHEMISTRY.2025 Jan;463:141222

30. [IF=4.8] Zixin Zhao et al."Extraction effects of eight deep eutectic solvents on dianhong black tea: From chemical composition analysis to antioxidant and α-glucosidase inhibitory assessments."Food Bioscience.2024 Oct;61:104923

29. [IF=6] Zhe Wang et al."High-throughput screening, “protein–metabolite" interaction, and hypoglycemic effect investigations of α-amylase inhibitors in teas using an affinity selection-mass spectrometry method."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jul;203:116392

28. [IF=6.1] Hanchen Zhou et al."The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature."Food Chemistry-X".2024 Jun;22:101371

27. [IF=6.1] Piaopiao Long et al."The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight."Food Chemistry-X".2024 Mar;21:101190

26. [IF=8.8] Shengxiao Su et al."Chemical, sensory and biological variations of black tea under different drying temperatures."FOOD CHEMISTRY".2024 Jul;446:138827

25. [IF=8.8] Zixuan Xie et al."Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage."FOOD CHEMISTRY.2023 Nov;:137837

24. [IF=8.8] Duoduo Zhang et al."Quality analysis of steamed beef with black tea and the mechanism of action of main active ingredients of black tea on myofibrillar protein."FOOD CHEMISTRY.2023 Nov;:137997

23. [IF=7.31] Chao Xu et al."Theaflavin-3,3'-Digallate Inhibits Erastin-Induced Chondrocytes Ferroptosis via the Nrf2/GPX4 Signaling Pathway in Osteoarthritis."Oxidative Medicine and Cellular Longevity.2022 Nov 17;2022:3531995

22. [IF=7.425] Jie Zhou et al."Widely targeted metabolomics using UPLC-QTRAP-MS/MS reveals chemical changes during the processing of black tea from the cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112169

21. [IF=5.561] Jiazheng Lin et al."Effect of the Presence of Stem on Quality of Oolong Tea."Foods.2022 Jan;11(21):3439

20. [IF=7.077] Xueqin Gao et al."Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage."MEAT SCIENCE.2022 Oct;192:108877

19. [IF=6.475] Guoping Lai et al."Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing."Food Res Int. 2022 May;155:111041

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

12. [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

11. [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

10. [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

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

7. [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

6. [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

5.  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

4.  Qu, Fengfeng, 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." Molecular nutrition & food research 63.17 (2019): 1801039.https:##doi.org/10.1002/mnfr.201801039

3.  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.

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

1.  周盈 黃倩 張甜 陳萍.TFDGIL-1β體外誘導大鼠軟骨細胞炎性損傷的保護作用研究[J].茶葉科學 2017 37(03):290-298.

2011年開始我們致力于在生命科學領域、生物醫學實驗技術及論文潤色服務,協助客戶各類實驗服務及論文潤色十多年,是您值得信賴的科研合作伙伴!

如果您受時間、試驗條件等限制而無法完成您的課題研究,歡迎您與我們聯系。

 

實驗技術服務:

 


滬公網安備 31011802001676號