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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

MDL：MFCD06797365

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(hù)參考交流研究之用。

參考文獻(xiàn)(35篇)

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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

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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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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

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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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