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茶黃素-3-沒(méi)食子酸酯

分析標(biāo)準(zhǔn)品,HPLC≥98%

Theaflavin-3-gallate

CAS號(hào)：30462-34-1

分子式：C36H28O16

分子量：716.6

產(chǎn)品介紹

沸點(diǎn)：1173.6℃ at 760 mmHg

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)(59篇)

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6.  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

5.  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

4.  Liang Zhang, Janio Sousa Santos, Thiago Mendanha Cruz, Mariza Boscacci Marques, Mariana Araújo Vieira do Carmo, Luciana Azevedo, Yijun Wang, Daniel Granato, Multivariate effects of Chinese keemun black tea grades (Camellia sinensis var. sinensis) on the ph

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.  Fang, Shimao, et al. "Geographical origin traceability of Keemun black tea based on its non‐volatile composition combined with chemometrics." Journal of the Science of Food and Agriculture 99.15 (2019): 6937-6943.https:##doi.org/10.1002/jsfa.9982

1.  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.

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