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          首頁 > 技術文章 > 茶黃素-3,3'-雙沒食子酸 分析標準品,HPLC≥98%
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          茶黃素-3,3'-雙沒食子酸 分析標準品,HPLC≥98%
          點擊次數:34 更新時間:2026-01-26

          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)

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          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

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          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

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          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.

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