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表沒(méi)食子兒茶素 分析標(biāo)準(zhǔn)品,HPLC≥98%
點(diǎn)擊次數(shù):23 更新時(shí)間:2026-01-19

表沒(méi)食子兒茶素

分析標(biāo)準(zhǔn)品,HPLC≥98%

(-)-Epigallocatechin/EGC

CAS號(hào):970-74-1

分子式:C15H14O7

分子量:306.27

MDLMFCD00075939

貨號(hào)

規(guī)格/參數(shù)/品牌

價(jià)格

貨期

YJ-B20105-20mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

500.00

現(xiàn)貨

YJ-B20105-250mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

2980.00

現(xiàn)貨

JS31356-250mg

90%(HPLC)

330.00

現(xiàn)貨

JS31356-1g

90%(HPLC)

690.00

現(xiàn)貨

JS31356-5g

90%(HPLC)

2100.00

現(xiàn)貨

JS31356-25g

90%(HPLC)

3580.00

現(xiàn)貨

 

產(chǎn)品介紹

熔點(diǎn):208-210℃

沸點(diǎn):685.63℃

比旋光度:-50 o (C=0.04, ETOH)

外觀:白色粉末

溶解性:水:5mg/ml(需要超聲)

敏感性:對(duì)熱敏感

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)(237)

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135. [IF=3.3] Huijie Wei et al."Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Aug;:

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133. [IF=6] Tiehan Li et al."Exploring the mysterious effect of piling fermentation on Pu-erh tea quality formation: Microbial action and moist-heat action."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Aug;185:115132

132. [IF=5.2] Miao Zhu et al."Effects of Processing Conditions and Simulated Digestion In Vitro on the Antioxidant Activity, Inhibition of Xanthine Oxidase and Bioaccessibility of Epicatechin Gallate."Foods.2023 Jan;12(14):2807

131. [IF=8] Feng Jia et al."Functional properties and release characteristics of tea polyphenols-loaded gliadin films enforced by cinnamaldehyde."Food Packaging and Shelf Life.2023 Nov;39:101144

130. [IF=8.1] Jingna Yan et al."Sensory-directed isolation and identification of an intense salicin-like bitter compound in infected teas with bird’s eye spot disease."FOOD RESEARCH INTERNATIONAL.2023 Jul;:113272

129. [IF=8.8] Yang Chen et al."Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure."FOOD CHEMISTRY.2023 Dec;428:136773

128. [IF=8.8] Yuming Wei et al."Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing."FOOD CHEMISTRY.2023 Jul;:136785

127. [IF=1.7] Zhouyi Zhang et al."Revealing the differences in phenolics in different parts of Taraxacum mongolicum using UPLC-MS/MS."Phytochemistry Letters.2023 Aug;56:13

126. [IF=5.2] Zhuanrong Wu et al."Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics."Foods.2023 Jan;12(12):2430

125. [IF=8.6] Qixian Zhang et al."Effectively recovering catechin compounds in the removal of caffeine from tea polyphenol extract by using hydrophobically modified collagen fiber."SEPARATION AND PURIFICATION TECHNOLOGY.2023 Jun;:124325

124. [IF=8.8] Suwan Zhang et al."Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea."FOOD CHEMISTRY.2023 Nov;426:136601

123. [IF=8.8] Lijuan Zhu et al."Browning inhibition in fresh-cut Chinese water chestnut under high pressure CO2 treatment: regulation of reactive oxygen species and membrane lipid metabolism."FOOD CHEMISTRY.2023 Jun;:136586

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121. [IF=4.342] Wei Ran et al."Comprehensive analysis of environmental factors on the quality of tea (Camellia sinensis var. sinensis) fresh leaves."SCIENTIA HORTICULTURAE.2023 Sep;319:112177

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119. [IF=6.443] Yuchuan Li et al."Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes."Food Chemistry-X.2023 Jun;18:100731

118. [IF=6.449] Shengkai Luo et al."Proteolytic activation and characterization of recombinant polyphenol oxidase from Rosa chinensis for efficient synthesis of theaflavins."INDUSTRIAL CROPS AND PRODUCTS.2023 Sep;200:116810

117. [IF=4.52] Yue-Yue Chang et al."Targeted metabolites analysis and variety discrimination of Wuyi rock tea by using a whole-process chemometric-assisted HPLC-DAD strategy."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Aug;121:105365

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115. [IF=4.927] Yushi Zou et al."Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea."MOLECULES.2023 Jan;28(6):2462

114. [IF=6.056] Cunqiang Ma et al."Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Apr;180:114683

113. [IF=7.425] Yiyi Zhang et al."Indicator displacement assay for freshness monitoring of green tea during storage."FOOD RESEARCH INTERNATIONAL.2023 May;167:112668

112. [IF=8.022] Guangshan Zhao et al."Alleviating effects and mechanisms of action of large-leaf yellow tea drinking on diabetes and diabetic nephropathy in mice."Food Science and Human Wellness.2023 Sep;12:1660

111. [IF=9.231] Yingying Li et al."Nontargeted and targeted metabolomics analysis for evaluating the effect of “golden flora" amount on the sensory quality, metabolites, and the alpha-amylase and lipase inhibitory activities of Fu brick tea."FOOD CHEMISTRY.2023 Aug;416:1

110. [IF=5.895] Zongde Jiang et al."Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX

109. [IF=7.425] Jingna Yan et al."Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird’s eye spot disease."FOOD RESEARCH INTERNATIONAL.2023 Feb;:112643

108. [IF=9.231] Yan Hou et al."Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale."FOOD CHEMISTRY.2023 Feb;:135716

107. [IF=5.561] Weitao Wang et al."Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts."Foods.2023 Jan;12(2):321

106. [IF=7.104] Guowei Man et al."Comparison of thermal and non-thermal extraction methods on free and bound phenolics in pomegranate peel."Innovative Food Science & Emerging Technologies.2023 Mar;84:103291

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104. [IF=5.561] Kai Zheng et al."Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water."Foods.2023 Jan;12(1):80

103. [IF=6.056] Lu Han et al."Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate–catechin covalent complexes."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;173:114336

102. [IF=6.449] Xiaoxiao Wang et al."Physicochemical analysis, sensorial evaluation, astringent component identification and aroma-active compounds of herbaceous Peony (Paeonia lactiflora Pall) black tea."INDUSTRIAL CROPS AND PRODUCTS.2023 Mar;193:116159

101. [IF=3.553] Qian He et al."Phenolic compounds, antioxidant activity and sensory evaluation of sea buckthorn (Hippophae rhamnoides L.) leaf tea."Food Science & Nutrition.2022 Nov;:

100. [IF=5.318] Su Zhou et al."Pu'er raw tea extract alleviates lipid deposition in both LO2 cells and Caenorhabditis elegans."Food Bioscience.2022 Dec;50:102172

99. [IF=5.561] Qingping Ma et al."Pea-Tea Intercropping Improves Tea Quality through Regulating Amino Acid Metabolism and Flavonoid Biosynthesis."Foods.2022 Jan;11(22):3746

98. [IF=7.425] Jifan Zhang et al."Inconsistency between polyphenol-enzyme binding interactions and enzyme inhibition: Galloyl moiety decreases amyloglucosidase inhibition of catechins."FOOD RESEARCH INTERNATIONAL.2023 Jan;163:112155

97. [IF=7.425] Lin Chen et al."Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112110

96. [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

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

94. [IF=6.443] Qian Tu et al."The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines."Food Chemistry-X.2022 Oct;15:100409

93. [IF=6.056] Yuchuan Li et al."Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jul;:113753

92. [IF=7.514] Jie Meng et al."Conduction of a chemical structure-guided metabolic phenotype analysis method targeting phenylpropane pathway via LC-MS: Ginkgo biloba and soybean as examples."FOOD CHEMISTRY. 2022 Oct;390:133155

91. [IF=5.154] Erdong Yuan et al."Roles of Adinandra nitida (Theaceae) and camellianin A in HCl/ethanol-induced acute gastric ulcer in mice."Food Science and Human Wellness. 2022 Jul;11:1053

90. [IF=5.396] Chunyin Qin et al."Comparison on the chemical composition, antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion."Food & Function. 2022 Apr;:

89. [IF=7.514] Zisheng Han et al."LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea."Food Chem. 2022 Apr;374:131796

88. [IF=6.576] Guowei Man et al."Profiling Phenolic Composition in Pomegranate Peel From Nine Selected Cultivars Using UHPLC-QTOF-MS and UPLC-QQQ-MS."Front Nutr. 2021; 8: 807447

87. [IF=5.279] Wei Wang et al."Effect of Active Groups and Oxidative Dimerization on the Antimelanogenic Activity of Catechins and Their Dimeric Oxidation Products."J Agr Food Chem. 2022;70(4):1304–1315

86. [IF=4.556] Yiyu Ren et al."Metabolomics, sensory evaluation, and enzymatic hydrolysis reveal the effect of storage on the critical astringency-active components of crude Pu-erh tea."J Food Compos Anal. 2022 Apr;107:104387

85. [IF=3.463] Ping Wang et al."Systematic transcriptomic and metabolomic analysis of walnut (Juglans regia L.) fruit to trace variations in antioxidant activity during ripening."Sci Hortic-Amsterdam. 2022 Mar;295:110849

84. [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

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82. [IF=4.411] Shuang Mei et al."The Physiology of Postharvest Tea (Camellia sinensis) Leaves, According to Metabolic Phenotypes and Gene Expression Analysis."Molecules. 2022 Jan;27(5):1708

81. [IF=4.411] Peng-Cheng Zheng et al.Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea.Molecules. 2021 Jan;26(21):6718

80. [IF=0.986] Lingli Sun et al."Phytochemical Profiles and Bioactivities of Cake Tea Leaves Obtained From the Same Cultivar: A Comparative Analysis:."Nat Prod Commun. 2020;15(8):

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77. [IF=2.72] Wenfeng Li et al."Citric acid-enhanced dissolution of polyphenols during soaking of different teas."J Food Biochem. 2019 Dec;43(12):e13046

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75. [IF=2.896] Li Wang et al."Separation of epigallocatechin gallate and epicatechin gallate from tea polyphenols by macroporous resin and crystallization."Anal Methods-Uk. 2021 Feb;13(6):832-842

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9.  喬小燕, 李波, 何梓卿,. 黃化英紅九號(hào)紅茶體外抗氧化活性分析[J]. 農(nóng)產(chǎn)品質(zhì)量與安全, 2018, 000(005):85-90.

8.  李輝, 張靜, 李超,. 賀蘭山東麓不同陳釀年份赤霞珠干紅葡萄酒中酚類(lèi)物質(zhì)對(duì)澀感質(zhì)量的影響[J]. 食品與發(fā)酵工業(yè), 2018, 44(10):42-48.

7.  胡立文, 周曉晴, 張彬,. 茶葉籽油中兒茶素類(lèi)和咖啡因含量測(cè)定[J]. 南昌大學(xué)學(xué)報(bào)(理科版), 2018, 42(002):134-138,146.

6.  郭穎, 黃峻榕, 陳琦,. 茶葉中兒茶素類(lèi)測(cè)定方法的優(yōu)化[J]. 食品科學(xué), 2016, 37(06):137-141.

5.  阮鳴. HPLC法同時(shí)測(cè)定六安瓜片中七種活性成分的含量[J]. 南京曉莊學(xué)院學(xué)報(bào)  2016(6):37-42.

4.  尹雄章,肖珊,馬郁文,方春香,張曉雪.表沒(méi)食子兒茶素對(duì)小鼠離體腦片及氧糖剝奪損傷HT-22細(xì)胞系的保護(hù)作用[J].醫(yī)藥導(dǎo)報(bào),2019,38(10):1259-1263.

3.  張?chǎng)?/span>,宋俊科,朱曉瑜,楊海光,許啟泰,杜冠華.表沒(méi)食子兒茶素對(duì)TLR4/MyD88/NF-κB通路減輕脂多糖誘導(dǎo)BV2細(xì)胞炎癥反應(yīng)的影響[J].醫(yī)藥導(dǎo)報(bào),2020,39(06):735-740.

2.  張?chǎng)?/span>,宋俊科,朱曉瑜,楊海光,王海港,許啟泰,杜冠華.表沒(méi)食子兒茶素促進(jìn)Nrf2的核轉(zhuǎn)位減輕Aβ_(25-35)對(duì)SH-SY5Y細(xì)胞的損傷[J].中國(guó)藥理學(xué)通報(bào),2019,35(10):1393-1398.

1.  沈揚(yáng), 朱方, 沈?yàn)碁?/span>,. 植物多酚基元輔助遞送siRNA的構(gòu)效關(guān)系研究[J]. 高等學(xué)?;瘜W(xué)學(xué)報(bào), 2020, 41(4).

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