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表兒茶素沒食子酸酯 分析標(biāo)準(zhǔn)品,HPLC≥98%
點(diǎn)擊次數(shù):85 更新時(shí)間:2026-01-04

表兒茶素沒食子酸酯

分析標(biāo)準(zhǔn)品,HPLC≥98%

(-)-Epicatechin gallate/ECG

CAS號(hào):1257-08-5

分子式:C22H18O10

分子量:442.37

MDLMFCD00075936

別名:表兒茶素沒食子酸酯;(-)-cis-3,3',4',5,7-Pentahydroxyflavane 3-gallate; (-)-Epicatechingallate; (-)-Epicatechin gallate; Epicatechin gallate; (-)-cis-2-(3,4-Dihydroxyphenyl)-3,4-dihydro-1(2H)-benzopyran-3,5,7-tr

貨號(hào)

規(guī)格/參數(shù)/品牌

價(jià)格

貨期

YJ-B20103-20mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

350.00

現(xiàn)貨

YJ-B20103-100mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

1100.00

現(xiàn)貨

YJ-B20103-500mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

2980.00

現(xiàn)貨

JS22728-5g

90%

1280.00

現(xiàn)貨

JS22728-25g

90%

2500.00

現(xiàn)貨

JS31384-250mg

98%

1280.00

現(xiàn)貨

JS31384-1g

98%

3180.00

現(xiàn)貨

A10364-20mg

分析標(biāo)準(zhǔn)品,含量90.7%,可溯源

900.00

現(xiàn)貨

產(chǎn)品介紹

熔點(diǎn):257-258℃

沸點(diǎn):920.9℃ at 760 mmHg

比旋光度:-182-194°(D/20℃)(c=0.2,CH3OH)

外觀:白色粉末

溶解性:易溶于水。

敏感性:對(duì)熱敏感

儲(chǔ)存條件:-20℃

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)(259)

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158. [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

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156. [IF=7] Xuechun Zhang et al."Chemical Constituents, Antioxidant, and α-Glucosidase Inhibitory Activities of Different Fermented Gynostemma Pentaphyllum Leaves and Untargeted Metabolomic Measurement of the Metabolite Variation."Antioxidants.2023 Aug;12(8):1505

155. [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

154. [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

153. [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

152. [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

151. [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

150. [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

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148. [IF=8.8] Zhengyu Ren et al."Cost-effective colorimetric sensor for authentication of protected designation of origin (PDO) Longjing green tea."FOOD CHEMISTRY.2023 Nov;427:136673

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145. [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

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143. [IF=7.425] Xinlong Cheng et al."Cabernet sauvignon dry red wine ameliorates atherosclerosis in mice by regulating inflammation and endothelial function, activating AMPK phosphorylation, and modulating gut microbiota."FOOD RESEARCH INTERNATIONAL.2023 Jul;169:112942

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136. [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

135. [IF=9.231] Yuqing Cui et al."The inhibition effects of chlorogenic acid on the formation of colored oxidation products of (?)-epigallocatechin gallate under enzymatic oxidation."FOOD CHEMISTRY.2023 Aug;417:135895

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130. [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

129. [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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126. [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

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124. [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

123. [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

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120. [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

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118. [IF=5.195] Zehua Jin et al."Network pharmacology study to reveal active compounds of Qinggan Yin formula against pulmonary inflammation by inhibiting MAPK activation."JOURNAL OF ETHNOPHARMACOLOGY.2022 Oct;296:115513

117. [IF=6.656] Mingrui Han et al."Single-cell transcriptomics reveals the natural product Shi-Bi-Man promotes hair regeneration by activating the FGF pathway in dermal papilla cells."PHYTOMEDICINE.2022 Jun;:154260

116. [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

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58. [IF=3.894] Lixia  Liu et al."Protective effects of tea polyphenols on exhaustive exercise-induced fatigue, inflammation and tissue damage."Food Nutr Res. 2017;61(1):1333390

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29.  湯曉, 倪翠陽, 王麗英,. 煮制時(shí)間與二次煮制對(duì)紫娟普洱茶抗氧化性的影響[J]. 食品工業(yè)科技, 2015, 036(008):141-147.

28.  湯曉  葉莊新  余偉 等. 南瓜酚類物質(zhì)及抗氧化活性受烹飪方式的影響[J]. 食品科技  2016  041(005):223-228.

27.  蔡爽, 阮成江, 杜維,. 高效液相色譜-串聯(lián)質(zhì)譜法同時(shí)測(cè)定沙棘中的11種黃酮類物質(zhì)[J]. 分析科學(xué)學(xué)報(bào), 2019, 035(003):311-316.

26.  萎凋方式對(duì)黃化英紅九號(hào)紅茶品質(zhì)的影響

25.  喬小燕, 黃國(guó)資, 王秋霜,. 連續(xù)化生產(chǎn)線加工過程中客家炒青綠茶主要品質(zhì)成分的化[J]. 廣東農(nóng)業(yè)科學(xué), 2014, 041(024):91-94.

24.  王瑋, 張紀(jì)偉, 趙一帆,. 瀾滄江流域部分茶區(qū)古茶樹資源生化成分多樣性的分析[J]. 分子植物育種, 2020(2).

23.  喬小燕, 黃華林, 李波,. 廣東客家茶樹種質(zhì)資源兒茶素特性分析[J]. 江西農(nóng)業(yè)學(xué)報(bào), 2019, v.31(01):30-33.

22.  杜歡歡, 蔡艷妮, 江海,. 超高效液相串聯(lián)質(zhì)譜同時(shí)測(cè)定茶葉中的8種有效物質(zhì)[J]. 陜西理工大學(xué)學(xué)報(bào)(自然科學(xué)版), 2017(33):74-80.

21.  歐惠算,張靈枝,王維生.阿姆斯特丹散囊菌對(duì)六堡茶品質(zhì)成分的影響研究[J].中國(guó)茶葉加工,2019(02):45-50.

20.  喬小燕, 饒幸霞, 黃國(guó)資,. 傳統(tǒng)客家綠茶在連續(xù)化生產(chǎn)線加工過程中主要品質(zhì)成分的變化趨勢(shì)研究[J]. 江西農(nóng)業(yè)學(xué)報(bào), 2015, 000(004):74-77.

19.  黃華林, 李波, 陳海強(qiáng),. 不同萎凋時(shí)間英紅九號(hào)和黃化英紅九號(hào)紅茶品質(zhì)比較[J]. 山西農(nóng)業(yè)科學(xué), 2019, 047(010):1742-1745.

18.  李波, 黃華林, 陳欣,. 不同季節(jié)黃化英紅九號(hào)紅茶品質(zhì)比較分析[J]. 山東農(nóng)業(yè)科學(xué), 2019.

17.  喬小燕, 陳維, 馬成英,. 不同倉儲(chǔ)地康磚茶生化成分比較分析[J]. 廣東茶業(yè), 2019(5):7-10.

16.  喬小燕, 李崇興, 姜曉輝,. 不同等級(jí)CTC紅碎茶生化成分分析[J]. 食品工業(yè)科技, 2018, 039(010):83-89.

15.  梅雙, 喬小燕, 陳維,. 半連續(xù)化生產(chǎn)線和傳統(tǒng)單機(jī)加工客家炒青綠茶主要品質(zhì)成分比較分析[J]. 廣東農(nóng)業(yè)科學(xué), 2019(11).

14.  喬小燕, 黃秀新, 黃國(guó)資,. "二炒"溫度對(duì)傳統(tǒng)客家炒青綠茶品質(zhì)特征的影響[J]. 廣東農(nóng)業(yè)科學(xué), 2015, 042(001):96-99.

13.  左丹, 劉冬, 李仕琪, et al. 黃山毛峰茶多酚提取物對(duì)肝藥酶Cyp3a11的調(diào)控作用[J]. 食品科學(xué), 2018, 39(21):196-202.

12.  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.

11.  魏琳,盧鳳美,邵宛芳,袁唯.酸茶發(fā)酵過程中感官品質(zhì)及主要成分變化分析[J].食品研究與開發(fā),2019,40(14):69-74.

10.  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.

9.  周曉晴, 胡立文, 羅琦,. 茶葉籽油中茶多酚和兒茶素的測(cè)定[J]. 食品工業(yè)科技, 2019.

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

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

6.  張?zhí)鞎?/span>, 王祥榮. 真絲織物上茶多酚的高效液相色譜法檢測(cè)[J]. 現(xiàn)代絲綢科學(xué)與技術(shù), 2020(2):4-7.

5.  黃貝, 李龍寶, 吳信潔,. 油茶花青素還原酶基因克隆和體外功能研究[J]. 茶業(yè)通報(bào), 2018, 040(002):71-76.

4.  陳斌輝, 呂圭源, 金偉鋒,. 基于正交設(shè)計(jì)和BP神經(jīng)網(wǎng)絡(luò)-遺傳算法多指標(biāo)綜合優(yōu)化茶葉提取工藝[J]. 中國(guó)現(xiàn)代應(yīng)用藥學(xué), 2019, 036(010):1223-1228.

3.  趙文平, 賈龍剛, 路福平,. 基于β-內(nèi)酰胺酶構(gòu)建大腸桿菌體內(nèi)Aβ42聚集抑制劑篩選體系[J]. 食品與發(fā)酵工業(yè), 2019, 45:17-24.

2.  王婷婷  蔡自建  蒲婉欣 等. 四川綠茶感官品質(zhì)與主要滋味貢獻(xiàn)成分分析[J]. 食品研究與開發(fā)  2018  39(24):162-167.

1.  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.

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