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表沒食子兒茶素

分析標(biāo)準(zhǔn)品,HPLC≥98%

(-)-Epigallocatechin/EGC

CAS號：970-74-1

分子式：C15H14O7

分子量：306.27

MDL：MFCD00075939

產(chǎn)品介紹

熔點：208-210℃

沸點：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：對熱敏感

儲存條件：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)(237篇)

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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

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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

122. [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

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

120. [IF=5.561] Zihao Qiu et al."The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong."Foods.2023 Jan;12(10):2067

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

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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

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3.  張雯,宋俊科,朱曉瑜,楊海光,許啟泰,杜冠華.表沒食子兒茶素對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,2020,39(06):735-740.

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

1.  沈揚, 朱方, 沈灣灣,等. 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)校化學(xué)學(xué)報, 2020, 41(4).

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