執(zhí)照.jpg)
兒茶素沒食子酸酯
分析標(biāo)準(zhǔn)品,HPLC≥98%
Catechin gallate
CAS號(hào)：130405-40-2
分子式：C22H18O10
分子量：442.37
MDL：MFCD00214258
貨號(hào) | 規(guī)格/參數(shù)/品牌 | 價(jià)格 | 貨期 |
YJ-B20350-5mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥1100.00 | 現(xiàn)貨 |
YJ-B20350-10mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥1580.00 | 現(xiàn)貨 |
YJ-B20350-20mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥2100.00 | 現(xiàn)貨 |
產(chǎn)品介紹
熔點(diǎn)：248-251 ℃
沸點(diǎn)：861.7℃ at 760 mmHg
外觀：白色粉末
溶解性：溶于甲醇
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)(88篇)
88. [IF=5.1] Chunju Peng et al."Dynamic Changes in Sensory Quality and Chemical Components of Bingdao Ancient Tree Tea During Multiple Brewing."Foods.2025 Jan;14(14):2510
87. [IF=4.2] Xiaolei Miao et al."Determination of Eight Catechins and Four Theaflavins in Qingzhuan Dark Tea of Different Years (1, 5, 9, and 13?Years)."JOURNAL OF FOOD BIOCHEMISTRY.2025 Jun;2025(1):1214060
86. [IF=8] Wanjun Long et al."A nanozyme colorimetric sensor combined with cloud-based machine learning algorithm-assisted WeChat mini program for intelligent identification of Chinese green tea."FOOD RESEARCH INTERNATIONAL.2025 May;:116668
85. [IF=8.5] Shengnan Wang et al."Postharvest changes in the phenolic and free volatile compound contents in Shine Muscat grapes at room temperature."FOOD CHEMISTRY.2025 Feb;465:141958
84. [IF=8.5] Xinyu Feng et al."Liubao insect tea polyphenols ameliorate DSS-induced experimental colitis by protecting intestinal barrier and regulating intestinal microbiota."FOOD CHEMISTRY.2024 Nov;:142156
83. [IF=4.7] Bernard Ntezimana et al."Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea."Foods.2024 Jan;13(23):3977
82. [IF=4.7] Yan Huang et al."White Tea Aqueous Extract: A Potential Anti-Aging Agent Against High-Fat Diet-Induced Senescence in Drosophila melanogaster."Foods.2024 Jan;13(24):4034
81. [IF=4.7] Langhua Zhou et al."Discovery and Characterization of a Distinctive Theaflavin-3-Gallate Isomer from Camellia ptilophylla with Potent Anticancer Properties Against Human Colorectal Carcinoma Cells."Foods.2025 Jan;14(4):604
80. [IF=4.7] Jiayi Xu et al."Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV."Foods.2025 Feb;14(5):829
79. [IF=7] Zixi Yang et al."Investigation of the classification criteria and flavor compounds in diversified commercially ripened Pu-erh teas."FOOD RESEARCH INTERNATIONAL.2025 Mar;:116198
78. [IF=6.2] Bingsong Ma et al."Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking."Current Research in Food Science.2025
77. [IF=11] Huajian Xu et al."Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration."FOOD HYDROCOLLOIDS.2025 Mar;:111363
76. [IF=6.5] Zixi Yang et al."Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics."Food Chemistry-X.2025 Mar;:102424
75. [IF=4.6] Li He et al."Neuroprotective Effects of Catechins by Differentially Affecting the Binding of Beta-amyloid and Its Aggregates to the Target Cells."MOLECULAR NEUROBIOLOGY.2025 Apr;:1-20
74. [IF=6.5] Cunqiang Ma et al."Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect."Food Chemistry-X.2025 Apr;:102421
73. [IF=6.5] Yong Luo et al."The distribution of catechins and their derivatives among 114 Camellia plants and their correlation in different species and tea-processing suitability."Food Chemistry-X.2025 Apr;27:102461
72. [IF=2.7] De-Huan Yang et al."Classification of Lu'an Gua Pian tea before and after Qingming Festival using HPLC-DAD analysis: A comparison for different data analysis strategy."Analytical Methods.2025 Apr;:
71. [IF=4.2] Langhua Zhou et al."Antioxidant and Anticancer Mechanisms of Unique Polyphenols in Camellia ptilophylla: Focus on Gallocatechin-3,5-di-O-gallate and 1,2,4,6-Tetra-O-galloyl-β-D-glucopyranose."MOLECULES.2025 Apr;30(9):1919
70. [IF=4.7] Rui Wu et al."Chemical, Sensory Variations in Black Teas from Six Tea Cultivars in Jingshan, China."Foods.2025 Jan;14(9):1558
69. [IF=2.6] Yin Feilong et al."Peach gum edible coating film delays the browning of postharvest litchi and maintains its quality."JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE.2024 Sep;:1-10
68. [IF=4.7] Zhihao Ye et al."Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System."Foods.2024 Jan;13(17):2836
67. [IF=5.7] Jiahao Chen et al."Dynamic DNA methylation modification in catechins and terpenoids biosynthesis during tea plant (Camellia sinensis) leaf development."Horticultural Plant Journal.2024 Jul;:
66. [IF=6.5] Gaozhong Yang et al."Effects of anaerobic treatment on the non-volatile ceomponents and angiotensin-converting enzyme (ACE) inhibitory activity of purple-colored leaf tea."Food Chemistry-X.2024 Jul;:101649
65. [IF=6] Michelle Farrell et al."Microencapsulation of purple tea polyphenols using the vibrating nozzle ionotropic gelation technology: Metabolomics, bioactivity, and application in milky tea."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Apr;:116099
64. [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
63. [IF=4.7] Ye Yutong et al."Quality analysis and antioxidant activity of different types of tea powder."Food Production Processing and Nutrition".2024 Dec;6(1):1-13
62. [IF=4.3] Xin Guan et al."Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Apr;128:106075
61. [IF=4.5] Haowei Guo et al."Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas."Plants-Basel".2024 Jan;13(5):669
60. [IF=5.7] Zhang Wei et al."Development of a SERS aptasensor for the determination of L-theanine using a noble metal nanoparticle-magnetic nanospheres composite."MICROCHIMICA ACTA".2024 Mar;191(3):1-11
59. [IF=6.1] Qiong Chen et al."In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX
58. [IF=6] Shimao Fang et al."Ancient tea plants black tea taste determinants and their changes over manufacturing processes."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;:115750
57. [IF=4.5] Xiaogang Lei et al."Genome-Wide Association Studies of Biluochun Tea Plant Populations in Dongting Mountain and Comprehensive Identification of Candidate Genes Associated with Core Agronomic Traits by Four Analysis Models."Plants-Basel.2023 Jan;12(21):3719
56. [IF=5] Jian-Chang Jin et al."Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea."Frontiers in Nutrition.2023; 10: 1236216
55. [IF=6.1] Si TAN et al."Green tea polyphenols improved the physicochemical stability of mango powder during storage."Food Chemistry-X.2023 Dec;20:100941
54. [IF=8.1] Qiuwen Yu et al."Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1)."FOOD RESEARCH INTERNATIONAL.10.1016/j.foodres.2023.113461
53. [IF=4.6] Zhongjing Zhou et al."Quantitative Analysis of Flavonoids in Fruiting Bodies of Sanghuangporus Using Ultra-High-Performance Liquid Chromatography Coupled with Triple Quadrupole Mass Spectrometry."MOLECULES.2023 Jan;28(13):5166
52. [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
51. [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
50. [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
49. [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
48. [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
47. [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
46. [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
45. [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
44. [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
43. [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
42. [IF=7.425] Shuxian Shao et al."Production regions discrimination of Huangguanyin oolong tea by using the content of chemical components and rare earth elements."FOOD RESEARCH INTERNATIONAL.2023 Mar;165:112522
41. [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
40. [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
39. [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
38. [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
37. [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
36. [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
35. [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):
34. [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
33. [IF=4.098] Chunlin Li et al."Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy."Spectrochim Acta A. 2020 Feb;227:117697
32. [IF=4.379] Zhang Sifeng et al."Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing."Sci Rep-Uk. 2020 Jan;10(1):1-11
31. [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
30. [IF=5.279] Huan Zhang et al."Metabolite and Microbiome Profilings of Pickled Tea Elucidate the Role of Anaerobic Fermentation in Promoting High Levels of Gallic Acid Accumulation."J Agr Food Chem. 2020;68(47):13751–13759
29. [IF=5.279] Yinyin Liao et al."Effect of Major Tea Insect Attack on Formation of Quality-Related Nonvolatile Specialized Metabolites in Tea (Camellia sinensis) Leaves."J Agr Food Chem. 2019;67(24):6716–6724
28. [IF=6.475] Shuyuan Liu et al."Comparative studies on the physicochemical profile and potential hypoglycemic activity of different tea extracts: Effect on sucrase-isomaltase activity and glucose transport in Caco-2 cells."Food Res Int. 2021 Oct;148:110604
27. [IF=6.475] Zhenming Yu et al."Transformation of catechins into theaflavins by upregulation of CsPPO3 in preharvest tea (Camellia sinensis) leaves exposed to shading treatment."Food Res Int. 2020 Mar;129:108842
26. [IF=7.514] Yinyin Liao et al."Visualized analysis of within-tissue spatial distribution of specialized metabolites in tea (Camellia sinensis) using desorption electrospray ionization imaging mass spectrometry."Food Chem. 2019 Sep;292:204
25. [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
24. [IF=3.06] Zeyi Ai et al."Effect of Stereochemical Configuration on the Transport and Metabolism of Catechins from Green Tea across Caco-2 Monolayers."Molecules. 2019 Jan;24(6):1185
23. [IF=3.659] Liu Shuyuan et al."In vitro α-glucosidase inhibitory activity of isolated fractions from water extract of Qingzhuan dark tea."Bmc Complem Altern M. 2016 Dec;16(1):1-8
22. [IF=5.396] Jiachan Zhang et al."Understanding the role of extracts from sea buckthorn seed residues in anti-melanogenesis properties on B16F10 melanoma cells."Food Funct. 2018 Oct;9(10):5402-5416
21. [IF=7.514] Shuyuan Liu et al."Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake."Food Chem. 2017 Nov;234:168
20. Liu, Shuyuan, et al. "Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake." Food chemistry 234 (2017): 168-173.https:##doi.org/10.1016/j.foodchem.2017.
19. Liu, Shuyuan, et al. "Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake." Food chemistry 234 (2017): 168-173.https:##doi.org/10.1016/j.foodchem.2017.
18. Liu, Shuyuan, et al. "Effect of steeping temperature on antioxidant and inhibitory activities of green tea extracts against α-amylase, α-glucosidase and intestinal glucose uptake." Food chemistry 234 (2017): 168-173.https:##doi.org/10.1016/j.foodchem.2017.
17. 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
16. Li, Wenfeng, Kun Zhang, and Qiang Zhao. "Fructooligosaccharide enhanced absorption and anti-dyslipidemia capacity of tea flavonoids in high sucrose-fed mice." International journal of food sciences and nutrition 70.3 (2019): 311-322.https:##doi.org/10.1080
15. Liu, Shuyuan, et al. "In vitro α-glucosidase inhibitory activity of isolated fractions from water extract of Qingzhuan dark tea." BMC complementary and alternative medicine 16.1 (2016): 1-8.
14. 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
13. Su, Dongxiao, et al. "Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice." LWT 116 (2019): 108578.https:##doi.org/10.1016/j.lwt.2019.108578
12. 姜麗娜,李紀(jì)元,范正琪,童冉,莫潤宏,李志輝,蔣昌杰.金花茶組植物花朵內(nèi)多酚組分含量分析[J].林業(yè)科學(xué)研究,2020,33(04):117-126.
11. 萎凋方式對(duì)黃化英紅九號(hào)紅茶品質(zhì)的影響
10. 喬小燕, 黃國資, 王秋霜,等. 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.
9. 王瑋, 張紀(jì)偉, 趙一帆,等. 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).
8. 喬小燕, 黃華林, 李波,等. 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.
7. 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].中國茶葉加工,2019(02):45-50.
6. 黃華林, 李波, 陳海強(qiáng),等. 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.
5. 李波, 黃華林, 陳欣,等. 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.
4. 喬小燕, 陳維, 馬成英,等. 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.
3. 喬小燕, 黃秀新, 黃國資,等. "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.
2. 周曉晴, 胡立文, 羅琦,等. 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.
1. 黃貝, 李龍寶, 吳信潔,等. 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.
從2011年開始我們致力于在生命科學(xué)領(lǐng)域、生物醫(yī)學(xué)實(shí)驗(yàn)技術(shù)及論文潤色服務(wù)，協(xié)助客戶各類實(shí)驗(yàn)服務(wù)及論文潤色十余年，是客戶您值得信賴的科研合作伙伴!
如果您受時(shí)間、試驗(yàn)條件等限制而無法完成您的課題研究，歡迎您與我們聯(lián)系。
實(shí)驗(yàn)技術(shù)服務(wù)：
