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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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