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表兒茶素沒食子酸酯 含量90.7%,可溯源

(-)-Epicatechin gallate/ECG

源葉
A10364
1257-08-5
C22H18O10
442.37
MFCD00075936
品牌 貨號 產(chǎn)品規(guī)格 價格(RMB) 庫存(上海) 北京 武漢 南京 購買數(shù)量
源葉 A10364-20mg 含量90.7%,可溯源 ¥600.00元 >10 - - -
產(chǎn)品介紹 參考文獻(xiàn)(46篇) 質(zhì)檢證書(COA) 摩爾濃度計算器 相關(guān)產(chǎn)品

產(chǎn)品介紹

熔點: 257-258°C
沸點: 920.9°C at 760 mmHg
比旋光度: -182~-194°(D/20°C)(c=0.2,CH3OH)
外觀: 白色粉末
溶解性: 易溶于水。
敏感性: 對熱敏感
儲存條件: -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)(46篇)

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[IF=6.5] De Zhou et al."Quality analysis and characteristic difference identification of organic tea and conventional planting tea based on ICP, HPLC and machine algorithm."Food Chemistry-X.2025 Feb;:102299 35. [IF=8.5] Lu Li et al."Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas."FOOD CHEMISTRY.2025 Jun;477:143580 34. [IF=5.7] Tianyu Luo et al."Tea Extracellular Vesicle-Derived MicroRNAs Contribute to Alleviate Intestinal Inflammation by Reprogramming Macrophages."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 33. [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 32. [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 31. [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 30. [IF=7.7] Youshudi Xie et al."Identification and characterization of two hydrolase genes involved in the hydrolysis of galloylated catechin in the tea plant Camellia sinensis."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;308:142620 29. [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 28. [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 27. [IF=7] Guangshan Zhao et al."Tea drinking effectively improves symptoms of diabetes and prevents hepatorenal damage in mice."FOOD RESEARCH INTERNATIONAL.2025 Apr;:116502 26. [IF=6.5] Jingzhe Li et al."Exploring seasonal differences in taste and nonvolatiles of Lu'an Guapian tea and perceptual interactions between odorants and EGCG via multi-sensory analysis and metabolomics."Food Chemistry-X.2025 Apr;:102497 25. [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;: 24. [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 23. [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 22. [IF=1.8] Yuexing Chen et al."Optimization of White Tea Flavanol Extraction Process by the Ultrasonic-Assisted Deep Eutectic Solvent Method and Determination of the Antioxidant and Antibacterial Activity."Engineering Reports.2024 Oct;:e13018 21. [IF=4.8] Shiqi Li et al."Enhancing antioxidant activity and functional benefits of kiwi ice wine via freeze concentration techniques and apple pomace freeze-dried powder."Food Bioscience.2025 Feb;64:106006 20. [IF=8.5] Junfeng Tan et al."The influence of pH on auto-oxidative browning of flavan-3-ols and gallic acid as a promising browning inhibitor."FOOD CHEMISTRY.2025 May;473:143066 19. [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 18. [IF=7] Xuyang Liu et al."LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea."FOOD RESEARCH INTERNATIONAL.2024 Sep;191:114740 17. [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 16. [IF=4.7] Zhihao Ye et al."Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System."Foods.2024 Jan;13(17):2836 15. [IF=6.5] Chunyin Qin et al."Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)."Food Chemistry-X.2024 Dec;24:101809 14. [IF=6.5] Wenjing Huang et al."Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches."Food Chemistry-X.2024 Dec;24:101794 13. [IF=8.5] Mingchun Wen et al."Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing."FOOD CHEMISTRY.2025 Jan;463:141222 12. [IF=3.3] Lu Wang et al."The variation of acrylamide and 5-hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Aug;: 11. [IF=4.8] Zixin Zhao et al."Extraction effects of eight deep eutectic solvents on dianhong black tea: From chemical composition analysis to antioxidant and α-glucosidase inhibitory assessments."Food Bioscience.2024 Oct;61:104923 10. [IF=7] Yao Chen et al."Intelligent identification of picking periods of Lu’an Guapian tea by an indicator displacement colorimetric sensor array combined with machine learning."FOOD RESEARCH INTERNATIONAL.2024 Nov;195:114960 9. [IF=8.5] Nanhuan Huang et al."Improved physicochemical and functional properties of dietary fiber from matcha fermented by Trichoderma viride."FOOD CHEMISTRY.2024 Dec;460:140784 8. [IF=6] Zhe Wang et al."High-throughput screening, “protein–metabolite” interaction, and hypoglycemic effect investigations of α-amylase inhibitors in teas using an affinity selection-mass spectrometry method."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jul;203:116392 7. [IF=6.5] Yida Wu et al."Investigation of the quality of Lu'an Guapian tea during grain rain period by sensory evaluation, objective quantitative indexes and metabolomics."Food Chemistry-X.2024 Jun;:101595 6. [IF=4.5] Xianyang Zhao et al."Development of UHPLC-Q-Exactive Orbitrap/MS Technique for Determination of Proanthocyanidins (PAs) Monomer Composition Content in Persimmon."Plants-Basel".2024 Jan;13(11):1440 5. [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 4. [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 3. [IF=6.5] Feng Zhou et al."Integrated metabolomics and transcriptomic analysis reveals metabolic changes of flavor compounds of Camellia assamica host plant after parasitized by Viscum articulatum."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2023 Dec;205:108157 2. [IF=8.8] Zixuan Xie et al."Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage."FOOD CHEMISTRY.2023 Nov;:137837 1. [IF=8.8] Duoduo Zhang et al."Quality analysis of steamed beef with black tea and the mechanism of action of main active ingredients of black tea on myofibrillar protein."FOOD CHEMISTRY.2023 Nov;:137997

質(zhì)檢證書(COA)

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