33377-72-9
Theaflavine-3,3'-digallate
CAS: 33377-72-9
Molecular Formula: C43H32O20
33377-72-9 - Names and Identifiers
33377-72-9 - Physico-chemical Properties
| Molecular Formula | C43H32O20 |
| Molar Mass | 868.7 |
| Boling Point | 1320.5°Cat760mmHg |
| Solubility | Soluble in methanol, ethanol, DMSO and other organic solvents. |
| Appearance | Brown yellow powder |
| Storage Condition | 2-8℃ |
| MDL | MFCD06797365 |
| Physical and Chemical Properties | Brown yellow powder, soluble in methanol, ethanol, DMSO and other organic solvents, derived from black tea. |
33377-72-9 - Reference
| Reference Show more | 1. Zhou Ying, Huang Qian, Zhang Tian, Chen Ping. Protective effect of TFDG on inflammatory injury of rat chondrocytes induced by IL-1β in vitro [J]. Tea Science 2017 37(03):290-298. 2. Xu Xingyan, Chen Si, Yu Xiaomin, Zhao Xiaolin, Hongzheng, Liu Guoying, Su Feng, peak Sun Yun, Hao Zhilong. Quality difference analysis of Wuyi cinnamon tea with different baking degree and grade [J]. Food Science, 2020, 41(13):22-28. 3. Pan Shunlai Xing Fei Sun Lingli Li Qiuhua to Li Min Sun Shili. Study on biochemical components and antioxidant activity of three kinds of tea in different seasons [J]. Food Research and Development, 2017, 38(09):22-27. 4. Qu, Feng Feng, et al. "Comparison of the Effects of Green and Black Tea Extracts on Na/k‐atpase Activity in integrine of Type 1 and Type 2 Diabetic Mice." Molecular nutrition & food research 63.17 (2019): 1801039.https://doi.org/10.1002/mnfr.201801039 5. Hua, Jinjie, et al. "Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation." LWT 139 (2021): 110291.https://doi.org/10.1016/j.lwt.2020.110291 6. [IF=4.952] Fengfeng Qu et al."Effect of different drying methods on the sensory quality and chemical components of black tea."Lwt Food Sci Technol. 2019 Jan;99:112 7. [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 8. [IF=7.514] Mingchun Wen et al."Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation."Food Chem. 2022 Jan;368:130803 9. [IF=7.514] Ai Huang et al."Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea."Food Chem. 2021 Oct;359:129950 10. [IF=6.419] Fengfeng Qu et al."Study on mechanism of low bioavailability of black tea theaflavins by using Caco-2 cell monolayer."Drug Deliv. 2021;28(1):1737-1747 11. [IF=4.952] Jinjie Hua et al."Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation."Lwt Food Sci Technol. 2021 Mar;139:110291 12. [IF=4.952] Fengfeng Qu et al."The new insight into the influence of fermentation temperature on quality and bioactivities of black tea."Lwt Food Sci Technol. 2020 Jan;117:108646 13. [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 14. [IF=4.192] Wenji Zhang et al."Theaflavin TF3 Relieves Hepatocyte Lipid Deposition through Activating an AMPK Signaling Pathway by targeting Plasma Kallikrein."J Agr Food Chem. 2020;68(9):2673-2683 15. [IF=3.701] Lingling Tai et al."Anti-hyperuricemic effects of three theaflavins isolated from black tea in hyperuricemic mice."J Funct Foods. 2020 Mar;66:103803 16. [IF=3.638] Shimao Fang et al."Geographical origin traceability of Keemun black tea based on its non-volatile composition combined with chemometrics."J Sci Food Agr. 2019 Dec;99(15):6937-6943 17. [IF=2.19] Xiaofen Wu et al."Effect of fermentation time and temperature on the of polyphenol compounds change of different Congou black tea."J Food Process Pres. 2021 Oct;45(10):e15844 18. [IF=7.514] Yuqing Cui et al."Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV-visible spectroscopy and mass spectrometry."Food Chem. 2022 Aug;386:132788 19. [IF=6.475] Guoping Lai et al."Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing."Food Res Int. 2022 May;155:111041 |
33377-72-9 - Introduction
Theaflavine-3,3 '-digallate, also known as tea polyphenol -3,3'-bis-gallic acid, is a yellow-colored compound found in tea leaves. Its structure is formed by the combination of tea polyphenols and gallic acid.
Properties: Theaflavine-3,3 '-digallate is a yellow crystalline powder with low solubility in water. It has antioxidant, anti-inflammatory and antibacterial biological activity. This makes it has important application value in food industry and drug research and development.
Uses: Theaflavine-3,3 '-digallate is widely used in food and health products industry. It can be used as a natural food additive to increase the nutritional value and antioxidant activity of food and extend the shelf life of food. In addition, it can be used in cosmetics, pharmaceuticals and health-related products to provide antioxidant, anti-aging and antibacterial benefits.
Preparation method: Theaflavine-3, the preparation of 3 '-digallate is usually obtained by esterification reaction of tea polyphenol and gallic acid. This process usually goes through the steps of ester synthesis, hydrolysis, crystallization, etc. to purify and extract the target product.
Properties: Theaflavine-3,3 '-digallate is a yellow crystalline powder with low solubility in water. It has antioxidant, anti-inflammatory and antibacterial biological activity. This makes it has important application value in food industry and drug research and development.
Uses: Theaflavine-3,3 '-digallate is widely used in food and health products industry. It can be used as a natural food additive to increase the nutritional value and antioxidant activity of food and extend the shelf life of food. In addition, it can be used in cosmetics, pharmaceuticals and health-related products to provide antioxidant, anti-aging and antibacterial benefits.
Preparation method: Theaflavine-3, the preparation of 3 '-digallate is usually obtained by esterification reaction of tea polyphenol and gallic acid. This process usually goes through the steps of ester synthesis, hydrolysis, crystallization, etc. to purify and extract the target product.
Last Update：2024-04-09 18:58:34
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Tel: 18301782025
Email: 3008007409@qq.com
Mobile: 18021002903
QQ: 3008007409
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Product Name: Theaflavine-3,3'-digallate Request for quotationCAS: 33377-72-9
Tel: 400-968-2212
Email: 3623107365@qq.com
Mobile: 18916960931
QQ: 3623107365
Wechat: 18916960931
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Product Name: Theaflavin 3,3′-digallate Visit Supplier Webpage Request for quotationCAS: 33377-72-9
Tel: +86-400-900-4166
Email: product@acmec-e.com
Mobile: +86-18621343501
QQ: 2881950922
Wechat: 18621343501
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