没食子儿茶素没食子酸酯

中文名	没食子儿茶素没食子酸酯
英文名	(-)-Gallocatechin gallate
别名	没食子儿茶素没食子酸没食子儿茶素没食子酸酯 (-)-没食子酸儿茶酸没食子酸儿茶素没食子酸酯 (-)-倍儿茶素没食子酸盐 (-)-没食子儿茶素没食子酸酯 (2S,3R)-2-(3,4,5-三羟基苯基)-3,4-二氢-1(2H)-苯并-3,5,7-三醇3-(3,4,5-三羟基苯甲酸)
英文别名	GCG CCRIS 9286 Gallocatechin gallat (-)-gallocatecholgallate (-)-Gallocatechin gallate (-)-Gallocatechol gallate Glicentin-related polypeptide Gallic acid, catechin gallate Gallocatechol, 3-gallate, (-)- (8CI) (2s-trans)-henyl)-2h-1-benzopyran-3-yleste (2S,3R)-2-(3,4,5-Trihydroxyphenyl)-3,4-dihydro-1 (2H)-benzopyran-3,5,7-triol 3-(3,4,5-trihydroxybenzoate) (2S,3R)-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-3,4-dihydro-2H-chromen-3-yl 3,4,5-trihydroxybenzoate Benzoic acid, 3,4,5-trihydroxy-, 3,4-dihydro-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-2H-1-benzopyran-3-yl ester, (2S-trans)-
CAS	4233-96-9
EINECS	636-979-1
化学式	C22H18O11
分子量	458.37
InChI	InChI=1/C22H18O11/c23-10-5-12(24)11-7-18(33-22(31)9-3-15(27)20(30)16(28)4-9)21(32-17(11)6-10)8-1-13(25)19(29)14(26)2-8/h1-6,18,21,23-30H,7H2/t18-,21+/m1/s1
密度	1.90±0.1 g/cm3(Predicted)
熔点	>179oC (dec.)
沸点	909.1±65.0 °C(Predicted)
闪点	320°C
蒸汽压	3.71E-35mmHg at 25°C
溶解度	DMSO (微溶) 、甲醇 (微溶)
折射率	1.857
酸度系数	7.75±0.25(Predicted)
存储条件	2-8°C
外观	整洁
颜色	Off-White to Pale Brown
物化性质	白色结晶粉末，可溶于甲醇、乙醇、DMSO等有机溶剂，来源于茶叶。
MDL号	MFCD00214298
体外研究	The amount of (-)-Gallocatechin gallate does not differ in leaves of different stages, and the content is relatively low. (−)-gallocatechin gallate in combination with active catechins ((−)-epigallocatechin gallate) has synergistic effects on the induction of apoptosis and inhibition of cell growth for PC-9 cells. (−)-gallocatechin gallate shows inhibitory effect on α-Glucosidase and DPPH, with IC 50 s of 30.2 μM and 12.2 μg/mL.
危险品标志	Xi - 刺激性物品
风险术语	36/37/38 - 刺激眼睛、呼吸系统和皮肤。
安全术语	S26 - 不慎与眼睛接触后，请立即用大量清水冲洗并征求医生意见。 S36 - 穿戴适当的防护服。 S26/36 -
WGK Germany	3
RTECS	DH9000000
海关编号	29329990
参考资料展开查看	1. 乔小燕, 李波, 何梓卿,等. 黄化英红九号红茶体外抗氧化活性分析[J]. 农产品质量与安全, 2018, 000(005):85-90. 2. 乔小燕, 李崇兴, 姜晓辉,等. 不同等级CTC红碎茶生化成分分析[J]. 食品工业科技, 2018, 039(010):83-89. 3. 乔小燕, 饶幸霞, 黄国资,等. 传统客家绿茶在连续化生产线加工过程中主要品质成分的变化趋势研究[J]. 江西农业学报, 2015, 000(004):74-77. 4. 欧惠算,张灵枝,王维生.阿姆斯特丹散囊菌对六堡茶品质成分的影响研究[J].中国茶叶加工,2019(02):45-50. 5. 杜欢欢, 蔡艳妮, 江海,等. 超高效液相串联质谱同时测定茶叶中的8种有效物质[J]. 陕西理工大学学报(自然科学版), 2017(33):74-80. 6. 乔小燕, 黄华林, 李波,等. 广东客家茶树种质资源儿茶素特性分析[J]. 江西农业学报, 2019, v.31(01):30-33. 7. 乔小燕, 黄国资, 王秋霜,等. 连续化生产线加工过程中客家炒青绿茶主要品质成分的化[J]. 广东农业科学, 2014, 041(024):91-94. 8. 萎凋方式对黄化英红九号红茶品质的影响 9. 蔡爽, 阮成江, 杜维,等. 高效液相色谱-串联质谱法同时测定沙棘中的11种黄酮类物质[J]. 分析科学学报, 2019, 035(003):311-316. 10. 姜丽娜,李纪元,范正琪,童冉,莫润宏,李志辉,蒋昌杰.金花茶组植物花朵内多酚组分含量分析[J].林业科学研究,2020,33(04):117-126. 11. Xiang, X., Xiang, Y., Jin, S., Wang, Z., Xu, Y., Su, C., Shi, Q., Chen, C., Yu, Q. and Song, C. (2020), The hypoglycemic effect of extract/fractions from Fuzhuan Brick-Tea in streptozotocin-induced diabetic mice and their active components characterized by 12. Yu, Penghui, et al. "Distinct variation in taste quality of Congou black tea during a single spring season." Food science & nutrition 8.4 (2020): 1848-1856.https://doi.org/10.1002/fsn3.1467 13. Liao, Yinyin, et al. "Effect of major tea insect attack on formation of quality-related nonvolatile specialized metabolites in tea (Camellia sinensis) leaves." Journal of agricultural and food chemistry 67.24 (2019): 6716-6724.https://doi.org/10.1021/acs.j 14. 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. 15. 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. 16. 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 18. [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 19. [IF=7.514] Xuemei Guo et al."An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase."Food Chem. 2018 Apr;2 20. [IF=5.396] Bo Chen et al."Comparative analysis of fecal phenolic content between normal and obese rats after oral administration of tea polyphenols."Food Funct. 2018 Sep;9(9):4858-4864 21. [IF=5.279] Jie Zhou et al."LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea."J Agr Food Chem. 2019;67(19):5405–5412 22. [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 23. [IF=4.098] Chunlin Li et al."Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy."Spectrochim Acta A. 2019 Jan;206:254 24. [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 25. [IF=3.361] Yun Liu et al."Structural characteristics of (−)-epigallocatechin-3-gallate inhibiting amyloid Aβ42 aggregation and remodeling amyloid fibers."Rsc Adv. 2015 Jul;5(77):62402-62413 26. [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 27. [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 28. [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 29. [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 30. [IF=7.514] Piaopiao Long et al."Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation."Food Chem. 2020 May;311:125895 31. [IF=7.514] Xin Song et al."Comparing the inhibitory abilities of epigallocatechin-3-gallate and gallocatechin gallate against tyrosinase and their combined effects with kojic acid."Food Chem. 2021 Jul;349:129172 32. [IF=7.514] Huijun Wang et al."Untargeted metabolomics coupled with chemometrics approach for Xinyang Maojian green tea with cultivar, elevation and processing variations."Food Chem. 2021 Aug;352:129359 33. 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[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 38. [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 39. [IF=4.952] Jia Xue et al."Contrasting microbiomes of raw and ripened Pu-erh tea associated with distinct chemical profiles."Lwt Food Sci Technol. 2020 Apr;124:109147 40. [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 41. 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没食子儿茶素没食子酸酯 - 简介

没食子儿茶素（Epigallocatechin）是一种天然存在于茶叶中的化合物，属于儿茶素类化合物。没食子酸酯（Epigallocatechin gallate，简称EGCG）是没食子儿茶素的酯化衍生物。

没食子儿茶素和没食子酸酯具有以下性质：
- 外观：没食子儿茶素是无色结晶粉末，而没食子酸酯是黄绿色结晶固体。
- 溶解性：没食子儿茶素和没食子酸酯都能溶解于水和一些有机溶剂中。
- 抗氧化性：没食子儿茶素和没食子酸酯都具有很强的抗氧化活性，能够清除体内的自由基，有助于预防氧化应激引起的损伤。
- 抗菌性：没食子酸酯具有抗菌作用，对多种细菌和病毒具有一定的抑制作用。

没食子儿茶素和没食子酸酯的用途主要有以下几方面：

没食子儿茶素和没食子酸酯的制法一般包括提取和纯化过程。提取通常采用乙酸乙酯、甲醇或水作为溶剂，使用溶剂提取或萃取制备出没食子儿茶素。而没食子酸酯则需要将没食子儿茶素与没食子酸反应，生成没食子酸酯。纯化多采用柱层析、高效液相色谱、凝胶电泳等技术手段。

安全信息：没食子儿茶素和没食子酸酯属于天然产物，一般使用时不会引起明显的副作用。但过量摄入可能会导致一些不适症状，如胃痛、头晕、恶心等。在使用过程中应遵循适量原则。另外，个别人群如孕妇、婴幼儿及对茶叶过敏的人群，应避免或谨慎使用。

最后更新：2024-04-09 20:48:19

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产品描述: GCG is the ester of gallocatechin and gallic acid and a type of catechin. It is 更多
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产品名: (-)-Gallocatechin gallate 去供应商网站查看询盘
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