28543-07-9_化工百科

中文名	茶黄素-3'-没食子酸酯
英文名	Theaflavin-3'-gallate
别名	茶黄素的3-没食子酸酯茶黄素-3-没食子酸酯茶黄素-3'-没食子酸酯茶黄素-3'-没食子酸酯对照品茶黄素-3'-没食子酸酯(标准品) 茶黄素-3'-没食子酸酯(TF-3'-G)
英文别名	Theaflavin 2B Theaflavin-3'-gallate THEAFLAVINMONOGALLATEB THEAFLAVIN 3'-O-GALLATE 3'-O-(3,4,5-Trihydroxybenzoyl) Theaflavin-3'-Gallate (TF-3'-G) THEAFLAVIN3GALLATE(3'-ISOMERICFORM) [(2S,3R)-5,7-dihydroxy-2-[6,8,9-trihydroxy-5-oxo-3-[(2S,3R)-3,5,7-trihydroxychroman-2-yl]-11-bicyclo[5.4.0]undeca-1,3,6,8,10-pentaenyl]chroman-3-yl] 3,4,5-trihydroxybenzoate 3,4,5-Trihydroxybenzoic acid (2R,3R)-2-[8-[(2R,3R)-3,4-dihydro-3,5,7-trihydroxy-2H-1-benzopyran-2-yl]-3,4,6-trihydroxy-5-oxo-5H-benzocyclohepten-1-yl]-3,4-dihydro-5,7-dihydroxy-2H-1-benzopyran-3-yl ester
CAS	28543-07-9
化学式	C36H28O16
分子量	716.6
密度	1.93
沸点	1226.9±65.0 °C(Predicted)
溶解度	可溶于甲醇、乙醇、DMSO等有机溶剂。
酸度系数	6.55±0.20(Predicted)
存储条件	-20°C
外观	棕黄色粉末
物化性质	棕黄色粉末，可溶于甲醇、乙醇、DMSO等有机溶剂，来源于红茶。
MDL号	MFCD03427514
海关编号	29182900
参考资料展开查看	1. 赖幸菲, 孙世利, 李裕南,等. 金萱品种夏暑茶类的生化成分分析及其抗氧化活性研究[J]. 食品工业科技, 2015, 36(021):73-77. 2. 潘顺顺赖幸菲孙伶俐黎秋华向丽敏孙世利.不同季节翠玉品种3大茶类生化成分及抗氧化活性研究[J].食品研究与开发 2017 38(09):22-27. 3. Tai, Lingling, et al. "Anti-hyperuricemic effects of three theaflavins isolated from black tea in hyperuricemic mice." Journal of Functional Foods 66 (2020): 103803.https://doi.org/10.1016/j.jff.2020.103803 4. 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 5. [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 6. [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 7. [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 8. [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 9. [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 10. [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 11. [IF=6.475] Mingchun Wen et al."Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing."Food Res Int. 2021 Oct;148:110588 12. [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 13. [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 14. [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 15. [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 16. [IF=4.545] Zhongyuan Li et al."Theaflavin ameliorates renal ischemia/reperfusion injury by activating the Nrf2 signalling pathway in vivo and in vitro."Biomed Pharmacother. 2021 Feb;134:111097 17. [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 18. [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 19. [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 20. [IF=2.72] Siyuan Li et al."Insight into interaction mechanism between theaflavin-3-gallate and α-glucosidase using spectroscopy and molecular docking analysis."J Food Biochem. 2021 Jan;45(1):e13550 21. [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 22. [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 23. [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 24. [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 25. [IF=5.396] Chunyin Qin et al."Comparison on the chemical composition, antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion."Food & Function. 2022 Apr;:

28543-07-9 - 简介

茶黄素-3'-没食子酸酯是一种天然产物，主要存在于茶叶中。它是多酚类化合物，具有很高的抗氧化性质。
它可以抑制自由基的产生，减少氧化损伤，从而保护细胞和组织免受有害物质的影响。茶黄素-3'-没食子酸酯还可以提高免疫系统的功能，降低血压和胆固醇，抑制肿瘤细胞的生长等。

茶黄素-3'-没食子酸酯的制法是通过提取和纯化茶叶中的多酚类化合物得到的。一般的制法包括茶叶的浸提、溶剂提取、减压浓缩、色谱分离等步骤。制取的茶黄素-3'-没食子酸酯通常以粉末或精油的形式供应。

安全性，茶黄素-3'-没食子酸酯被认为是一种相对安全的化合物。使用时还是需要遵循合适的剂量和用法。个体对茶黄素-3'-没食子酸酯可能存在过敏反应，在使用之前应进行皮肤敏感性测试。

最后更新：2024-04-09 21:54:55

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CAS: 28543-07-9
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产品名: Theaflavin-3'-O-gallate 去供应商网站查看询盘
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产品描述: 中文名：茶黄素-3'-没食子酸酯英文名:THEAFLAVIN 3'-O-GALLATE CAS:28543-07-9 规格:分析对照品,HPLC≥98% 产地更多

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CAS: 28543-07-9
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