没食子儿茶素
没食子儿茶素(GC; (-)-gallocatechin)
CAS: 3371-27-5
化学式: C15H14O7
| 中文名 | 没食子儿茶素 |
| 英文名 | GC (-)-gallocatechin |
| 别名 | 没食子儿茶精 没食子儿茶素 (-)-儿茶酸 没食子酰儿茶素 (-)-倍儿茶酸 没食子儿茶素GC (2S)-3,4-二氢-2-(3,4,5-三羟基苯基)-2H-1-苯并吡喃-3,5,7-三醇 (2S,3R)-2-(3,4,5-三羟基苯基)-3,4-二氢-1(2H)苯并-3,5,7-三醇 |
| 英文别名 | GC (-)-GC GALLOCATECHIN l-Gallocatechin (-)-GALLOCATECHIN (-)-gallocatechin (2S,3R)-3,4-dihydro-2-(3,4,5-trihydroxyphenyl)-2H-1-benzopyran-3,5,7-triol [2S,3R]-2-[3,4,5-TRIHYDROXYPHENYL]-3,4-DIHYDRO-1[2H]-BENZOPYRAN-3,5,7-TRIOL (2S-trans)-3,4-Dihydro-2-(3,4,5-trihydroxyphenyl)-2H-1-benzopyran-3,5,7-triol ()-Gallocatechin,(2S,3R)-2-(3,4,5-Trihydroxyphenyl)-3,4-dihydro-1(2H)-benzopyran-3,5,7-triol |
| CAS | 3371-27-5 |
| 化学式 | C15H14O7 |
| 分子量 | 306.27 |
| InChIKey | XMOCLSLCDHWDHP-DOMZBBRYSA-N |
| 密度 | 1.695±0.06 g/cm3(Predicted) |
| 熔点 | 200℃ |
| 沸点 | 685.6±55.0 °C(Predicted) |
| 溶解度 | H2O: 5mg/ml，短暂超声处理 |
| 酸度系数 | 9.02±0.15(Predicted) |
| 存储条件 | 2-8°C |
| 敏感性 | Sensitive to light and humidity |
| 外观 | 固体 |
| 颜色 | Pale Grey |
| MDL号 | MFCD01632616 |
| 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。 |
| WGK Germany | 3 |
| 海关编号 | 29339900 |
| 参考资料 展开查看 | 1. 乔小燕, 黄秀新, 黄国资,等. "二炒"温度对传统客家炒青绿茶品质特征的影响[J]. 广东农业科学, 2015, 042(001):96-99. 2. 梅双, 乔小燕, 陈维,等. 半连续化生产线和传统单机加工客家炒青绿茶主要品质成分比较分析[J]. 广东农业科学, 2019(11). 3. 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. 4. 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. 5. 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. 6. 黄贝, 李龙宝, 吴信洁,等. 油茶花青素还原酶基因克隆和体外功能研究[J]. 茶业通报, 2018, 040(002):71-76. 7. 周晓晴, 胡立文, 罗琦,等. 茶叶籽油中茶多酚和儿茶素的测定[J]. 食品工业科技, 2019. 8. 李波, 黄华林, 陈欣,等. 不同季节黄化英红九号红茶品质比较分析[J]. 山东农业科学, 2019. 9. 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. 10. 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. 11. 萎凋方式对黄化英红九号红茶品质的影响 12. 乔小燕, 陈维, 马成英,等. 不同仓储地康砖茶生化成分比较分析[J]. 广东茶业, 2019(5):7-10. 13. 黄华林, 李波, 陈海强,等. 不同萎凋时间英红九号和黄化英红九号红茶品质比较[J]. 山西农业科学, 2019, 047(010):1742-1745. 14. 王玮, 张纪伟, 赵一帆,等. 澜沧江流域部分茶区古茶树资源生化成分多样性的分析[J]. 分子植物育种, 2020(2). 15. 乔小燕,操君喜,车劲,陈栋,刘仲华.基于滋味和香气成分结合化学计量法鉴别不同贮藏年份的康砖茶[J].现代食品科技,2020,36(09):260-269+299. 16. 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. 17. 张恒,郑俏然,何靖柳,韦婷,刘翔,章斌.藏茶玫瑰乌梅无糖复合饮料研制及功能性成分分析与抗氧化研究[J].食品科技,2021,46(01):46-53+61. 18. 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[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 38. [IF=4.952] Dongxiao Su et al."Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice."Lwt Food Sci Technol. 2019 Dec;116:108578 39. [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 40. [IF=4.952] Si Tan et al."The effects of drying methods on chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits."Lwt Food Sci Technol. 2020 Jan;118:108723 41. [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 42. [IF=4.379] Zhang Sifeng et al."Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing."Sci Rep-Uk. 2020 Jan;10(1):1-11 43. [IF=4.379] Feng Lin et al."Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase."Sci Rep-Uk. 2020 Feb;10(1):1-10 44. [IF=4.098] Chunlin Li et al."Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy."Spectrochim Acta A. 2020 Feb;227:117697 45. [IF=3.361] Mengmeng Yuan et al."The interaction of dietary flavonoids with xanthine oxidase in vitro: molecular property-binding affinity relationship aspects."Rsc Adv. 2019 Apr;9(19):10781-10788 46. [IF=3.361] Zhineng Wang et al."Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp."Rsc Adv. 2020 Feb;10(12):6743-6751 47. 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没食子儿茶素 - 简介
没食子儿茶素，又称为EGCG（Epigallocatechin gallate），是一种广泛存在于绿茶中的天然化合物。以下是关于没食子儿茶素的性质、用途、制法和安全信息的介绍：
性质：
外观：没食子儿茶素是一种黄绿色的结晶性固体。
溶解性：在水、乙醇和其他有机溶剂中溶解度较高。
稳定性：没食子儿茶素在酸性条件下相对稳定，但在碱性条件下易于分解。
用途：
营养保健：没有食子儿茶素被广泛研究，其被认为具有抗氧化、抗炎症和抗癌等多种保健作用。
制法：
没食子儿茶素的制法主要通过提取绿茶中的茶多酚得到。提取的过程通常包括浸提（使用溶剂浸泡茶叶）、浓缩和纯化等步骤。
安全信息：
在正常饮食摄入范围内，没食子儿茶素是安全的。大量使用或过量摄入没食子儿茶素可能会引发一些副作用，如肝脏负担、消化不良、头痛、失眠等。过度摄入茶叶中的没食子儿茶素也可能对儿童和孕妇造成负面影响。
性质：
外观：没食子儿茶素是一种黄绿色的结晶性固体。
溶解性：在水、乙醇和其他有机溶剂中溶解度较高。
稳定性：没食子儿茶素在酸性条件下相对稳定，但在碱性条件下易于分解。
用途：
营养保健：没有食子儿茶素被广泛研究，其被认为具有抗氧化、抗炎症和抗癌等多种保健作用。
制法：
没食子儿茶素的制法主要通过提取绿茶中的茶多酚得到。提取的过程通常包括浸提（使用溶剂浸泡茶叶）、浓缩和纯化等步骤。
安全信息：
在正常饮食摄入范围内，没食子儿茶素是安全的。大量使用或过量摄入没食子儿茶素可能会引发一些副作用，如肝脏负担、消化不良、头痛、失眠等。过度摄入茶叶中的没食子儿茶素也可能对儿童和孕妇造成负面影响。
最后更新：2024-04-09 20:45:29
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产品名: (-)-没食子儿茶素 去供应商网站查看 询盘CAS: 3371-27-5
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提供多种规格现货供应
产品名: (-)-Gallocatechin 去供应商网站查看 询盘CAS: 3371-27-5
产地: 美国
包装: 1 mg;5 mg;10 mg;25 mg
规格: HY-N0521
库存: 现货，货期：1-2天
电话: 021-38924433; 021-58955995
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产品描述: 产品覆盖：8万多种抑制剂，11000+靶点蛋白，数百款试剂盒，200+生物活性化合物库，天然产物，抗体等. 纯度: 99.65%
提供多种规格现货供应
产品名: (-)-没食子儿茶素 去供应商网站查看 询盘CAS: 3371-27-5
产地: 北京
规格: SG4270
价格: 电话、微信、QQ、邮件
库存: 现询
电话: 010-50973130
手机: 17801761073(微信同号)
电子邮件: 3193328036@qq.com
QQ: 3193328036
微信: 17801761073
产品描述: 产品覆盖：小分子化合物、分析对照品、染色试剂、生化试剂盒、细胞生物学、分子生物学、抗体、蛋白、多肽、ELISA试剂盒、微生物培养、化学合成、仪器耗材、CRO技术 更多
提供多种规格现货供应
产品名: (-)-Gallocatechin 去供应商网站查看 询盘CAS: 3371-27-5
产地: 美国
包装: 1 mg;5 mg;10 mg;25 mg
规格: HY-N0521
库存: 现货，货期：1-2天
电话: 021-38924433; 021-58955995
手机: 18019480960
电子邮件: sales@medchemexpress.cn
产品描述: 产品覆盖：8万多种抑制剂，11000+靶点蛋白，数百款试剂盒，200+生物活性化合物库，天然产物，抗体等. 纯度: 99.65%
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