茶黄素-3,3'-双没食子酸

中文名	茶黄素-3,3'-双没食子酸
英文名	Theaflavine-3,3'-digallate
别名	茶黄素-3 3'-二没食子酸酯茶黄素 3'-双没食子酸(TFBG) 茶黄素-3,3'-双没食子酸茶黄素-3,3'-双没食子酸酯茶黄素-3,3'-双没食子酸(TFBG) 3,3'-二没食子酸酯茶黄素,茶黄素-3,3'-双没食子酸酯
英文别名	THEAFLAVINGALLATES Teaflavin digallate theaflavin digallate Theaflavine bisgallate Theaflavine-3,3'-digallate THEAFLAVINE-3,3'-DIGALLATE Theaflavine-3,3'-digallate(TFBG) (2R,3R)-2-(3,5-dihydroxy-6-oxo-8-[(3R)-3,5,7-trihydroxy-3,4-... 3,4,5-Trihydroxybenzoic acid diester with 1,8-bis(3,4-dihydro-3,5,7-trihydroxy-2H-1-benzopyran-2-yl)-3,4,6-trihydroxy-5H-benzocyclohepten-5-one
CAS	33377-72-9
化学式	C43H32O20
分子量	868.7
沸点	1320.5°Cat760mmHg
溶解度	可溶于甲醇、乙醇、DMSO等有机溶剂。
存储条件	2-8℃
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	MFCD06797365
参考资料展开查看	1. 周盈黄倩张甜陈萍.TFDG对IL-1β体外诱导大鼠软骨细胞炎性损伤的保护作用研究[J].茶叶科学 2017 37(03):290-298. 2. 徐邢燕陈思俞晓敏赵小嫚林宏政刘国英苏峰高峰孙云郝志龙.不同烘焙程度与等级武夷肉桂茶品质差异分析[J].食品科学 2020 41(13):22-28. 3. 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. 4. 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 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

茶黄素-3,3'-双没食子酸 - 简介

茶黄素-3,3'-双没食子酸，也称为茶多酚-3,3'-双没食子酸，是一种存在于茶叶中的黄色化合物。它的结构由茶多酚与没食子酸结合而成。

性质：茶黄素-3,3'-双没食子酸是一种黄色结晶粉末，在水中溶解度较低。它具有抗氧化、抗炎和抗菌等生物活性。

制法：茶黄素-3,3'-双没食子酸的制备通常通过茶多酚与没食子酸的酯化反应而得到。这个过程通常经过酯综合、水解、结晶等步骤来纯化和提取目标产物。

最后更新：2024-04-09 18:58:34

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CAS: 33377-72-9
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产品名: 茶黄素-3,3'-双没食子酸去供应商网站查看询盘
CAS: 33377-72-9
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