18829-70-4
(-)-CATECHIN HYDRATE
CAS: 18829-70-4
Molecular Formula: C15H16O7
18829-70-4 - Names and Identifiers
| Name | (-)-CATECHIN HYDRATE |
| Synonyms | ()-CATECHIN (L)-CATECHIN HYDRATE (-)-CATECHIN HYDRATE 3,5,7,3',4'-PENTAHYDROXYFLAVANE HYDRATE (+)-TRANS-3,3',4',5,7-PENTAHYDROXYFLAVANE (2S,3R)-2-(3,4-DIHYDROXYPHENYL)-3,4-DIHYDRO-1(2H)-BENZOPYRAN-3,5,7-TRIOL |
| CAS | 18829-70-4 |
| EINECS | 242-611-7 |
18829-70-4 - Physico-chemical Properties
| Molecular Formula | C15H16O7 |
| Molar Mass | 308.28 |
| Density | 1.593±0.06 g/cm3(Predicted) |
| Melting Point | 93-96°; 175-177° when anhydr |
| Boling Point | 630.4±55.0 °C(Predicted) |
| Storage Condition | 2-8℃ |
| Physical and Chemical Properties | Properties catechins belong to flavane derivatives. Widely found in plants, from water/acetic acid containing crystal water needle-like crystals, melting point 93~96 deg C; And Crystal without crystal water melting point of 175~177 deg C. Optical rotation 16 ° ~ 18 °, 4 °. The racemate was also needle-like crystals, melting chemical Point 212~216 deg C. Slightly soluble in cold water, ether, soluble in hot water, ethanol, acetic acid and acetone, insoluble in benzene, chloroform and petroleum ether, catechin cis stereoisomer epicatechin is also widely present in plants, melting point 242 ° C., optical rotation [α]D-68 ° (in ethanol). |
| Use | Application of catechin as the main component of tea polyphenols, can give the product antioxidant, radiation protection, Moisture Repair, anti-aging and other multiple functions. But at the same time, the unavoidable problem is whether the catechin ingredients can be well compatible with the oily base of cosmetics, and how to maintain the biological activity of catechu chemical book ingredients in a series of processing processes, it is the key factor to determine the final efficacy and application value. At present, the commonly used treatment methods are the use of solvent method, emulsification technology, and liposome, microcapsule and other embedding techniques to increase compatibility. |
18829-70-4 - Reference
| Reference Show more | 1. Xu Fei, Yang Xijuan, Guobin, etc. Optimization of acid extraction of highland barley bran combined with phenol [J]. Journal of Agricultural Engineering, 2016, 32(017):301-308. 2. [IF = 7.514] Xiaoyu Yu et al."Role of epigallocatechin gallate in collagen hydrogels modification based on physichemical characterization and molecular docking." Food Chem. 2021 Oct;360:130068 3. [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 4. [IF=2.431] Wang Yanfeng et al."Effects of temperature and ultrasonic scaler on the infusion process of green tea leaves and catechins stability under ultrasonic vibration."J Food Meas Charact. 2021 Aug;15(4):3598-3607 |
18829-70-4 - Research progress on taste characteristics and sensory analysis methods of catechins
from VIP
Author:
Zhang Yingna , Weibin , Xu Yong Quan , Yin Junfeng
Abstract:
taste is the most important quality characteristics of tea soup, green tea soup taste is mainly composed of polyphenols, caffeine, amino acids, carbohydrates and metal ions and so on. Polyphenols are the most important taste substances in green tea soup, and catechins are the main components of polyphenols. Catechins are the main contributing substances of bitterness and astringency in tea soup. The combination of different types and contents of catechins forms different bitterness intensity of tea soup and affects the overall flavor of tea soup. At present, the taste evaluation of tea soup is mainly based on human sensory analysis, and sensory analysis is irreplaceable in food flavor evaluation. In this paper, the research progress on the characteristics of catechins in green tea soup, the interaction between taste substances and the sensory analysis methods of taste substances were reviewed in order to improve the theoretical system of catechin flavor and its interaction, it lays a foundation for the application of sensory analysis methods in the taste characteristics of taste substances.
Key words:
Green tea soup taste substances taste interaction Sensory analysis method
DOI:
CNKI:SUN:CYKK.0.2017-01-001
cited:
year:
2017
Last Update：2024-01-02 23:10:35
18829-70-4 - Study on the preparation of water-soluble catechin microcapsules
from Wanfang Medical
Author:
Tian Yun , Lu Xiangyang , What's the small solution , Huang Chengjiang , Romey , Xiao Hongbo
Abstract:
catechins as natural antioxidants and free radical scavengers, has been widely used in food, medicine and chemical industry and other fields [1]. However, due to the phenolic hydroxyl in catechin is very active, in the outside under various conditions easily occur oxidation, polymerization or condensation, thereby losing antioxidant activity and other biological functions, it has been greatly restricted in storage and application. Microencapsulation technology is an effective way to solve this problem [2].
Key words:
water-soluble catechins microcapsule preparation free radical scavenger
DOI:
10.7501/j.issn.0253-2670.2004.8.407
cited:
year:
2004
Last Update：2023-08-16 22:05:47
18829-70-4 - Method for producing non-polymeric catechin composition
from Palm Bridge research
patent type:
invention patent
Application (patent) number:
CN200510076739.1
application date:
20050610
Public/Announcement Number:
CN1711866A
Public/announcement date:
20051228
applicant (patent):
King of flowers Co., Ltd.
inventor:
Futian Chang-Hong , Takayasu and positon
National and provincial code:
JP
Abstract:
The present invention relates to a decrease in the rate of non-polymeric catechin gallate, an increase in the concentration of non-polymeric catechin in the non-polymeric catechin, a decrease in the amount of caffeine, method for the production of highly refined non-polymeric catechin compositions. In the method, the water-soluble composition extracted from green tea leaves with water is added to the column filled with the synthetic adsorbent in a solution amount of 0.5 to 20[v/v] times that of the synthetic adsorbent, the non-polymeric catechins in the water-soluble composition are adsorbed and washed with 1 to 10[v/v] times water relative to the synthetic adsorbent, then, elution was performed with a 10 to 95Vol% ethanol aqueous solution in an amount 0.5 to 20[v/v] times relative to the packed volume amount of the synthetic adsorbent.
Last Update：2023-08-16 22:05:47
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View History
18829-70-4
甲基烯
麦芽糖
Benzoic acid, 4-(4-hexylbenzoyl)-, methyl ester
Darifenacin HBr
亚精胺 HCL
Peroxidase froM horseradish(EIA Grade,Purified)
Betulinaldehyde
Formic acid 4-nitrophenyl ester
Castor Oil Hydrogenated
甲基烯
麦芽糖
Benzoic acid, 4-(4-hexylbenzoyl)-, methyl ester
Darifenacin HBr
亚精胺 HCL
Peroxidase froM horseradish(EIA Grade,Purified)
Betulinaldehyde
Formic acid 4-nitrophenyl ester
Castor Oil Hydrogenated