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茶黃素

分析標(biāo)準(zhǔn)品,HPLC≥95%

Theaflavin

CAS號：4670-05-7

分子式：C29H24O12

分子量：564.49

MDL：MFCD03427500

產(chǎn)品介紹

熔點：237-240℃

沸點：1003.9℃at760mmHg

外觀：棕黃色粉末

溶解性：溶于乙酸乙酯，甲醇。

儲存條件：2-8℃

注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

參考文獻(xiàn)(74篇)

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43. [IF=4.3] Jiasheng Huang et al."The inhibitory effect and mechanism of theaflavins on fluoride transport and uptake in HIEC-6?cell model."FOOD AND CHEMICAL TOXICOLOGY.2023 Jul;:113939

42. [IF=5.2] Zhuanrong Wu et al."Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics."Foods.2023 Jan;12(12):2430

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39. [IF=6.449] Shengkai Luo et al."Proteolytic activation and characterization of recombinant polyphenol oxidase from Rosa chinensis for efficient synthesis of theaflavins."INDUSTRIAL CROPS AND PRODUCTS.2023 Sep;200:116810

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23. [IF=4.171] Xin-Xian Xu et al."Theaflavin protects chondrocytes against apoptosis and senescence via regulating Nrf2 and ameliorates murine osteoarthritis.."Food Funct. 2021 Mar;12(4):1590-1602

22. [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

21. [IF=4.35] Bernard Ntezimana et al."Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea."Foods. 2021 Nov;10(11):2627

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13. [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

12. [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

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9.  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

8.  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

7.  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

6.  Fang, Shimao, et al. "Geographical origin traceability of Keemun black tea based on its non‐volatile composition combined with chemometrics." Journal of the Science of Food and Agriculture 99.15 (2019): 6937-6943.https:##doi.org/10.1002/jsfa.9982

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1.  吳滿霞  鐘國花  何四海 等. "皖海紅美人"紅茶生產(chǎn)加工技術(shù)初探[J]. 茶業(yè)通報  2020(2):81-84.

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