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網站首頁技術中心 > 表兒茶素沒食子酸酯 分析標準品
產品目錄
表兒茶素沒食子酸酯 分析標準品
更新時間:2026-01-08 點擊量:103

表兒茶素沒食子酸酯

分析標準品,HPLC≥98%

(-)-Epicatechin gallate/ECG

CAS號:1257-08-5

分子式:C22H18O10

分子量:442.37

MDLMFCD00075936

別名:表兒茶素沒食子酸酯;(-)-cis-3,3',4',5,7-Pentahydroxyflavane 3-gallate; (-)-Epicatechingallate; (-)-Epicatechin gallate; Epicatechin gallate; (-)-cis-2-(3,4-Dihydroxyphenyl)-3,4-dihydro-1(2H)-benzopyran-3,5,7-tr

貨號

規格/參數/品牌

價格

貨期

YJ-B20103-20mg

分析標準品,HPLC≥98%

350.00

現貨

YJ-B20103-100mg

分析標準品,HPLC≥98%

1100.00

現貨

YJ-B20103-500mg

分析標準品,HPLC≥98%

2980.00

現貨

JS22728-5g

90%

1280.00

現貨

JS22728-25g

90%

2500.00

現貨

JS31384-250mg

98%

1280.00

現貨

JS31384-1g

98%

3180.00

現貨

A10364-20mg

分析標準品,含量90.7%,可溯源

900.00

現貨

 

產品介紹

熔點:257-258℃

沸點:920.9℃ at 760 mmHg

比旋光度:-182-194°(D/20℃)(c=0.2,CH3OH)

外觀:白色粉末

溶解性:易溶于水。

敏感性:對熱敏感

儲存條件:-20℃

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

參考文獻(259)

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155. [IF=8] Feng Jia et al."Functional properties and release characteristics of tea polyphenols-loaded gliadin films enforced by cinnamaldehyde."Food Packaging and Shelf Life.2023 Nov;39:101144

154. [IF=8.1] Jingna Yan et al."Sensory-directed isolation and identification of an intense salicin-like bitter compound in infected teas with bird’s eye spot disease."FOOD RESEARCH INTERNATIONAL.2023 Jul;:113272

153. [IF=8.8] Yuming Wei et al."Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing."FOOD CHEMISTRY.2023 Jul;:136785

152. [IF=1.7] Zhouyi Zhang et al."Revealing the differences in phenolics in different parts of Taraxacum mongolicum using UPLC-MS/MS."Phytochemistry Letters.2023 Aug;56:13

151. [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

150. [IF=8.6] Qixian Zhang et al."Effectively recovering catechin compounds in the removal of caffeine from tea polyphenol extract by using hydrophobically modified collagen fiber."SEPARATION AND PURIFICATION TECHNOLOGY.2023 Jun;:124325

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148. [IF=8.8] Zhengyu Ren et al."Cost-effective colorimetric sensor for authentication of protected designation of origin (PDO) Longjing green tea."FOOD CHEMISTRY.2023 Nov;427:136673

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130. [IF=5.561] Weitao Wang et al."Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts."Foods.2023 Jan;12(2):321

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126. [IF=6.449] Xiaoxiao Wang et al."Physicochemical analysis, sensorial evaluation, astringent component identification and aroma-active compounds of herbaceous Peony (Paeonia lactiflora Pall) black tea."INDUSTRIAL CROPS AND PRODUCTS.2023 Mar;193:116159

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124. [IF=5.561] Qingping Ma et al."Pea-Tea Intercropping Improves Tea Quality through Regulating Amino Acid Metabolism and Flavonoid Biosynthesis."Foods.2022 Jan;11(22):3746

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118. [IF=5.195] Zehua Jin et al."Network pharmacology study to reveal active compounds of Qinggan Yin formula against pulmonary inflammation by inhibiting MAPK activation."JOURNAL OF ETHNOPHARMACOLOGY.2022 Oct;296:115513

117. [IF=6.656] Mingrui Han et al."Single-cell transcriptomics reveals the natural product Shi-Bi-Man promotes hair regeneration by activating the FGF pathway in dermal papilla cells."PHYTOMEDICINE.2022 Jun;:154260

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26.  萎凋方式對黃化英紅九號紅茶品質的影響

25.  喬小燕, 黃國資, 王秋霜,. 連續化生產線加工過程中客家炒青綠茶主要品質成分的化[J]. 廣東農業科學, 2014, 041(024):91-94.

24.  王瑋, 張紀偉, 趙一帆,. 瀾滄江流域部分茶區古茶樹資源生化成分多樣性的分析[J]. 分子植物育種, 2020(2).

23.  喬小燕, 黃華林, 李波,. 廣東客家茶樹種質資源兒茶素特性分析[J]. 江西農業學報, 2019, v.31(01):30-33.

22.  杜歡歡, 蔡艷妮, 江海,. 超高效液相串聯質譜同時測定茶葉中的8種有效物質[J]. 陜西理工大學學報(自然科學版), 2017(33):74-80.

21.  歐惠算,張靈枝,王維生.阿姆斯特丹散囊菌對六堡茶品質成分的影響研究[J].中國茶葉加工,2019(02):45-50.

20.  喬小燕, 饒幸霞, 黃國資,. 傳統客家綠茶在連續化生產線加工過程中主要品質成分的變化趨勢研究[J]. 江西農業學報, 2015, 000(004):74-77.

19.  黃華林, 李波, 陳海強,. 不同萎凋時間英紅九號和黃化英紅九號紅茶品質比較[J]. 山西農業科學, 2019, 047(010):1742-1745.

18.  李波, 黃華林, 陳欣,. 不同季節黃化英紅九號紅茶品質比較分析[J]. 山東農業科學, 2019.

17.  喬小燕, 陳維, 馬成英,. 不同倉儲地康磚茶生化成分比較分析[J]. 廣東茶業, 2019(5):7-10.

16.  喬小燕, 李崇興, 姜曉輝,. 不同等級CTC紅碎茶生化成分分析[J]. 食品工業科技, 2018, 039(010):83-89.

15.  梅雙, 喬小燕, 陳維,. 半連續化生產線和傳統單機加工客家炒青綠茶主要品質成分比較分析[J]. 廣東農業科學, 2019(11).

14.  喬小燕, 黃秀新, 黃國資,. "二炒"溫度對傳統客家炒青綠茶品質特征的影響[J]. 廣東農業科學, 2015, 042(001):96-99.

13.  左丹, 劉冬, 李仕琪, et al. 黃山毛峰茶多酚提取物對肝藥酶Cyp3a11的調控作用[J]. 食品科學, 2018, 39(21):196-202.

12.  喬小燕, 李波, 何梓卿,. 黃化英紅九號紅茶體外抗氧化活性分析[J]. 農產品質量與安全, 2018, 000(005):85-90.

11.  魏琳,盧鳳美,邵宛芳,袁唯.酸茶發酵過程中感官品質及主要成分變化分析[J].食品研究與開發,2019,40(14):69-74.

10.  李輝, 張靜, 李超,. 賀蘭山東麓不同陳釀年份赤霞珠干紅葡萄酒中酚類物質對澀感質量的影響[J]. 食品與發酵工業, 2018, 44(10):42-48.

9.  周曉晴, 胡立文, 羅琦,. 茶葉籽油中茶多酚和兒茶素的測定[J]. 食品工業科技, 2019.

8.  胡立文, 周曉晴, 張彬,. 茶葉籽油中兒茶素類和咖啡因含量測定[J]. 南昌大學學報(理科版), 2018, 42(002):134-138,146.

7.  郭穎, 黃峻榕, 陳琦,. 茶葉中兒茶素類測定方法的優化[J]. 食品科學, 2016, 37(06):137-141.

6.  張天曉, 王祥榮. 真絲織物上茶多酚的高效液相色譜法檢測[J]. 現代絲綢科學與技術, 2020(2):4-7.

5.  黃貝, 李龍寶, 吳信潔,. 油茶花青素還原酶基因克隆和體外功能研究[J]. 茶業通報, 2018, 040(002):71-76.

4.  陳斌輝, 呂圭源, 金偉鋒,. 基于正交設計和BP神經網絡-遺傳算法多指標綜合優化茶葉提取工藝[J]. 中國現代應用藥學, 2019, 036(010):1223-1228.

3.  趙文平, 賈龍剛, 路福平,. 基于β-內酰胺酶構建大腸桿菌體內Aβ42聚集抑制劑篩選體系[J]. 食品與發酵工業, 2019, 45:17-24.

2.  王婷婷  蔡自建  蒲婉欣 等. 四川綠茶感官品質與主要滋味貢獻成分分析[J]. 食品研究與開發  2018  39(24):162-167.

1.  阮鳴. HPLC法同時測定六安瓜片中七種活性成分的含量[J]. 南京曉莊學院學報  2016(6):37-42.

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