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茶黃素

分析標(biāo)準(zhǔn)品,HPLC≥95%

Theaflavin

CAS號(hào)：4670-05-7

分子式：C29H24O12

分子量：564.49

MDL：MFCD03427500

產(chǎn)品介紹

熔點(diǎn)：237-240℃

沸點(diǎn)：1003.9℃at760mmHg

外觀：棕黃色粉末

溶解性：溶于乙酸乙酯，甲醇。

儲(chǔ)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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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

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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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3.  黎秋華  賴幸菲  向麗敏 等. 不同樹齡英紅九號(hào)紅茶的生化成分差異分析[J]. 食品研究與開發(fā)  2018.

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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(bào)  2020(2):81-84.

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