B20140 |
茶黄素 |
源叶 | 分析标准品,HPLC≥95% |
- 熔点: 237-240°C
- 沸点: 1003.9°Cat760mmHg
- 外观: 棕黄色粉末
- 溶解性: 溶于乙酸乙酯,甲醇。
- 储存条件: 2-8℃
- 注意:部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。
- 37. [IF=5.561] Sirui Zhang et al."Effect of Fermentation Humidity on Quality of Congou Black Tea."Foods.2023 Jan;12(8):1726
- 36. [IF=5.561] Yueqin Fan et al."Effect and Mechanism of Theaflavins on Fluoride Transport and Absorption in Caco-2 Cells."Foods.2023 Jan;12(7):1487
- 33. [IF=5.561] Jiazheng Lin et al."Effect of the Presence of Stem on Quality of Oolong Tea."Foods.2022 Jan;11(21):3439
- 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
- 5. 赖幸菲, 孙世利, 李裕南,等. 金萱品种夏暑茶类的生化成分分析及其抗氧化活性研究[J]. 食品工业科技, 2015, 36(021):73-77.
- 4. 代淑华, 江清林, 辛华,等. 茶黄素和脑血通口服液治疗大鼠动脉粥样硬化的实验研究[J]. 安徽医科大学学报, 2013(10):1198-1201.
- 3. 黎秋华 赖幸菲 向丽敏 等. 不同树龄英红九号红茶的生化成分差异分析[J]. 食品研究与开发 2018.
- 2. 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.
- 1. 吴满霞 钟国花 何四海 等. "皖海红美人"红茶生产加工技术初探[J]. 茶业通报 2020(2):81-84.
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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系,公式为:
质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)