THEAFLAVIN 3-O-GALLATE

中文名	茶黄素-3-没食子酸酯
英文名	Theaflavin-3-gallate
别名	茶黄素-3-没食子酸茶黄素-3-没食子酸酯茶黄素 3-没食子酸酯茶黄素-3-没食子酸脂茶黄素3-没食子儿茶素没食子酸酯
英文别名	Theaflavin 2A Theaflavin-3-gallate THEAFLAVINE-3-GALLATE THEAFLAVINMONOGALLATES THEAFLAVIN 3-O-GALLATE THEAFLAVINMONOGALLATEA THEAFLAVIN3GALLATE(3-ISOMER) 3,4,6-Trihydroxy-1-[(2S,3S)-3,5,7-trihydroxychroman-2-yl]-8-[(2R,3R)-5,7-dihydroxy-3-(3,4,5-trihydroxybenzoyloxy)chroman-2-yl]-5H-benzocyclohepten-5-one [(2R,3R)-5,7-dihydroxy-2-[3,4,5-trihydroxy-6-oxo-1-[(2R,3R)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-2-yl]benzo[7]annulen-8-yl]-3,4-dihydro-2H-chromen-3-yl] 3,4,5-trihydroxybenzoate
CAS	30462-34-1
化学式	C36H28O16
分子量	716.6
密度	1.93
沸点	1226.9±65.0 °C(Predicted)
溶解度	可溶于甲醇、乙醇、DMSO等有机溶剂。
酸度系数	6.65±0.20(Predicted)
存储条件	-20°C
外观	棕黄色粉末
物化性质	棕红色粉末，可溶于甲醇、乙醇、DMSO等有机溶剂，来源于红茶。
参考资料展开查看	1. 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. 2. 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 3. 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 4. Liang Zhang, Jânio Sousa Santos, Thiago Mendanha Cruz, Mariza Boscacci Marques, Mariana Araújo Vieira do Carmo, Luciana Azevedo, Yijun Wang, Daniel Granato, Multivariate effects of Chinese keemun black tea grades (Camellia sinensis var. sinensis) on the ph 5. 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 6. 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. [IF=7.514] Xuemei Guo et al."An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase."Food Chem. 2018 Apr;2 8. [IF=4.952] Fengfeng Qu et al."Effect of different drying methods on the sensory quality and chemical components of black tea."Lwt Food Sci Technol. 2019 Jan;99:112 9. [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 10. [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 11. [IF=7.514] Ai Huang et al."Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea."Food Chem. 2021 Oct;359:129950 12. [IF=6.475] Mingchun Wen et al."Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing."Food Res Int. 2021 Oct;148:110588 13. [IF=6.419] Fengfeng Qu et al."Study on mechanism of low bioavailability of black tea theaflavins by using Caco-2 cell monolayer."Drug Deliv. 2021;28(1):1737-1747 14. [IF=4.952] Jinjie Hua et al."Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation."Lwt Food Sci Technol. 2021 Mar;139:110291 15. [IF=4.952] Fengfeng Qu et al."The new insight into the influence of fermentation temperature on quality and bioactivities of black tea."Lwt Food Sci Technol. 2020 Jan;117:108646 16. [IF=4.653] Fengfeng Qu 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."Mol Nutr Food Res. 2019 Sep;63(17):1801039 17. [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 18. [IF=3.701] Lingling Tai et al."Anti-hyperuricemic effects of three theaflavins isolated from black tea in hyperuricemic mice."J Funct Foods. 2020 Mar;66:103803 19. [IF=3.638] Shimao Fang et al."Geographical origin traceability of Keemun black tea based on its non-volatile composition combined with chemometrics."J Sci Food Agr. 2019 Dec;99(15):6937-6943 20. [IF=2.19] Xiaofen Wu et al."Effect of fermentation time and temperature on the of polyphenol compounds change of different Congou black tea."J Food Process Pres. 2021 Oct;45(10):e15844 21. [IF=7.514] Yuqing Cui et al."Identification of low-molecular-weight color contributors of black tea infusion by metabolomics analysis based on UV–visible spectroscopy and mass spectrometry."Food Chem. 2022 Aug;386:132788 22. [IF=2.863] Xiaokang Liu et al."Spectrum–effect relationship between ultra-high-performance liquid chromatography fingerprints and antioxidant activities of Lophatherum gracile Brongn."Food Science & Nutrition. 2022 Feb 22 23. [IF=6.475] Guoping Lai et al."Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing."Food Res Int. 2022 May;155:111041 24. [IF=5.279] Wei Wang et al."Effect of Active Groups and Oxidative Dimerization on the Antimelanogenic Activity of Catechins and Their Dimeric Oxidation Products."J Agr Food Chem. 2022;70(4):1304–1315 25. [IF=5.396] Chunyin Qin et al."Comparison on the chemical composition, antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion."Food & Function. 2022 Apr;:

THEAFLAVIN 3-O-GALLATE - 简介

茶黄素-3-没食子酸酯是一种天然化合物，常见于茶叶中。它具有以下性质：

形态：茶黄素-3-没食子酸酯通常呈黄色或黄棕色固体。

溶解性：在有机溶剂（如乙醇和二甲基亚砜）中溶解度较高，而在水中溶解度较低。

稳定性：茶黄素-3-没食子酸酯在强酸或强碱条件下相对不稳定，易于分解。

茶黄素-3-没食子酸酯的用途如下：

抗炎剂：它也被认为具有一定的抗炎作用，可能有助于缓解炎症相关疾病。

抗菌剂：茶黄素-3-没食子酸酯对某些细菌和真菌具有一定的抑制作用。

茶黄素-3-没食子酸酯的制法一般通过提取茶叶中的茶黄素，然后与没食子酸酯反应得到。

这种化合物在正常剂量下一般被认为是安全的，但在高剂量下可能会有潜在的毒性。在使用时需根据具体情况遵循适当的剂量。

在使用这种化合物时，应注意避免接触眼睛、皮肤和口腔等敏感区域。

最后更新：2024-04-09 21:21:28

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