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點擊次數:63 更新時間:2026-01-04

表兒茶素

分析標準品,HPLC≥98%

Epicatechin (EC)

CAS號:490-46-0

分子式:C15H14O6

分子量:290.27

MDLMFCD00075648

貨號

規格/參數/品牌

價格

貨期

YJ-B20102-20mg

分析標準品,HPLC≥98%

470.00

現貨

YJ-B20102-500mg

分析標準品,HPLC≥98%

2300.00

現貨

JS31326-50mg

96%(HPLC)

500.00

現貨

JS31326-250mg

96%(HPLC)

1168.00

現貨

JS31326-1g

96%(HPLC)

2088.00

現貨

JS31326-5g

96%(HPLC)

3380.00

現貨

JS31326-25g

96%(HPLC)

8500.00

2-3

A10044-20mg

分析標準品,含量99.4%,可溯源

580.00

現貨

產品介紹

熔點:240℃

沸點:630.4℃ at 760 mmHg

比旋光度:-55-65(D/20℃)(c=1,CH3OH)

外觀:白色粉末

溶解性:可溶于熱甲醇、DMSO等溶劑,不溶于石油醚、氯仿。

儲存條件:2-8℃

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。

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383. [IF=7] Lunfang Huang et al."The processing of shaking and standing improves the taste quality of summer black tea."FOOD RESEARCH INTERNATIONAL.2024 Dec;:115545

382. [IF=2.7] Xuechao Zheng et al."Effects of temperature and humidity on drying kinetics, final quality and cell wall pectin content of wolfberry (Lycium barbarum)."DRYING TECHNOLOGY.

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378. [IF=6] Huimin Wu et al."Dynamic changes of quality characteristics during fermentation of orange-fleshed sweet potato alcoholic beverage."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Feb;218:117509

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337. [IF=4.7] Qian-Ni Yang et al."Characterization, Antioxidant Capacity, and Anti-Inflammatory Activity of Polyphenol-Enriched Extracts Obtained from Unripe, Mature, and Overripe Fruits of Red-Fleshed Kiwifruit Cultivars."Foods.2024 Jan;13(18):2860

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335. [IF=6.5] Wen Deng et al."Comparative analysis of phenolic compounds in different thinned unripe kiwifruits and their biological functions."Food Chemistry-X.2024 Dec;24:101815

334. [IF=6.5] Chunyin Qin et al."Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)."Food Chemistry-X.2024 Dec;24:101809

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332. [IF=7] Qianqian Luo et al."Oxidation of tea polyphenols promotes chlorophyll degradation during black tea fermentation."FOOD RESEARCH INTERNATIONAL.2024 Nov;196:115016

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327. [IF=7] Yao Chen et al."Intelligent identification of picking periods of Lu’an Guapian tea by an indicator displacement colorimetric sensor array combined with machine learning."FOOD RESEARCH INTERNATIONAL.2024 Nov;195:114960

326. [IF=8.5] Nanhuan Huang et al."Improved physicochemical and functional properties of dietary fiber from matcha fermented by Trichoderma viride."FOOD CHEMISTRY.2024 Dec;460:140784

325. [IF=6] Zhe Wang et al."High-throughput screening, “protein–metabolite" interaction, and hypoglycemic effect investigations of α-amylase inhibitors in teas using an affinity selection-mass spectrometry method."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jul;203:116392

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323. [IF=4.7] Wen Deng et al."Comparison of Protective Effects of Polyphenol-Enriched Extracts from Thinned Immature Kiwifruits and Mature Kiwifruits against Alcoholic Liver Disease in Mice."Foods.2024 Jan;13(19):3072

322. [IF=5.6] Qin Ma et al."Exogenous methyl jasmonate induces CHS and promotes flavonoid accumulation in Zanthoxylum bungeanum."INDUSTRIAL CROPS AND PRODUCTS.2024 Dec;222:119682

321. [IF=8.5] Xiangxin Gu et al."Effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine."FOOD CHEMISTRY.2024 Sep;:141230

320. [IF=7] Xiaoxiao Feng et al."Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation."FOOD RESEARCH INTERNATIONAL.2024 Aug;:114868

319. [IF=4.2] Yunyi Hu et al."Ultrasonic-Assisted Extraction of Phenolic Compounds from Lonicera similis Flowers at Three Harvest Periods: Comparison of Composition, Characterization, and Antioxidant Activity."MOLECULES.2024 Jan;29(14):3280

318. [IF=4.7] Wanyu Dong et al."Evaluation of Pre-Harvest Nutrient Composition and Functional Active Substances in Various Lotus Roots."Foods.2024 Jul; 13(14): 2297

317. [IF=4.7] Jiajun Cai et al."Comprehensive Analysis of the Yield and Leaf Quality of Fresh Tea (Camellia sinensis cv. Jin Xuan) under Different Nitrogen Fertilization Levels."Foods.2024 Jan;13(13):2091

316. [IF=5.7] Jiahao Chen et al."Dynamic DNA methylation modification in catechins and terpenoids biosynthesis during tea plant (Camellia sinensis) leaf development."Horticultural Plant Journal.2024 Jul;:

315. [IF=6.5] Gaozhong Yang et al."Effects of anaerobic treatment on the non-volatile ceomponents and angiotensin-converting enzyme (ACE) inhibitory activity of purple-colored leaf tea."Food Chemistry-X.2024 Jul;:101649

314. [IF=7] Xianqiang Chen et al."Formation mechanism of blue pigment in boiled lotus rhizome discs: Insight into the chelation of polyphenols and iron."FOOD RESEARCH INTERNATIONAL.2024 Sep;192:114818

313. [IF=7] Xuyang Liu et al."LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea."FOOD RESEARCH INTERNATIONAL.2024 Sep;191:114740

312. [IF=7.7] Ziteng Wang et al."PCL/Locust bean gum nanofibers loaded with HP-β-CD/Epicatechin clathrate compounds for fruit packaging."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Sep;276:133940

311. [IF=8.5] Guojian Deng et al."Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality."FOOD CHEMISTRY.2024 Dec;460:140560

310. [IF=3.7] Zhuoya Xiang et al."Solvent Effects on the Phenolic Compounds and Antioxidant Activity Associated with Camellia polyodonta Flower Extracts."ACS Omega.2024;XXXX(XXX):XXX-XXX

309. [IF=4.5] Xianyang Zhao et al."Development of UHPLC-Q-Exactive Orbitrap/MS Technique for Determination of Proanthocyanidins (PAs) Monomer Composition Content in Persimmon."Plants-Basel".2024 Jan;13(11):1440

308. [IF=3.9] Xianqiang Chen et al."Study on the formation mechanism of blackening in damaged lotus rhizome epidermis: Effects of polyphenols and iron."JOURNAL OF FOOD SCIENCE".2024 Apr;:

307. [IF=5.4] Sihao Zhang et al."Chang-Kang-Fang alleviates diarrhea predominant irritable bowel syndrome (IBS-D) through inhibiting TLR4/NF-κB/NLRP3 pathway."JOURNAL OF ETHNOPHARMACOLOGY".2024 Apr;:118236

306. [IF=6] Michelle Farrell et al."Microencapsulation of purple tea polyphenols using the vibrating nozzle ionotropic gelation technology: Metabolomics, bioactivity, and application in milky tea."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Apr;:116099

305. [IF=6.1] Wenfeng Li et al."Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying."Food Chemistry-X".2024 Jun;22:101425

304. [IF=6.1] Hanchen Zhou et al."The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature."Food Chemistry-X".2024 Jun;22:101371

303. [IF=4.7] Ye Yutong et al."Quality analysis and antioxidant activity of different types of tea powder."Food Production Processing and Nutrition".2024 Dec;6(1):1-13

302. [IF=5.2] Pengfei Bi et al."Characterization of the effect of non-Saccharomyces cerevisiaes on the non-volatile constituents and volatile profiles of low-alcoholic pomegranate beverages."Food Bioscience".2024 Jun;59:103870

301. [IF=5.9] Yi Yang et al."Green tea hydroxycinnamoylated catechins extend lifespan and attenuate Aβ-induced paralysis of Caenorhabditis elegans via anti-oxidation and peptides dis-aggregation."INDUSTRIAL CROPS AND PRODUCTS".2024 Jun;212:118390

300. [IF=5.9] Shufang Yang et al."Unraveling the variations and relationships between phytochemical constituents and anti-inflammatory potentials of three Zanthoxylum species through metabolomics and explainable machine learning."INDUSTRIAL CROPS AND PRODUCTS".2024 Jun

299. [IF=7.2] Haixiang Ruan et al."A flavonoid metabolon: cytochrome b5 enhances B-ring trihydroxylated flavan-3-ols synthesis in tea plants."PLANT JOURNAL".2024 Mar;:

298. [IF=3.4] Kou Xingran et al."Citrus Pu-erh tea extract intake before or after lipolysis in simulated digestion reduces the release of free fatty acids."Journal of Food Measurement and Characterization".2024 Feb;:1-12

297. [IF=4.3] Yi Jiang et al."Shading in fruit changes the polyphenol accumulation of pellicle by regulating activity of key enzymes and expression of their gene related polyphenol anabolism of Juglans sigillata Dode."SCIENTIA HORTICULTURAE".2024 Apr;329:113017

296. [IF=4.3] Fan Xinyu et al."A comprehensive investigation on the chemical changes of traditional Chinese medicine with classic processing technology: Polygonum multiflorum under nine cycles of steaming and sunning as a case study."ANALYTICAL AND BIOANALYTICAL CHEMIS

295. [IF=4.3] Xin Guan et al."Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Apr;128:106075

294. [IF=4.5] Haowei Guo et al."Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas."Plants-Basel".2024 Jan;13(5):669

293. [IF=5.2] Yueqi Wang et al."Identification of Key Genes Associated with 1,2,6-Tri-O-galloyl-β-D-glucopyranose Accumulation in Camellia sinensis Based on Transcriptome Sequencing."Foods".2024 Jan;13(3):495

292. [IF=5.7] Zhang Wei et al."Development of a SERS aptasensor for the determination of L-theanine using a noble metal nanoparticle-magnetic nanospheres composite."MICROCHIMICA ACTA".2024 Mar;191(3):1-11

291. [IF=6.1] Qiong Chen et al."In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX

290. [IF=8.8] Qiaochun Chen et al."Effects of seasoning addition and cooking conditions on the formation of free and protein-bound heterocyclic amines and advanced glycation end products in braised lamb."FOOD CHEMISTRY".2024 Feb;:138850

289. [IF=8.8] Shengxiao Su et al."Chemical, sensory and biological variations of black tea under different drying temperatures."FOOD CHEMISTRY".2024 Jul;446:138827

288. [IF=3.5] Xi Zhao et al."Impact of Storage Temperature on Green Tea Quality: Insights from Sensory Analysis and Chemical Composition."Beverages".2024 Jun;10(2):35

287. [IF=8.8] Xianqiang Chen et al."Ultrasound-assisted extraction of polyphenols from lotus rhizome epidermis by alcohol/salt-based aqueous two-phase system: Optimization, extraction mechanism and antioxidant activities."FOOD CHEMISTRY".2024 May;:139620

286. [IF=8.1] Wei Hu et al."Revealing the variances in color formation and bioactivities of seven catechin monomers throughout the enzymatic reaction by colorimetric and mass spectrometry."FOOD RESEARCH INTERNATIONAL".2024 May;184:114266

285. [IF=5.4] Cuihua Chen et al."Discovery and validation of COX2 as a target of flavonoids in Apocyni Veneti Folium: Implications for the treatment of liver injury."JOURNAL OF ETHNOPHARMACOLOGY".2024 May;326:117919

284. [IF=3.4] Lv Ting-Ting et al."Chemical composition and antioxidant capacity of proanthocyanidins from Chinese quince (Chaenomeles sinensis) fruit at different growth stages."Journal of Food Measurement and Characterization.2024 Jan;:1-13

283. [IF=6] Shimao Fang et al."Ancient tea plants black tea taste determinants and their changes over manufacturing processes."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;:115750

282. [IF=6.1] Yanfei Huang et al."Biosynthetic Pathway and Bioactivity of Vanillin, a Highly Abundant Metabolite Distributed in the Root Cortex of Tea Plants (Camellia sinensis)."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;XXXX(XXX):XXX-XXX

281. [IF=8.1] Ning Yue et al."Imidacloprid triggered changes in strawberry fruits on edible quality and phenolic profiles by applied at two growth stages."FOOD RESEARCH INTERNATIONAL.2024 Mar;179:114031

280. [IF=4.2] Jiangcheng Ye et al."Effects of Fermented Extracts of Wuniuzao Dark Loose Tea on Hepatic Sterol Regulatory Element-Binding Protein Pathway and Gut Microbiota Disorder in Obese Mice."JOURNAL OF NUTRITION.2023 Dec;:

279. [IF=5.4] Zhengquan Feng et al."Bioactives and metabolites of Tetrastigma hemsleyanum root extract alleviate DSS-induced ulcerative colitis by targeting the SYK protein in the B cell receptor signaling pathway."JOURNAL OF ETHNOPHARMACOLOGY.2024 Mar;322:117563

278. [IF=6] Liping Shen et al."A green process for extracting and purifying coconut mesocarp polyphenols."Sustainable Chemistry and Pharmacy.2024 Feb;37:101413

277. [IF=6] Jian Zhu et al."Quantitative analysis of active components in Rhodiola species based on disease module-guided network pharmacology."Arabian Journal of Chemistry.2024 Feb;17:105570

276. [IF=6.1] Shenke Bie et al."The profiles of free, esterified and insoluble-bound phenolics in peach juice after high pressure homogenization and evaluation of their antioxidant capacities, cytoprotective effect, and inhibitory effects on α-glucosidase and dipeptidyl

275. [IF=6.1] Peng Wang et al."Germplasm Resources and Metabolite Marker Screening of High-Flavonoid Tartary Buckwheat (Fagopyrum tataricum)."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX

274. [IF=8.8] Zihao Qiu et al."Comprehensive analysis of fresh tea (Camellia sinensis cv. Lingtou Dancong) leaf quality under different nitrogen fertilization regimes."FOOD CHEMISTRY.2024 May;439:138127

273. [IF=6.5] Feng Zhou et al."Integrated metabolomics and transcriptomic analysis reveals metabolic changes of flavor compounds of Camellia assamica host plant after parasitized by Viscum articulatum."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2023 Dec;205:108157

272. [IF=8.8] Zixuan Xie et al."Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage."FOOD CHEMISTRY.2023 Nov;:137837

271. [IF=8.8] Duoduo Zhang et al."Quality analysis of steamed beef with black tea and the mechanism of action of main active ingredients of black tea on myofibrillar protein."FOOD CHEMISTRY.2023 Nov;:137997

270. [IF=7.1] Shuangjiao Xu et al."From waste to eco-friendly biofilms: Harnessing cottonseed hull proanthocyanidins for sustainable solutions."Environmental Technology & Innovation.2024 Feb;33:103448

269. [IF=4.5] Xiaogang Lei et al."Genome-Wide Association Studies of Biluochun Tea Plant Populations in Dongting Mountain and Comprehensive Identification of Candidate Genes Associated with Core Agronomic Traits by Four Analysis Models."Plants-Basel.2023 Jan;12(21):3719

268. [IF=5] Jian-Chang Jin et al."Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea."Frontiers in Nutrition.2023; 10: 1236216

267. [IF=6.1] Si TAN et al."Green tea polyphenols improved the physicochemical stability of mango powder during storage."Food Chemistry-X.2023 Dec;20:100941

266. [IF=3.7] Manni Tong et al."Quality Characteristics of White Leaf Tea of ‘Baiye 1’ (Camellia sinensis) in Different Producing Areas."Agronomy-Basel.10.3390/agronomy13102526

265. [IF=5.6] Shengnan Xu et al."Effects of age and tissue of Juniperus sabina L. on its phytochemical characteristics, anti-cholinesterase, antidiabetes, and anti-drug resistant bacteria activities."Frontiers in Plant Science.10.3389/fpls.2023.1174922

264. [IF=6] Tian Li et al."Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115258

263. [IF=8.1] Qiuwen Yu et al."Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1)."FOOD RESEARCH INTERNATIONAL.10.1016/j.foodres.2023.113461

262. [IF=4.3] Linmu Chen et al."The spatiotemporal variations of L-glutamic acid and catechins during the development of etiolated tea leaves in ‘Huangjinye’."SCIENTIA HORTICULTURAE.2024 Mar;328:112888

261. [IF=5.2] Li Lian et al."Molar ratio of (-)-epicatechin and (-)-epigallocatechin gallate determined their enzymatic oxidation products and color characteristics."Food Bioscience.2024 Feb;57:103480

260. [IF=6.1] Shan Zhang et al."The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses."Food Chemistry-X.2023 Nov;:100989

259. [IF=3.9] Gang He et al."Tibetan tea reduces obesity brought on by a high-fat diet and modulates gut flora in mice."Food Science & Nutrition.2023 Aug;:

258. [IF=6] Tiehan Li et al."Exploring the mysterious effect of piling fermentation on Pu-erh tea quality formation: Microbial action and moist-heat action."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Aug;185:115132

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255. [IF=7] Xuechun Zhang et al."Chemical Constituents, Antioxidant, and α-Glucosidase Inhibitory Activities of Different Fermented Gynostemma Pentaphyllum Leaves and Untargeted Metabolomic Measurement of the Metabolite Variation."Antioxidants.2023 Aug;12(8):1505

254. [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

253. [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

252. [IF=8.8] Zhouping Fu et al."Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons."FOOD CHEMISTRY.2024 Jan;430:137000

251. [IF=3.3] Huijie Wei et al."Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Aug;:

250. [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

249. [IF=6] Xiaoyue Yang et al."Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat."FOOD CONTROL.2023 Jun;:109960

248. [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

247. [IF=8.8] Suwan Zhang et al."Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea."FOOD CHEMISTRY.2023 Nov;426:136601

246. [IF=8.8] Lijuan Zhu et al."Browning inhibition in fresh-cut Chinese water chestnut under high pressure CO2 treatment: regulation of reactive oxygen species and membrane lipid metabolism."FOOD CHEMISTRY.2023 Jun;:136586

245. [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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243. [IF=5.561] Zihao Qiu et al."The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong."Foods.2023 Jan;12(10):2067

242. [IF=6.443] Yuchuan Li et al."Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes."Food Chemistry-X.2023 Jun;18:100731

241. [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

240. [IF=7.425] Xinlong Cheng et al."Cabernet sauvignon dry red wine ameliorates atherosclerosis in mice by regulating inflammation and endothelial function, activating AMPK phosphorylation, and modulating gut microbiota."FOOD RESEARCH INTERNATIONAL.2023 Jul;169:112942

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238. [IF=4.52] Yue-Yue Chang et al."Targeted metabolites analysis and variety discrimination of Wuyi rock tea by using a whole-process chemometric-assisted HPLC-DAD strategy."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Aug;121:105365

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236. [IF=4.125] Fengnan Li et al."Effects of processing methods on quality, antioxidant capacity, and cytotoxicity of Ginkgo biloba leaf tea product."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Mar;:

235. [IF=4.927] Yushi Zou et al."Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea."MOLECULES.2023 Jan;28(6):2462

234. [IF=4.927] Hongzhen Wang et al."Induction, Flavonoids Contents, and Bioactivities Analysis of Hairy Roots and True Roots of Tetrastigma hemsleyanum Diels et Gilg."MOLECULES.2023 Jan;28(6):2686

233. [IF=5.318] Siqi Yang et al."Effects of Eurotium cristatum on chemical constituents and α-glucosidase activity of mulberry leaf tea."Food Bioscience.2023 Jun;53:102557

232. [IF=6.056] Cunqiang Ma et al."Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Apr;180:114683

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229. [IF=9.231] Yingying Li et al."Nontargeted and targeted metabolomics analysis for evaluating the effect of “golden flora" amount on the sensory quality, metabolites, and the alpha-amylase and lipase inhibitory activities of Fu brick tea."FOOD CHEMISTRY.2023 Aug;416:1

228. [IF=2.65] Zihan Zhang et al."Properties and Chemical Compositions of Monovarietal Virgin Olive Oil at Different Ripening Stages: A Study on Olive Cultivation in Northwest China."AGRONOMY JOURNAL.2023 Feb;:

227. [IF=3.498] Chen, Xiaowei et al."Changes in quality properties and volatile compounds of different cultivars of green plum (Prunus mume Sieb. et Zucc.) during ripening."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2023 Feb;:1-13

226. [IF=3.614] Yumin Cao et al."Comparative pharmacokinetic studies of Ephedra herba in common cold and nephrotic syndrome rat models."JOURNAL OF SEPARATION SCIENCE.2023 Feb;:2200895

225. [IF=4.927] Wengang Zhang et al."Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran."MOLECULES.2023 Jan;28(4):1665

224. [IF=4.927] Pei Wang et al."Identification of Differential Compositions of Aqueous Extracts of Cinnamomi Ramulus and Cinnamomi Cortex."MOLECULES.2023 Jan;28(5):2015

223. [IF=4.927] Si Tan et al."Polyphenol Profile, Antioxidant Activity, and Hypolipidemic Effect of Longan Byproducts."MOLECULES.2023 Jan;28(5):2083

222. [IF=5.318] Jin-Feng Dou et al."Insights into the pigment and non-pigment phenolic profile of polyphenol extracts of jujube peel and their antioxidant and lipid-lowering activities."Food Bioscience.2023 Apr;52:102493

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220. [IF=6.656] Yanchao Xing et al."Cytochrome P450-mediated herb-drug interaction (HDI) of Polygonum multiflorum Thunb. based on pharmacokinetic studies and in vitro inhibition assays."PHYTOMEDICINE.2023 Feb;:154710

219. [IF=7.425] Jingna Yan et al."Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird’s eye spot disease."FOOD RESEARCH INTERNATIONAL.2023 Feb;:112643

218. [IF=9.231] Yan Hou et al."Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale."FOOD CHEMISTRY.2023 Feb;:135716

217. [IF=2.586] Mailing Zou et al."Profiling aromatic constituents of Chimonanthus nitens Oliv. leaf granule using mass spectrometry."RAPID COMMUNICATIONS IN MASS SPECTROMETRY.2023 Jan;:e9481

216. [IF=2.909] Yinglu Qing et al."Integrated evaluation the antioxidant activity of epicatechin from cell dynamics."BIOTECHNOLOGY PROGRESS.2023 Feb;:e3328

215. [IF=5.081] Shuangyu Zhang et al."Drought-induced CsMYB6 interacts with CsbHLH111 to regulate anthocyanin biosynthesis in Chaenomeles speciosa."PHYSIOLOGIA PLANTARUM.2023 Feb;175(1):e13859

214. [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

213. [IF=6.652] Sijia Zhan et al."Role of roasting in the formation of characteristic aroma of wuyi rock tea."FOOD CONTROL.2023 May;147:109614

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209. [IF=5.561] Kai Zheng et al."Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water."Foods.2023 Jan;12(1):80

208. [IF=6.056] Lu Han et al."Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate–catechin covalent complexes."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;173:114336

207. [IF=9.231] Moying Li et al."Rapidly analyzing of ingredients during chewing and processing of areca nut using Feature-Based Molecular Networking."FOOD CHEMISTRY.2022 Dec;:135205

206. [IF=4.927] Qinhua Zheng et al."Protective Effect of Flavonoids from Mulberry Leaf on AAPH-Induced Oxidative Damage in Sheep Erythrocytes."MOLECULES.2022 Jan;27(21):7625

205. [IF=5.318] Su Zhou et al."Pu'er raw tea extract alleviates lipid deposition in both LO2 cells and Caenorhabditis elegans."Food Bioscience.2022 Dec;50:102172

204. [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

203. [IF=7.425] Jifan Zhang et al."Inconsistency between polyphenol-enzyme binding interactions and enzyme inhibition: Galloyl moiety decreases amyloglucosidase inhibition of catechins."FOOD RESEARCH INTERNATIONAL.2023 Jan;163:112155

202. [IF=7.425] Jie Zhou et al."Widely targeted metabolomics using UPLC-QTRAP-MS/MS reveals chemical changes during the processing of black tea from the cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112169

201. [IF=9.231] Chong Xie et al."Characterization and bioactivity of A-type procyanidins from litchi fruitlets at different degrees of development."FOOD CHEMISTRY.2023 Mar;405:134855

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199. [IF=5.561] Huimin Wu et al."Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (Prunus persica L. Batsch) in Shihezi, Xinjiang."Foods.2022 Jan;11(19):2944

198. [IF=5.561] Xuan Zhang et al."Hawthorn Juice Simulation System for Pectin and Polyphenol Adsorption Behavior: Kinetic Modeling Properties and Identification of the Interaction Mechanism."Foods.2022 Jan;11(18):2813

197. [IF=6.056] Nuoya Wang et al."Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Oct;168:113943

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195. [IF=6.317] Meng Jia et al."Gut microbiota derived structural changes of phenolic compounds from colored rice and its corresponding fermentation property."Food & Function.2022 Sep;:

194. [IF=6.443] Qian Tu et al."The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines."Food Chemistry-X.2022 Oct;15:100409

193. [IF=4.342] Liyang Wu et al."Chemical compositions of raspberry leaves influenced by growth season, cultivars and leaf position."SCIENTIA HORTICULTURAE.2022 Oct;304:111349

192. [IF=5.318] Zhuoya Xiang et al."Assessment of free and bound phenolics in the flowers and floral organs of two Camellia species flower and their antioxidant activities."Food Bioscience.2022 Oct;49:101905

191. [IF=5.561] Xueshan Yang et al."Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine."Foods.2022 Jan;11(14):2007

190. [IF=6.056] Yuchuan Li et al."Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jul;:113753

189. [IF=6.388] Yufei Zhai et al."Total flavonoids from the dried root of Tetrastigma hemsleyanum Diels et Gilg inhibit colorectal cancer growth through PI3K/AKT/mTOR signaling pathway."PHYTOTHERAPY RESEARCH

188. [IF=6.449] Qiling Song et al."Dynamic metabolic and transcriptomic profiling reveal synthetic characters and regulators of flavonoid biosynthesis in Camellia oleifera seeds."INDUSTRIAL CROPS AND PRODUCTS.2022 Oct;186:115295

187. [IF=17.694] Yu Keji et al."A role for ascorbate conjugates of (+)-catechin in proanthocyanidin polymerization."Nature Communications.2022 Jun;13(1):1-17

186. [IF=6.576] Junkun Pan et al."Inhibition of Dipeptidyl Peptidase-4 by Flavonoids: Structure–Activity Relationship, Kinetics and Interaction Mechanism."Frontiers in Nutrition. 2022; 9: 892426

185. [IF=4.952] Wenyue Yu et al."Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches."LWT-FOOD SCIENCE AND TECHNOLOGY. 2022 Jun;163:1135

184. [IF=6.475] Zhen Wu et al."How steaming and drying processes affect the active compounds and antioxidant types of Gastrodia elata Bl. f. glauca S. chow."FOOD RESEARCH INTERNATIONAL. 2022 Jul;157:111277

183. [IF=5.154] Erdong Yuan et al."Roles of Adinandra nitida (Theaceae) and camellianin A in HCl/ethanol-induced acute gastric ulcer in mice."Food Science and Human Wellness. 2022 Jul;11:1053

182. [IF=5.154] Ying Jiang et al."Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice."Food Science and Human Wellness. 202

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55.  汪穎舒,朱廣灝,王冰,李杰榮,駱前飛,何修瀅,趙佳逸,修彥鳳.古法黑豆蒸曬與藥典黑豆汁連續蒸對何首烏中12個成分含量的影響[J].中草藥,2020,51(19):4972-4982.

54.  劉啟玲,王慶衛,崔勝文.不同預處理方式對紅棗熱風-微波聯合干燥品質特性及抗氧化活性的影響[J].食品研究與開發,2020,41(24):124-130.

53.  楊馨悅,楊宇馳,周秀娟,薛桂新.柑橘果醋發酵條件的優化及其成分分析[J].中國調味品,2020,45(10):75-79.

52.  李棟,薛瑞婷.高溫高濕氣體沖擊處理對中短波紅外干制紅棗品質的影響[J].食品研究與開發,2020,41(22):107-112.

51.  吳裕紅,彭新宇,張嘉慧,陳文露,徐志宏,龍曉英.楓蓼提取物成分分析及其主要成分黃酮對腸平滑肌的藥效學研究[J].黑龍江畜牧獸醫,2021(02):128-136.

50.  夏興莉,廖界仁,任太鈺,馬媛春,王玉花,房婉萍,朱旭君.低溫處理對茶樹葉片中γ-氨基丁酸和其他活性成分含量的影響[J].植物資源與環境學報,2020,29(05):75-77.

49.  王俊麗,龐克堅,唐輝,袁小紅,張虹,鄭家耀.蒙藥材博格日樂吉根的質量標準研究[J].中國現代應用藥學,2020,37(24):2953-2961.

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47.  王夢雪,戴寒鵬,李金明,蘇婭,韓欣然,李麗.土茯苓抑制CYP3A4酶活性的研究[J].長春師范大學學報,2020,39(08):60-63.

46.  馬有川,畢金峰,易建勇,杜茜茜,馮舒涵,李所彬.預凍對蘋果片真空冷凍干燥特性及品質的影響[J].農業工程學報,2020,36(18):241-250.

45.  張恒,鄭俏然,何靖柳,韋婷,劉翔,章斌.藏茶玫瑰烏梅無糖復合飲料研制及功能性成分分析與抗氧化研究[J].食品科技,2021,46(01):46-53+61.

44.  姜麗娜,李紀元,范正琪,童冉,莫潤宏,李志輝,蔣昌杰.金花茶組植物花朵內多酚組分含量分析[J].林業科學研究,2020,33(04):117-126.

43.  田莉, 李海萍, 袁亞宏,. 真空耦合超聲波提取蘋果渣多酚的工藝優化[J]. 食品科學, 2017(14):240-246.

42.  張藝沛, 張婷, 史一恒,. 藜麥茶加工工藝及酚類物質組成分析[J]. 食品科學, 2019, 040(012):267-274.

41.  王婷婷, 苑偉, 李華,. 復合小漿果果酒中的酚類物質及其抗氧化活性分析[J]. 食品與發酵工業, 2019, 45(03):183-188.

40.  王奕芳,溫承坤,陳茂彬,張玉,李琴,方尚玲.麻城老米酒中酚類物質的初探[J].中國釀造,2019,38(12):175-178.

39.  曠慧, 馮建文, 范倩,. 紅樹莓多酚的組分分析及體外抗脂質過氧化活性[J]. 食品科學, 2018, 39(003):83-89.

38.  孔宇, 張倚菲, 韓鵬云,. 沙棘籽粕多酚提取工藝優化,組分分析及抗氧化性能研究[J]. 中國油脂, 2020, 045(004):109-114.

37.  何財安, 張珍, 劉航,. 苦蕎多酚對苦蕎淀粉和小麥淀粉理化性質的影響[J]. 食品科學, 2017(09):66-71.

36.  王新然, 劉瑤, 張曉瑞,. 核桃瓣膜提取物組成、體外抗氧化性及其對羊肉保鮮作用分析[J]. 食品與發酵工業, 2019, 045(010):78-85.

35.  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).

34.  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.

33.  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.

32.  湯曉, 倪翠陽, 王麗英,. 煮制時間與二次煮制對紫娟普洱茶抗氧化性的影響[J]. 食品工業科技, 2015, 036(008):141-147.

31.  萎凋方式對黃化英紅九號紅茶品質的影響

30.  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.

29.  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.

28.  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.

27.  錢廣濤, 晁二昆, 孫偉,. 苦蕎芽和苗中黃酮類化合物含量差異及關鍵基因表達分析[J]. 中國實驗方劑學雜志, 2020, v.26(13):182-188.

26.  楊希娟, 黨斌, 樊明濤. 溶劑提取對青稞中不同形態多酚組成及抗氧化活性的影響[J]. 食品科學, 2018, 39(24):246-255.

25.  師仁麗  翟龍飛  于文龍 等. 利用DAD-HPLCLC-MS法檢測金絲小棗中黃酮類化合物[J]. 食品科學  2016(16):123-127.

24.  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.

23.  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.

22.  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.

21.  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.

20.  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.

19.  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.

18.  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.

17.  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).

16.  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.

15.  陳紅霞, 李灝, 呂杰,. 普洱茶渥堆發酵中活性成分測定及其相關性分析[J]. 北京化工大學學報(自然科學版), 2013, 40(005):84-87.

14.  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.

13.  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.

12.  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.

11.  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.

10.  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.

9.  易橋賓  谷風林  那治國 等. 發酵和焙烤對可可豆多酚、黃酮和風味品質的影響[J]. 食品科學  2015  36(015):62-69.

8.  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.

7.  陳希苗, 李美英, 許秋莉,. 體外模擬胃腸消化中山楂多酚及抗氧化活性的變化[J]. 食品科學, 2019, 040(005):31-37.

6.  周婷, 雷潤梅, 趙曉丹,. 花生紅衣中B型二聚體原花青素對丙烯酰胺的抑制效果[J]. 現代食品科技, 2016(10):66-71.

5.  姜萬舟, 高平, 楊明德,. 杏鮑菇乙醇提取物的抗氧化活性及成分分離鑒定[J]. 食品工業科技, 2015, 36(22):87-91.

4.  朱月, 張海平+, 侯亞男,. 黑果腺肋花楸原花青素的純化及表兒茶素和原花青素B_2含量測定[J]. 食品工業科技, 2017(19):246-250.

3.  黃文燁, 李星星, 黃雪松. 硫解法和正相色譜法測定山竹殼原花青素[J]. 食品工業科技, 2017, 38(19):260-264.

2.  戴瑋 付淑軍 常新全 王鵬 郝彧 左臣強 石小娜 何新.UPLC-MS/MS法同時測定比格犬血漿中表兒茶素與4β-(2-氨基乙硫基)表兒茶素[J].中國現代中藥 2017 19(03):381-386.

1.  白志文  劉聲菊  李莉 等. HPLC法同時測定金刺參九正合劑中4種有效成分[J]. 沈陽藥科大學學報  2018  035(003):188-192.

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