5-没食子酰基奎宁酸

5-Galloylquinic acid

	产品编号	CFN92078
	CAS编号	53584-43-3
	分子式 = 分子量	C₁₄H₁₆O₁₀ = 344.3
	产品纯度	>=98%
	物理属性	Powder
	化合物类型	Phenols
	植物来源	The leaves of Camellia sinensis.
ChemFaces的产品在影响因子大于5的优秀和顶级科学期刊中被引用

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5-没食子酰基奎宁酸	CFN92078	53584-43-3	1mg	QQ客服：3257982914
5-没食子酰基奎宁酸	CFN92078	53584-43-3	5mg	QQ客服：3257982914
5-没食子酰基奎宁酸	CFN92078	53584-43-3	10mg	QQ客服：3257982914
5-没食子酰基奎宁酸	CFN92078	53584-43-3	20mg	QQ客服：3257982914

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ChemFaces的产品在许多优秀和顶级科学期刊中被引用

Cell. 2018 Jan 11;172(1-2):249-261.e12.
doi: 10.1016/j.cell.2017.12.019.
IF=36.216(2019)

PMID: 29328914

Cell Metab. 2020 Mar 3;31(3):534-548.e5.
doi: 10.1016/j.cmet.2020.01.002.
IF=22.415(2019)

PMID: 32004475

Mol Cell. 2017 Nov 16;68(4):673-685.e6.
doi: 10.1016/j.molcel.2017.10.022.
IF=14.548(2019)

PMID: 29149595

ACS Nano. 2018 Apr 24;12(4): 3385-3396.
doi: 10.1021/acsnano.7b08969.
IF=13.903(2019)

PMID: 29553709

Nature Plants. 2016 Dec 22;3: 16206.
doi: 10.1038/nplants.2016.205.
IF=13.297(2019)

PMID: 28005066

Sci Adv. 2018 Oct 24;4(10): eaat6994.
doi: 10.1126/sciadv.aat6994.
IF=12.804(2019)

PMID: 30417089

Cornell University (USA)

Kitasato University (Japan)

Instytut Nawozów Sztucznych w Pu?awach (Poland)

University of Maryland (USA)

National Chung Hsing University (Taiwan)

Kazusa DNA Research Institute (Japan)

Mahatma Gandhi University (India)

Medical University of South Carolina (USA)

University of Medicine and Pharmacy (Romania)

Washington State University (USA)

Helmholtz Zentrum München (Germany)

Korea Intitute of Science and Technology (KIST) (Korea)

Hamdard University (India)

Auburn University (USA)

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Description:

5-Galloylquinic acid as an index for the baking intensity of oolong teas. It has antioxidant activity.

Targets:

ROS

In vitro:

Journal of Food and Drug Analysis, 2017,26(2):609-619.

Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas.[Reference: WebLink]

METHODS AND RESULTS:
Phenolic compounds in a series of old oolong teas prepared by baking annually were monitored and compared. The results showed that the relative content of gallic acid over 5-galloylquinic acid was subsequently elevated during this preparatory process. To reveal the effect was mainly resulted from baking or aging, two sets of oolong teas were collected and examined; one set was generated from fresh oolong tea via continually daily baking and the other set was composed of aged oolong teas with no or light baking in the storage period. The relative content of gallic acid over 5-galloylquinic acid was observed to be subsequently elevated when oolong tea was continually baked at 90, 100, 110, and 120 °C for 8 h day after day. In contrast, the relative contents of gallic acid over 5-galloylquinic acid in aged oolong teas with no or light baking were found to be similar to or slightly higher than that in fresh oolong tea.
CONCLUSIONS:
The results suggest that the relative content of gallic acid over 5-galloylquinic acid seems to be a suitable index for the baking intensity of oolong tea in different preparations.

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	1 mg	5 mg	10 mg	20 mg	25 mg
1 mM	2.9044 mL	14.5222 mL	29.0444 mL	58.0889 mL	72.6111 mL
5 mM	0.5809 mL	2.9044 mL	5.8089 mL	11.6178 mL	14.5222 mL
10 mM	0.2904 mL	1.4522 mL	2.9044 mL	5.8089 mL	7.2611 mL
50 mM	0.0581 mL	0.2904 mL	0.5809 mL	1.1618 mL	1.4522 mL
100 mM	0.029 mL	0.1452 mL	0.2904 mL	0.5809 mL	0.7261 mL