L-茶氨酸 HPLC≥98%

L-Theanine

源葉
B21912
3081-61-6
C7H14N2O3
174.199
MFCD00059653
N-乙基-L-谷氨酰胺
品牌 貨號 產(chǎn)品規(guī)格 價(jià)格(RMB) 庫存(上海) 北京 武漢 南京 購買數(shù)量
源葉 B21912-20mg HPLC≥98% ¥90.00元 >10 1 2 -
源葉 B21912-100mg HPLC≥98% ¥350.00元 >10 - - -
產(chǎn)品介紹 參考文獻(xiàn)(64篇) 質(zhì)檢證書(COA) 摩爾濃度計(jì)算器 相關(guān)產(chǎn)品

產(chǎn)品介紹

L-Theanine (L-Glutamic Acid γ-ethyl amide) 是一種存在綠茶葉片中的非蛋白氨基酸物質(zhì),能阻斷大腦中谷氨酸與谷氨酸受體結(jié)合,具有神經(jīng)保護(hù)、抗癌和抗氧化活性。L-Theanine 能透過血腦屏障,具有口服活性。

熔點(diǎn): 207°C
沸點(diǎn): 427.1 °C at 760 mmHg
比旋光度: +8.0°(水)
外觀: 白色結(jié)晶
溶解性: Souble  in  H2O
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)(64篇)

59. [IF=7] Zongwei Hao et al."Exploring the effect of L-theanine synergised with EGCG on starch digestibility in ultrasonic field from different perspectives."FOOD RESEARCH INTERNATIONAL.2025 Jan;:115805 58. [IF=3.1] Kening Li et al."MALDI MSI-based spatial amine metabolomics revealing the protective effect of combination therapy against cerebral ischemia/reperfusion-induced brain injury in rats."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS.2025 May;257:116715 57. [IF=4.7] Delai Yang et al."Natural Copper Ion Scavenger: Investigation of the Hepatoprotective Effects of Green Tea Extract in Toxic-Milk Mice with Wilson’s Disease Model."Foods.2025 Jan;14(4):679 56. [IF=7.7] Yuqing Lei et al."In vitro ATP regeneration via immobilized anaerobic glycolytic enzymes: System construction and application in l-theanine production."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;305:141170 55. [IF=11.4] Yating Guo et al."Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea."Journal of Advanced Research.2025 Mar;: 54. [IF=6.5] Zixi Yang et al."Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics."Food Chemistry-X.2025 Mar;:102424 53. [IF=4.7] Rui Wu et al."Chemical, Sensory Variations in Black Teas from Six Tea Cultivars in Jingshan, China."Foods.2025 Jan;14(9):1558 52. [IF=4.7] Zhihao Ye et al."Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System."Foods.2024 Jan;13(17):2836 51. [IF=4.8] Zixin Zhao et al."Extraction effects of eight deep eutectic solvents on dianhong black tea: From chemical composition analysis to antioxidant and α-glucosidase inhibitory assessments."Food Bioscience.2024 Oct;61:104923 50. [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 49. [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 48. [IF=3.4] Yang Ting et al."Effect of spreading time on the taste quality of steamed green tea based on E-tongue evaluation and chemometric statistical analysis."Journal of Food Measurement and Characterization".2024 May;:1-13 47. [IF=4.8] Jia-Ping Ke et al."Cordyceps militaris fermentation changes the flavor and chemical profiles of Lu’an GuaPian green tea with fat-lowering and anti-aging activities."MICROCHEMICAL JOURNAL".2024 Jun;201:110676 46. [IF=8.2] Chunmeng Ding et al."Pt/NiFe-LDH hybrids for quantification and qualification of polyphenols."Materials Today Bio".2024 Jun;26:101047 45. [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 44. [IF=5.2] Yan Qi et al."Identification, anti-Alzheimer's disease and antiaging activities of cinnamoylated flavoalkaloids from green tea."Food Bioscience".2024 Apr;58:103765 43. [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 42. [IF=6.1] Chen-Hui Chen et al."Novel Flavonol Alkaloids in Green Tea: Synthesis, Detection, and Anti-Alzheimer’s Disease Effect in a Transgenic Caenorhabditis elegans CL4176 Model."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX 41. [IF=6.1] Piaopiao Long et al."The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight."Food Chemistry-X".2024 Mar;21:101190 40. [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 39. [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 38. [IF=4.5] Yating Guo et al."Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars."Plants-Basel.2023 Jan;12(21):3707 37. [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 36. [IF=8.8] Piaopiao Long et al."Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion."FOOD CHEMISTRY.2024 Jan;432:137185 35. [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 34. [IF=5.2] Zhuanrong Wu et al."Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics."Foods.2023 Jan;12(12):2430 33. [IF=4.342] Wei Ran et al."Comprehensive analysis of environmental factors on the quality of tea (Camellia sinensis var. sinensis) fresh leaves."SCIENTIA HORTICULTURAE.2023 Sep;319:112177 32. [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 31. [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 30. [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 29. [IF=5.895] Zongde Jiang et al."Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX 28. [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 27. [IF=7.425] Shuxian Shao et al."Production regions discrimination of Huangguanyin oolong tea by using the content of chemical components and rare earth elements."FOOD RESEARCH INTERNATIONAL.2023 Mar;165:112522 26. [IF=9.231] Yuan-Yuan Zhang et al."Improving flavor of summer Keemun black tea by solid-state fermentation using Cordyceps militaris revealed by LC/MS-based metabolomics and GC/MS analysis."FOOD CHEMISTRY.2023 May;407:135172 25. [IF=3.463] Hui Li et al."A rapid and efficient transient expression system for gene function and subcellular localization studies in the tea plant (Camellia sinensis) leaves."Sci Hortic-Amsterdam. 2022 Apr;297:110927 24. [IF=4.013] Longbao Li et al."Alteration of local and systemic amino acids metabolism for the inducible defense in tea plant (Camellia sinensis) in response to leaf herbivory by Ectropis oblique."Arch Biochem Biophys. 2020 Apr;683:108301 23. [IF=4.098] Chunlin Li et al."Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy."Spectrochim Acta A. 2020 Feb;227:117697 22. [IF=4.511] Shuxian Zhao et al."Enhancing Effects of Theanine Liposomes as Chemotherapeutic Agents for Tumor Therapy."Acs Biomater Sci Eng. 2019;5(7):3373–3379 21. [IF=4.952] Huan Zhang et al."Label-free quantification proteomics reveals the active peptides from protein degradation during anaerobic fermentation of tea."Lwt Food Sci Technol. 2021 Oct;150:111950 20. [IF=4.952] Lizeng Cheng et al."Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas."Lwt Food Sci Technol. 2021 Oct;150:111875 19. [IF=4.952] Jia Xue et al."Contrasting microbiomes of raw and ripened Pu-erh tea associated with distinct chemical profiles."Lwt Food Sci Technol. 2020 Apr;124:109147 18. [IF=6.986] Shuai Guo et al."Enhancement of On-tissue Chemical Derivatization by Laser-Assisted Tissue Transfer for MALDI MS Imaging."Anal Chem. 2020;92(1):1431–1438 17. [IF=7.514] Lizeng Cheng et al."Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age."Food Chem. 2021 Oct;359:129953 16. [IF=4.098] Chunlin Li et al."Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy."Spectrochim Acta A. 2019 Jan;206:254 15. [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 14. Bai, Hui, et al. "L-theanine reduced the development of knee osteoarthritis in rats via its anti-inflammation and anti-matrix degradation actions: In vivo and in vitro study."?Nutrients?12.7 (2020): 1988.https://doi.org/10.3390/nu12071988 13. 胡欣,衛(wèi)聿銘,方仕茂,王玉潔,許姍姍,寧井銘.顆粒形綠茶連續(xù)化做形技術(shù)研究[J].中國茶葉加工,2020(03):27-34. 12. 杜歡歡, 蔡艷妮, 江海,等. 超高效液相串聯(lián)質(zhì)譜同時(shí)測定茶葉中的8種有效物質(zhì)[J]. 陜西理工大學(xué)學(xué)報(bào)(自然科學(xué)版), 2017(33):74-80. 11. 張煜, 張曉娜, 薛橋麗,等. 扁枝槲寄生提取物體外抗氧化效應(yīng)研究[J]. 輕工學(xué)報(bào), 2016, 31(003):39-48. 10. 陳紅霞, 李灝, 呂杰,等. 普洱茶渥堆發(fā)酵中活性成分測定及其相關(guān)性分析[J]. 北京化工大學(xué)學(xué)報(bào)(自然科學(xué)版), 2013, 40(005):84-87. 9. 王婷婷 蔡自建 蒲婉欣 等. 四川綠茶感官品質(zhì)與主要滋味貢獻(xiàn)成分分析[J]. 食品研究與開發(fā) 2018 39(24):162-167. 8. 王家健, 高亞榮, 梁璐,等. 酶法制取速溶茶[J]. 江蘇農(nóng)業(yè)科學(xué), 2012(03):260-262 7. 張婷婷, 張賓樂, 王俗歡,等. 超聲輔助提取武夷巖茶茶梗中茶多酚的工藝優(yōu)化[J]. 食品工業(yè)科技, 2019, 40(16). 6. 屈景年, 聶雪, 劉興,等. 茶氨酸配合物的合成及熱化學(xué)研究[J]. 衡陽師范學(xué)院學(xué)報(bào), 2015. 5. 齊雯, 張海偉, 張正竹. 茶葉組分對硫丹和聯(lián)苯菊酯輻射降解的影響[J]. 輻射研究與輻射工藝學(xué)報(bào), 2012, 30(004):203-208. 4. 朱城波,吳小妹,馮麗霞,黃象鵬,龐林江,楊虎清,方正偉,王穎,賴姝毓,張宜明.直讀顯色快速檢測綠茶中的茶氨酸[J].茶葉科學(xué),2018,38(03):244-252. 3. 劉盼盼 高士偉 鄭鵬程 等. 沖泡條件對恩施玉露綠茶茶湯品質(zhì)的影響[J]. 食品工業(yè)科技 2016(37):138-144. 2. 馬林龍 劉艷麗 曹丹 劉盼盼 王勝鵬 黃詠明 金孝芳.不同茶樹品種(系)的綠茶滋味分析及評價(jià)模型構(gòu)建[J].農(nóng)業(yè)工程學(xué)報(bào) 2020 36(10):277-286. 1. 金孝芳 馬林龍 劉艷麗 等. 6個(gè)高氨基酸茶樹品種(系)主要生化成分分析[J]. 茶葉學(xué)報(bào) 2017 58(002):58-62.

質(zhì)檢證書(COA)

如何獲取質(zhì)檢證書(COA)?
請輸入貨號和一個(gè)與之匹配的批號。
例如:
批號:JS298415 貨號:S20001-25g
在貨品標(biāo)簽上如何找到貨號和批號?

摩爾濃度計(jì)算器

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

=
×
×

相關(guān)產(chǎn)品