茶沒食子素

Theogallin
	IUPAC名; (1S,3R,4R,5R)-1,3,4-Trihydroxy-5-[(3,4,5-trihydroxybenzoyl)oxy]cyclohexane-1-carboxylic acid
別名	茶棓因、; 沒食子-3-金雞納酸、; 3-O-沒食子酰基奎寧酸
識別
CAS號	17365-11-6
PubChem	442988
ChemSpider	391291
SMILES	O=C(O)[C@]2(O)C[C@@H](O)[C@@H](O)[C@H](OC(=O)c1cc(O)c(O)c(O)c1)C2;
ChEBI	9522
性質
化學式	C14H16O10
摩爾質量	344.27 g/mol g·mol⁻¹
	若非註明，所有數據均出自標準狀態（25 ℃，100 kPa）下。

茶沒食子素（英語：Theogallin），又稱茶棓因、沒食子-3-金雞納酸^[1]或3-O-沒食子酰基奎寧酸^[2]，1955年在阿薩姆茶葉中發現的一種三羥基苯甲酸糖苷，屬茶多酚物質^[3]，被視作茶葉中的增鮮味成分^[4]。此外在草莓樹果實中也發現了茶沒食子素^[5]。

其占茶葉乾重的1.0%，易溶於水和含水乙醇，難溶於乙酸乙酯，遇乙酸鉛沉澱析出。水解產物為沒食子酸和金雞納酸^[1]。

在大鼠身上的研究表明，茶沒食子素和其代謝產物金雞納酸可以透過血腦屏障，並具有增強認知的作用^[6]。

參考文獻

^ ^1.0 ^1.1 陳宗懋. 中国茶叶大辞典. 北京: 中國輕工業出版社. 2000.
^ Zhihui Wang, Xiangxiang Chen, Yue Zhao; et al. A serine carboxypeptidase-like acyltransferase catalyzes consecutive four-step reactions of hydrolyzable tannin biosynthesis in Camellia oleifera. the Plant Journal. 2024, 199 (3): 1299-1312. doi:10.1111/tpj.16849.
^ Cartwright, R. A.; Roberts, E. A. H. Theogallin, a polyphenol occurring in tea. Journal of the Science of Food and Agriculture. 1954, 5 (12): 593. Bibcode:1954JSFA....5..593C. doi:10.1002/jsfa.2740051207.
^ Kaneko, S; Kumazawa, K; Masuda, H; Henze, A; Hofmann, T. Sensory and structural characterisation of an umami enhancing compound in green tea (mat-cha). Flavour Science - Recent Advances and Trends. Developments in Food Science 43. 2006: 181. ISBN 978-0-444-52742-4. doi:10.1016/S0167-4501(06)80043-9. ^{[失效連結]}
^ Pawlowska, A.M., De Leo, M., Braca, A. Phenolics of Arbutus unedo L. (Ericaceae) fruits: identification of anthocyanins and gallic acid derivatives. J. Agric. Food Chem. 2006, 54 (26): 10234–8 [2024-09-04]. PMID 17177565. doi:10.1021/jf062230o. （原始內容存檔於2012-03-12）.
^ Dimpfel, Wilfried; Kler, Adolf; Kriesl, Erwin; Lehnfeld, Romanus. Theogallin and l-theanine as active ingredients in decaffeinated green tea extract: II. Characterization in the freely moving rat by means of quantitative field potential analysis. Journal of Pharmacy and Pharmacology. 2007, 59 (10): 1397–403. PMID 17910815. S2CID 33938157. doi:10.1211/jpp.59.10.0010 .

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[:0-1] 1.0 ^1.1 陳宗懋. 中国茶叶大辞典. 北京: 中國輕工業出版社. 2000.

[2] Zhihui Wang, Xiangxiang Chen, Yue Zhao; et al. A serine carboxypeptidase-like acyltransferase catalyzes consecutive four-step reactions of hydrolyzable tannin biosynthesis in Camellia oleifera. the Plant Journal. 2024, 199 (3): 1299-1312. doi:10.1111/tpj.16849.

[3] Cartwright, R. A.; Roberts, E. A. H. Theogallin, a polyphenol occurring in tea. Journal of the Science of Food and Agriculture. 1954, 5 (12): 593. Bibcode:1954JSFA....5..593C. doi:10.1002/jsfa.2740051207.

[4] Kaneko, S; Kumazawa, K; Masuda, H; Henze, A; Hofmann, T. Sensory and structural characterisation of an umami enhancing compound in green tea (mat-cha). Flavour Science - Recent Advances and Trends. Developments in Food Science 43. 2006: 181. ISBN 978-0-444-52742-4. doi:10.1016/S0167-4501(06)80043-9. ^{[失效連結]}

[5] Pawlowska, A.M., De Leo, M., Braca, A. Phenolics of Arbutus unedo L. (Ericaceae) fruits: identification of anthocyanins and gallic acid derivatives. J. Agric. Food Chem. 2006, 54 (26): 10234–8 [2024-09-04]. PMID 17177565. doi:10.1021/jf062230o. （原始內容存檔於2012-03-12）.

[6] Dimpfel, Wilfried; Kler, Adolf; Kriesl, Erwin; Lehnfeld, Romanus. Theogallin and l-theanine as active ingredients in decaffeinated green tea extract: II. Characterization in the freely moving rat by means of quantitative field potential analysis. Journal of Pharmacy and Pharmacology. 2007, 59 (10): 1397–403. PMID 17910815. S2CID 33938157. doi:10.1211/jpp.59.10.0010 .

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