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B20614	姜黄素
源叶	分析标准品,HPLC≥98%

英文名：
Curcumin

别名：

CAS号：
458-37-7

分子式：
C₂₁H₂₀O₆

分子量：
368.38

MDL：
MFCD00008365

核磁/质谱：

品牌	货号	产品规格	市场价(RMB)	您的折扣价(RMB)	库存（上海）	武汉	南京	计量单位	加入购物车...
源叶	B20614-20mg	分析标准品,HPLC≥98%	￥200.00元	￥200.00元	>10	4	3	EA	加入购物车
源叶	B20614-500mg	分析标准品,HPLC≥98%	￥2000.00元	￥2000.00元	>10	0	0	EA	加入购物车
源叶	B20614-1g	分析标准品,HPLC≥98%	￥3200.00元	￥3200.00元	7	0	0	EA	加入购物车

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产品介绍

参考文献(143篇)

质检证书(COA)

摩尔浓度计算器

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介绍：
生物实验稀释过程分步进行（例如 1ul母液，可以先加入1ul生理盐水或者培养基，混合均匀没有析出之后再加入2ul稀释液，依次类推，逐渐稀释。如果有析出及时超声复溶。）在稀释时要确保工作液中 DMSO 的终浓度尽量在0.1%以下，最高不要超过0.5%，并设置相应浓度的DMSO对照组。DMSO熔点是18.5℃，一旦稀释用的培养基温度较低，DMSO结晶，药物就会析出。所以稀释过程注意一下温度控制。

熔点： 183°C

沸点： 591.4 °C at 760 mmHg

外观：橙黄色结晶性粉末

溶解性： DMSO：80mg/ml。

储存条件： 2-8℃

注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

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38. Cai, Mengru, et al. "Amino-functionalized Zn metal organic frameworks as antitumor drug curcumin carriers." New Journal of Chemistry 44.41 (2020): 17693-17704.DOI https://doi.org/10.1039/D0NJ03680C

37. Chen, Xiumin, Yanfang Yang, and Yingtao Zhang. "Isobavachalcone and bavachinin from Psoraleae Fructus modulate Aβ42 aggregation process through different mechanisms in vitro." Febs Letters 587.18 (2013): 2930-2935.https://doi.org/10.1016/j.febslet.2013.07.

36. Yu, Yun-Bo, et al. "Constructing biocompatible carboxylic curdlan-coated zein nanoparticles for curcumin encapsulation." Food Hydrocolloids 108 (2020): 106028https://doi.org/10.1016/j.foodhyd.2020.106028

35. Zeng, Yibin, et al. "Curcumin against imiquimod-induced psoriasis of mice through IL-6/STAT3 signaling pathway." Bioscience reports (2020).https://doi.org/10.1042/BSR20192842

34. Li, Pan, et al. "Curcumin metabolites contribute to the effect of curcumin on ameliorating insulin sensitivity in high-glucose-induced insulin-resistant HepG2 cells." Journal of ethnopharmacology 259 (2020): 113015.https://doi.org/10.1016/j.jep.2020.113015

33. Sun, M. X., et al. "Effects of curcumin on the role of MMP-2 in endometrial cancer cell proliferation and invasion." Eur Rev Med Pharmacol Sci 22.15 (2018): 5033-5041.

32. Weng, Qingxia, et al. "Fabrication of self-assembled Radix Pseudostellariae protein nanoparticles and the entrapment of curcumin." Food chemistry 274 (2019): 796-802.https://doi.org/10.1016/j.foodchem.2018.09.059

31. Liu, Gang, et al. "Maillard-reacted whey protein isolates and epigallocatechin gallate complex enhance the thermal stability of the pickering emulsion delivery of curcumin." Journal of agricultural and food chemistry 67.18 (2019): 5212-5220.https://doi.org

30. Huang, Meigui, et al. "Liposome co-encapsulation as a strategy for the delivery of curcumin and resveratrol." Food & function 10.10 (2019): 6447-6458.https://doi.org/10.1039/C9FO01338E

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