• 介绍： 半数致死量(小鼠，经口)1040mg/kg，无毒。

• 熔点： 69-73 °C(lit.)

• 沸点： 265°C

• 外观： 无色结晶或白色结晶性粉末

• 溶解性： 易溶于甲苯，溶于丙酮、乙醇、苯、乙醚、异丙醇、甲醇、2-丁酮、乙二醇乙醚、石油醚等有机溶液，不溶于水和碱溶液。

• 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。

• 28. [IF=8.8] Yiheng Li et al."Pseudo-targeted lipidomics insights into lipid discrepancies between yak colostrum and mature milk based on UHPLC-Qtrap-MS."FOOD CHEMISTRY.2024 Jun;442:138462

• 27. [IF=6] Haiping Zhang et al."Effects of hydroxyl radicals oxidation on digestion properties of silver carp myofibrillar protein gel."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;191:115616

• 26. [IF=4.927] Monirul Islam et al."Influence of the Degree of Hydrolysis on Functional Properties and Antioxidant Activity of Enzymatic Soybean Protein Hydrolysates."MOLECULES.2022 Jan;27(18):6110

• 25. [IF=2.408] Xiaonan Zhang et al."Chemical Composition, Antibacterial, Antioxidant and Enzyme Inhibitory Activities of the Essential Oil from Leaves of Psidium guajava L.."CHEMISTRY & BIODIVERSITY. 2022 Apr 12

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• 22. [IF=3.638] Yongxiang Liu et al."Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing."J Sci Food Agr. 2019 Sep;99(12):5565-5576

• 21. [IF=3.935] Jingyun Zheng et al."A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China."J Pharmaceut Biomed. 2019 Aug;172:268

• 20. [IF=4.311] Tinghao Jia et al."Effect of phenolic antioxidants on the thermal oxidation stability of high-energy–density fuel."Chem Eng Sci. 2022 Jan;247:117056

• 19. [IF=4.411] Tianming Zhao et al."Chemical Composition and Biological Activities of Essential Oils from the Leaves, Stems, and Roots of Kadsura coccinea."Molecules. 2021 Jan;26(20):6259

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• 15. Liu, Y., Cai, C., Yao, Y. and Xu, B. (2019), Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing. J. Sci. Food Agric., 99: 5565-5576. https://doi.org/10.1002/jsfa.98

• 14. Tahidul Islam, Xiaoming Yu, Baojun Xu, Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China, LWT - Food Science and Technology, Volume 72, 2016, Pages 423-431, ISSN 0023-6438, https://doi.org/

• 13. 姚宏亮,陈宣敏,王心磊,石琪鑫,钱金旖.甘薯叶黄酮的提取、纯化及其对食用油脂抗氧化性能的研究[J].金陵科技学院学报,2020,36(03):87-92.

• 12. 张学新,刘子宁,王玉茜,杨悦.不同品种灵芝多糖得率及其体外抗氧化活性的差异研究[J].中国食用菌,2021,40(01):79-83.

• 11. 邰佳, 邹俊波, 史亚军,等. 姜黄挥发油热稳定性研究及其抗氧化剂筛选[J]. 中国药学杂志, 2019(15).

• 10. 明莉莎, 唐晓莹, 刘剑桥,等. 黄花獐牙菜中总酮的精制及抗氧化活性研究[J]. 食品工业, 2019, 40(02):66-70.

• 9. 李锋, 李义嘉, 李清仙,等. 雷公藤红素抑制LDL及HAEC细胞氧化损伤作用[J]. 中国药理学通报, 2016, 032(011):1578-1584.

• 8. 李锋,李义嘉,李清仙,郭养浩,石贤爱.枇杷叶科罗索酸抑制人低密度脂蛋白氧化修饰及保护血管内皮细胞氧化损伤作用[J].食品科学,2017,38(15):215-220.

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输入产品批号：

本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *