• 介绍：

     本标准物质主要用于测量仪器校准,分析方法评价和质量控制,以及药品、食品等相关领域相应成分含量测定。

   

  一、样品制备

  本标准物质候选物是通过定制相应阿魏酸纯品，采用重结晶、柱层析等方法进一步纯化后制得，经化学结构定性分析和初步理化分析满足要求后，进行干燥分装。

  阿魏酸：CAS号 537-98-4

   

   

  二、溯源性及定值方法

  经方法确认研究，本标准物质采用高效液相色谱法-二极管阵列检测器(HPLC-DAD)和定量核磁两种不同原理方法定值方式测定候选物质纯度。通过使用满足计量学特性要求的制备方法,测量方法和计量器具,保证标准物质的量值溯源性。

   

   

  三、特性量值及不确定度（不同批次略有差别，详见证书）

  编号	名称	标准值（%）	不确定度（%）(k=2)
  BW10001	阿魏酸	99.93	0.02

  标准值的不确定度综合考虑了主体纯度定值结果、均匀性、稳定性等引入的不确定度分量。

   

   

  四、均匀性检验及稳定性考察

  参照国家标准JJG 1006-94《一级标准物质技术规范》，随机抽取分装后的样品，采用高效液相色谱法-二极阵列检测器(HPLC-DAD)对候选物进行均匀性检验、稳定性考察，检验结果表明均匀性和稳定性良好。

  本标准物质最小取样量为5mg。

  本标准物质有效期2年，研制单位将继续监测该标准物质的稳定性，有效期内如发现量值变化，将及时通知用户。

   

   

  五、包装、运输和贮存、使用及注意事项

  1.包装: 本标准物质采用硼硅酸盐玻璃安瓿瓶包装，每瓶不少于50mg。

  2.运输和贮存: 冰袋运输,运输时应避免挤压,碰撞；冷藏条件下贮存。

  3.使用: 标准物质开封后，应尽快使用；二次使用不能再做标准物质使用。

   

   

  声明

  1.本标准物质仅供实验室研究与分析测试工作使用。因用户使用或存储不当所引起的投诉，不予承担责任。

  2.收到后请立即核对品种、数量和包装，相关赔偿只限于标准物质本身，不涉及其他任何损失。

  3.仅对加盖“上海源叶生物质检专用章”的完整证书负责。请妥善保管此证书。

  4.如需获得更多与使用有关的信息，请与技术部门联系。

   

• 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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• 19. [IF=2.2] Yang Mengke et al."Feeding-induced plant metabolite responses to a phoretic gall mite, its carrier psyllid and both, after detachment."EXPERIMENTAL AND APPLIED ACAROLOGY.2023 Nov;91(3):381-403

• 18. [IF=6.1] Yi Luan et al."Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion."Food Chemistry-X.2023 Dec;20:100974

• 17. [IF=3.3] Yuxin Zhang et al."Comprehensive quality control of Qingjin Yiqi granule based on UHPLC-Q-Orbitrap-MS and UPLC-QQQ-MS."PHYTOCHEMICAL ANALYSIS.10.1002/pca.3283

• 16. [IF=7.514] Jie Meng et al."Conduction of a chemical structure-guided metabolic phenotype analysis method targeting phenylpropane pathway via LC-MS: Ginkgo biloba and soybean as examples."FOOD CHEMISTRY. 2022 Oct;390:133155

• 15. [IF=2.629] Wang Lingdi et al."Danggui Buxue Tang Rescues Folliculogenesis and Ovarian Cell Apoptosis in Rats with Premature Ovarian Insufficiency."Evid-Based Compl Alt. 2021;2021:6614302

• 14. [IF=2.72] Wenfeng Li et al."Citric acid-enhanced dissolution of polyphenols during soaking of different teas."J Food Biochem. 2019 Dec;43(12):e13046

• 13. [IF=3.045] Shu-Hong Zhang et al."Ferulic acid ameliorates pentylenetetrazol-induced seizures by reducing neuron cell death."Epilepsy Res. 2019 Oct;156:106183

• 12. [IF=3.616] Meng Zhang et al."Comparative evaluation on phenolic profiles, antioxidant properties and α-glucosidase inhibitory effects of different milling fractions of foxtail millet."J Cereal Sci. 2021 May;99:103217

• 11. [IF=4.192] Qiangqiang Li et al."Bee Pollen Extracts Modulate Serum Metabolism in Lipopolysaccharide-Induced Acute Lung Injury Mice with Anti-Inflammatory Effects."J Agr Food Chem. 2019;67(28):7855–7868

• 10. [IF=4.225] Zhang Wei et al."Five Active Components Compatibility of Astragali Radix and Angelicae Sinensis Radix Protect Hematopoietic Function Against Cyclophosphamide-Induced Injury in Mice and t-BHP–Induced Injury in HSCs."Front Pharmacol. 2019 Aug;0:936

• 9. [IF=4.225] Shang Ting et al."Xuebijing Injection Maintains GRP78 Expression to Prevent Candida albicans–Induced Epithelial Death in the Kidney."Front Pharmacol. 2020 Jan;0:1416

• 8. [IF=4.24] Mengzhen Han et al."Effect of mixed Lactobacillus on the physicochemical properties of cloudy apple juice with the addition of polyphenols-concentrated solution."Food Biosci. 2021 Jun;41:101049

• 7. [IF=4.952] Dongxiao Su et al."Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice."Lwt Food Sci Technol. 2019 Dec;116:108578

• 6. [IF=5.81] Chenning Zhang et al."Global Analysis the Potential Medicinal Substances of Shuangxia Decoction and the Process In Vivo via Mass Spectrometry Technology."Front Pharmacol. 2021; 12: 654807

• 5. [IF=7.514] Jinxue Hou et al."Variations in phenolic acids and antioxidant activity of navel orange at different growth stages."Food Chem. 2021 Oct;360:129980

• 4. [IF=4.27] Yunquan Deng et al."Identification and functional analysis of the autofluorescent substance in Limonium bicolor salt glands."Plant Physiol Bioch. 2015 Dec;97:20

• 3. Chen, Yazhen, et al. "Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame." Food and Chemical Toxicology 139 (2020): 111239.https://doi.org/10.1016/j.fct.2020.111239

• 2. Li, Juan, et al. "Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI)." Journal of agricultural and food chemistry 60.26 (2012): 6507-6514.

• 1. Yu, Lijuan, et al. "Effects of ferulic acid on intestinal enzyme activities, morphology, microbiome composition of genetically improved farmed tilapia (Oreochromis niloticus) fed oxidized fish oil." Aquaculture 528 (2020): 735543.https://doi.org/10.1016/j.

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 *