• 熔点： 273 ℃

• 沸点： 605.6℃ at 760mmHg

• 外观： 淡粉红色至紫色结晶粉末

• 敏感性： 易吸潮

• 储存条件： RT

• 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。

• 9. [IF=3.4] Su Yuanyuan et al."A pH-sensitive smart indicator film of neutral red/polyvinyl alcohol/cassava starch for sensing total volatile basic-nitrogen in meat storing."Journal of Food Measurement and Characterization.2023 Aug;:1-12

• 8. [6.317] Shufen Wu et al."Binding of ankaflavin with bovine serum albumin (BSA) in the presence of carrageenan and protective effects of Monascus yellow pigments against oxidative damage to BSA after forming the complex with carrageenan."Food & Function.2023 Jan;:

• 7. [6.056] Hailan Li et al."Changes in the microbiota of a vacuum-packed cooked bass product and the effects of cobalt irradiation on its quality during storage."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Dec;172:114199

• 6. [IF=4.952] Ruyi Li et al."Enhancing the proportion of gluconic acid with a microbial community reconstruction method to improve the taste quality of Kombucha."Lwt Food Sci Technol. 2022 Feb;155:112937

• 5. [IF=0.533] Wei Li et al."MiR-28-3p enhances healing of fracture via negative regulation of the target gene Sox6 and activation of PI3K/Akt signaling pathway."Trop J Pharm Res. 2020 Nov;19(10):2061-2066

• 4. [IF=5.396] Shufen Wu et al."The noncovalent conjugations of human serum albumin (HSA) with MS/AK and the effect on anti-oxidant capacity as well as anti-glycation activity of Monascus yellow pigments."Food Funct. 2021 Apr;12(8):3692-3704

• 3. Li, Wei, Xin Dong, and Jian Zhao. "MiR-28-3p enhances healing of fracture via negative regulation of the target gene Sox6 and activation of PI3K/Akt signaling pathway." Tropical Journal of Pharmaceutical Research 19.10 (2020): 2061-2066. 10.4314/tjpr.v19i1

• 2. 张兆云,周启萍,巩起福,赵保堂,尚琪,张志华,杨富民.“陇藜1号”藜麦籽实清蛋白提取工艺优化及抗氧化性测定[J].食品与发酵工业,2021,47(02):212-219.

• 1. 梁红璇, 刘欣欣, 白家磊,等. 基于多色上转换纳米材料的适配体荧光传感器检测三种激素类污染物[J]. 解放军预防医学杂志, 2020(2).

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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 *