• 熔点： 238-239°C

• 沸点： 527.4±50.0 °C

• 外观： 淡黄色结晶粉末

• 溶解性： 溶于碱和冰醋酸、吡啶，微溶于一般的有机溶媒，不溶于水。建议用DMSO溶解

• 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。

• 9. [IF=5.4] Dan Cao et al."Psoralea corylifolia L. and its active component isobavachalcone demonstrate antibacterial activity against Mycobacterium abscessus."JOURNAL OF ETHNOPHARMACOLOGY".2024 Apr;:118142

• 8. [IF=6.388] Nan Li et al."Corylin from Psoralea fructus (Psoralea corylifolia L.) protects against UV-induced skin aging by activating Nrf2 defense mechanisms."PHYTOTHERAPY RESEARCH

• 7. [IF=3.361] Yuhao Zhang et al."An integrated approach for structural characterization of Gui Ling Ji by traveling wave ion mobility mass spectrometry and molecular network."Rsc Adv. 2021 Apr;11(26):15546-15556

• 6. [IF=4.032] Zhiyue Zhao et al."Development and evaluation studies of Corylin loaded nanostructured lipid carriers gel for topical treatment of UV-induced skin aging."Exp Gerontol. 2021 Oct;153:111499

• 5. [IF=3.267] Zhi-Jing Chen et al."Dietary Total Prenylflavonoids from the Fruits of Psoralea corylifolia L. Prevents Age-Related Cognitive Deficits and Down-Regulates Alzheimer’s Markers in SAMP8 Mice."Molecules. 2018 Jan;23(1):196

• 4. [IF=3.935] Tiehua Zhang et al."Quantitative structure-activity relationship for estrogenic flavonoids from Psoralea corylifolia."J Pharmaceut Biomed. 2018 Nov;161:129

• 3. [IF=4.379] Li Kai et al."Quantitative analysis, pharmacokinetics and metabolomics study for the comprehensive characterization of the salt-processing mechanism of Psoraleae Fructus."Sci Rep-Uk. 2019 Jan;9(1):1-10

• 2. Chen, Zhi-Jing, et al. "Dietary total prenylflavonoids from the fruits of Psoralea corylifolia L. prevents age-related cognitive deficits and down-regulates Alzheimer’s markers in SAMP8 mice." Molecules 23.1 (2018): 196.https://doi.org/10.3390/molecules230

• 1. 樊玲 秋新松 高阳 等. HPLC法同时测定中药补骨脂中10种成分的含量[J]. 齐齐哈尔医学院学报 2018 39(16):73-76.

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 分子摩尔量 (g/mol)

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