• 熔点： 110-113 °C

• 沸点： 192-193°C

• 外观： 淡黄色结晶体

• 溶解性： 溶于乙醇、氯仿、热苯、乙酸，微溶于水和石油醚。

• 敏感性： 对光敏感

• 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。

• 10. [IF=5.9] Rong Wu et al."Removal of ginkgotoxins from the Ginkgo biloba seed powder by enzymatic degradation with the laccase-syringaldehyde system."INDUSTRIAL CROPS AND PRODUCTS".2024 Oct;217:118865

• 9. [IF=4.3] Yi Jiang et al."Shading in fruit changes the polyphenol accumulation of pellicle by regulating activity of key enzymes and expression of their gene related polyphenol anabolism of Juglans sigillata Dode."SCIENTIA HORTICULTURAE".2024 Apr;329:113017

• 8. [IF=5.4] Mingxiang Xie et al."Molecular mechanism of PSORI-CM01 for psoriasis by regulating the inflammatory cytokines network."JOURNAL OF ETHNOPHARMACOLOGY.2024 Jan;318:116935

• 7. [IF=1.7] Zhouyi Zhang et al."Revealing the differences in phenolics in different parts of Taraxacum mongolicum using UPLC-MS/MS."Phytochemistry Letters.2023 Aug;56:13

• 6. [IF=5.318] Minghe Wang et al."The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products."Food Bioscience.2023 Jun;53:102729

• 5. [IF=8.943] Xiaotong Wang et al."Elimination of tetracyclines in seawater by laccase-mediator system."CHEMOSPHERE.2023 May;:138916

• 4. [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

• 3. [IF=7.514] Xiaoming Yu et al."Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties."Food Chem. 2021 May;345:128612

• 2. 刘宇 汤斌 李松. Trametes sp.LS-10C漆酶催化酸性铬蓝K脱色条件优化[J]. 安徽工程大学学报 2016 31(004):12-16.

• 1. 齐晓茹, 严超, 宋春华,等. 4种水果浓缩汁酚类物质及香气成分分析[J]. 食品科技, 2018, 043(002):279-285.

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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 分子摩尔量 (g/mol)

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