• 熔点： 200-240°C

• 沸点： 1144.8°C at 760 mmHg

• 比旋光度： D20 -164° (c = 0.1 in 60% acetone); D20 -147° (c = 0.1 in 70% ac

• 外观： 淡黄色结晶

• 溶解性： 不溶于水、苯、乙醚、氯仿，微溶于甲醇、二苷醇-乙醚、丙酮、二氧六环，溶于碳酸氢钠水溶液。

• 储存条件： -20℃

• 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. [6.1] Yang Xu et al."Photoaffinity probe-enabled discovery of sennoside A reductase in Bifidobacterium pseudocatenulatum."Journal of Pharmaceutical Analysis.2024 Sep;:101108

• 9. [IF=4.1] Xiaoyao Liu et al."The Water Extract of Rhubarb Prevents Ischemic Stroke by Regulating Gut Bacteria and Metabolic Pathways."Metabolites".2024 Apr;14(4):216

• 8. [IF=5.645] Huilan Yue et al."Hypoglycemic ingredients identification of Rheum tanguticum Maxim. ex Balf. by UHPLC-triple-TOF-MS/MS and interrelationships between ingredients content and glycosidase inhibitory activities."Ind Crop Prod. 2022 Apr;178:114595

• 7. [IF=4.098] Le Yang et al."Two-dimensional correlation spectroscopy indicates the infrared spectral markers of the optimum scorching degree of rhubarb (Rhei Radix et Rhizoma) to enhance the anti-inflammatory activity."Spectrochim Acta A. 2022 Apr;270:120853

• 6. [IF=3.361] Yanhui Zhao et al."Rapid characterization of the chemical constituents of Sanhua decoction by UHPLC coupled with Fourier transform ion cyclotron resonance mass spectrometry."Rsc Adv. 2020 Jul;10(44):26109-26119

• 5. [IF=7.514] Li Yang et al."Color-reflected chemical regulations of the scorched rhubarb (Rhei Radix et Rhizoma) revealed by the integration analysis of visible spectrophotometry, Fourier transform infrared spectroscopy and high performance liquid chromatography."Food

• 4. 陆杰,王婷婷,梁琨,安叡,王新宏,陈颖.UPLC-LTQ-Orbitrap-MS法分析大承气汤化学成分[J].中成药,2020,42(12):3275-3280.

• 3. 张明明. 大黄道地产区核心种质构建及优良种质筛选研究[D].北京中医药大学,2020.

• 2. 罗山,黄王琛,刘懿,吕莹莹,李改元,唐文强.基于UPLC法泽泻水提液指纹图谱的建立[J].陕西农业科学,2021,67(01):49-52.

• 1. 赵倩, 陈育鹏, 崔旭盛,等. 掌叶大黄UPLC多指标成分测定及指纹图谱研究[J]. 药物分析杂志, 2018, 038(010):1697-1710.

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 *