• 熔点： 23°C

• 沸点： 234-237°C

• 外观： 淡黄色粉末（23°C以上时为无色或极微黄色液体）

• 溶解性： 几乎不溶于水,与乙醚、氯仿混溶,溶于苯、醋酸乙酯、丙酮、二硫化碳及石油醚

• 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=2.6] Yi Dandan et al."Characterization and pharmacokinetics of cinnamon and star anise compound essential oil pellets prepared via centrifugal granulation technology."BMC Veterinary Research".2024 Dec;20(1):1-10

• 9. [IF=10] Peiya Shen et al."Hot “Dissolving” Extrusion of Lurasidone with Natural Liquid Small Molecule for Amorphous Solid Dispersion Based Self-Assembled Submicron Emulsion."Advanced Healthcare Materials.2023 Dec;:2302488

• 8. [IF=8.1] Zhengyu Bao et al."Antifungal activity of star anise extract against Penicillium roqueforti and Aspergillus niger for bread shelf life."FOOD RESEARCH INTERNATIONAL.2023 Oct;172:113225

• 7. [IF=2.782] Wang Bing et al."Neuroprotective Effect of Anethole Against Neuropathic Pain Induced by Chronic Constriction Injury of the Sciatic Nerve in Mice."Neurochem Res. 2018 Dec;43(12):2404-2422

• 6. Wang, B., Zhang, G., Yang, M. et al. Neuroprotective Effect of Anethole Against Neuropathic Pain Induced by Chronic Constriction Injury of the Sciatic Nerve in Mice. Neurochem Res 43, 2404–2422 (2018). https://doi.org/10.1007/s11064-018-2668-7

• 5. 张健,郑景辉,高程海,林瑜,李学坚,冯玉燕,郑雪莹,银江林.茴香酸产生菌发酵条件的优化[J].工业微生物,2021,51(02):22-30.

• 4. 张健,郑景辉,高程海,林瑜,李学坚,冯玉燕,郑雪莹,银江林.茴香酸产生菌发酵条件的优化[J].工业微生物,2021,51(02):22-30.

• 3. 梁志森,陈玉珍,周朗君.超高效液相色谱—串联质谱法快速同时检测茶叶中7种香料[J].食品与机械,2020,36(11):51-57.

• 2. 梁志森,陈玉珍,周朗君.超高效液相色谱—串联质谱法快速同时检测茶叶中7种香料[J].食品与机械,2020,36(11):51-57.

• 1. 王芳, 石地娟, 杨文英,等. 油浸法提取大、小茴香中反式茴香脑的研究[J]. 中国调味品, 2015(08):83-85.

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 *