• 熔点： 254°C

• 沸点： 788.9 °C at 760 mmHg

• 比旋光度： D21 -28° (c = 0.6 in 0.02N NaOH); D26 -21.4° (pyridine)

• 外观： 黄色针状晶体(乙醇)

• 溶解性： 不溶于水，稍溶于热水,溶于二甲基亚砜。

• 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。

• 54. [2.5] Liu Yue et al."Chemical detection and analysis of Astragalus-Cassia twig drug pair using UHPLC-Q-TOF-MS and HPLC-UV methods."FITOTERAPIA.2024 Sep;177:106129

• 53. [3.3] Liu Chun et al."Comparative analysis of lipid and flavonoid biosynthesis between Pongamia and soybean seeds: genomic, transcriptional, and metabolic perspectives."Biotechnology for Biofuels and Bioproducts.2024 Dec;17(1):1-16

• 52. [IF=6.1] Weixin Li et al."Free and bound phenolic profiles of Radix Puerariae Thomsonii from different growing regions and their bioactivities."Food Chemistry-X".2024 Apr;:101355

• 51. [IF=4.3] Fan Xinyu et al."A comprehensive investigation on the chemical changes of traditional Chinese medicine with classic processing technology: Polygonum multiflorum under nine cycles of steaming and sunning as a case study."ANALYTICAL AND BIOANALYTICAL CHEMIS

• 50. [IF=4.7] Yongtong Wang et al."Systematic Engineering of Saccharomyces cerevisiae for the De Novo Biosynthesis of Genistein and Glycosylation Derivatives."Journal of Fungi".2024 Mar;10(3):176

• 49. [IF=5.2] Qinzhang Jiang et al."Profiles of Free and Bound Phenolics and Their Antioxidant Capacity in Rice Bean (Vigna umbellata)."Foods.2023 Jan;12(14):2718

• 48. [IF=6.1] Zhe Chen et al."Comprehensive adulteration detection of sesame oil based on characteristic markers."Food Chemistry-X.2023 Jun;18:100745

• 47. [IF=1.967] ke Zunli et al."Physicochemical characteristics, polyphenols and antioxidant activities of Dimocarpus longan grown in different geographical locations."ANALYTICAL SCIENCES.2023 Apr;:1-8

• 46. [2.602] LIU Xu et al."Quality assessment of fermented soybeans: physicochemical, bioactive compounds and biogenic amines."Food Science and Technology.2023 Mar;43:e102722

• 45. [5.123] Jian Wang et al."Solid-State Fermentation of Soybean Meal with Edible Mushroom Mycelium to Improve Its Nutritional, Antioxidant Capacities and Physicochemical Properties."Fermentation-Basel.2023 Apr;9(4):322

• 44. [6.656] Yanchao Xing et al."Cytochrome P450-mediated herb-drug interaction (HDI) of Polygonum multiflorum Thunb. based on pharmacokinetic studies and in vitro inhibition assays."PHYTOMEDICINE.2023 Feb;:154710

• 43. [5.911] Yuting Chen et al."Effects of selected Bacillus strains on the biogenic amines, bioactive ingredients and antioxidant capacity of shuidouchi."INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY.2023 Mar;388:110084

• 42. [IF=7.675] Yongzhu Zhang et al."Soy Isoflavones Protect Neuronal PC12 Cells against Hypoxic Damage through Nrf2 Activation and Suppression of p38 MAPK and AKT–mTOR Pathways."Antioxidants.2022 Oct;11(10):2037

• 41. [IF=6.073] Huang Lili et al."Soybean isoflavones modulate gut microbiota to benefit the health weight and metabolism."Frontiers in Cellular and Infection Microbiology.2022 Sep;0:1288

• 40. [IF=5.561] Aoli Xiang et al."Determination of 14 Isoflavone Isomers in Natto by UPLC-ESI-MS/MS and Antioxidation and Antiglycation Profiles."Foods.2022 Jan;11(15):2229

• 39. [IF=7.514] Rui Wang et al."Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion."Food Chem. 2022 Sep;387:132947

• 38. [IF=7.514] Xuefeng Chen et al."Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto."Food Chem. 2021 Dec;:131725

• 37. [IF=6.475] Pin Chen et al."The bioavailability of soy isoflavones in vitro and their effects on gut microbiota in the simulator of the human intestinal microbial ecosystem."Food Res Int. 2021 Dec;:110868

• 36. [IF=4.57] Liu Jinyue et al."Identification and characterization of unique 5-hydroxyisoflavonoid biosynthetic key enzyme genes in Lupinus albus."Plant Cell Reports. 2021 Dec 01

• 35. [IF=7.514] Chengwen Lu et al."Effect of pulsed electric field on soybean isoflavone glycosides hydrolysis by β-glucosidase: Investigation on enzyme characteristics and assisted reaction."Food Chem. 2022 Jun;378:132032

• 34. [IF=3.645] Ziyun Wei et al.Studies on chemical constituents of Flos Puerariae-Semen Hoveniae medicine pair by HPLC and Fourier transform ion cyclotron resonance mass spectrometry.Journal Of Separation Science.2021 Nov 06

• 33. [IF=1.552] Fang Mingyue et al."Qualitative and Quantitative Analysis of 24 Components in Jinlianhua Decoction by UPLC–MS/MS."Chromatographia. 2019 Dec;82(12):1801-1825

• 32. [IF=1.797] Bihui Liu et al."Effects of Lactobacillus plantarum CQPC01‐fermented soybean milk on activated carbon‐induced constipation through its antioxidant activity in mice."Food Sci Nutr. 2019 Jun;7(6):2068-2082

• 31. [IF=2.984] Chenkai Wang et al."Comparative transcriptome analysis of roots, stems, and leaves of Pueraria lobata (Willd.) Ohwi: identification of genes involved in isoflavonoid biosynthesis."Peerj. 2021 Feb;9:e10885

• 30. [IF=3.935] Yanchao Xing et al."An effective strategy for distinguishing the processing degree of Polygonum multiflorum based on the analysis of substance and taste by LC-MS, ICP-OES and electronic tongue."J Pharmaceut Biomed. 2021 Oct;205:114328

• 29. [IF=4.411] Liyu Luo et al."Integrated Phytochemical Analysis Based on UPLC-MS and Network Pharmacology Approaches to Explore the Quality Control Markers for the Quality Assessment of Trifolium pratense L.."Molecules. 2020 Jan;25(17):3787

• 28. [IF=4.411] Liqing Yin et al."Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells."Molecules. 2021 Jan;26(10):2983

• 27. [IF=4.759] Wenjie Wu et al."An analytical strategy for accurate, rapid and sensitive quantitative analysis of isoflavones in traditional Chinese medicines using ultra-high performance supercritical fluid chromatography: Take Radix Puerariae as an example."J Chromato

• 26. [IF=4.769] Jing Han et al."Qualitative and quantitative evaluation of Flos Puerariae by using chemical fingerprint in combination with chemometrics method."J Pharm Anal. 2021 Sep;:

• 25. [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

• 24. [IF=1.913] Zhu Yi-Lin et al."Composition, Distribution, and Antioxidant Activity of Phenolic Compounds in 18 Soybean Cultivars."J Aoac Int. 2018 Mar;101(2):520-528

• 23. [IF=2.19] Y.J. Chen et al."Phytochemical Profiles of Edible Kudzu (Pueraria thomsonii Benth) Grown in China as Affected by Thermal Processing."J Food Process Pres. 2017 Feb;41(1):e12754

• 22. [IF=3.645] Wenjie Wu et al."Simple, rapid, and environmentally friendly method for the separation of isoflavones using ultra-high performance supercritical fluid chromatography."J Sep Sci. 2017 Jul;40(13):2827-2837

• 21. [IF=3.738] Selma Houchi et al."Investigation of common chemical components and inhibitory effect on GES-type β-lactamase (GES22) in methanolic extracts of Algerian seaweeds."Microb Pathogenesis. 2019 Jan;126:56

• 20. [IF=4.411] Liangliang Liu et al."Rapid Screening and Identification of BSA Bound Ligands from Radix astragali Using BSA Immobilized Magnetic Nanoparticles Coupled with HPLC-MS."Molecules. 2016 Nov;21(11):1471

• 19. [IF=4.952] Guocheng Huang et al."Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination."Lwt Food Sci Technol. 2017 Jan;75:488

• 18. [IF=7.514] Lu Xu et al."A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China."Food Chem. 2015 May;174:202

• 17. [IF=7.514] Xiya Huang et al."Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time."Food Chem. 2014 Jan;143:268

• 16. Zhu, Yi-Lin, et al. "Composition, distribution, and antioxidant activity of phenolic compounds in 18 soybean cultivars." Journal of AOAC International 101.2 (2018): 520-528.https://doi.org/10.5740/jaoacint.17-0156

• 15. 周文红,郭咪咪,毕艳红,王朝宇,段章群.酶解制备苷元型大豆异黄酮[J].中国油脂,2020,45(12):100-104.

• 14. 曹冬英,李鸷,许文,隋利强,徐伟.4种市售黑豆及成品淡豆豉中异黄酮含量分析[J].药学研究,2020,39(10):581-584.

• 13. 赵石磊, 何旭, 王爱珠,等. 酶法提高豆浆中大豆异黄酮苷元含量的工艺研究[J]. 食品工业, 2019, 040(001):100-104.

• 12. 郭天赐, 赵石磊, 刘石生. 苦杏仁β-葡萄糖苷酶水解豆浆中大豆异黄酮的工艺研究[J]. 食品研究与开发, 2019(12).

• 11. 靳羽慧, 刘长忠, 徐响,等. 蒸汽爆破对豆渣中大豆异黄酮的影响研究[J]. 中国粮油学报, 2017(10).

• 10. 朱怡霖, 张海生, 赵鑫帅,等. 大孔树脂分离纯化横山老黑豆酚类物质[J]. 食品与生物技术学报, 2019, 038(009):103-110.

• 9. 牛晓静, 鲁静, 马彦江,等. 基于多指标总评归一法优选槐角炮制工艺[J]. 中华中医药学刊, 2019, v.37(11):59-62.

• 8. 丁燕, 王枫琦, 张开梅,等. 基于QSAR模型的食品谱效关系研究:以植物黄酮为例[J]. 中国食品学报, 2018.

• 7. 刘露 马金同 沈小梅 等. 一种保健酒中5种大豆异黄酮及芝麻素的超高效液相色谱检测法[J]. 酿酒 2019 046(004):86-88.

• 6. 王飞霞 杨晓华 张华峰 朱春燕 李璐 王凤忠.3种豆芽中异黄酮、多酚的体外抗氧化活性及其对果蝇SOD、GSH-Px活力的影响[J].中国食品学报 2018 18(11):57-64.

• 5. 申春莉, 沙见宇, 李曼,等. 灵芝固态发酵豆渣的抗氧化特性变化研究[J]. 食品研究与开发, 2019, 040(024):60-64.

• 4. 李圆圆, 田晨颖, 刘晓美,等. 添加微量元素对黑豆发芽过程中成分的影响[J]. 食品工业科技, 2019, 40(09):104-110.

• 3. 曾慧婷, 陈超, 禇怀亮,等. 粉葛资源产业化过程废弃物中的黄酮类化学成分分析[J]. 中国药房, 2020, v.31;No.670(04):72-77.

• 2. 康永锋 薛永刚 韩巧英. 响应面优化超声辅助提取豌豆总黄酮工艺研究[J]. 食品研究与开发 2018.

• 1. 武超伟. 中等聚合度大环糊精的包埋能力初探[J]. 食品科技 2018 043(004):303-307.

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 *