• 熔点： -8 °C

• 沸点： 222°C(lit.)

• 外观： 透明液体

• 溶解性： 能与醇和冰乙酸混和，能溶于氯仿和醚，微溶于水

• 敏感性： 易吸潮

• 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。

• 14. [4.7] Xiulian Yang et al."Food additive salicylates inhibit human and rat placental 3β-hydroxysteroid dehydrogenase: 3D-QSAR and in silico analysis."CHEMICO-BIOLOGICAL INTERACTIONS.2024 Oct;402:111203

• 13. [IF=8.8] Di Zhang et al."Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose."FOOD CHEMISTRY".2024 Oct;455:139864

• 12. [IF=6.1] Sha Yan et al."Exploring the Formation of Chemical Markers in Chaste Honey by Comparative Metabolomics: From Nectar to Mature Honey."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX

• 11. [IF=5.2] Li jiang et al."Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation."Food Bioscience".2024 Jun;59:103924

• 10. [IF=8.8] Li jiang et al."Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches."FOOD CHEMISTRY".2024 Jul;445:138746

• 9. [IF=10.7] Qian Ma et al."Improving lipid digestion by modulating interfacial structure of fat globule based on milk fat globule membrane and different phospholipids."FOOD HYDROCOLLOIDS.2024 May;150:109736

• 8. [IF=8.8] Yifei Peng et al."From heat to flavor: Unlocking new chemical signatures to discriminate Wuyi rock tea under light and moderate roasting."FOOD CHEMISTRY.2024 Jan;431:137148

• 7. [IF=8.8] Meiqin Li et al."Effects of brewing water on the volatile composition of tea infusions."FOOD CHEMISTRY.2023 Dec;429:136971

• 6. [IF=7] Wanting Yang et al."Methyl salicylate and methyl jasmonate induce resistance to Alternaria tenuissima by regulating the phenylpropane metabolism pathway of winter jujube."POSTHARVEST BIOLOGY AND TECHNOLOGY.2023 Oct;204:112440

• 5. [IF=6.443] Zhilong Hao et al."Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses."Food Chemistry-X.2023 Jun;18:100710

• 4. [7.425] Wen Ouyang et al."Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112099

• 3. [IF=7.514] Chen-Yang Shao et al."Aromatic Profiles and Enantiomeric Distributions of Chiral Odorants in Baked Green Teas with Different Picking Tenderness."Food Chem. 2022 Apr;:132969

• 2. 黄薏佳,朱小媚,钟碧华,宋佳堉,王术玲.薇甘菊挥发油的化学成分及GC指纹图谱[J].化学与生物工程,2020,37(02):55-58.

• 1. 周云鸿, 李西林, 柳国斌. 紫朱凝胶剂中冰片的质量控制研究[J]. 中国中医药科技, 2019, v.26(04):55-58.

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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 *