• 熔点： 174-176ºC

• 沸点： 547.8ºC at 760 mmHg

• 外观： 浅黄色粉末

• 溶解性： DMSO  :  12.5  mg/mL  (33.57  mM;  Need  ultrasonic)

• 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。

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• 19. [5.6] Yifan Liu et al."Preparation of hapten and monoclonal antibody of hesperetin and establishment of enzyme-linked immunosorbent assay."TALANTA.2025 Jan;281:126912

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• 15. [IF=4.3] Nawei Zhang et al."Factors affecting the formation of delayed bitterness in sweet orange (Citrus sinensis (L.) Osbeck) juice."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Aug;132:106298

• 14. [IF=3.9] Junjie Shi et al."Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata ‘Chachi’) with two different storage times by GC–MS and UPLC."Food Science & Nutrition".2024 Apr;:

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• 12. [IF=5.2] Dan Wu et al."Optimizing the Solvent Selection of the Ultrasound-Assisted Extraction of Sea Buckthorn (Hippophae rhamnoides L.) Pomace: Phenolic Profiles and Antioxidant Activity."Foods".2024 Jan;13(3):482

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• 7. [IF=5.168] Pan Wang et al."Discovery and characterization of novel ATP citrate lyase inhibitors from natural products by a luminescence-based assay."CHEMICO-BIOLOGICAL INTERACTIONS.2022 Nov;367:110199

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• 5. [IF=4.35] Qian Yu et al."Aged Pericarpium Citri Reticulatae ‘Chachi’ Attenuates Oxidative Damage Induced by tert-Butyl Hydroperoxide (t-BHP) in HepG2 Cells."Foods. 2022 Jan;11(3):273

• 4. [IF=7.514] Jing Zhao et al."A sensitive and practical ELISA for analyzing naringenin in pummelo and herb samples."Food Chem. 2021 Nov;362:130223

• 3. 黄旭,田苗苗,肖妃垚,刘娟,王振,单杨.柑橘香橙素生成途径关键酶黄烷酮-3-羟化酶特性分析及原核表达[J].食品科学技术学报,2021,39(02):65-72.

• 2. 曾鸿莲 刘振丽 宋志前 王淳 董运茁 宁张弛 赵思宇 舒一崧 何丹 王梦蕾 甘嘉荷 刘元艳.不同品种枳实HPLC指纹图谱及成分含量差异性研究[J].中国中药杂志 2016 41(17):3272-3278.

• 1. 高喜梅, 池玉梅, 张雯,等. 指纹图谱结合一测多评法评价酸橙枳实质量的研究[J]. 中草药, 2020, v.51;No.668(09):281-289.

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 *