• 熔点： -15 °C

• 沸点： 229-230°C(lit.)

• 外观： 油状

• 溶解性： 溶于乙醇，乙醚，丙二醇，矿物油和动物油，不溶于水和甘油

• 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. [6.8] Cuifang Ye et al."Metabolic engineering of Pichia pastoris for overproduction of cis-trans nepetalactol."METABOLIC ENGINEERING.2024 Jul;84:83

• 18. [IF=6.1] Yuanxia Chen et al."Functional Characterization and Catalytic Activity Improvement of Borneol Acetyltransferase from Wurfbainia longiligularis."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX

• 17. [IF=2.9] Zhou Bangyuan et al."Geraniol alleviates liver injury induced by bisphenol A via modulating NLRP3/caspase-1 pathway and gut microbiota in mice model."FOOD SCIENCE AND BIOTECHNOLOGY".2024 Apr;:1-12

• 16. [IF=6.1] Miao Liang et al."Insights into the key odorants in fresh and dried Amomum tsaoko using the sensomics approach."Food Chemistry-X".2024 Jun;22:101344

• 15. [IF=3.5] Yuanjun Li et al."Transcriptome Analysis Provides Insights into Catalpol Biosynthesis in the Medicinal Plant Rehmannia glutinosa and the Functional Characterization of RgGES Genes."Genes.2024 Feb;15(2):155

• 14. [IF=8.1] Xia Yin et al."Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea."FOOD RESEARCH INTERNATIONAL.2023 Dec;174:113515

• 13. [IF=4.3] Yajian Wu et al."Investigation on the changes of odor-active compounds of Amomum tsao-ko during natural drying."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Jun;:105432

• 12. [IF=8.4] Chao Liu et al."Total biflavonoids extraction from Selaginella chaetoloma utilizing ultrasound-assisted deep eutectic solvent: Optimization of conditions, extraction mechanism, and biological activity in vitro."ULTRASONICS SONOCHEMISTRY.2023 Aug;98:106491

• 11. [IF=5.437] Lingfang Feng et al."Terpenoid VOC profiles and functional characterization of terpene synthases in diploid and tetraploid cytotypes of Chrysanthemum indicum L."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2023 Jul;200:107766

• 10. [IF=6.443] Chang He et al."The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars."Food Chemistry-X.2023 Jun;18:100730

• 9. [6.056] Yuan Mei et al."Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable) during fermentation using stir bar sorptive extraction–gas chromatography–olfactometry–mass spectrometry."LWT-FOO

• 8. [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

• 7. [IF=4.004] Xiuwen Geng et al."Mining, expression, and phylogenetic analysis of volatile terpenoid biosynthesis-related genes in different tissues of ten Elsholtzia species based on transcriptomic analysis."PHYTOCHEMISTRY.2022 Nov;203:113419

• 6. [IF=5.561] Jinjie Hua et al."Effect of Strobilanthes tonkinensis Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content."Foods.2022 Jan;11(12):1678

• 5. [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

• 4. [IF=6.576] Huajie Wang et al."Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis."Frontiers in Nutrition. 2022; 9: 877132

• 3. [IF=0.986] Chang Yuexing et al."Effects of Different Drying Methods on the Contents of Nine Components and Immunomodulatory Activities of Four Components in Osmamthus fragrans Flowers:."Nat Prod Commun. 2021;16(2):

• 2. [IF=4.24] Weiyun Bi et al."Preventive effect of different citrus essential oils on primary dysmenorrhea: in vivo and in vitro study."Food Biosci. 2021 Aug;42:101135

• 1. 孟瑞云, 鲁雯慧, 姚琪齐,等. 气相色谱法分析玫瑰花露水中香气成分及含量变化[J]. 化学分析计量, 2018(6):42-46.

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 *