• 熔点： 197°C

• 沸点： 896.6°C at 760 mmHg

• 比旋光度： -138.6 (c, 0.5 in MeOH)

• 外观： 苍黄色片状结晶

• 溶解性： 溶于ＤＭＳＯ、热甲醇，略溶于水和无水乙醇。

• 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。

• 19. [IF=8.8] Yajie Wang et al."Effects of myricetin and its derivatives on nonenzymatic glycation: A mechanism study based on proteomic modification and fluorescence spectroscopy analysis."FOOD CHEMISTRY".2024 May;:139880

• 18. [IF=8.8] Long Wang et al."Comparative plastomes of eight subgenus Chamaesyce plants and system authentication of Euphorbiae Humifusae Herba."FOOD CHEMISTRY".2024 Jul;447:139039

• 17. [IF=8.1] Qiuwen Yu et al."Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1)."FOOD RESEARCH INTERNATIONAL.10.1016/j.foodres.2023.113461

• 16. [IF=4.6] Zhongjing Zhou et al."Quantitative Analysis of Flavonoids in Fruiting Bodies of Sanghuangporus Using Ultra-High-Performance Liquid Chromatography Coupled with Triple Quadrupole Mass Spectrometry."MOLECULES.2023 Jan;28(13):5166

• 15. [IF=1.7] Zhouyi Zhang et al."Revealing the differences in phenolics in different parts of Taraxacum mongolicum using UPLC-MS/MS."Phytochemistry Letters.2023 Aug;56:13

• 14. [IF=6.269] Shiye Lin et al."The stability and degradation products of polyhydroxy flavonols in boiling water."Current Research in Food Science.2023 May;:100509

• 13. [IF=7.091] Yunlin Cao et al."Synergistic actions of three MYB transcription factors underpins the high accumulation of myricetin in Morella rubra."PLANT JOURNAL.2023 May;:

• 12. [1.467] Wen-Xia Pi et al."Simultaneous quantification of multiple active components of the ginkgo ketoester tablet when combined with donepezil in four biological matrices from an Alzheimer’s animal model: Evaluation of drug distribution patterns in vivo."JOURNA

• 11. [7.425] Jingna Yan et al."Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird’s eye spot disease."FOOD RESEARCH INTERNATIONAL.2023 Feb;:112643

• 10. [2.586] Mailing Zou et al."Profiling aromatic constituents of Chimonanthus nitens Oliv. leaf granule using mass spectrometry."RAPID COMMUNICATIONS IN MASS SPECTROMETRY.2023 Jan;:e9481

• 9. [4.927] Qinhua Zheng et al."Protective Effect of Flavonoids from Mulberry Leaf on AAPH-Induced Oxidative Damage in Sheep Erythrocytes."MOLECULES.2022 Jan;27(21):7625

• 8. [IF=6.576] Junkun Pan et al."Inhibition of Dipeptidyl Peptidase-4 by Flavonoids: Structure–Activity Relationship, Kinetics and Interaction Mechanism."Frontiers in Nutrition. 2022; 9: 892426

• 7. [IF=4.36] Zhao-Yi Wang et al."Integrated strategy of LC-MS and network pharmacology for predicting active constituents and pharmacological mechanisms of Ranunculus japonicus Thunb. for treating rheumatoid arthritis."J Ethnopharmacol. 2021 May;271:113818

• 6. [IF=4.411] Min Yang et al."Comparative Transcriptome Analysis of Ampelopsis megalophylla for Identifying Genes Involved in Flavonoid Biosynthesis and Accumulation during Different Seasons."Molecules. 2019 Jan;24(7):1267

• 5. [IF=4.879] Yang Liu et al."UV-B Radiation Largely Promoted the Transformation of Primary Metabolites to Phenols in Astragalus mongholicus Seedlings."Biomolecules. 2020 Apr;10(4):504

• 4. [IF=5.81] Mu Jianfei et al."Determination of Polyphenols in Ilex kudingcha and Insect Tea (Leaves Altered by Animals) by Ultra-high-performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry (UHPLC-QqQ-MS) and Comparison of Their Anti-Aging Effects."Fro

• 3. [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

• 2. [IF=4.098] Chunlin Li et al."Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy."Spectrochim Acta A. 2019 Jan;206:254

• 1. 郭双双 郑芳芳 可丛雪 等. 乳酸片球菌AS1.2696来源的α-L-鼠李糖苷酶酶学性质分析[J]. 食品科学 2019 040(004):160-169.

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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 *