• 熔点： 62-65°C(lit.)

• 沸点： 113-116°C 2mm

• 外观： White to off-white (Solid)

• 溶解性： DMSO  :  ≥  100  mg/mL  (724.01  mM)；Ethanol  :  ≥  100  mg/mL  (724.01  mM)

• 敏感性： 对光敏感

• 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。

• 9. [IF=4.1] Guangyi Wang et al."Natural antioxidants enhance the oxidation stability of blended oils riched in unsaturated fatty acids."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Nov;:

• 8. [IF=5.9] Xin Li et al."Steam explosion modification on phytate, protein, and lignan in sesame cake."INDUSTRIAL CROPS AND PRODUCTS.2023 Dec;206:117697

• 7. [IF=4.927] Jie Zhang et al."Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication."MOLECULES.2023 Jan;28(9):3679

• 6. [4.927] Wengang Zhang et al."Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran."MOLECULES.2023 Jan;28(4):1665

• 5. [IF=5.396] Yang Yang et al."Sesamol supplementation alleviates nonalcoholic steatohepatitis and atherosclerosis in high-fat, high carbohydrate and high-cholesterol diet-fed rats."Food Funct. 2021 Oct;12(19):9347-9359

• 4. [IF=6.023] Yazhen Chen et al."Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame."Food Chem Toxicol. 2020 May;139:111239

• 3. [IF=6.023] Yazhen Chen et al."Effects of thermal preparation and in vitro digestion on lignan profiles and antioxidant activity in defatted-sesame meal."Food Chem Toxicol. 2019 Jun;128:89

• 2. Chen, Yazhen, et al. "Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame." Food and Chemical Toxicology 139 (2020): 111239.https://doi.org/10.1016/j.fct.2020.111239

• 1. 王楠楠, 李晓栋, 汪学德. 磷钨杂多酸催化芝麻林素提高冷榨芝麻油的氧化稳定性[J]. 中国油脂, 2018, v.43；No.327(05):79-83.

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 *