• 熔点： 175-177 °C (anhydrous)(lit.)

• 沸点： 629°C

• 比旋光度： D18 +16 to +18.4°

• 外观： 灰白色至黄色粉末

• 溶解性： 溶于热水、甲醇、乙醇、丙酮及冰醋酸。微溶于冷水和乙醚。

• 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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• 387. [IF=6] Jian Zhu et al."Quantitative analysis of active components in Rhodiola species based on disease module-guided network pharmacology."Arabian Journal of Chemistry.2024 Feb;17:105570

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• 373. [IF=6.1] Si TAN et al."Green tea polyphenols improved the physicochemical stability of mango powder during storage."Food Chemistry-X.2023 Dec;20:100941

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• 368. [IF=6.1] Jian Ge et al."Preparation of microgels loaded with lycopene/NMN and their protective mechanism against acute liver injury."Food & Function.2023 Dec;:

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• 365. [IF=3.9] Gang He et al."Tibetan tea reduces obesity brought on by a high-fat diet and modulates gut flora in mice."Food Science & Nutrition.2023 Aug;:

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• 358. [IF=5.4] Mingxiang Xie et al."Molecular mechanism of PSORI-CM01 for psoriasis by regulating the inflammatory cytokines network."JOURNAL OF ETHNOPHARMACOLOGY.2024 Jan;318:116935

• 357. [IF=7] Xuechun Zhang et al."Chemical Constituents, Antioxidant, and α-Glucosidase Inhibitory Activities of Different Fermented Gynostemma Pentaphyllum Leaves and Untargeted Metabolomic Measurement of the Metabolite Variation."Antioxidants.2023 Aug;12(8):1505

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• 353. [IF=8.8] Yuming Wei et al."Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing."FOOD CHEMISTRY.2023 Jul;:136785

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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 *