• 熔点： 154-158°C

• 沸点： 755.1°C at 760 mmHg

• 比旋光度： (c, 0.23 in MeOH)+28.4

• 外观： 白色粉末

• 溶解性： 易溶于水、甲醇、乙醇，不溶于石油醚、乙醚、苯。

• 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。

• 16. [IF=6.1] Yue-guang Mi et al."Comparative Characterization of the Ginsenosides from Six Panax Herbal Extracts and Their In Vitro Rat Gut Microbial Metabolites by Advanced Liquid Chromatography–Mass Spectrometry Approaches."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

• 15. [4.036] Hongping Wang et al."Improving natural products identification through molecular features-oriented precursor ion selection and targeted MS/MS analysis: a case study of Zhi-Ke-Yang-Yin capsule."RSC Advances.2022 Nov;12(51):33340-33347

• 14. [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

• 13. [IF=2.586] Wei Li et al."Ultra high-performance liquid chromatography coupled to ion mobility quadrupole time of flight mass spectrometry profiling and unveiling the transformation of ginsenosides by the dual conditions of citric acid and high-pressure steaming."RAP

• 12. [IF=3.935] Ruimei Lin et al."Global identification and determination of the major constituents in Kai-Xin-San by ultra-performance liquid chromatography-quadrupole-Orbitrap mass spectrometry and gas chromatography-mass spectrometry."J Pharmaceut Biomed. 2021 Nov;206

• 11. [IF=4.142] Wang Chenxi et al."Rapid discovery of potential ADR compounds from injection of total saponins from Panax notoginseng using data-independent acquisition untargeted metabolomics."Analytical And Bioanalytical Chemistry. 2021 Oct 26

• 10. [IF=5.396] Hui Wang et al."Ginsenoside extract from ginseng extends lifespan and health span in Caenorhabditis elegans."Food Funct. 2021 Aug;12(15):6793-6808

• 9. [IF=6.06] Zhenzhuo Li et al."Ginsenosides repair UVB-induced skin barrier damage in BALB/c hairless mice and HaCaT keratinocytes."J Ginseng Res. 2021 May;:

• 8. [IF=3.935] Shan-Shan Zhou et al."Synchronous characterization of carbohydrates and ginsenosides yields deeper insights into the processing chemistry of ginseng."J Pharmaceut Biomed. 2017 Oct;145:59

• 7. [IF=3.935] Hong Zhang et al."A multidimensional analytical approach based on time-decoupled online comprehensive two-dimensional liquid chromatography coupled with ion mobility quadrupole time-of-flight mass spectrometry for the analysis of ginsenosides from white a

• 6. [IF=3.935] Hong-Mei Zhang et al."Holistic quality evaluation of commercial white and red ginseng using a UPLC-QTOF-MS/MS-based metabolomics approach."J Pharmaceut Biomed. 2012 Mar;62:258

• 5. [IF=5.34] Shan-Shan Zhou et al."Stronger anti-obesity effect of white ginseng over red ginseng and the potential mechanisms involving chemically structural/compositional specificity to gut microbiota."Phytomedicine. 2020 Aug;74:152761

• 4. Joo, Kyung-Mi, et al. "Pharmacokinetic study of ginsenoside Re with pure ginsenoside Re and ginseng berry extracts in mouse using ultra performance liquid chromatography/mass spectrometric method." Journal of pharmaceutical and biomedical analysis 51.1 (20

• 3. Hong Zhang, Jia-Ming Jiang, Dan Zheng, Ming Yuan, Zhi-Ying Wang, Hong-Mei Zhang, Chang-Wu Zheng, Lian-Bo Xiao, Hong-Xi Xu, A multidimensional analytical approach based on time-decoupled online comprehensive two-dimensional liquid chromatography coupled wit

• 2. Hong Zhang, Jia-Ming Jiang, Dan Zheng, Ming Yuan, Zhi-Ying Wang, Hong-Mei Zhang, Chang-Wu Zheng, Lian-Bo Xiao, Hong-Xi Xu, A multidimensional analytical approach based on time-decoupled online comprehensive two-dimensional liquid chromatography coupled wit

• 1. Hong Zhang, Jia-Ming Jiang, Dan Zheng, Ming Yuan, Zhi-Ying Wang, Hong-Mei Zhang, Chang-Wu Zheng, Lian-Bo Xiao, Hong-Xi Xu, A multidimensional analytical approach based on time-decoupled online comprehensive two-dimensional liquid chromatography coupled wit

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 *