• 熔点： 45 - 46 °C

• 沸点： 499.7°C at 760 mmHg

• 外观： 白色蜡状

• 溶解性： 可溶于甲醇、乙醇、DMSO等有机溶剂

• 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。

• 10. [IF=5.2] Meichun Chen et al."Structural Characteristic, Strong Antioxidant, and Anti-Gastric Cancer Investigations on an Oleoresin from Ginger (Zingiber officinale var. roscoe)."Foods".2024 Jan;13(10):1498

• 9. [IF=3.3] Yanni Tai et al."Analytical quality by design based on knowledge organization: A case study of developing an ultrahigh-performance liquid chromatography method for the detection of phenolic compounds."PHYTOCHEMICAL ANALYSIS".2024 Mar;:

• 8. [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

• 7. [IF=3.503] Shen Mei-Yu et al."Alternative processing technology for the preparation of carbonized Zingiberis Rhizoma by stir-frying with sand."Pharm Biol. 2020;58(1):131-137

• 6. [IF=5.81] Cui Lihua et al."Chaihu Guizhi Ganjiang Decoction Ameliorates Pancreatic Fibrosis via JNK/mTOR Signaling Pathway."Front Pharmacol. 2021 Jun;0:1369

• 5. Shen Mei-Yu, Wang Jia-Li, Shi Hai-Pei, Yan Hui, Chen Pei-Dong, Yao Wei-Feng, Bao Bei-Hua & Zhang Li (2020) Alternative processing technology for the preparation of carbonized Zingiberis Rhizoma by stir-frying with sand, Pharmaceutical Biology, 58:1, 131-13

• 4. 王志荣,黎志立,李明艳,高紫丹,王宝华,李长红,李文旭.福建鲜姜、干姜中主要成分比较[J].中成药,2020,42(08):2230-2236.

• 3. 王志荣, 黎志立, 李明艳,等. 福建鲜姜,干姜中主要成分比较.

• 2. 梁娜 桑亚新 周妍 刘卫华 李田叶 王向红.HPLC-ESI-Q-TOF-MS/MS法分析干姜中的姜辣素类化合物[J].食品工业科技 2018 39(09):252-256.

• 1. 石海培 严辉 申美玉 等. HPLC指纹图谱与一测多评法相结合的姜炭质量控制方法探索[J]. 中国实验方剂学杂志 2020(5).

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 *