• 介绍：

   γ-Terpinene 是一种单萜，一种口服有效的抗氧化剂，可以直接清除自由基。γ-Terpinene 可用于缓解疼痛的研究。

• 熔点： 60-61°C

• 沸点： 182°C(lit.)

• 外观： 无色液体

• 溶解性： DMSO  :  100  mg/mL  (734.05  mM;  Need  ultrasonic)
  
  H2O  :  100  mg/mL  (734.05  mM;  Need  ultrasonic)

• 敏感性： 遇空气易氧化

• 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。

• 11. [4] Min Gou et al."Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Nov;135:106694

• 10. [IF=3.9] Junjie Shi et al."Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata ‘Chachi’) with two different storage times by GC–MS and UPLC."Food Science & Nutrition".2024 Apr;:

• 9. [IF=4.7] Lan Tian et al."Essential oil extracted from Quzhou Aurantii Fructus prevents acute liver failure through inhibiting lipopolysaccharide-mediated inflammatory response."Natural Products and Bioprospecting.2023 Dec;13(1):1-14

• 8. [9.231] Yujiao Cheng et al."Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis."FOOD CHEMISTRY.2023 Sep;419:136026

• 7. [9.231] Min Gou et al."Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis."FOOD CHEMISTRY.2022 Dec;:135368

• 6. [4.52] Min Gou et al."Key aroma-active compounds identification of Ziziphus jujuba cv. Huizao: Effect of pilot scale freeze-drying."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Mar;116:105072

• 5. [IF=1.496] Yu-Xin Chen et al."Transcriptome Analysis Reveals the Mechanism of dill Seed Essential oil Against Sclerotinia sclerotiorum:."Natural Product Communications.2022;17(8):

• 4. [IF=4.004] Xiuwen Geng et al."Mining, expression, and phylogenetic analysis of volatile terpenoid biosynthesis-related genes in different tissues of ten Elsholtzia species based on transcriptomic analysis."PHYTOCHEMISTRY.2022 Nov;203:113419

• 3. [IF=5.279] Yujiao Cheng et al.Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC–MS/PFPD.J Agr Food Chem. 2021;69(47):14259–14269

• 2. [IF=4.35] Yao Ma et al."Volatile Oil Profile of Prickly Ash (Zanthoxylum) Pericarps from Different Locations in China."Foods. 2021 Oct;10(10):2386

• 1. 邓可众, 陈虹, 葛菲,等. 酸橙中4种单萜成分的GC-MS含量测定[J]. 时珍国医国药, 2020, v.31;No.294(02):14-16.

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 *