• 介绍： 测定水硬度。比浊法中测定钙、镁和锂。测定相对分子量的溶剂。

• 熔点： 67-72 °C (lit.)

• 沸点： 361°C

• 外观： 固体

• 溶解性： 不溶于水，微溶于乙醇，溶于丙酮、苯，易溶于乙醚、氯仿、四氯化碳等。

• 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。

• 35. [4.8] Zhouliang Sun et al."Investigation on the structure and properties of nanostructured lipid carriers loaded with different contents of phytosterols and their impact on lipid oxidation."Food Bioscience.2024 Dec;62:105033

• 34. [5] Yongli Zhang et al."Curcumin-Loaded Liposomes in Gel Protect the Skin of Mice against Oxidative Stress from Photodamage Induced by UV Irradiation."Gels.2024 Sep;10(9):596

• 33. [4.2] Yan Luo et al."Optimization of an Ultrasound-Assisted Extraction Technique and the Effectiveness of the Sunscreen Components Isolated from Bletilla striata."MOLECULES.2024 Jan;29(12):2786

• 32. [7.7] Yunjun Liu et al."Construction of fatty acid-ovalbumin binary complexes to improve the water dispersibility, thermal/digestive stability and bioaccessibility of lutein: A comparative study of different fatty acids."INTERNATIONAL JOURNAL OF BIOLOGICAL MACR

• 31. [IF=11.2] Qing Liu et al."Effect of electron beam irradiation pretreatment and different fatty acid types on the formation, structural characteristics and functional properties of starch-lipid complexes."CARBOHYDRATE POLYMERS".2024 Aug;337:122187

• 30. [IF=8.8] Yunjun Liu et al."Ultrasound-mediated host–guest self-assembly between different dietary fatty acids and sodium caseinate and their complexes improving the water dispersibility, stability, and bioaccessibility of quercetin."FOOD CHEMISTRY".2024 Aug;448:13

• 29. [IF=8.8] Huiying Kuang et al."The pro-absorptive effect of glycosylated zein-fatty acid complexes on fucoxanthin via the lipid transporter protein delivery pathway."FOOD CHEMISTRY".2024 Jul;446:138892

• 28. [IF=8.2] Wenni Tian et al."Tailoring the oral sensation and digestive behavior of konjac glucomannan-gelatin binary hydrogel based bigel: Effects of composition and ratio."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Nov;:127963

• 27. [IF=8.1] Wenni Tian et al."Flexible control of bigel microstructure for enhanced stability and flavor release during oral consumption."FOOD RESEARCH INTERNATIONAL.2023 Dec;174:113606

• 26. [IF=5.572] Qian Chen et al."Changes to PUFA-PPAR pathway during mesaconitine induced myocardial coagulative necrosis."FOOD AND CHEMICAL TOXICOLOGY.2023 May;:113831

• 25. [5.561] Chun-Hua Zhu et al."Tamarind Xyloglucan Oligosaccharides Attenuate Metabolic Disorders via the Gut–Liver Axis in Mice with High-Fat-Diet-Induced Obesity."Foods.2023 Jan;12(7):1382

• 24. [IF=5.999] Donghui Li et al."Encapsulation of fucoxanthin in fatty acid-bovine serum albumin micelles to improve the stability, bioavailability, and bioefficacy."COLLOIDS AND SURFACES B-BIOINTERFACES.2022 Dec;220:112951

• 23. [IF=11.504] Qiongling Chen et al."Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid."FOOD HYDROCOLLOIDS.2023 Mar;136:108254

• 22. [IF=6.525] Wei Xu et al."Preparation, Characterization and Pharmacokinetics of Tolfenamic Acid-Loaded Solid Lipid Nanoparticles."Pharmaceutics.2022 Sep;14(9):1929

• 21. [IF=9.231] Qiongling Chen et al."Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing."FOOD CHEMISTRY.2022 Sep;:134176

• 20. [IF=11.504] Donghui Li et al."Effects of different fatty acid ligands on the host-guest interaction of astaxanthin-bovine serum albumin: Thermodynamical analysis, binding site identification, and in vivo antioxidant evaluation."FOOD HYDROCOLLOIDS.2023 Jan;134:108112

• 19. [IF=11.504] Ruting Zheng et al."Microstructure and physical properties of novel bigel-based foamed emulsions."FOOD HYDROCOLLOIDS.2023 Jan;134:108097

• 18. [IF=7.514] Qiongling Chen et al."Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality."FOOD CHEMISTRY. 2022 Oct;390:133139

• 17. [IF=7.147] Ziao Zheng et al."Design and optimization of an air-based phase change cold storage unit through cascaded construction for emergency cooling in IDC."Energy. 2022 Feb;241:122897

• 16. [IF=7.514] Donghui Li et al."Fabricating hydrophilic fatty acid-protein particles to encapsulate fucoxanthin: Fatty acid screening, structural characterization, and thermal stability analysis."Food Chem. 2022 Jul;382:132311

• 15. [IF=3.638] Ruting Zheng et al.Gelation and Foaming Properties of Fatty Acid Mixtures in Sunflower Oil.Journal Of The Science Of Food And Agriculture.2021 Nov 29

• 14. [IF=3.665] Yue-Hua Zhan et al."Analysis of the thermogenesis mechanism of natural rubber under high speed strain."Polym Advan Technol. 2020 Sep;31(9):1994-2006

• 13. [IF=4.379] Zhan Yue-Hua et al."Effect of protein on the thermogenesis performance of natural rubber matrix."Sci Rep-Uk. 2020 Oct;10(1):1-9

• 12. [IF=4.952] Feilong Wei et al."Oleogel-structured emulsion for enhanced oxidative stability of perilla oil: Influence of crystal morphology and cooling temperature."Lwt Food Sci Technol. 2021 Mar;139:110560

• 11. [IF=5.03] Tingting Zheng et al."Study on the ozone aging mechanism of Natural Rubber."Polym Degrad Stabil. 2021 Apr;186:109514

• 10. [IF=6.165] Adel Noubigh et al."Stearic acid solubility in mixed solvents of (water + ethanol) and (ethanol + ethyl acetate): Experimental data and comparison among different thermodynamic models."J Mol Liq. 2019 Dec;296:112101

• 9. [IF=6.707] Wenyan Zhao et al."Environmentally-friendly superhydrophobic surface based on Al2O3@KH560@SiO2 electrokinetic nanoparticle for long-term anti-corrosion in sea water."Appl Surf Sci. 2019 Aug;484:307

• 8. [IF=6.953] Dantong Zheng et al."Effect of a novel shell material—Starch-protein-fatty acid ternary nanoparticles on loading levels and in vitro release of curcumin."Int J Biol Macromol. 2021 Dec;192:471

• 7. [IF=7.514] Zhaojing Jiang et al."Structuring of sunflower oil by stearic acid derivatives: Experimental and molecular modelling studies."Food Chem. 2020 Sep;324:126801

• 6. [IF=7.514] Ping Sun et al."Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid."Food Chem. 2021 Oct;360:130017

• 5. [IF=9.147] Ling Huang et al."Dietary fatty acid-mediated protein encapsulation simultaneously improving the water-solubility, storage stability, and oral absorption of astaxanthin."Food Hydrocolloid. 2022 Feb;123:107152

• 4. [IF=3.125] Pengfei Liu et al."Effect of five saturated fatty acids on the properties of sweet-potato-starch-based films."J Appl Polym Sci. 2015 Feb;132(5):

• 3. Zhan, Y-H, Wei, Y-C, Zhang, H-F, Luo, M-C, Zheng, T-T, Liao, S. Analysis of the thermogenesis mechanism of natural rubber under high speed strain. Polym Adv Technol. 2020; 31: 1994– 2006. https://doi.org/10.1002/pat.4923

• 2. 李丽丽,李月,卢恒,王晓.基于液相色谱-质谱法的不同花期金银花代谢组学分析[J].分析测试学报,2020,39(12):1501-1507.

• 1. 郑满荣 吕晓玲 王建新 等. 3种沙棘油的主要成分及抗氧化能力比较[J]. 食品研究与开发 2018(8):24-29.

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 *