• 熔点： 26-30 °C

• 沸点： 150 °C/5 mmHg (lit.)

• 外观： solid or semisolid

• 溶解性： water:  50  mg/mL

• 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。

• 22. [4] Anzi Ding et al."Identification of amine-producing bacterium (APB) in Chinese fermented mandarin fish (Chouguiyu) by high-throughput sequencing and culture-dependent methods."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Sep;133:106368

• 21. [IF=6.4] Hong Deng et al."Chinese cherry CpMYB44-CpSPDS2 module regulates spermidine content and florescence in tobacco."PHYSIOLOGIA PLANTARUM".2024 Apr;176(2):e14300

• 20. [IF=3.9] Kang Wang et al."Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre-column derivatization-HPLC and their production."JOURNAL OF FOOD SCIENCE".2024 Mar;:

• 19. [IF=5.2] Shuanghui Wu et al."The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage."Foods".2024 Jan;13(6):817

• 18. [IF=3.9] Qiuting Huang et al."Positively Charged Silver and Gold Nanoparticles with Controllable Size Distribution for SERS Detection of Negatively Charged Molecules."LANGMUIR.2024;XXXX(XXX):XXX-XXX

• 17. [IF=4.1] Yixuan Fan et al."Development of a capillary electrophoresis method based on magnetic solid-phase extraction for simultaneous and sensitive detection of eight biogenic amines in foods."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Dec;:

• 16. [IF=6.7] Xutong Sun et al."Exogenous spermidine enhanced the water deficit tolerance of Anoectochilus roxburghii by modulating plant antioxidant enzymes and polyamine metabolism."AGRICULTURAL WATER MANAGEMENT.2023 Nov;289:108538

• 15. [5.561] Jiahang Yu et al."Facile Synthesis of Ag NP Films via Evaporation-Induced Self-Assembly and the BA-Sensing Properties."Foods.2023 Jan;12(6):1285

• 14. [6.056] Siqi Ding et al."Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Apr;180:114711

• 13. [IF=6.59] Yuyong Chen et al."Dynamic Changes in Microbial Communities and Physicochemical Characteristics During Fermentation of Non-post Fermented Shuidouchi."Frontiers in Nutrition.2022; 9: 926637

• 12. [IF=7.514] Tian-tian Zhou et al."Novel carrier-mediated membrane-assisted three-phase liquid–liquid extraction coupled with liquid chromatography–mass spectrometry for the determination of eight biogenic amines in foods."Food Chem. 2022 Sep;387:132857

• 11. [IF=7.514] Yongcai Li et al."Exogenous polyamines enhance resistance to Alternaria alternata by modulating redox homeostasis in apricot fruit."Food Chem. 2019 Dec;301:125303

• 10. [IF=4.215] Zhu Xujun et al."Physiological and iTRAQ-based proteomic analyses reveal the function of exogenous γ-aminobutyric acid (GABA) in improving tea plant (Camellia sinensis L.) tolerance at cold temperature."Bmc Plant Biol. 2019 Dec;19(1):1-20

• 9. 李丝丝,褚盈雁,尹晓青,刘亮,曹少谦,马丹妮,戚向阳.鱼粉加工压榨液制备鱼鲜汁的工艺及品质分析[J].中国食品学报,2020,20(10):160-168.

• 8. 沙丽娜,吐尔洪·买买提,阿孜古丽·衣该木,艾买提江·阿衣甫别克,张明玥.建立检测酱油中8种生物胺的液相色谱-串联质谱方法（LC-MS)[J].中国调味品,2020,45(11):151-156.

• 7. 曹少谦,马丹妮,蔡金秀,马佳雯,王正东,戚向阳.脱脂和脱腥处理对鲐鱼蛋白粉品质的影响[J].食品科技,2020,45(12):128-134.

• 6. 侯莹,祁雪鹤,任慧,洪诗雨,池宗豫,王鸿飞,许凤.鲜切处理对猕猴桃中γ-氨基丁酸富集的影响[J].食品工业科技,2020,41(20):58-63+84.

• 5. 吴小禾, 耿晓杰, 张建旭,等. 黄骅虾酱的微生物学和理化性质研究[J]. 食品研究与开发, 2019, v.40;No.361(12):83-89.

• 4. 霍晓慧 宫瑞泽 王燕华 等. UPLC法测定桔梗泡菜中的生物胺类成分[J]. 食品科技 2018 043(009):325-329.

• 3. 马岳岳, 李永才, 胡培芳,等. 采后多胺处理对杏果实黑斑病的控制及贮藏品质的影响[J]. 食品科学, 2018.

• 2. 朱作艺 张玉 王君虹 等. 不同贮藏条件下大黄鱼生物胺变化[J]. 浙江农业学报 2018 30(009):1592-1598.

• 1. 马舒伟, 刘兴艳, 殷华峰,等. 基于MCU离子通道银杏内酯K对脑缺血再灌注损伤保护作用[J]. 中国药学杂志, 2019, 054(018):1497-1503.

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 *