• 熔点： 235-238°C

• 沸点： 305.62°C (rough estimate)

• 外观： 粉末

• 溶解性： 几乎不溶  (0.04  g/L)  (25  ºC),

• 敏感性： 避免与氧化物接触

• 储存条件： -20℃

• 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。

• 6. [IF=3.9] Hui-Hui Gao et al."Effect of Chinese quince proanthocyanidins on the inhibition of heterocyclic amines and quality of fried chicken meatballs and tofu."JOURNAL OF FOOD SCIENCE".2024 May;:

• 5. [IF=6] Hui-Hui Gao et al."Effect of temperature, pH, metal ions, and oil type on Chinese quince proanthocyanidins' thermal stability, antioxidant activity, and inhibition of heterocyclic amine formation during simulated frying."FOOD CONTROL".2024 Jul;161:110406

• 4. [IF=4.3] Ling Li et al."Detection of chemical contaminants in heat processed meat products based on UPLC-MS/MS."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.10.1016/j.jfca.2023.105711

• 3. [IF=8.8] Siyu Wei et al."Development of a two-step pretreatment and UPLC-MS/MS-based method for simultaneous determination of acrylamide, 5-hydroxymethylfurfural, advanced glycation end products and heterocyclic amines in thermally processed foods."FOOD CHEMISTRY.

• 2. 赵天培,马宇翔,张晨霞,席俊,汪学德.β-咔啉类杂环胺模型体系反应产物相关性质的研究[J].河南工业大学学报(自然科学版),2021,42(01):27-34+62.

• 1. 辛董董 路科扬 王珊 等. 乙醇萃取法提取蛋黄油工艺的响应面分析研究[J]. 食品科技 2019 v.44;No.336(10):267-274.

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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 *