• 熔点： 31-35℃

• 沸点： 217-218℃

• 外观： 透明无色液体

• 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. [IF=6.1] Miao Liang et al."Insights into the key odorants in fresh and dried Amomum tsaoko using the sensomics approach."Food Chemistry-X".2024 Jun;22:101344

• 10. [IF=2.4] Li Dehui et al."Effect of copper doping in the TiO2 film electrodes on the performance of photoelectrochemical biofuel cells."Journal of the Iranian Chemical Society".2024 Feb;:1-10

• 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. [IF=4.1] Sujin Zheng et al."Determination of volatile profiles of woodland strawberry (Fragaria vesca) during fruit maturation by HS-SPME GC–MS."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Jul;:

• 7. [IF=4.3] Yajian Wu et al."Investigation on the changes of odor-active compounds of Amomum tsao-ko during natural drying."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Jun;:105432

• 6. [IF=5.437] Lingfang Feng et al."Terpenoid VOC profiles and functional characterization of terpene synthases in diploid and tetraploid cytotypes of Chrysanthemum indicum L."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2023 Jul;200:107766

• 5. [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

• 4. [IF=5.753] Yin Yan-Jiao et al."The Fight Against Panax notoginseng Root-Rot Disease Using Zingiberaceae Essential Oils as Potential Weapons."Front Plant Sci. 2018 Oct;0:1346

• 3. Li, Aoxin, et al. "A strategy of rapidly screening out herbicidal chemicals from Eucalyptus essential oils." Pest management science 76.3 (2020): 917-927.

• 2. 马艳, 史黎央, 赵艺,等. 星天牛不同为害状态下山核桃挥发物成分的GC-EAD和行为反应[J]. 应用昆虫学报, 2019, 056(003):530-538.

• 1. 马艳 史黎央 赵艺 等. 云斑天牛对不同受害状态下山核桃挥发物成分的触角电位和行为反应[J]. 浙江农林大学学报 2019 36(03):12-18.

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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 *