• 熔点： -90 ℃

• 沸点： 220℃

• 外观： 透明液体

• 溶解性： 不溶于水,溶于乙醇和醚。

• 储存条件： 2-8℃

• 用途： 用作医药和染料中间体，也可以坐为农产品保鲜剂的中间体。

• 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。

• 16. [IF=2.3] Weihao Meng et al."Exploring Pickering Emulsions Stabilized by Chitosan and Multiple Seaweed Polyphenols for an Efficient Protection and Delivery of β-Carotene."ACS Food Science & Technology".2024;XXXX(XXX):XXX-XXX

• 15. [IF=6] Han Ru et al."Cinnabaris modified with SiO2 nanoparticles stabilized Pickering emulsion to improve the photostability of volatile oil: A Lingzhu San case study."Arabian Journal of Chemistry.2024 Jan;17:105442

• 14. [IF=10.7] Qun Yu et al."Formation of casein and maltodextrin conjugates using shear and their effect on the stability of total nutrient emulsion based on homogenization."FOOD HYDROCOLLOIDS.2023 Nov;:109533

• 13. [IF=6] Jiaxin Chen et al."Underlying mechanisms and effects of EGCG on the interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jul;184:115055

• 12. [IF=8.1] Jiaxin Chen et al."Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions."FOOD RESEARCH INTERNATIONAL.2023 Jun;:113126

• 11. [IF=10.7] Jiaxin Chen et al."Resveratrol promotes interfacial adsorption behaviour and retards protein-lipid co-oxidation of whey protein isolate stabilised O/W emulsions."FOOD HYDROCOLLOIDS.2023 Nov;144:109010

• 10. [4.125] Jinxin Li et al."Effect of fiber-bound polyphenols from highland barley on lipid oxidation products of cooked pork during in vitro gastrointestinal digestion."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Mar;:

• 9. [9.231] Chunhui Liu et al."Transcriptome analysis reveals the potential mechanism of carotenoids change in hepatopancreas under low-temperature storage from swimming crab (Portunus trituberculatus)."FOOD CHEMISTRY.2022 Dec;:135241

• 8. [IF=4.952] Xiaohong Tong et al."Physical and oxidative stability of oil-in-water (O/W) emulsions in the presence of protein (peptide): Characteristics analysis and bioinformatics prediction."Lwt Food Sci Technol. 2021 Sep;149:111782

• 7. 王瑜,邹俊波,史亚军,张小飞,邰佳,梁玉琳,郭东艳.姜黄挥发油加速氧化稳定性考察及抗氧剂筛选[J].中药材,2019,42(11):2627-2630.

• 6. 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.

• 5. 李锋, 李义嘉, 李清仙,等. 雷公藤红素抑制LDL及HAEC细胞氧化损伤作用[J]. 中国药理学通报, 2016, 032(011):1578-1584.

• 4. 师方园, 张丹参, 赵晓倩,等. 调心方对脑缺血再灌注小鼠学习记忆能力的改善作用研究[J]. 中成药, 2012, 34(005):931-934.

• 3. 叶常青, 李桂芬, 何定芬,等. 解冻方式对阿根廷鱿鱼鲜度品质的影响[J]. 浙江海洋大学学报(自然科学版), 2018.

• 2. 吕雯雯, 王建林, 肖俊松,等. 水分散型迷迭香抗氧化剂的制备及其在猪肉糜中的抗氧化效果的评价[J]. 食品工业科技, 2020, v.41;No.444(04):240-247.

• 1. 李锋,李义嘉,李清仙,郭养浩,石贤爱.枇杷叶科罗索酸抑制人低密度脂蛋白氧化修饰及保护血管内皮细胞氧化损伤作用[J].食品科学,2017,38(15):215-220.

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 *