• 介绍：

   L-Ascorbic acid (L-Ascorbate) (GMP) 是 GMP 级别的 L-Ascorbic acid (HY-B0166)。GMP 级别的小分子可用做细胞疗法中的辅助试剂。L-Ascorbic acid 是 Cav 3.2 通道的抑制剂。

• 熔点： 190-192°C

• 沸点： 415.8 °C at 760 mmHg

• 比旋光度： 21 ° (C=10, H2O)

• 外观： 白色粉末

• 溶解性： Souble  in  DMSO  ,H2O

• 敏感性： 对光和空气敏感

• 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。

• 14. [IF=8.2] Zheng Xu et al."Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Mar;261:129855

• 13. [IF=5.2] Yan Shang et al."Physical properties and functional characteristics of broccoli-soluble dietary fiber."Food Bioscience.2023 Oct;:103272

• 12. [IF=6] Yongfang Ren et al."Effect of lycium barbarum polysaccharide on the interaction between caffeic acid and β-lactoglobulin: Multispectral analysis and activity evaluation."JOURNAL OF MOLECULAR LIQUIDS.2023 Dec;391:123422

• 11. [IF=8.4] Xiaonan Zhang et al."Extraction from different parts of Citrus maxima flowers using ultrasound as an aid and study of their composition and function."ULTRASONICS SONOCHEMISTRY.2023 Nov;100:106632

• 10. [IF=5.2] Yanli He et al."Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-G

• 9. [IF=6] Min Zhang et al."Using multi-criteria decision-making method to select the optimal color fixative for cloudy kiwi juice during thermal sterilization processing."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115266

• 8. [IF=8.2] Meimei Zhao et al."Preparation of Ribes nigrum L. polysaccharides-stabilized selenium nanoparticles for enhancement of the anti-glycation and α-glucosidase inhibitory activities."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.10.1016/j.ijbiomac.2023.12

• 7. [IF=8.8] Ruibin Guo et al."Effect of high hydrostatic pressure treatment on the antioxidant activity of lactoferrin before and after gastrointestinal digestion."FOOD CHEMISTRY.10.1016/j.foodchem.2023.137350

• 6. [IF=3] Bo Li et al."Development of Novel Formulation for Sustained Release of Drug to Prevent Swainsonine-Containing Plants Poisoning in Livestock."Animals.2023 Jan;13(16):2646

• 5. [IF=3.1] Shuanglu Ying et al."Controllable design of macroporous PBA as an efficient non-enzymatic electrochemical sensor for glucose detection."CRYSTENGCOMM.2023 Aug;:

• 4. [IF=4.6] Liyun Ding et al."Dual-mode cholesterol sensor based on gold nanorods and carbon quantum dots."MATERIALS CHEMISTRY AND PHYSICS.2023 Nov;309:128336

• 3. [IF=4.6] Lihang Xie et al."Secondary Metabolomic Analysis and In Vitro Bioactivity Evaluation of Stems Provide a Comprehensive Comparison between Dendrobium chrysotoxum and Dendrobium thyrsiflorum."MOLECULES.2023 Jan;28(16):6039

• 2. [IF=8.8] Jianguo Qiu et al."Changes in flavor and biological activities of Lentinula edodes hydrolysates after Maillard reaction."FOOD CHEMISTRY.2024 Jan;431:137138

• 1. [IF=4.1] Xiaoqin Luo et al."Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles."JOURNAL OF THE SCIENCE OF F

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 分子量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *