芳樟醇 GC≥98%

Linalool

源叶
B20387
78-70-6
C10H18O
154.25
MFCD00008906
品牌 货号 产品规格 价格(RMB) 库存(上海) 北京 武汉 南京 购买数量
源叶 B20387-20mg GC≥98% ¥80.00元 >10 - 2 3
源叶 B20387-100mg GC≥98% ¥240.00元 >10 - - 2
产品介绍 参考文献(45篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

熔点: 25°C
沸点: 199°C
外观: 无色或淡黄色透明液体
溶解性: 几乎不溶于水,不溶于甘油。溶于丙二醇,非挥发性油和矿物油,混溶于乙醇和乙醚。
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。

参考文献(45篇)

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[IF=4] Heran Xu et al."Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics."JOU 34. [IF=6.1] Yuanxia Chen et al."Functional Characterization and Catalytic Activity Improvement of Borneol Acetyltransferase from Wurfbainia longiligularis."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX 33. [IF=3.9] Junjie Shi et al."Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata ‘Chachi’) with two different storage times by GC–MS and UPLC."Food Science & Nutrition".2024 Apr;: 32. [IF=6] Meiqian Wang et al."Identification and inhibition of key off-odorants in boiled greenfin horse-faced filefish (Thamnaconus septentrionalis) subjected to perilla polyphenols extract."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 May;199:116120 31. [IF=5.2] Li jiang et al."Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation."Food Bioscience".2024 Jun;59:103924 30. [IF=8.1] Qiang Zhong et al."Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics."FOOD RESEARCH INTERNATIONAL".2024 Mar;:114209 29. [IF=8.8] Li jiang et al."Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches."FOOD CHEMISTRY".2024 Jul;445:138746 28. [IF=8.8] Di Zhang et al."Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose."FOOD CHEMISTRY".2024 Oct;455:139864 27. [IF=6] Tianming Zhao et al."Chemical characterization, antioxidant, antimicrobial, enzyme inhibitory and cytotoxic activities of Illicium lanceolatum essential oils."Arabian Journal of Chemistry.2024 Jan;17:105366 26. [IF=2] Tong Wu et al."Discrimination and characterization of volatile organic compounds in Lonicerae Japonicae flos and Lonicerae flos using multivariate statistics combined with headspace gas chromatography–ion mobility spectrometry and headspace solid-phase mic 25. [IF=4.9] Zhang Min et al."Discovery and evaluation of active compounds from Xuanfei Baidu formula against COVID-19 via SARS-CoV-2 Mpro."Chinese Medicine.2023 Dec;18(1):1-14 24. [IF=9.9] Ma Jiajia et al."Adaptable “bubble particles” prepared by green aqueous phase reshaping for completely removing odor."Nano Research.2023 Aug;:1-9 23. [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;: 22. [IF=8.1] Zhengyu Bao et al."Antifungal activity of star anise extract against Penicillium roqueforti and Aspergillus niger for bread shelf life."FOOD RESEARCH INTERNATIONAL.2023 Oct;172:113225 21. [IF=7.425] Xuan Wang et al."Comprehensive study of volatile compounds of rare Leucosceptrum canum Smith honey: Aroma profiling and characteristic compound screening via GC-MS and GC-MS/MS."FOOD RESEARCH INTERNATIONAL.2023 Apr;:112799 20. [IF=6.212] Jingyi Xie et al."Characterization of the key volatile organic components of different parts of fresh and dried Perilla frutescens based on headspace-gas chromatography-ion mobility spectrometry and headspace solid phase microextraction-gas chromatography 19. [IF=6.056] Zhuochen Wang et al."Processing quality and aroma characteristics of fresh noodles intermingled with large-leaf yellow tea powder."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;174:114391 18. [IF=7.425] Wen Ouyang et al."Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112099 17. [IF=4.52] Lin Wang et al."Characterization of key aroma compounds in traditional beef soup."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2022 Dec;114:104839 16. [IF=5.561] Jinjie Hua et al."Effect of Strobilanthes tonkinensis Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content."Foods.2022 Jan;11(12):1678 15. [IF=6.056] Xia Yin et al."Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jun;:113656 14. [IF=6.576] Huajie Wang et al."Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis."Frontiers in Nutrition. 2022; 9: 877132 13. [IF=5.64] Li T et al."Preparation of Linalool/Polycaprolactone Coaxial Electrospinning Film and Application in Preserving Salmon Slices.."Frontiers in Microbiology. 2022 Apr;13:860123-860123 12. [IF=0.986] Chang Yuexing et al."Effects of Different Drying Methods on the Contents of Nine Components and Immunomodulatory Activities of Four Components in Osmamthus fragrans Flowers:."Nat Prod Commun. 2021;16(2): 11. [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 10. [IF=4.411] Wu-Mei Sun et al."Effects of Essential Oils from Zingiberaceae Plants on Root-Rot Disease of Panax notoginseng."Molecules. 2018 May;23(5):1021 9. Sun, Wu-Mei, et al. "Effects of essential oils from Zingiberaceae plants on root-rot disease of Panax notoginseng." Molecules 23.5 (2018): 1021.https://doi.org/10.3390/molecules23051021 8. 高月,王万林,彭俊超,蔡亚玲,廖加美,易琼,王鲁.不同产源艾纳香油抗菌活性筛选及其对金黄色葡萄球菌抗菌作用的研究[J].畜牧兽医学报,2021,52(02):525-534 7. 刘盼盼,撒玉良,张敏敏,张涵雪,陈文.薰衣草精油助眠乳膏的制备及质量评价[J].中华中医药杂志,2020,35(08):4178-4184. 6. 邓可众, 陈虹, 葛菲,等. 酸橙中4种单萜成分的GC-MS含量测定[J]. 时珍国医国药, 2020, v.31;No.294(02):14-16. 5. 王芳, 石地娟, 孙琛,等. 油浸法提取花椒风味物质的研究[J]. 中国调味品, 2015(06):84-87. 4. 鉏晓艳, 熊光权, 廖涛,等. 落花生茎叶中挥发性成分及芳樟醇含量的GC-MS法测定[J]. 湖北农业科学, 2014(19):4701-4704. 3. 胡璇, 陈振夏, 王凯,等. 艾纳香油质量标准初步研究[J]. 热带农业科学, 2016(36):87-91. 2. 陈宝雯 钱一鑫 周黎亚 王鲁 康冀川.GC法同时测定艾纳香油中6种成分的含量[J].中国药房 2019 30(22):3049-3052. 1. 吴丽芬 庞玉新 杨全 等. GC法同时测定艾纳香油中5个主要成分的含量[J]. 药物分析杂志 2015 035(007):1179-1184.

质检证书(COA)

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摩尔浓度计算器

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

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