• 熔点： 206°C

• 沸点： 785°C at 760 mmHg

• 外观： 白色粉末

• 溶解性： DMSO  :  ≥  347  mg/mL (731.50  mM)

• 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。

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• 15. [IF=5.6] Ruonan Wang et al."Chicoric Acid Ameliorated Beta-Amyloid Pathology and Enhanced Expression of Synaptic-Function-Related Markers via L1CAM in Alzheimer’s Disease Models."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES".2024 Jan;25(6):3408

• 14. [IF=6.1] Junfeng Hao et al."Chemical profile and quantitative comparison of constituents in different medicinal parts of Lactuca indica during varied harvest periods using UPLC-MS/MS method."Food Chemistry-X.2023 Dec;20:101031

• 13. [IF=5.2] Yapu Zhang et al."Effect of macromolecular crowding on the inhibition of non-enzymatic glycation of bovine serum albumin by cichoric acid."Food Bioscience.2023 Jun;53:102801

• 12. [IF=8.022] Hui Zou et al."Effective anti-inflammatory phenolic compounds from dandelion: identification and mechanistic insights using UHPLC-ESI-MS/MS, fluorescence quenching and anisotropy, molecular docking and dynamics simulation."Food Science and Human Wellness.

• 11. [5.895] Xiao Yang et al."Pre-harvest Nitrogen Limitation and Continuous Lighting Improve the Quality and Flavor of Lettuce (Lactuca sativa L.) under Hydroponic Conditions in Greenhouse."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2022;XXXX(XXX):XXX-XXX

• 10. [IF=4.952] Fangting Bai et al."Caffeoyl substitution changes the inhibition mode of tartaric acid against α-amylase: Analysis of the enzyme inhibition by four caffeic and tartaric acid derivates."Lwt Food Sci Technol. 2020 Nov;133:109942

• 9. [IF=6.576] Wenyue Li et al."Both Acidic pH Value and Binding Interactions of Tartaric Acid With α-Glucosidase Cause the Enzyme Inhibition: The Mechanism in α-Glucosidase Inhibition of Four Caffeic and Tartaric Acid Derivates."Front Nutr. 2021; 8: 766756

• 8. [IF=11.878] Li Xinming et al."A fast and specific fluorescent probe for thioredoxin reductase that works via disulphide bond cleavage."Nat Commun. 2019 Jun;10(1):1-12

• 7. 惠西珂,李超,谷巍,巢建国,王凯,韩怡,王玉卓,王圆圆,张松保.蒲公英质量标准提升及不同产地药用蒲公英质量评价[J].中国药房,2021,32(07):818-824.

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• 5. 柯小红. 多裂翅果菊中菊苣酸的分离纯化与微生物转化[D].南京师范大学,2015.

• 4. ]范清苹, 刘生, 张文成,等. 钝化预处理提高紫锥菊鲜花中活性物质保留量[J]. 中药材, 2018, 041(009):2093-2096.

• 3. 苏婷婷, 吴翠礼, 覃淑仪,等. 紫锥菊单咖啡酰酒石酸和菊苣酸提取工艺优化[J]. 亚热带植物科学, 2016(4).

• 2. 甘春丽 孙大威 谢华 等. HPLC法测定紫锥菊中3种酚酸含量[J]. 哈尔滨医科大学学报 2016 50(003):192-195.

• 1. 韩凌飞 侯德胜 柳文媛. HPLC法同时测定紫锥菊维生素C胶囊中菊苣酸和维生素C的含量[J]. 海峡药学 2016 28(008):58-60.

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 *