• 熔点： 156-158°C

• 沸点： 927.1°C at 760 mmHg

• 外观： 白色针状结晶性粉末

• 溶解性： 不溶于乙醚，溶于水（25°C1g/L），溶于稀碱液。

• 储存条件： -20℃

• 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。

• 10. [4.8] Desheng Wu et al."Discovery of specific inhibitors of Porphyromonas gingivalis gingipains from food-derived flavonoids by high-throughput virtual screening and molecular simulations."Food Bioscience.2024 Oct;61:104596

• 9. [IF=4.6] Yaoyao Xiao et al."Preparation of paeoniflorin-glycyrrhizic acid complex transethosome gel and its preventive and therapeutic effects on melasma."EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES.2024 Jan;192:106664

• 8. [IF=5.4] Hong Zhang et al."Exploring the efficacy and mechanism of Glycyrrhizae Radix et Rhizoma in improving collagen-induced arthritis in mice."JOURNAL OF ETHNOPHARMACOLOGY.2023 Dec;:117554

• 7. [IF=5] Tianzhu Guan et al."In vitro and in silico perspectives on the activation of antioxidant responsive element by citrus-derived flavonoids."Frontiers in Nutrition.2023; 10: 1257172

• 6. [IF=1.967] ke Zunli et al."Physicochemical characteristics, polyphenols and antioxidant activities of Dimocarpus longan grown in different geographical locations."ANALYTICAL SCIENCES.2023 Apr;:1-8

• 5. [5.56] Liu Zidi et al."Abiotic factors and endophytes co-regulate flavone and terpenoid glycoside metabolism in Glycyrrhiza uralensis."APPLIED MICROBIOLOGY AND BIOTECHNOLOGY.2023 Mar;:1-18

• 4. [IF=6.576] Junkun Pan et al."Inhibition of Dipeptidyl Peptidase-4 by Flavonoids: Structure–Activity Relationship, Kinetics and Interaction Mechanism."Frontiers in Nutrition. 2022; 9: 892426

• 3. Mohammad Rezaul Islam Shishir, Naymul Karim, Vemana Gowd, Jiahong Xie, Xiaodong Zheng, Wei Chen, Pectin-chitosan conjugated nanoliposome as a promising delivery system for neohesperidin: Characterization, release behavior, cellular uptake, and antioxidant

• 2. 彭颖,何婉莺,范鑫,卢琪,何小燕,潘思轶.柚皮苷二氢查尔酮的抗氧化活性研究[J].中国食品学报,2021,21(02):45-54.

• 1. 乔鑫 刘虓 杨军 眭红卫 程凯 黄雨浓 彭颖.两种二氢查尔酮甜味剂的包埋反应及产物表征[J].中国食品添加剂 2019 30(03):51-58.

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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 *