品牌：源叶

产品编号：B25909 一键复制产品信息

CAS号：128-37-0

分子式：C₁₅H₂₄O

分子量：220.35

MDL：MFCD00011644

别名：2,6-二叔丁基对甲苯酚;抗氧剂BHT;抗氧剂264;防老剂BHT

货号	产品规格	价格(RMB)	库存（上海）	北京	武汉	南京	购买数量
B25909-250mg	分析标准品,HPLC≥98%	￥270.00 B25909-250mg ￥270.00 现货	289 9 >10	4	1	4
B25909-1g	分析标准品,HPLC≥98%	￥650.00 B25909-1g ￥650.00 现货	70 >10	-	-	-

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产品介绍

半数致死量(小鼠，经口)1040mg/kg，无毒。

熔点：	69-73 °C(lit.)
沸点：	265°C
外观：	无色结晶或白色结晶性粉末
溶解性：	易溶于甲苯，溶于丙酮、乙醇、苯、乙醚、异丙醇、甲醇、2-丁酮、乙二醇乙醚、石油醚等有机溶液，不溶于水和碱溶液。
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(34篇)

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29. [IF=2.7] Guilan Ma et al."Assessing the influence of Secoisolariciresinol diglucoside multi-antioxidants on flaxseed oil's oxidative stability."EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY".2024 Mar;:2300159 28. [IF=8.8] Yiheng Li et al."Pseudo-targeted lipidomics insights into lipid discrepancies between yak colostrum and mature milk based on UHPLC-Qtrap-MS."FOOD CHEMISTRY.2024 Jun;442:138462 27. [IF=6] Haiping Zhang et al."Effects of hydroxyl radicals oxidation on digestion properties of silver carp myofibrillar protein gel."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;191:115616 26. [IF=4.927] Monirul Islam et al."Influence of the Degree of Hydrolysis on Functional Properties and Antioxidant Activity of Enzymatic Soybean Protein Hydrolysates."MOLECULES.2022 Jan;27(18):6110 25. [IF=2.408] Xiaonan Zhang et al."Chemical Composition, Antibacterial, Antioxidant and Enzyme Inhibitory Activities of the Essential Oil from Leaves of Psidium guajava L.."CHEMISTRY & BIODIVERSITY. 2022 Apr 12 24. [IF=3.638] Fan-Bing Meng et al."Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese-style sausage."Journal Of The Science Of Food And Agriculture. 2022 Jan 08 23. [IF=2.74] Hongyan Xue et al."The role of ALOX15B in heat stress-induced apoptosis of porcine sertoli cells."Theriogenology. 2022 Jun;185:6 22. [IF=3.638] Yongxiang Liu et al."Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing."J Sci Food Agr. 2019 Sep;99(12):5565-5576 21. [IF=3.935] Jingyun Zheng et al."A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China."J Pharmaceut Biomed. 2019 Aug;172:268 20. [IF=4.311] Tinghao Jia et al."Effect of phenolic antioxidants on the thermal oxidation stability of high-energy–density fuel."Chem Eng Sci. 2022 Jan;247:117056 19. [IF=4.411] Tianming Zhao et al."Chemical Composition and Biological Activities of Essential Oils from the Leaves, Stems, and Roots of Kadsura coccinea."Molecules. 2021 Jan;26(20):6259 18. [IF=2.727] Jingyun Zheng et al."Total phenolics and antioxidants profiles of commonly consumed edible flowers in China."Int J Food Prop. 2018;21(1):1524-1540 17. [IF=4.952] Tahidul Islam et al."Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China."Lwt Food Sci Technol. 2016 Oct;72:423 16. [IF=5.645] Xinran Li et al."An efficient homogenate-microwave-assisted extraction of flavonols and anthocyanins from blackcurrant marc: Optimization using combination of Plackett-Burman design and Box-Behnken design."Ind Crop Prod. 2016 Dec;94:834 15. Liu, Y., Cai, C., Yao, Y. and Xu, B. (2019), Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing. J. Sci. Food Agric., 99: 5565-5576. https://doi.org/10.1002/jsfa.98 14. Tahidul Islam, Xiaoming Yu, Baojun Xu, Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China, LWT - Food Science and Technology, Volume 72, 2016, Pages 423-431, ISSN 0023-6438, https://doi.org/ 13. 姚宏亮,陈宣敏,王心磊,石琪鑫,钱金旖.甘薯叶黄酮的提取、纯化及其对食用油脂抗氧化性能的研究[J].金陵科技学院学报,2020,36(03):87-92. 12. 张学新,刘子宁,王玉茜,杨悦.不同品种灵芝多糖得率及其体外抗氧化活性的差异研究[J].中国食用菌,2021,40(01):79-83. 11. 邰佳, 邹俊波, 史亚军,等. 姜黄挥发油热稳定性研究及其抗氧化剂筛选[J]. 中国药学杂志, 2019(15). 10. 明莉莎, 唐晓莹, 刘剑桥,等. 黄花獐牙菜中总酮的精制及抗氧化活性研究[J]. 食品工业, 2019, 40(02):66-70. 9. 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. 8. 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. 7. 李环通, 许泽文, 郭晓敏,等. 迷迭香提取物对紫苏籽油的抗氧化研究[J]. 食品科技, 2020, v.45;No.341(03):223-228. 6. 张允, 马绍英, 卢旭,等. 豌豆根系中分泌物质的分离鉴定及其化感效应的研究[J]. 植物生理学通讯, 2018, 3(3):3-3. 5. 殳叶婷,高洁,彭文潇,李钰,顾薇,董洁,陈军.灵芝多糖的抗氧化作用研究[J].南京中医药大学学报,2020,36(04):504-508. 4. 蓝梧涛, 吴雪辉, 章文. 油茶叶多酚纯化工艺优化及其对油脂的抗氧化作用[J]. 南方农业学报, 2019, 050(009):P.2058-2064. 3. 曹文利, 薛雨菲, 杨永兴,等. 核桃青皮不同溶剂提取物抗氧化及抑菌活性比较[J]. 中国酿造, 2019, 38(01):156-160. 2. 张铭洋, 韩克非, 李清,等. 基于游离脂肪酸靶向脂质组学的脑缺血再灌注血浆生物标志物的筛选[J]. 中国药学杂志, 2020, 055(002):111-115. 1. 鲁昊浩焦睿黄雪松等. 6-姜酚与6-姜酚肟抗氧化性质的比较研究[J]. 现代食品科技 2015 031(009):106-111.

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2，6-二叔丁基对甲酚

BHT