• 介绍：

  Riboflavin(vitamin B2)是极易吸收的微量营养素。

• 熔点： 290°C (dec.)(lit.)

• 沸点： 504.93°C (rough estimate)

• 比旋光度： -135°(C=5, 0.05 M NAOH)

• 外观： 橙黄色粉末

• 溶解性： Souble  in  DMSO  ,H2O

• 敏感性： 对光敏感

• 储存条件： RT

• 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。

• 21. [IF=9.147] Hegang Lu et al."Preparation and properties of riboflavin-loaded sanxan microcapsules."Food Hydrocolloid. 2022 Aug;129:107641

• 20. [IF=3.24] Xuanjun Feng et al."Nutritional and physicochemical characteristics of purple sweet corn juice before and after boiling."Plos One. 2020 May;15(5):e0233094

• 19. [IF=4.36] Bao Yang et al."UPLC/Q-TOF-MS/MS-based metabolomics revealed the lipid-lowering effect of Ilicis Rotundae Cortex on high-fat diet induced hyperlipidemia rats."J Ethnopharmacol. 2020 Jun;256:112784

• 18. [IF=1.902] Guozhuan Li et al."Comparison of the chromatographic fingerprint, multicomponent quantitation and antioxidant activity of Salvia miltiorrhiza Bge. between sweating and nonsweating."Biomed Chromatogr. 2018 Jun;32(6):e4203

• 17. [IF=5.81] Yu Li et al."Pharmacokinetics of Active Components From Guhong Injection in Normal and Pathological Rat Models of Cerebral Ischemia: A Comparative Study."Front Pharmacol. 2018 May;0:493

• 16. Chen, Yin Bin, et al. "Effect of B-complex vitamins on the antifatigue activity and bioavailability of ginsenoside Re after oral administration." Journal of ginseng research 41.2 (2017): 209-214.https://doi.org/10.1016/j.jgr.2016.03.006

• 15. Li, Guozhuan, et al. "Comparison of the chromatographic fingerprint, multicomponent quantitation and antioxidant activity of Salvia miltiorrhiza Bge. between sweating and nonsweating." Biomedical Chromatography 32.6 (2018): e4203.https://doi.org/10.1002/bm

• 14. Huang, Guocheng, Weixi Cai, and Baojun Xu. "Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination." LWT 75 (2017): 488-496.https://doi.org/10.1016/j.lwt.2016.09.029

• 13. Feng X, Pan L, Wang Q, Liao Z, Wang X, Zhang X, et al. (2020) Nutritional and physicochemical characteristics of purple sweet corn juice before and after boiling. PLoS ONE 15(5): e0233094. https://doi.org/10.1371/journal.pone.0233094

• 12. Zheng, Peihe, et al. "Influence of B-complex vitamins on the pharmacokinetics of ginsenosides Rg1, Rb1, and Ro after oral administration." Journal of medicinal food 20.11 (2017): 1127-1132.https://doi.org/10.1089/jmf.2017.3922

• 11. Xu, L., W. X. Cai, and B. J. Xu. "A systematic assesment on vitamins (B2, B12) and GABA profiles in fermented soy products marketed in China." Journal of Food Processing and Preservation 41.5 (2017): e13126.

• 10. 贾金玉,张慧芳,孟宪华,高哲,魏然,赵文.宝蓄黑猪肉品质评价及关键风味物质分析[J].黑龙江畜牧兽医,2020(22):50-54.

• 9. 赵欣,梁克红,朱宏,刘莉,王靖.不同品种梨营养品质及风味物质比较研究[J].食品安全质量检测学报,2020,11(21):7797-7805.

• 8. 郭刚军, 胡小静, 徐荣,等. 干燥方式对辣木叶营养,功能成分及氨基酸组成的影响[J]. 食品科学, 2018, 39(011):39-45.

• 7. 陈银彬 王玉芳 侯志芳 等. Rg1联合B族维生素对急性心肌缺血小鼠NO释放及Rg1入脑量的影响[J]. 特产研究 2016(1):5-8.

• 6. 文鹏程, 崔娜, 梁琪,等. 牦牛初乳及其过渡乳中维生素变化规律的研究[J]. 食品工业科技, 2014, 35(16):121-121.

• 5. 邱镇 于凡 李国转 等. 不同环境发汗对发汗丹参有效成分含量及体外抗氧化活性的影响[J]. 天然产物研究与开发 2017(10):82-86+114.

• 4. 闫晨静,周茜,董小涵,韩雪,蔡东伟,白冰瑶,赵文.河北省主要杂粮营养成分分析及评价[J].食品工业科技,2017,38(10):351-355.

• 3. 方雨晨, 万海同, 虞立,等. 谷红注射液主要有效成分在脑缺血模型大鼠体内的药动学研究[J]. 中国中药杂志, 2018, 043(009):1940-1945.

• 2. 牛晴, 刘平怀, 曹猛,等. 益智不同部位营养成分与质量评价[J]. 食品研究与开发, 2018.

• 1. 杨志鹏 王建彬 文婷婷 等. 一种复合抗氧化果蔬酵素的开发及活性研究[J]. 食品研究与开发 2019(18).

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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 *