莽草酸

    
分析標準品,HPLC≥98%

Shikimic acid

源葉
B20838 一鍵復制產(chǎn)品信息
138-59-0
C7H10O5
174.15
MFCD00066278
3,4,5-三羥基-1-環(huán)己烯-1-甲酸
貨號 規(guī)格 價格 上海 北京 武漢 南京 購買數(shù)量
B20838-20mg 分析標準品,HPLC≥98% ¥80.00 >10 4 3 4
B20838-100mg 分析標準品,HPLC≥98% ¥280.00 >10 - - -
產(chǎn)品介紹 參考文獻(46篇) 質檢證書(COA) 摩爾濃度計算器 相關產(chǎn)品

產(chǎn)品介紹

熔點: 185-187?°C(lit.)
沸點: 400.5°C at 760 mmHg
比旋光度: (C=1, H2O)-180
外觀: 白色精細粉末
溶解性: 易溶于水,難溶于氯仿、苯和石油醚。
敏感性: 易吸潮
儲存條件: 2-8℃
注意: 部分產(chǎn)品我司僅能提供部分信息,我司不保證所提供信息的權威性,僅供客戶參考交流研究之用。

參考文獻(46篇)

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[IF=5.2] Yanli He et al."Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-G 32. [IF=5.2] Jinli Wen et al."Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis."Foods.10.3390/foods12183345 31. [IF=5.2] Zhuanrong Wu et al."Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics."Foods.2023 Jan;12(12):2430 30. [IF=9.9] Junwei Cao et al."Elucidation of alpha-amylase inhibition by natural shikimic acid derivates regarding the infrequent uncompetitive inhibition mode and structure–activity relationship."Food Frontiers.2023 Jun;: 29. [IF=7.129] Kangchen Li et al."Uncovering mechanisms of Baojin Chenfei formula treatment for silicosis by inhibiting inflammation and fibrosis based on serum pharmacochemistry and network analysis."ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY.2023 Jul;260:115082 28. [IF=4.927] Yushi Zou et al."Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea."MOLECULES.2023 Jan;28(6):2462 27. [IF=5.318] Gengan Du et al."Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice."Food Bioscience.2023 Jun;53:102555 26. [IF=6.056] Xianan Zhang et al."Effect of 1-methylcyclopropene on flat peach fruit quality based on electronic senses, LC-MS, and HS-SPME-GC-MS during shelf storage."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;173:114388 25. [IF=3.498] Sun Liping et al."Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC–MS."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2022 Oct;:1-12 24. [IF=5.548] Xue Bai et al."Control of post-acidification and shelf-life prediction of apple juice fermented by lactobacillus."FOOD CONTROL. 2022 Sep;139:109076 23. [IF=7.514] Jie Meng et al."Conduction of a chemical structure-guided metabolic phenotype analysis method targeting phenylpropane pathway via LC-MS: Ginkgo biloba and soybean as examples."FOOD CHEMISTRY. 2022 Oct;390:133155 22. [IF=2.478] Kun Li et al."Composition, Antivirulence Activity, and Active Property Distribution of the Fruit of Terminalia chebula Retz."J Food Sci. 2019 Jul;84(7):1721-1729 21. [IF=5.277] Jianping Wei et al."Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations."Int J Food Microbiol. 2020 Apr;318:108471 20. [IF=5.455] Lu Lan et al."Quinic acid: a potential antibiofilm agent against clinical resistant Pseudomonas aeruginosa."Chin Med-Uk. 2021 Dec;16(1):1-17 19. [IF=7.514] Hongcai Li et al."Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation."Food Chem. 2021 Nov;363:130351 18. [IF=7.514] Jianping Wei et al."Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations."Food Chem. 2020 Feb;306:125623 17. [IF=7.514] Yan-Qing Fu et al."Effect of baking on the flavor stability of green tea beverages."Food Chem. 2020 Nov;331:127258 16. 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質檢證書(COA)

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批號:JS298415 貨號:S20001-25g
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摩爾濃度計算器

質量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

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