執(zhí)照.jpg)
大豆苷
分析標(biāo)準(zhǔn)品,HPLC≥98%
Daidzin
CAS號(hào)：552-66-9
分子式：C21H20O9
分子量：416.38
MDL：MFCD00017466
貨號(hào) | 規(guī)格/參數(shù)/品牌 | 價(jià)格 | 貨期 |
YJ-B20226-20mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥500.00 | 現(xiàn)貨 |
YJ-B20226-150mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥2000.00 | 現(xiàn)貨 |
YJ-B20226-200mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥2480.00 | 現(xiàn)貨 |
A10315-20mg | 分析標(biāo)準(zhǔn)品,含量97.3%，可溯源 | ￥900.00 | 現(xiàn)貨 |
產(chǎn)品介紹
熔點(diǎn)：234-236℃
沸點(diǎn)：727.6℃ at 760 mmHg
比旋光度：-24 o (C=0.1g/100ml,dimethylsulfoxide)
外觀：白色針狀結(jié)晶
溶解性：DMSO : ≥ 34 mg/mL (81.66 mM)
敏感性：對(duì)光和熱敏感
儲(chǔ)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(quán)威性，僅供客戶參考交流研究之用。
參考文獻(xiàn)(88篇)
88. [IF=2.8] Yating Zhao et al."Efficient Preparation and Bioactivity Evaluation of Aglycone Soy Isoflavones via a Multi-Enzyme Synergistic Catalysis Strategy."Processes.2025 Jun;13(6):1831
87. [IF=6] Meiqi Liu et al."A comprehensive strategy integrating chemical profiling with deep learning for screening the antithrombin bioactive-chemical quality markers of functional food: Pueraria radix as an example."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Oct;210:11
86. [IF=8.5] Junyou Li et al."Ozone treatment increase the whiteness of soy protein isolate through the degradation of isoflavone."FOOD CHEMISTRY.2025 Feb;464:141665
85. [IF=8.5] Shengnan Wang et al."Postharvest changes in the phenolic and free volatile compound contents in Shine Muscat grapes at room temperature."FOOD CHEMISTRY.2025 Feb;465:141958
84. [IF=5.6] Siyi Ma et al."Integration of feature-based molecular networking and high-definition data-dependent acquisition for the comprehensive multicomponent characterization of Honghua Xiaoyao Tablet."TALANTA.2025 Apr;285:127298
83. [IF=3.8] Xu Wang et al."A HPLC-assisted mathematical prediction method of ternary solvent systems to develop an intelligent online selection system for countercurrent chromatography solvent system."JOURNAL OF CHROMATOGRAPHY A.2024 Dec;:465585
82. [IF=4.9] Meng-ling Peng et al."Chemical and biological characterization of naturally aged GCP by using a rigorous sample collection protocol."MICROCHEMICAL JOURNAL.2025 Jan;:112728
81. [IF=5.1] Chengcheng Yang et al."Incremental Effects of Eurotium Cristatum Fermentation of Soybean on Its Nutrients, Flavor Profile and Laxative Regulation in Experimental Constipation Rats."Food & Function.2025 Feb;:
80. [IF=5.6] Xuemei He et al."Daidzin protects against dengue virus infection by targeting viral envelope protein."INDUSTRIAL CROPS AND PRODUCTS.2025 Apr;226:120658
79. [IF=10.1] Wen Yang et al."Gut Microbiota, a Potential Mediated Target for Reducing Geniposide Hepatotoxicity by Interacting with Isoflavones."Engineering.2025 Feb;:
78. [IF=4.8] Yaping Zheng et al."Fermentation of soymilk by strains with high conversion ability to soy isoflavones: Strain screening, flavor characteristics, antioxidant properties, and in vitro digestion."Food Bioscience.2025 Apr;66:106293
77. [IF=3.1] Jia Nini et al."UPLC-Q-TOF–MS and network pharmacology to reveal the mechanism of Guizhi Gegen decoction against type 2 diabetes mellitus."NAUNYN-SCHMIEDEBERGS ARCHIVES OF PHARMACOLOGY.2025 Mar;:1-15
76. [IF=3.2] Bingyu Zhao et al."Characterization of a new style tofu coagulated by fermentation of Lactobacillus plantarum SJ-L-1."JOURNAL OF FOOD SCIENCE.2024 Jul;:
75. [IF=3.3] Liu Chun et al."Comparative analysis of lipid and flavonoid biosynthesis between Pongamia and soybean seeds: genomic, transcriptional, and metabolic perspectives."Biotechnology for Biofuels and Bioproducts.2024 Dec;17(1):1-16
74. [IF=6.1] Shiyan Yue et al."A Highly Sensitive and Rapid Colloidal Gold Immunoassay for Puerarin Detection."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX
73. [IF=6.1] Weixin Li et al."Free and bound phenolic profiles of Radix Puerariae Thomsonii from different growing regions and their bioactivities."Food Chemistry-X".2024 Apr;:101355
72. [IF=5.2] Qinzhang Jiang et al."Profiles of Free and Bound Phenolics and Their Antioxidant Capacity in Rice Bean (Vigna umbellata)."Foods.2023 Jan;12(14):2718
71. [IF=1.7] Zhouyi Zhang et al."Revealing the differences in phenolics in different parts of Taraxacum mongolicum using UPLC-MS/MS."Phytochemistry Letters.2023 Aug;56:13
70. [IF=6.1] Zhe Chen et al."Comprehensive adulteration detection of sesame oil based on characteristic markers."Food Chemistry-X.2023 Jun;18:100745
69. [IF=6.656] Siqi Liu et al."Screening quality makers (Q-makers) of Xiaoer Chaige Tuire Oral Liquid by in vitro sequential metabolism and in vivo biopharmaceutical analysis."PHYTOMEDICINE.2023 Apr;:154844
68. [IF=2.602] LIU Xu et al."Quality assessment of fermented soybeans: physicochemical, bioactive compounds and biogenic amines."Food Science and Technology.2023 Mar;43:e102722
67. [IF=3.612] Ren Li et al."The combined effect of cold plasma pretreatment and germination on nutritional quality and texture properties of brown rice cakes."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Mar;:
66. [IF=5.123] Jian Wang et al."Solid-State Fermentation of Soybean Meal with Edible Mushroom Mycelium to Improve Its Nutritional, Antioxidant Capacities and Physicochemical Properties."Fermentation-Basel.2023 Apr;9(4):322
65. [IF=5.561] Yuan Gao et al."Determination of Isoflavones in Radix puerariae from Different Origins by Ultra-High Performance Liquid Chromatography Based on Optimal Pretreatment Method."Foods.2023 Jan;12(4):794
64. [IF=5.911] Yuting Chen et al."Effects of selected Bacillus strains on the biogenic amines, bioactive ingredients and antioxidant capacity of shuidouchi."INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY.2023 Mar;388:110084
63. [IF=5.195] Fang-Yuan Gao et al."Gut microbiota mediates the pharmacokinetics of Zhi-zi-chi decoction for the personalized treatment of depression."JOURNAL OF ETHNOPHARMACOLOGY.2023 Feb;302:115934
62. [IF=5.195] Xiaojing Wang et al."Gegen Qinlian decoction activates AhR/IL-22 to repair intestinal barrier by modulating gut microbiota-related tryptophan metabolism in ulcerative colitis mice."JOURNAL OF ETHNOPHARMACOLOGY.2022 Nov;:115919
61. [IF=2.534] Ren Li et al."The effect of cold plasma pretreatment on GABA, γ-oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination."CEREAL CHEMISTRY.2022 Oct;:
60. [IF=7.675] Yongzhu Zhang et al."Soy Isoflavones Protect Neuronal PC12 Cells against Hypoxic Damage through Nrf2 Activation and Suppression of p38 MAPK and AKT–mTOR Pathways."Antioxidants.2022 Oct;11(10):2037
59. [IF=6.073] Huang Lili et al."Soybean isoflavones modulate gut microbiota to benefit the health weight and metabolism."Frontiers in Cellular and Infection Microbiology.2022 Sep;0:1288
58. [IF=6.208] Pan Wang et al."Discovery of Flavonoids as Novel Inhibitors of ATP Citrate Lyase: Structure–Activity Relationship and Inhibition Profiles."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2022 Jan;23(18):10747
57. [IF=5.561] Aoli Xiang et al."Determination of 14 Isoflavone Isomers in Natto by UPLC-ESI-MS/MS and Antioxidation and Antiglycation Profiles."Foods.2022 Jan;11(15):2229
56. [IF=7.425] Na-Na Wu et al."Effect of germination in the form of paddy rice and brown rice on their phytic acid, GABA, γ-oryzanol, phenolics, flavonoids and antioxidant capacity."FOOD RESEARCH INTERNATIONAL.2022 Jul;:111603
55. [IF=3.713] Ren Li et al."Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
54. [IF=7.514] Rui Wang et al."Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion."Food Chem. 2022 Sep;387:132947
53. [IF=11.614] Pengfei He et al."Structural mechanism of a dual-functional enzyme DgpA/B/C as both a C-glycoside cleaving enzyme and an O- to C-glycoside isomerase."Acta Pharmaceutica Sinica B. 2022 May;:
52. [IF=7.514] Xuefeng Chen et al."Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto."Food Chem. 2021 Dec;:131725
51. [IF=6.475] Pin Chen et al."The bioavailability of soy isoflavones in vitro and their effects on gut microbiota in the simulator of the human intestinal microbial ecosystem."Food Res Int. 2021 Dec;:110868
50. [IF=7.514] Chengwen Lu et al."Effect of pulsed electric field on soybean isoflavone glycosides hydrolysis by β-glucosidase: Investigation on enzyme characteristics and assisted reaction."Food Chem. 2022 Jun;378:132032
49. [IF=1.552] Fang Mingyue et al."Qualitative and Quantitative Analysis of 24 Components in Jinlianhua Decoction by UPLC–MS/MS."Chromatographia. 2019 Dec;82(12):1801-1825
48. [IF=1.797] Bihui Liu et al."Effects of Lactobacillus plantarum CQPC01‐fermented soybean milk on activated carbon‐induced constipation through its antioxidant activity in mice."Food Sci Nutr. 2019 Jun;7(6):2068-2082
47. [IF=2.984] Chenkai Wang et al."Comparative transcriptome analysis of roots, stems, and leaves of Pueraria lobata (Willd.) Ohwi: identification of genes involved in isoflavonoid biosynthesis."Peerj. 2021 Feb;9:e10885
46. [IF=3.422] Wei Bin et al."Discovery of novel glycoside hydrolases from C-glycoside-degrading bacteria using sequence similarity network analysis."J Microbiol. 2021 Oct;59(10):931-940
45. [IF=3.512] Yan Cheng et al."Comparison of the Extraction Efficiency of Isoflavone Compounds from Puerariae lobatae by Ionic Liquids with 11 Anions and 8 Imidazolium-Based Cations."Acs Omega. 2020;5(15):8962–8971
44. [IF=3.645] Hongmin Zhang et al."Simultaneous determination of five isoflavones in rat plasma by LC-MS/MS: Comparative pharmacokinetic characteristics of Puerariae lobatae radix in normal and type 2 diabetic rats."J Sep Sci. 2019 Aug;42(16):2592-2601
43. [IF=3.935] Yanchao Xing et al."An effective strategy for distinguishing the processing degree of Polygonum multiflorum based on the analysis of substance and taste by LC-MS, ICP-OES and electronic tongue."J Pharmaceut Biomed. 2021 Oct;205:114328
42. [IF=4.411] Liyu Luo et al."Integrated Phytochemical Analysis Based on UPLC-MS and Network Pharmacology Approaches to Explore the Quality Control Markers for the Quality Assessment of Trifolium pratense L.."Molecules. 2020 Jan;25(17):3787
41. [IF=4.411] Liqing Yin et al."Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells."Molecules. 2021 Jan;26(10):2983
40. [IF=4.759] Wenjie Wu et al."An analytical strategy for accurate, rapid and sensitive quantitative analysis of isoflavones in traditional Chinese medicines using ultra-high performance supercritical fluid chromatography: Take Radix Puerariae as an example."J Chromato
39. [IF=5.455] Yu Yunru et al."Identification of anti-inflammatory compounds from Zhongjing formulae by knowledge mining and high-content screening in a zebrafish model of inflammatory bowel diseases."Chin Med-Uk. 2021 Dec;16(1):1-14
38. [IF=5.64] Ji Xuemeng et al."Function Characterization of Endogenous Plasmids in Cronobacter sakazakii and Identification of p-Coumaric Acid as Plasmid-Curing Agent."Front Microbiol. 2021 Jun;0:1589
37. [IF=5.81] Li Peng et al."Detection of Vasodilators From Herbal Components by a Transcriptome-Based Functional Gene Module Reference Approach."Front Pharmacol. 2019 Oct;0:1144
36. [IF=7.514] Xiaoming Yu et al."Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties."Food Chem. 2021 May;345:128612
35. [IF=1.913] Zhu Yi-Lin et al."Composition, Distribution, and Antioxidant Activity of Phenolic Compounds in 18 Soybean Cultivars."J Aoac Int. 2018 Mar;101(2):520-528
34. [IF=2.19] Y.J. Chen et al."Phytochemical Profiles of Edible Kudzu (Pueraria thomsonii Benth) Grown in China as Affected by Thermal Processing."J Food Process Pres. 2017 Feb;41(1):e12754
33. [IF=2.896] Bo Li et al."Preparative separation of isoflavones in plant extract of Pueraria lobata by high performance counter-current chromatography."Anal Methods-Uk. 2015 Feb;7(4):1321-1327
32. [IF=3.361] Hongguang Zhang et al."Extraction of isoflavones from Puerariae lobata using subcritical water."Rsc Adv. 2018 Jun;8(40):22652-22658
31. [IF=3.645] Wenjie Wu et al."Simple, rapid, and environmentally friendly method for the separation of isoflavones using ultra-high performance supercritical fluid chromatography."J Sep Sci. 2017 Jul;40(13):2827-2837
30. [IF=4.952] Guocheng Huang et al."Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination."Lwt Food Sci Technol. 2017 Jan;75:488
29. [IF=7.514] Lu Xu et al."A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China."Food Chem. 2015 May;174:202
28. [IF=7.514] Xiya Huang et al."Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time."Food Chem. 2014 Jan;143:268
27. Yu, Yunru, et al. "Identification of anti-inflammatory compounds from Zhongjing formulae by knowledge mining and high-content screening in a zebrafish model of inflammatory bowel diseases." Chinese medicine 16.1 (2021): 1-14.
26. 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
25. Zhu, Yi-Lin, et al. "Composition, distribution, and antioxidant activity of phenolic compounds in 18 soybean cultivars." Journal of AOAC International 101.2 (2018): 520-528.https:##doi.org/10.5740/jaoacint.17-0156
24. 杜靜,王琪琪,王云勝,張傳博.冠突散囊菌發(fā)酵對(duì)葛根的活性物質(zhì)和抗氧化活性的影響[J].食品工業(yè)科技,2021,42(01):121-125+131.
23. 李承浩,王萌,任曉亮.磺化杯6芳烴對(duì)4類中藥單體成分增溶作用及其機(jī)制研究[J].中國現(xiàn)代中藥,2020,22(12):2032-2038.
22. 許金國,黃紫炎,沈錢能,李林,王巧晗,王璐,陸兔林,毛春芹.經(jīng)典名方竹茹湯的指紋圖譜及功效關(guān)聯(lián)物質(zhì)預(yù)測分析[J].中國中藥雜志,2020,45(23):5599-5606.
21. 王晶,趙重博,唐家琪,卜雕雕,鄒俊波,張小飛,程江雪,王昌利.高效液相色譜法同時(shí)測定復(fù)方龍脈寧中7種成分的含量[J].中南藥學(xué),2020,18(11):1903-1905.
20. 周文紅,郭咪咪,畢艷紅,王朝宇,段章群.酶解制備苷元型大豆異黃酮[J].中國油脂,2020,45(12):100-104.
19. 曹冬英,李鷙,許文,隋利強(qiáng),徐偉.4種市售黑豆及成品淡豆豉中異黃酮含量分析[J].藥學(xué)研究,2020,39(10):581-584.
18. 趙石磊, 何旭, 王愛珠,等. 酶法提高豆?jié){中大豆異黃酮苷元含量的工藝研究[J]. 食品工業(yè), 2019, 040(001):100-104.
17. 郭天賜, 趙石磊, 劉石生. 苦杏仁β-葡萄糖苷酶水解豆?jié){中大豆異黃酮的工藝研究[J]. 食品研究與開發(fā), 2019(12).
16. 張圳, 馮家懿, 果卉,等. 高效液相色譜法測定體外大鼠腸道菌液中大豆苷及其代謝物[J]. 藥學(xué)實(shí)踐雜志, 2018(4).
15. 靳羽慧, 劉長忠, 徐響,等. 蒸汽爆破對(duì)豆渣中大豆異黃酮的影響研究[J]. 中國糧油學(xué)報(bào), 2017(10).
14. 朱怡霖, 張海生, 趙鑫帥,等. 大孔樹脂分離純化橫山老黑豆酚類物質(zhì)[J]. 食品與生物技術(shù)學(xué)報(bào), 2019, 038(009):103-110.
13. 劉露 馬金同 沈小梅 等. 一種保健酒中5種大豆異黃酮及芝麻素的超高效液相色譜檢測法[J]. 釀酒 2019 046(004):86-88.
12. 王飛霞 楊曉華 張華峰 朱春燕 李璐 王鳳忠.3種豆芽中異黃酮、多酚的體外抗氧化活性及其對(duì)果蠅SOD、GSH-Px活力的影響[J].中國食品學(xué)報(bào) 2018 18(11):57-64.
11. 申春莉, 沙見宇, 李曼,等. 靈芝固態(tài)發(fā)酵豆渣的抗氧化特性變化研究[J]. 食品研究與開發(fā), 2019, 040(024):60-64.
10. 李圓圓, 田晨穎, 劉曉美,等. 添加微量元素對(duì)黑豆發(fā)芽過程中成分的影響[J]. 食品工業(yè)科技, 2019, 40(09):104-110.
9. 吳文杰 鄧陽 譚桂林 羅娟 陳秧 黃鶯 張峰.一測多評(píng)法測定葛根藥材中5種異黃酮類成分[J].中草藥 2017 48(04):777-781.
8. ]滕飛[1], 李博[1], 謝靜[1],等. 葛根中抑制磷酸二酯酶4活性成分的篩選研究[J]. 分子科學(xué)學(xué)報(bào)(中,英文), 2018(1).
7. 李博,趙安琦,張慧榮,李麗.應(yīng)用超濾液相色譜和電噴霧質(zhì)譜技術(shù)篩選MMP-2活性成分[J].分子科學(xué)學(xué)報(bào),2015,31(02):94-100.
6. 黃紫炎 沈錢能 李平 等. 不同產(chǎn)地葛根飲片的UPLC指紋圖譜結(jié)合多成分含量測定研究[J]. 中國中藥雜志 2019 v.44(10):93-100.
5. 馬曉云,劉洋,楊瑞瑞,羅志強(qiáng),魯利娜,趙海譽(yù),趙慧輝.封閉腸環(huán)法用于葛根多成分腸壁吸收代謝研究[J].中國中藥雜志,2017,42(08):1532-1538.
4. 周熒,魏建林,羅勝保,張欣,彭毛.固定化β-葡萄糖苷酶在異黃酮生物轉(zhuǎn)化中的應(yīng)用[J].糧食科技與經(jīng)濟(jì),2016,41(02):37-40+50.
3. 郝禹 劉春明 李賽男 等. 親和超濾質(zhì)譜技術(shù)篩選紅車軸草中的生物活性配體[J]. 北方園藝 2019 000(017):102-107.
2. 操全霞. α-硫辛酸對(duì)H9c2心肌細(xì)胞缺氧及缺氧/復(fù)氧損傷的保護(hù)作用及其機(jī)制探討[D].安徽醫(yī)科大學(xué) 2016.
1. 袁波 甄慧娟 姜璇 等. UPLC法測定大豆制品及相關(guān)制劑中大豆異黃酮含量[J]. 食品科學(xué) 2013 034(008):164-167.
從2011年開始我們致力于在生命科學(xué)領(lǐng)域、生物醫(yī)學(xué)實(shí)驗(yàn)技術(shù)及論文潤色服務(wù)，協(xié)助客戶各類實(shí)驗(yàn)服務(wù)及論文潤色十余年，是客戶您值得信賴的科研合作伙伴!
如果您受時(shí)間、試驗(yàn)條件等限制而無法完成您的課題研究，歡迎您與我們聯(lián)系。
實(shí)驗(yàn)技術(shù)服務(wù)：
