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藜蘆酸
分析標(biāo)準(zhǔn)品,HPLC≥99%
3,4-Dimethoxybenzoic acid
CAS號(hào)：93-07-2
分子式：C9H10O4
分子量：182.17
MDL：MFCD00002500
貨號(hào) | 規(guī)格/參數(shù)/品牌 | 價(jià)格 | 貨期 |
YJ-B20719-20mg | 分析標(biāo)準(zhǔn)品,HPLC≥99% | ￥300.00 | 現(xiàn)貨 |
YJ-B20719-200mg | 分析標(biāo)準(zhǔn)品,HPLC≥99% | ￥680.00 | 現(xiàn)貨 |
JS68866-25g | 99% | ￥136.00 | 現(xiàn)貨 |
JS68866-100g | 99% | ￥180.00 | 現(xiàn)貨 |
JS68866-500g | 99% | ￥592.00 | 現(xiàn)貨 |
產(chǎn)品介紹
熔點(diǎn)：179-182℃
沸點(diǎn)：200 - 210 (0.1 torr)
外觀：白色結(jié)晶體
溶解性：slightly soluble
敏感性：易吸潮
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)(9篇)
9. [IF=2.9] Zhang Jie et al."Effect of solid-state fermentation with Bacillus subtilis on polyphenol enrichment and antioxidant activity in black highland barley."Journal of Food Measurement and Characterization.2025 Jan;:1-14
8. [IF=5.7] Yongli Lan et al."Quinoa Ethanol Extract Ameliorates Cognitive Impairments Induced by Hypoxia in Mice: Insights into Antioxidant Defense and Gut Microbiome Modulation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX
7. [IF=3.3] YueHong Zhao et al."Enhanced phenolic content and antioxidant activity of broad bean natto following simulated in vitro digestion."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY".2024 Apr;59(5):2873-2883
6. [IF=6.1] Yanfei Huang et al."Biosynthetic Pathway and Bioactivity of Vanillin, a Highly Abundant Metabolite Distributed in the Root Cortex of Tea Plants (Camellia sinensis)."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;XXXX(XXX):XXX-XXX
5. [IF=6] Min He et al."Integration of fingerprint-activity relationship and chemometric analysis to accurately screen Q-markers for the quality control of traditional Chinese medicine compound preparation: Jinlian Qingre granules as an example."Arabian Journal of C
4. [IF=4.927] Wengang Zhang et al."Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran."MOLECULES.2023 Jan;28(4):1665
3. [IF=5.561] Bin Dang et al."Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau."Foods.2022 Jan;11(14):2025
2. Zhang, Minmin, et al. "Chemical characterization and evaluation of the antioxidants in Chaenomeles fruits by an improved HPLC-TOF/MS coupled to an on-line DPPH-HPLC method." Journal of Environmental Science and Health, Part C 36.1 (2018): 43-62.https:##doi
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