• 熔點： 200-240°C

• 沸點： 1144.8°C at 760 mmHg

• 比旋光度： D20 -164° (c = 0.1 in 60% acetone); D20 -147° (c = 0.1 in 70% ac

• 外觀： 淡黃色結晶

• 溶解性： 不溶于水、苯、乙醚、氯仿，微溶于甲醇、二苷醇-乙醚、丙酮、二氧六環(huán)，溶于碳酸氫鈉水溶液。

• 儲存條件： -20℃

• 注意：部分產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。

• 10. [6.1] Yang Xu et al."Photoaffinity probe-enabled discovery of sennoside A reductase in Bifidobacterium pseudocatenulatum."Journal of Pharmaceutical Analysis.2024 Sep;:101108

• 9. [IF=4.1] Xiaoyao Liu et al."The Water Extract of Rhubarb Prevents Ischemic Stroke by Regulating Gut Bacteria and Metabolic Pathways."Metabolites".2024 Apr;14(4):216

• 8. [IF=5.645] Huilan Yue et al."Hypoglycemic ingredients identification of Rheum tanguticum Maxim. ex Balf. by UHPLC-triple-TOF-MS/MS and interrelationships between ingredients content and glycosidase inhibitory activities."Ind Crop Prod. 2022 Apr;178:114595

• 7. [IF=4.098] Le Yang et al."Two-dimensional correlation spectroscopy indicates the infrared spectral markers of the optimum scorching degree of rhubarb (Rhei Radix et Rhizoma) to enhance the anti-inflammatory activity."Spectrochim Acta A. 2022 Apr;270:120853

• 6. [IF=3.361] Yanhui Zhao et al."Rapid characterization of the chemical constituents of Sanhua decoction by UHPLC coupled with Fourier transform ion cyclotron resonance mass spectrometry."Rsc Adv. 2020 Jul;10(44):26109-26119

• 5. [IF=7.514] Li Yang et al."Color-reflected chemical regulations of the scorched rhubarb (Rhei Radix et Rhizoma) revealed by the integration analysis of visible spectrophotometry, Fourier transform infrared spectroscopy and high performance liquid chromatography."Food

• 4. 陸杰,王婷婷,梁琨,安叡,王新宏,陳穎.UPLC-LTQ-Orbitrap-MS法分析大承氣湯化學成分[J].中成藥,2020,42(12):3275-3280.

• 3. 張明明. 大黃道地產區(qū)核心種質構建及優(yōu)良種質篩選研究[D].北京中醫(yī)藥大學,2020.

• 2. 羅山,黃王琛,劉懿,呂瑩瑩,李改元,唐文強.基于UPLC法澤瀉水提液指紋圖譜的建立[J].陜西農業(yè)科學,2021,67(01):49-52.

• 1. 趙倩, 陳育鵬, 崔旭盛,等. 掌葉大黃UPLC多指標成分測定及指紋圖譜研究[J]. 藥物分析雜志, 2018, 038(010):1697-1710.

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本計算器可幫助您計算出特定溶液中溶質的質量、溶液濃度和體積之間的關系，公式為：

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

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *