• 熔點： 28-34°C(lit.)

• 沸點： 114-116°C1mm Hg(lit.)

• 溶解性： DMSO:50  mg/mL

• 敏感性： 對光,熱和空氣敏感

• 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(quán)威性，僅供客戶參考交流研究之用。

• 58. [4.8] Jiaxin Zhang et al."Changes in whey protein produced by different sterilization processes and lactose content: Effects on glycosylation degree and whey protein structure."Food Bioscience.2024 Dec;62:105040

• 57. [IF=4.4] Lele Gao et al."Identification and determination of different processed products and their extracts of Crataegi Fructus by infrared spectroscopy combined with two-dimensional correlation analysis."SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECT

• 56. [IF=6] Rui Wang et al."Network Pharmacology-Based Approach reveals that Fructus mume exerts Therapeutic Effects against Ulcerative Colitis via the AGE/RAGE Signaling Pathway."Arabian Journal of Chemistry.2023 Dec;:105534

• 55. [IF=5.9] Xin Li et al."Steam explosion modification on phytate, protein, and lignan in sesame cake."INDUSTRIAL CROPS AND PRODUCTS.2023 Dec;206:117697

• 54. [IF=3.6] Jiabei Xia et al."The Functional Components of By-Product Resources from the Aerial Parts of Polygonatum cyrtonema Hua."Agriculture-Basel.10.3390/agriculture13091820

• 53. [IF=4.3] Ling Li et al."Detection of chemical contaminants in heat processed meat products based on UPLC-MS/MS."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.10.1016/j.jfca.2023.105711

• 52. [IF=4.1] Xianxian Sun et al."Non-enzymatic browning of lotus rhizome juice during sterilization mediated by 1,2-dicarboxyl and heterocyclic compounds."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Aug;:

• 51. [IF=4.9] Zhang Min et al."Discovery and evaluation of active compounds from Xuanfei Baidu formula against COVID-19 via SARS-CoV-2 Mpro."Chinese Medicine.2023 Dec;18(1):1-14

• 50. [IF=5.2] Qihui Xie et al."Effect of Vacuum Roasting on Total Selenium Content of Selenium-Enriched Rapeseed, Maillard Reaction Products, Oxidative Stability and Physicochemical Properties of Selenium-Enriched Rapeseed Oil."Foods.2023 Jan;12(17):3204

• 49. [IF=5.4] Mingxiang Xie et al."Molecular mechanism of PSORI-CM01 for psoriasis by regulating the inflammatory cytokines network."JOURNAL OF ETHNOPHARMACOLOGY.2024 Jan;318:116935

• 48. [IF=5.6] Xiaolin Yang et al."Corni Fructus extracts ameliorate Streptozotocin-Induced diabetes in mice via regulating AMPK/ACC/CPT-1 signaling pathway."Journal of Functional Foods.2023 Aug;107:105661

• 47. [2.997] Yue Lv et al."Rapid quality identification of the whole wine-steamed process of Polygonati Rhizome by chromaticity and near-infrared spectroscopy."INFRARED PHYSICS & TECHNOLOGY.2023 Jun;131:104668

• 46. [3.612] Jiao Wu et al."Quantification of bioactive components and evaluation of microbial community and antibacterial activity from Heterotrigona itama and Tetrigona binghami honeys."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Jan;:

• 45. [4.831] Jing Sun et al."Fourier transform infrared spectroscopic markers of the scorching degree of Scutellariae Radix related to the variation patterns of flavonoids and carbohydrates."SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY.2023 Apr;2

• 44. [9.221] Wei Lan et al."Rapid visual discrimination of Citri Reticulatae Pericarpium from different origins by fluorescent sensors based on aluminum ions and Ag nanoclusters."SENSORS AND ACTUATORS B-CHEMICAL.2023 Apr;380:133329

• 43. [1.698] Mengjie Xue et al."Illumination on Chemical Compounds from Qufeng Zhitong Capsule and Its Potential Pharmacological Mechanism against Rheumatoid Arthritis Based on UHPLC/Q-Orbitrap-MS Combined with Network Pharmacology Analysis."International Journal of A

• 42. [5.195] Min Hao et al."Active ingredients screening and pharmacological mechanism research of curcumae rhizoma-sparganii rhizoma herb pair ameliorates liver fibrosis based on network pharmacology."JOURNAL OF ETHNOPHARMACOLOGY.2023 Apr;305:116111

• 41. [9.231] Xiaomin Tang et al."Effects of traditional and advanced drying techniques on the physicochemical properties of Lycium barbarum L. polysaccharides and the formation of Maillard reaction products in its dried berries."FOOD CHEMISTRY.2022 Dec;:135268

• 40. [IF=5.168] Pan Wang et al."Discovery and characterization of novel ATP citrate lyase inhibitors from natural products by a luminescence-based assay."CHEMICO-BIOLOGICAL INTERACTIONS.2022 Nov;367:110199

• 39. [IF=3.571] Gen Xue et al."The qualitative and quantitative profiling for quality assessment of Yinxing Mihuan Oral Solution and the stability study on the focused flavonol glycosides."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS.2022 Sep;219:114937

• 38. [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

• 37. [IF=3.645] Yu Zhang et al."Qualitative and quantitative analysis of Alpiniae Oxyphyllae fructus by HPLC coupled to Fourier transform-ion cyclotron resonance mass spectrometry."Journal Of Separation Science. 2022 Jan 11

• 36. [IF=3.645] Jingbin Chen et al.Screening for potential quality markers of Callerya nitida var. hirsutissima. Z.Wei based on components profile, pharmacokinetics, and anti-inflammatory study.Journal Of Separation Science.2021 Nov 02

• 35. [IF=1.645] Si-qi Wang et al."Study on the Changes of Chemical Constituents in Different Compatibilities of Ginseng-Prepared Rehmannia Root and Their Effects on Bone Marrow Inhibition after Chemotherapy."Chemical & Pharmaceutical Bulletin. 2020 Mar 17

• 34. [IF=2.629] Hu Jing et al."Chemometric Analyses for the Characterization of Raw and Stir-Frying Processed Drynariae Rhizoma Based on HPLC Fingerprints."Evid-Based Compl Alt. 2021;2021:6651657

• 33. [IF=3.196] Li Yang et al."Cascading chemical transitions of rhubarb (Rhei Radix et Rhizoma) during the scorching process revealed by heated ATR-FTIR spectroscopy and two-dimensional correlation analysis."J Mol Struct. 2020 Sep;1216:128307

• 32. [IF=4.142] Wang Chenxi et al."Systematic quality evaluation of Peiyuan Tongnao capsule by offline two-dimensional liquid chromatography/quadrupole-Orbitrap mass spectrometry and adjusted parallel reaction monitoring of quality markers."Anal Bioanal Chem. 2019 Nov;4

• 31. [IF=4.952] Zhichang Qiu et al."Characterization of the growth properties of garlic endophytes and their roles in the formation of black garlic."Lwt Food Sci Technol. 2021 Jul;147:111537

• 30. [IF=4.952] Jiao Wu et al."Quality comparison of multifloral honeys produced by Apis cerana cerana, Apis dorsata and Lepidotrigona flavibasis."Lwt Food Sci Technol. 2020 Dec;134:110225

• 29. [IF=5.396] Xie Xing et al."Investigation into the mechanisms of quercetin-3-O-glucuronide inhibiting α-glucosidase activity and non-enzymatic glycation by spectroscopy and molecular docking."Food Funct. 2021 Aug;12(17):7825-7835

• 28. [IF=5.396] Xie Xing et al."Influence of Sargassum pallidum and the synergistic interaction mechanism of 6-gingerol and poricoic acid A on inhibiting ovalbumin glycation."Food Funct. 2021 Oct;12(19):9315-9326

• 27. [IF=5.396] Binkai Han et al."Ultrasound-assisted enzymatic extraction of Corni Fructus alpha-glucosidase inhibitors improves insulin resistance in HepG2 cells."Food Funct. 2021 Oct;12(20):9808-9819

• 26. [IF=7.514] Balarabe B. Ismail et al."High-intensity ultrasound processing of baobab fruit pulp: Effect on quality, bioactive compounds, and inhibitory potential on the activity of α-amylase and α-glucosidase."Food Chem. 2021 Nov;361:130144

• 25. [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

• 24. [IF=9.381] Jun Zhang et al."Inhibition of Maillard reaction in production of low-molecular-weight chitosan by enzymatic hydrolysis."Carbohyd Polym. 2020 May;236:116059

• 23. [IF=3.638] Zhisheng Zhou et al."Exploring the binding interaction of Maillard reaction by-product 5-hydroxymethyl-2-furaldehyde with calf thymus DNA."J Sci Food Agr. 2019 Apr;99(6):3192-3202

• 22. Zhou, Jing, et al. "A strategy for rapid discovery of traceable chemical markers in herbal products using MZmine 2 data processing toolbox: A case of Jing Liqueur." Chinese Herbal Medicines (2021).

• 21. Zhou, Zhisheng, et al. "Exploring the binding interaction of Maillard reaction by‐product 5‐hydroxymethyl‐2‐furaldehyde with calf thymus DNA." Journal of the Science of Food and Agriculture 99.6 (2019): 3192-3202.https://doi.org/10.1002/jsfa.9536

• 20. Jiao Wu, Yun Duan, Zhaoyin Gao, Xinfeng Yang, Dongxiang Zhao, Jinglin Gao, Wensu Han, Guosheng Li, Shijie Wang, Quality comparison of multifloral honeys produced by Apis cerana cerana, Apis dorsata and Lepidotrigona flavibasis, LWT, Volume 134, 2020, 11022

• 19. Gao, Lin, et al. "Original Paper Investigation of Processing Technology for Aged Black Jujube." Food Science and Nutrition 3.4 (2019).ttp://dx.doi.org/10.22158/fsns.v3n4p107

• 18. 林羨, 徐玉娟, 肖更生,等. 干燥方式對辣木葉營養(yǎng)活性成分、抗氧化活性及色澤的影響[J]. 熱帶作物學報, 2018, 039(012):2465-2472.

• 17. 牛曉靜, 魯靜, 馬彥江,等. 基于多指標總評歸一法優(yōu)選槐角炮制工藝[J]. 中華中醫(yī)藥學刊, 2019, v.37(11):59-62.

• 16. 鄭梅, 劉富壘, 薛敬偉,等. 基于肝微粒體和指紋圖譜研究六味地黃丸與硝苯地平的藥物相互作用[J]. 中國藥科大學學報, 2018, 49(02):70-76.

• 15. 劉真 朱麗霞.5-羥甲基糠醛、糠醛、乙酰呋喃、呋喃酮、5-甲基糠醛的高效液相檢測方法[J].食品研究與開發(fā) 2019 40(18):166-170.

• 14. 劉亮鏡, 徐斌, 張強. 白芍炮制過程中的美拉德反應及芍藥苷的變化[J]. 中華中醫(yī)藥學刊, 2020, v.38(03):82-85+272.

• 13. 馬彥江, 陳天朝, 魯靜,等. 均勻設計法優(yōu)選山茱萸九蒸九曬炮制工藝[J]. 中醫(yī)藥信息, 2020, 037(003):17-21.

• 12. 紀鑫, 劉曉謙, 肖蘇萍,等. 女貞子中非三萜類成分的定性定量研究[J]. 中國中藥雜志, 2019, 044(008):1615-1622.

• 11. 魯靜, 陳天朝, 馬彥江,等. 炮制對山茱萸有效成分含量的影響[J]. 中醫(yī)藥信息, 2020, v.37;No.212(02):49-52.

• 10. 宮瑞澤, 王燕華, 趙卉,等. 鹿茸加工過程中5-羥甲基糠醛的產(chǎn)生及影響因素探討[J]. 中草藥, 2018, 49(014):3270-3278.

• 9. 胡貝, 李冰, 陳穗,等. 醬油生產(chǎn)過程中游離態(tài)羧甲基賴氨酸和5-羥甲基糠醛的同步檢測[J]. 食品科技, 2019, v.44;No.334(08):299-305.

• 8. 張棋, 易軍鵬, 李欣,等. 蒸汽爆破預處理對粉葛總黃酮及抗氧化性的影響[J]. 食品科學, 2016, v.37;No.526(09):40-44.

• 7. 劉佳鑫, 李古月, 才謙. 蒼術(shù)麩炒后增量成分研究. 中國醫(yī)藥導報, 2014.

• 6. 劉暢, 宮瑞澤, 張磊,等. 山楂不同炮制方法對5-羥甲基糠醛含量及抗氧化活性的影響[J]. 特產(chǎn)研究, 2019(4).

• 5. 蔡新杰, 徐海星, 林世和,等. 大黃炒炭后新生物質(zhì)的分離鑒定和生成變化規(guī)律[J]. 中國醫(yī)院藥學雜志, 2018, 038(022):2336-2339.

• 4. 馬佳麗 蔣殷盈 蔣福升 等. 九蒸九制多花黃精炮制過程變化研究[J]. 浙江中醫(yī)藥大學學報 2020 044(005):480-485.

• 3. 林世和 柯常勝 徐海星 等. HPLC法同時測定大黃炭中沒食子酸和5-羥甲基糠醛的含量[J]. 中國藥師 2019(6).

• 2. 周菲 李杰 何瑤 母瑞靖 傅超美.HPLC法同時測定四物湯中8個成分及其在水提醇沉過程中的傳遞[J].藥物分析雜志 2019 39(06):983-991.

• 1. 唐凱 南美娟 張化為 等. HPLC法同時測定不同產(chǎn)地山茱萸果核中4種成分[J]. 中成藥 2020 v.42(03):124-129.

輸入產(chǎn)品批號：

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

質(zhì)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 *