• 熔點(diǎn)： <-10 °C

• 沸點(diǎn)： 229 °C (lit.)

• 比旋光度： n20/D 1.488 (lit.)

• 外觀： 透明至淡黃色油性液體

• 溶解性： 溶于乙醇、丙酮、乙酸乙酯等有機(jī)溶劑，不溶于水和丙三醇

• 敏感性： 對(duì)光敏感,對(duì)熱和空氣敏感

• 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。

• 15. [8.5] Xin Yang et al."Citral: A potent inhibitor of advanced glycation end products."FOOD CHEMISTRY.2024 Sep;:141247

• 14. [8.5] Bolin Xu et al."The effect of citral loading and fatty acid distribution on the oleogels: Physicochemical properties and in vitro digestion."FOOD CHEMISTRY.2024 Nov;459:140337

• 13. [4] Heran Xu et al."Comparative characterization of volatile organic compounds and aroma profiles in 10?Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics."JOU

• 12. [6.5] Yujiao Cheng et al."Comparative investigation on the aroma profiles of edible citrus flowers in the main organs and different developmental stages."Food Chemistry-X.2024 Oct;23:101568

• 11. [6.212] Jingyi Xie et al."Characterization of the key volatile organic components of different parts of fresh and dried Perilla frutescens based on headspace-gas chromatography-ion mobility spectrometry and headspace solid phase microextraction-gas chromatography

• 10. [IF=3.949] Hu Zhiheng et al."Inhibition of citral nanoemulsion to growth, spoilage ability and AI-2/luxS quorum sensing system of Shewanella putrefaciens CN-32: A study on bacteriostasis from in vitro culture and gene expression analysis."Food Quality and Safety.202

• 9. [IF=6.056] Xia Yin et al."Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jun;:113656

• 8. [IF=4.24] Weiyun Bi et al."Preventive effect of different citrus essential oils on primary dysmenorrhea: in vivo and in vitro study."Food Biosci. 2021 Aug;42:101135

• 7. [IF=4.242] Huan Liu et al."Antimicrobial activity and virulence attenuation of citral against the fish pathogen Vibrio alginolyticus."Aquaculture. 2020 Jan;515:734578

• 6. [IF=4.952] Yuxiang Zhang et al."Antibacterial activity of essential oils against Stenotrophomonas maltophilia and the effect of citral on cell membrane."Lwt Food Sci Technol. 2020 Jan;117:108667

• 5. [IF=5.548] Juanjuan Cao et al."Antimicrobial and antivirulence efficacies of citral against foodborne pathogen Vibrio parahaemolyticus RIMD2210633."Food Control. 2021 Feb;120:107507

• 4. Liu, Huan, et al. "Antimicrobial activity and virulence attenuation of citral against the fish pathogen Vibrio alginolyticus." Aquaculture 515 (2020): 734578.https://doi.org/10.1016/j.aquaculture.2019.734578

• 3. Qian, Weidong, et al. "Antimicrobial and antibiofilm activities of citral against carbapenem-resistant Enterobacter cloacae." Foodborne pathogens and disease 17.7 (2020): 459-465.https://doi.org/10.1089/fpd.2019.2751

• 2. 董笑克,劉金民,李中浩,袁斯遠(yuǎn),王凱悅,黎莉莉,鄭香春.柴貝止癇湯在大鼠體內(nèi)主要入血成分及其藥代動(dòng)力學(xué)研究[J].環(huán)球中醫(yī)藥,2021,14(03):377-383.

• 1. 彭湘蓮, 蔡報(bào)林, 付紅軍. 山蒼子精油中檸檬醛的分離純化研究[J]. 林產(chǎn)工業(yè), 2018, v.45；No.276(08):21-26.

輸入產(chǎn)品批號(hào)：

本計(jì)算器可幫助您計(jì)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(guān)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 *