• 介紹：

  偶氮脒類(lèi)引發(fā)劑V50 合成醫(yī)藥、染料等化學(xué)品的中間體。引發(fā)劑，丙烯酸、乙烯基、烯丙基單體聚合引發(fā)劑。

• 熔點(diǎn)： 175-177℃

• 沸點(diǎn)： 267℃ at 760 mmHg

• 外觀： White Crystal

• 敏感性： 對(duì)光敏感

• 儲(chǔ)存條件： RT,避光

• 用途： 合成醫(yī)藥、染料等化學(xué)品的中間體。引發(fā)劑，丙烯酸、乙烯基、烯丙基單體聚合引發(fā)劑。

• 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。

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• 33. [IF=8.8] Hongbin Lin et al."Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro study."FOOD CHEMISTRY".2024 Apr;:139297

• 32. [IF=4.4] Lixia Yuan et al."Multi-spectroscopic and molecular docking studies for the pH-dependent interaction of β-lactoglobulin with (?)-epicatechin gallate and/or piceatannol: Influence on antioxidant activity and stability."SPECTROCHIMICA ACTA PART A-MOLECULAR

• 31. [IF=6] Xin Qi et al."Nanocomplex of (?)-epigallocatechin-3-gallate and glycated ovalbumin based on natural deep eutectic solvents: Binding analysis and functional improvement."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Mar;195:115855

• 30. [IF=15.1] Shen Zhang et al."Bioinspired durable interpenetrating network anti-icing coatings enabled by binders and hydrophobic-ion specific synergies."CHEMICAL ENGINEERING JOURNAL.2024 Jan;479:147836

• 29. [IF=3.3] Feng-Xiang Tan et al."Physicochemical properties and biological activities of litchi glycans with different molecular weights."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Oct;:

• 28. [IF=6] Yongfang Ren et al."Effect of lycium barbarum polysaccharide on the interaction between caffeic acid and β-lactoglobulin: Multispectral analysis and activity evaluation."JOURNAL OF MOLECULAR LIQUIDS.2023 Dec;391:123422

• 27. [IF=2.8] Kexin Hu et al."Expanding the toolset of fluorescent covalent staining of biological samples by labeling carboxylate and phosphate groups."Journal of Biophotonics.2023 Sep;:e202300027

• 26. [IF=3.841] Lixia Yuan et al."Binding effects of piceatannol and oxyresveratrol on the structural and functional properties of soy protein isolate."JOURNAL OF MOLECULAR STRUCTURE.2023 Sep;1288:135805

• 25. [6.443] Xin Qi et al."Effects of combined binding of chlorogenic acid/caffeic acid and gallic acid to trypsin on their synergistic antioxidant activity, enzyme activity and stability."Food Chemistry-X.2023 Jun;18:100664

• 24. [5.561] Jinjin Zhao et al."Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut (Juglans regia L.) Protein Isolates."Foods.2022 Jan;11(24):4104

• 23. [4.927] Qian Zhou et al."Antioxidant Effects of Roasted Licorice in a Zebrafish Model and Its Mechanisms."MOLECULES.2022 Jan;27(22):7743

• 22. [IF=5.719] Liyin Shi et al."Construction of Prochloraz-Loaded Hollow Mesoporous Silica Nanoparticles Coated with Metal–Phenolic Networks for Precise Release and Improved Biosafety of Pesticides."Nanomaterials.2022 Jan;12(16):2885

• 21. [IF=3.057] Lu Han et al."Functional core/shell PMMA/P(MMA-co-PDSECAE)-SH particles with thiol groups in the shell and their adsorption of heavy metal ions."JOURNAL OF APPLIED POLYMER SCIENCE.2022 Jul;:e52859

• 20. [IF=4.451] Yongfang Ren et al."Functional improvement of (?)-epicatechin gallate and piceatannol through combined binding to β-lactoglobulin: Enhanced effect of heat treatment and nanoencapsulation."Journal of Functional Foods. 2022 Jul;94:105120

• 19. [IF=3.125] Lingxiao Li et al."Thiol functionalized polymer submicron particles prepared by soap-free emulsion polymerization and their adsorption of lead ions in water."J Appl Polym Sci. 2020 Nov;137(43):49312

• 18. [IF=4.411] Xia Niu et al."Novel IMB16-4 Compound Loaded into Silica Nanoparticles Exhibits Enhanced Oral Bioavailability and Increased Anti-Liver Fibrosis In Vitro."Molecules. 2021 Jan;26(6):1545

• 17. [IF=4.952] Yingjie Bao et al."Comparison of lipid radical scavenging capacity of spice extract in situ in roast beef with DPPH and peroxy radical scavenging capacities in vitro models."Lwt Food Sci Technol. 2020 Aug;130:109626

• 16. [IF=5.279] Yun-Feng Zheng et al."Comprehensive Comparison of Two Color Varieties of Perillae Folium Using Rapid Resolution Liquid Chromatography Coupled with Quadruple-Time-of-Flight Mass Spectrometry (RRLC-Q/TOF-MS)-Based Metabolic Profile and in Vivo/in Vitro Anti

• 15. [IF=6.953] Zhou Dong et al."Purification and comparative study of bioactivities of a natural selenized polysaccharide from Ganoderma Lucidum mycelia."Int J Biol Macromol. 2021 Nov;190:101

• 14. [IF=7.514] Yongfang Ren et al."Antioxidant activity, stability, in vitro digestion and cytotoxicity of two dietary polyphenols co-loaded by β-lactoglobulin."Food Chem. 2022 Mar;371:131385

• 13. [IF=9.381] Fanke Zeng et al."Structural characterization of polysaccharides with potential antioxidant and immunomodulatory activities from Chinese water chestnut peels."Carbohyd Polym. 2020 Oct;246:116551

• 12. [IF=3.603] Shen Jie et al."Investigation of cationic soapless P(St-co-DMAEMA) latex and its electrostatic adsorption of laponite."Chinese J Polym Sci. 2016 Oct;34(10):1240-1250

• 11. [IF=6.475] Ying Wu et al."Comparison and screening of bioactive phenolic compounds in different blueberry cultivars: Evaluation of anti-oxidation and α-glucosidase inhibition effect."Food Res Int. 2017 Oct;100:312

• 10. Shen, Jie, et al. "Investigation of cationic soapless P (St-co-DMAEMA) latex and its electrostatic adsorption of laponite."?Chinese Journal of Polymer Science?34.10 (2016): 1240-1250.

• 9. 張瑜. RAFT可控聚合法制備“活性”聚合物及其應(yīng)用初探[D].湖北工業(yè)大學(xué),2020.

• 8. 王瑜,鄒俊波,史亞軍,張小飛,邰佳,梁玉琳,郭東艷.姜黃揮發(fā)油加速氧化穩(wěn)定性考察及抗氧劑篩選[J].中藥材,2019,42(11):2627-2630.

• 7. 邰佳, 鄒俊波, 史亞軍,等. 加速氧化環(huán)境中小茴香揮發(fā)油的穩(wěn)定性考察及其抗氧化劑篩選[J]. 中國(guó)實(shí)驗(yàn)方劑學(xué)雜志, 2019(18).

• 6. 陳希苗, 李美英, 許秋莉,等. 體外模擬胃腸消化中山楂多酚及抗氧化活性的變化[J]. 食品科學(xué), 2019, 040(005):31-37.

• 5. 霍艷姣, 王波, 郭珊珊,等. 魚(yú)肉蛋白肽在模擬胃腸消化吸收過(guò)程中的抗氧化活性和生物利用度[J]. 食品工業(yè)科技, 2016, 37(006):174-178.

• 4. 劉珊珊, 李博. 高活性抗氧化肽的體外胃腸耐受性研究[J]. 食品科技, 2014, 039(001):1-9.

• 3. 劉珊珊, 敖靜, 謝寧寧,等. 酪蛋白抗氧化肽的胃腸消化穩(wěn)定性研究[J]. 中國(guó)食品學(xué)報(bào), 2014, 14(002):47-54.

• 2. 姜國(guó)哲,全貞玉,金潤(rùn)浩,HONG Heedo,韓春姬.紅景天和輪葉黨參混合提取物戊糖乳桿菌發(fā)酵條件及抗氧化作用分析[J].食品科學(xué),2018,39(02):124-130.

• 1. 嚴(yán)恒,劉靜靜,沈正雨,張瑞,胡瑩瑩,謝衛(wèi)紅.核-殼型赤蘚紅分子印跡聚合物的制備及吸附性能的評(píng)價(jià)[J].分析科學(xué)學(xué)報(bào),2017,33(06):785-789.

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 *