焦性沒(méi)食子酸
分析標(biāo)準(zhǔn)品,HPLC≥98%
Pyrogallic Acid
CAS號(hào)：87-66-1
分子式：C6H6O3
分子量：126.11
MDL：MFCD00002192
貨號(hào) | 規(guī)格/參數(shù)/品牌 | 價(jià)格 | 貨期 |
YJ-B20619-20mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥200.00 | 現(xiàn)貨 |
YJ-B20619-500mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥900.00 | 現(xiàn)貨 |
JS30154-25g | 99% | ￥135.00 | 2-3天 |
JS30154-100g | 99% | ￥164.00 | 現(xiàn)貨 |
JS30154-500g | 99% | ￥455.00 | 現(xiàn)貨 |
A10162-20mg | 分析標(biāo)準(zhǔn)品,含量99.9%，可溯源 | ￥254.00 | 現(xiàn)貨 |
JT90276-1ml | 10mM in DMSO | ￥285.00 | 現(xiàn)貨 |
產(chǎn)品介紹
熔點(diǎn)：131-135℃
沸點(diǎn)：309℃ at 760 mmHg
外觀：粉末
溶解性：溶于水、乙醇、乙mi，微溶于苯、氯仿、二硫化碳。
敏感性：對(duì)光敏感
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(hù)參考交流研究之用。
參考文獻(xiàn)(29篇)
29. [IF=3.7] Rundong Yang et al."Construction and characterization of Laminaria polysaccharide functionalized selenium nanoparticles based on an activity-oriented approach."PROCESS BIOCHEMISTRY.2024 Dec;147:544
28. [IF=8.5] Shuai Liu et al."Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria."FOOD CHEMISTRY.2024 Nov;:142078
27. [IF=4.8] Du-xin Jin et al."Exploring Jiangshui-originated probiotic lactic acid bacteria as starter cultures: Functional properties and fermentation performances in pear juice."Food Bioscience.2024 Aug;:104982
26. [IF=6.1] Shuai Liu et al."Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX
25. [IF=5.2] You Su et al."Microbial-Transferred Metabolites and Improvement of Biological Activities of Green Tea Catechins by Human Gut Microbiota."Foods".2024 Jan;13(5):792
24. [IF=4.3] Xin Guan et al."Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Apr;128:106075
23. [IF=6.1] Qiong Chen et al."In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX
22. [IF=6] Zebo Liu et al."Polyphenol oxidase inhibition by Saccharomyces cerevisiae extracts: A promising approach to prevent enzymatic browning."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Feb;193:115768
21. [IF=4.6] Li Sun et al."Microbial-Transferred Metabolites of Black Tea Theaflavins by Human Gut Microbiota and Their Impact on Antioxidant Capacity."MOLECULES.2023 Jan;28(15):5871
20. [IF=1.967] ke Zunli et al."Physicochemical characteristics, polyphenols and antioxidant activities of Dimocarpus longan grown in different geographical locations."ANALYTICAL SCIENCES.2023 Apr;:1-8
19. [IF=4.927] Jie Zhang et al."Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication."MOLECULES.2023 Jan;28(9):3679
18. [IF=4.927] Yushi Zou et al."Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea."MOLECULES.2023 Jan;28(6):2462
17. [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
16. [IF=1.718] HUA Li Yue et al."Determination of SOD in black ginger extract and its effect on the liver of rats with type 2 diabetes."Food Sci Tech-Brazil. 2022 Mar;42:
15. [IF=4.952] Lihua Yang et al."Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides."Lwt Food Sci Technol. 2021 Jul;146:111470
14. 劉晶晶,周蓉,王楊怡儀,虞曉瑾,韓曜平,王雪鋒,張然,戴陽(yáng)軍.河蜆抗氧化肽-鋅螯合物抗氧化活性的研究[J].食品科技,2020,45(09):142-147.
13. 婷婷,陳嘉澍,黃桂穎,辛燕萍,曾曉房,陳海光,葉紹環(huán),張焜,馮衛(wèi)華,黃德仙.臭氧對(duì)橙皮果脯品質(zhì)及抗氧化活性的作用[J].現(xiàn)代食品科技,2020,36(09):109-116+25.
12. 張艷嬌,楊玲,向潤(rùn)清,黃寬,方山丹,范源,朱培芳.不同pH條件下五倍子中β-PGG水解產(chǎn)物分析及其含量研究[J].云南中醫(yī)中藥雜志,2020,41(08):54-58.
11. 杜博瑋, 徐曉冰, 郭尚偉,等. 高抗氧化性小分子阿膠的研究[J]. 北京化工大學(xué)學(xué)報(bào):自然科學(xué)版, 2019, 46(6):15-20.
10. 張煜, 張曉娜, 薛橋麗,等. 扁枝槲寄生提取物體外抗氧化效應(yīng)研究[J]. 輕工學(xué)報(bào), 2016, 31(003):39-48.
9. 黃仁術(shù), 胡曉夢(mèng), 何惠利. 大別山野葛根異黃酮超聲輔助提取工藝的響應(yīng)面優(yōu)化與還原力測(cè)定[J]. 中國(guó)藥學(xué)雜志, 2015, 50(001):51-57.
8. 闕斐, 黃涵年, 趙粼. 香蕉酵素發(fā)酵過(guò)程中的組分及抗氧化活性變化研究[J]. 食品工業(yè)科技, 2019, v.40;No.432(16):296-299+309.
7. 羅敏, 陳德經(jīng), 韓豪,等. 硒化米胚多糖的抗氧化性[J]. 食品科學(xué), 2018, 39(19):65-70.
6. 楊慧, 陳德經(jīng), 陳海濤,等. 大鯢皮膚色素的性質(zhì)及功能研究[J]. 食品研究與開(kāi)發(fā), 2019, 40(09):39-45.
5. 楊慧, 陳德經(jīng), 夏冬輝,等. 大鯢皮膚色素提取工藝及抗氧化研究[J]. 天然產(chǎn)物研究與開(kāi)發(fā), 2019, 031(005):887-894.
4. 楚海嬌. 香菇菌絲體中SOD的提取工藝研究[J]. 特產(chǎn)研究(1期):32-34.
3. 袁子民, 劉歡, 賈天柱, et al. 肉豆蔻及炮制品醇提取物的抗氧化作用[J]. 長(zhǎng)春中醫(yī)藥大學(xué)學(xué)報(bào), 2015, 31(5):930-932.
2. 江潤(rùn)生, 劉夢(mèng)虎, 易香羽,等. 干燥方式對(duì)銀杏全粉品質(zhì)及抗氧化能力分析[J]. 食品科技, 2019(12).
1. 黃寬 向潤(rùn)清 林艾和 等. HPLC法測(cè)定不同pH條件下余甘子中4種成分的含量變化[J]. 云南中醫(yī)學(xué)院學(xué)報(bào) 2019 v.42;No.196(06):18-23.
從2011年開(kāi)始我們致力于在生命科學(xué)領(lǐng)域、生物醫(yī)學(xué)實(shí)驗(yàn)技術(shù)及論文潤(rùn)色服務(wù)，協(xié)助客戶(hù)各類(lèi)實(shí)驗(yàn)服務(wù)及論文潤(rùn)色十多年，是您值得信賴(lài)的科研合作伙伴!
如果您受時(shí)間、試驗(yàn)條件等限制而無(wú)法完成您的課題研究，歡迎您與我們聯(lián)系。
實(shí)驗(yàn)技術(shù)服務(wù)：
實(shí)驗(yàn)室代做實(shí)驗(yàn)項(xiàng)目
| |||
細(xì)胞熒光染料標(biāo)記檢測(cè)實(shí)驗(yàn)
| |||
| |||
染色質(zhì)免疫沉淀分析(CLIP)實(shí)驗(yàn)服務(wù)
| |||
| |||
|
