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產品目錄
阿魏酸 分析標準品,HPLC≥98%
更新時間:2025-09-15 點擊量:409

阿魏酸

分析標準品,HPLC≥98%

Ferulic acid

CAS號:1135-24-6

分子式:C10H10O4

分子量:194.18

MDLMFCD00004400

別名:阿魏酸/4-羥基-3-甲氯基肉桂酸; 3-甲氧基-4-羥基肉桂酸;;FERULIC ACID; 4-Hydroxy-3-methoxycinnamic acid; Ferulic acid; conifericacid; FERULIC ACID pure; FERULLIC ACID; Forulic acid; Fumalic acid; 4-hydroxy-3-methoxy-cinnami

貨號

規格/參數/品牌

價格

貨期

YJ-B20007-20mg

分析標準品,HPLC≥98%

160.00

現貨

YJ-B20007-100mg

分析標準品,HPLC≥98%

480.00

現貨

YJ-B20007-650mg

分析標準品,HPLC≥98%

1600.00

現貨

JS30464-5g

98%

150.00

現貨

JS30464-25g

98%

200.00

現貨

JS30464-100g

98%

330.00

現貨

JS30464-500g

98%

850.00

現貨

JS31399-5g

99%

486.00

現貨

JS31399-25g

99%

1600.00

現貨

A10353-50mg

分析標準品,含量99.8%,可溯源

254.00

現貨

YJ-BW10001-50mg

分析標準品,標準物質,見證書

330.00

現貨

 

產品介紹

熔點:168-172℃(lit.)

沸點:372.3℃ at 760 mmHg

外觀:順式異構體為黃色油狀物。反式異構體為斜方針狀結晶(水)。

溶解性:溶于DMSO,微溶于熱水。

敏感性:易吸潮

儲存條件:2-8℃

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。

參考文獻(442)

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343. [IF=5.4] Yang Wang et al."Buyang huanwu decoction promotes remyelination via miR-760-3p/GPR17 axis after intracerebral hemorrhage."JOURNAL OF ETHNOPHARMACOLOGY".2024 Jun;328:118126

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341. [IF=3.9] Junjie Shi et al."Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata ‘Chachi’) with two different storage times by GC–MS and UPLC."Food Science & Nutrition".2024 Apr;:

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339. [IF=1.1] Ji-Yong FU et al."Simultaneous determination of 19 constituents in the Jian-Nao-Ning mixture using high-performance liquid chromatography-tandem mass spectrometry."Separation Science Plus".2024 Feb;:2300222

338. [IF=3.3] Yi-feng Ma et al."Optimization of the Zhou Tian Formula extraction technology based on AHP-CRITIC method and analysis of transfer efficiency of key components based on HPLC fingerprinting."PHYTOCHEMICAL ANALYSIS".2024 Feb;:

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310. [IF=4.7] Jiangyi Zeng et al."FvbHLH1 Regulates the Accumulation of Phenolic Compounds in the Yellow Cap of Flammulina velutipes."Journal of Fungi.2023 Nov;9(11):1063

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305. [IF=5.2] Yutong Yuan et al."In vivo study of orange peel fermentation and improvement of androgen overproduction causing acne."Food Bioscience.10.1016/j.fbio.2023.103124

304. [IF=6] Tian Li et al."Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115258

303. [IF=7] Caijun Ren et al."Antioxidant Polyphenols from Lespedeza bicolor Turcz. Honey: Anti-Inflammatory Effects on Lipopolysaccharide-Treated RAW 264.7 Macrophages."Antioxidants.10.3390/antiox12101809

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1.  曹健  秦朗  張立國 等. 2種酚類抗氧化劑對牡丹籽油氧化穩定性影響研究[J]. 糧食與油脂  2019  032(012):25-29.

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