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阿魏酸 分析標(biāo)準(zhǔn)品HPLC≥98%
點(diǎn)擊次數(shù):449 更新時(shí)間:2025-09-19

阿魏酸

分析標(biāo)準(zhǔn)品,HPLC≥98%

Ferulic acid

CAS號(hào):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(hào)

規(guī)格/參數(shù)/品牌

價(jià)格

貨期

YJ-B20007-20mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

160.00

現(xiàn)貨

YJ-B20007-100mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

480.00

現(xiàn)貨

YJ-B20007-650mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

1600.00

現(xiàn)貨

JS30464-5g

98%

150.00

現(xiàn)貨

JS30464-25g

98%

200.00

現(xiàn)貨

JS30464-100g

98%

330.00

現(xiàn)貨

JS30464-500g

98%

850.00

現(xiàn)貨

JS31399-5g

99%

486.00

現(xiàn)貨

JS31399-25g

99%

1600.00

現(xiàn)貨

A10353-50mg

分析標(biāo)準(zhǔn)品,含量99.8%,可溯源

254.00

現(xiàn)貨

YJ-BW10001-50mg

分析標(biāo)準(zhǔn)品,標(biāo)準(zhǔn)物質(zhì),見(jiàn)證書

330.00

現(xiàn)貨

 

產(chǎn)品介紹

熔點(diǎn):168-172℃(lit.)

沸點(diǎn):372.3℃ at 760 mmHg

外觀:順式異構(gòu)體為黃色油狀物。反式異構(gòu)體為斜方針狀結(jié)晶(水)。

溶解性:溶于DMSO,微溶于熱水。

敏感性:易吸潮

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。

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352. [IF=8.5] Xiaohui Wu et al."Introducing Bacillus natto and Propionibacterium shermanii into soymilk fermentation: A promising strategy for quality improvement and bioactive peptide production during in vitro digestion."FOOD CHEMISTRY.2024 Oct;455:139585

351. [IF=2.6] Fan Yang et al."Preliminary Exploration of Potential Active Ingredients and Molecular Mechanisms of Yanggan Yishui Granules for Treating Hypertensive Nephropathy Using UPLC-Q-TOF/MS Coupled with Network Pharmacology and Molecular Docking Strategy."Journal

350. [IF=4.3] Ju Li et al."Evaluation of nutritional composition, biochemical, and quality attributes of different varieties of tomato (Solanum lycopersicum L.)."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Aug;132:106384

349. [IF=8.8] Huijuan Zhu et al."Synergistic effects of superfine grinding and high hydrostatic pressure on the contents, distribution, digestive behaviors and antioxidant activities of polyphenols in barley leaves."FOOD CHEMISTRY".2024 Sep;452:139574

348. [IF=3.3] YueHong Zhao et al."Enhanced phenolic content and antioxidant activity of broad bean natto following simulated in vitro digestion."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY".2024 Apr;59(5):2873-2883

347. [IF=6.1] Yao Zhang et al."Fermenting Distiller’s Grains by the Domesticated Microbial Consortium To Release Ferulic Acid."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;72(16):9259–9267

346. [IF=6.1] Weixin Li et al."Free and bound phenolic profiles of Radix Puerariae Thomsonii from different growing regions and their bioactivities."Food Chemistry-X".2024 Apr;:101355

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25.  曹張琦,徐靜汶,路莉,胡燕,羅臻,李鴻源,王學(xué)習(xí).扶正通絡(luò)顆粒質(zhì)量標(biāo)準(zhǔn)研究[J].中國(guó)新藥雜志,2019,28(11):1372-1377.

24.  白貞芳, 李萌, 王杰,. 當(dāng)歸成藥期次生代謝產(chǎn)物含量變化與早期抽薹相關(guān)性研究[J]. 中國(guó)現(xiàn)代中藥, 2019, 021(011):1532-1536.

23.  荔淑楠, 王引權(quán), 馬麗麗,. 當(dāng)歸平衡脫水干燥工藝優(yōu)化[J]. 中成藥, 2020, v.42(03):135-142.

22.  葛慧芳, 孫明飛, 葉佳,. 川芎醇提物抗氧化活性及抗食源性致病菌特性分析[J]. 食品工業(yè)科技, 2019, 040(010):127-132.

21.  吳國(guó)霞, 鄧毅, 楊秀娟,. 多指標(biāo)綜合評(píng)分法優(yōu)化當(dāng)歸水提工藝[J]. 中獸醫(yī)醫(yī)藥雜志, 2018, 037(001):12-15.

20.  范琳琳, 王英, 黃自蘇,. 外源添加物質(zhì)對(duì)黑莓清汁花色苷穩(wěn)定性和抗氧化活性的影響[J]. 食品工業(yè)科技, 2019, v.40;No.420(04):62-67.

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13.  何微微  茹雷  石妙麗 等. 包裝 儲(chǔ)藏條件對(duì)羌活飲片質(zhì)量的影響[J]. 中成藥  2020  v.42(02):135-142.

12.  袁博 賀瑤 鄭竟成 田華 何東平.兩種天然酚類抗氧化劑對(duì)DHA藻油抗氧化作用研究[J].中國(guó)食品添加劑 2018(05):122-127.

11.  李依娜 鄒穎 余元善 肖更生 徐玉娟 鄒波.不同酚酸對(duì)三華李清汁貯藏期間色澤穩(wěn)定性的比較分析[J].現(xiàn)代食品科技 2020 36(07):165-172+16.

10.  何微微  晉玲  王莉. 不同包裝 儲(chǔ)藏處理羌活飲片的UPLC指紋圖譜[J]. 中國(guó)實(shí)驗(yàn)方劑學(xué)雜志  2020(6).

9.  吳立潔  劉杰  王文祎 等. 三七根際土壤中酚酸類物質(zhì)的鑒定及含量測(cè)定[J]. 世界科學(xué)技術(shù)-中醫(yī)藥現(xiàn)代化  2014(4):825-829.

8.  崔偉亮  李慧芬  張學(xué)蘭 等. UPLC-QE/MS法分析丹參酒炙前后5種質(zhì)變化合物[J]. 中成藥  2019  041(004):844-849.

7.  劉宇  湯斌  李松. Trametes sp.LS-10C漆酶催化酸性鉻藍(lán)K脫色條件優(yōu)化[J]. 安徽工程大學(xué)學(xué)報(bào)  2016  31(004):12-16.

6.  王亞洲. HPLC法同時(shí)測(cè)定蝎龍酒中芍藥苷 羥基紅花黃色素A和阿魏酸[J]. 中成藥  2012  34(010):1925-1928.

5.  鄧雪琪 管小軍 黃娜娜 李俊.HPLC法同時(shí)測(cè)定當(dāng)歸中8種成分[J].中成藥 2020 42(08):2075-2079.

4.  王麗萍  張懷亮. HPLC同步測(cè)定天麻熄風(fēng)顆粒中6種成分的含量[J]. 醫(yī)藥論壇雜志  2018  v.39(06):20-23.

3.  王亞洲  楊春旭. HPLC同時(shí)測(cè)定蝎龍接骨散中羥基紅花黃色素A和阿魏酸的含量[J]. 中國(guó)實(shí)驗(yàn)方劑學(xué)雜志  2012  18(22):109-111.

2.  劉瑾  林淵  王文靜. HPLC同時(shí)測(cè)定當(dāng)歸芍藥固體湯劑中芍藥苷 阿魏酸含量[J]. 廣東化工  2018  045(021):96-97 91.

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


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