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對(duì)香豆酸 分析標(biāo)準(zhǔn)品,HPLC≥98%
點(diǎn)擊次數(shù):26 更新時(shí)間:2026-05-06

對(duì)香豆酸

分析標(biāo)準(zhǔn)品,HPLC≥98%

p-Coumaric acid

CAS號(hào):501-98-4

分子式:C9H8O3

分子量:164.16

MDLMFCD00004399

別名:4-香豆酸;對(duì)羥基苯基丙烯酸;反式4-羥基肉桂酸

貨號(hào)

規(guī)格/參數(shù)/品牌

價(jià)格

貨期

YJ-B20335-20mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

300.00

現(xiàn)貨

YJ-B20335-100mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

700.00

現(xiàn)貨

JS31019-5g

AR98%

150.00

現(xiàn)貨

JS31019-25g

AR,98%

260.00

現(xiàn)貨

JS31019-100g

AR,98%

430.00

現(xiàn)貨

JS31019-500g

AR98%

990.00

現(xiàn)貨

 

產(chǎn)品介紹

 p-Coumaric acid 是肉桂酸的異構(gòu)體,具有抗腫瘤和抗誘變活性。

熔點(diǎn):214℃

沸點(diǎn):346.1 ℃ at 760 mmHg

外觀:白色針狀結(jié)晶

溶解性:DMSO  :  25  mg/mL  (152.29  mM;  Need  ultrasonic)

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。

參考文獻(xiàn)(280)

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179. [IF=8.8] Hong Hu et al."In vitro gastrointestinal digestion and colonic fermentation of media-milled black rice particle-stabilized Pickering emulsion: Phenolic release, bioactivity and prebiotic potential."FOOD CHEMISTRY.2024 Jan;432:137174

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153. [IF=5.561] Hongdou Gao et al."Palmitic Acid Regulation of Stem Browning in Freshly Harvested Mini-Chinese Cabbage (Brassica pekinensis (Lour.) Rupr.)."Foods.2023 Jan;12(5):1105

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25.  張藝沛, 張婷, 史一恒,. 藜麥茶加工工藝及酚類(lèi)物質(zhì)組成分析[J]. 食品科學(xué), 2019, 040(012):267-274.

24.  王婷婷, 苑偉, 李華,. 復(fù)合小漿果果酒中的酚類(lèi)物質(zhì)及其抗氧化活性分析[J]. 食品與發(fā)酵工業(yè), 2019, 45(03):183-188.

23.  王奕芳,溫承坤,陳茂彬,張玉,李琴,方尚玲.麻城老米酒中酚類(lèi)物質(zhì)的初探[J].中國(guó)釀造,2019,38(12):175-178.

22.  范佳慧, 岳錦萍, 楊蘊(yùn)格,. 利用非糖物質(zhì)快速鑒別單花蜂蜜[J]. 現(xiàn)代食品科技, 2020, v.36;No.246(02):119+269-276.

21.  何財(cái)安, 張珍, 劉航,. 苦蕎多酚對(duì)苦蕎淀粉和小麥淀粉理化性質(zhì)的影響[J]. 食品科學(xué), 2017(09):66-71.

20.  李云龍, 韓林, 王敏. 基于超濾技術(shù)的苦蕎提取物抑制α-葡萄糖苷酶活性研究[J]. 中國(guó)糧油學(xué)報(bào), 2019(5):22-26.

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9.  姜萬(wàn)舟, 高平, 楊明德,. 杏鮑菇乙醇提取物的抗氧化活性及成分分離鑒定[J]. 食品工業(yè)科技, 2015, 36(22):87-91.

8.  夏瑛, 李良, 董孝元,. 源于解淀粉芽胞桿菌酚酸脫羧酶的克隆與表達(dá)[J]. 微生物學(xué)通報(bào), 2020(7).

7.  王杰, 王篤軍, 李鳳偉,. 海蓬子發(fā)芽富集γ-氨基丁酸和黃酮類(lèi)化合物的條件優(yōu)化及關(guān)鍵酶活性的研究[J]. 食品研究與開(kāi)發(fā), 2019, v.40;No.372(23):66-73.

6.  付小凱  劉勇  李陽(yáng) 等. HPLC同時(shí)測(cè)定半枝蓮中對(duì)香豆酸和肉桂酸的含量[J]. 中國(guó)實(shí)驗(yàn)方劑學(xué)雜志  2016  v.22(03):44-47.

5.  王勝男, 華愉教, 鄒立思,. 浙玄參中多元功效成分動(dòng)態(tài)積累的分析與評(píng)價(jià)[J]. 藥物分析雜志, 2016, 036(011):1952-1962.

4.  張偉  劉奪  李炳志 等. 產(chǎn)對(duì)香豆酸釀酒酵母菌株的構(gòu)建及優(yōu)化[J]. 中國(guó)生物工程雜志  2017(09):89-97.

3.  王勝男 華愉教 鄒立思 羅益遠(yuǎn) 劉訓(xùn)紅 劉娟秀 嚴(yán)穎 徐力.不同加工玄參藥材中多元功效成分的含量測(cè)定及灰色關(guān)聯(lián)度分析[J].質(zhì)譜學(xué)報(bào) 2017 38(03):328-341.

2.  宋夢(mèng)晗  吳鵬  張學(xué)蘭 等. HPLC法比較遠(yuǎn)志3種炮制品中8種有機(jī)酸[J]. 中成藥  2016  038(007):1565-1569.

1.  曲叢叢  吳鵬  張學(xué)蘭 等. HPLC-TOF/MS法研究遠(yuǎn)志炮制過(guò)程中寡糖酯和皂苷類(lèi)成分的轉(zhuǎn)化機(jī)制[J]. 中藥材  2018  041(003):576-580.

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