• 熔点： 25°C

• 沸点： 199°C

• 外观： 无色或淡黄色透明液体

• 溶解性： 几乎不溶于水，不溶于甘油。溶于丙二醇，非挥发性油和矿物油，混溶于乙醇和乙醚。

• 储存条件： 2-8℃

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

• 27. [IF=6] Tianming Zhao et al."Chemical characterization, antioxidant, antimicrobial, enzyme inhibitory and cytotoxic activities of Illicium lanceolatum essential oils."Arabian Journal of Chemistry.2024 Jan;17:105366

• 26. [IF=2] Tong Wu et al."Discrimination and characterization of volatile organic compounds in Lonicerae Japonicae flos and Lonicerae flos using multivariate statistics combined with headspace gas chromatography–ion mobility spectrometry and headspace solid-phase mic

• 25. [IF=4.9] Zhang Min et al."Discovery and evaluation of active compounds from Xuanfei Baidu formula against COVID-19 via SARS-CoV-2 Mpro."Chinese Medicine.2023 Dec;18(1):1-14

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• 23. [IF=4.1] Sujin Zheng et al."Determination of volatile profiles of woodland strawberry (Fragaria vesca) during fruit maturation by HS-SPME GC–MS."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Jul;:

• 22. [IF=8.1] Zhengyu Bao et al."Antifungal activity of star anise extract against Penicillium roqueforti and Aspergillus niger for bread shelf life."FOOD RESEARCH INTERNATIONAL.2023 Oct;172:113225

• 21. [IF=7.425] Xuan Wang et al."Comprehensive study of volatile compounds of rare Leucosceptrum canum Smith honey: Aroma profiling and characteristic compound screening via GC-MS and GC-MS/MS."FOOD RESEARCH INTERNATIONAL.2023 Apr;:112799

• 20. [6.212] Jingyi Xie et al."Characterization of the key volatile organic components of different parts of fresh and dried Perilla frutescens based on headspace-gas chromatography-ion mobility spectrometry and headspace solid phase microextraction-gas chromatography

• 19. [6.056] Zhuochen Wang et al."Processing quality and aroma characteristics of fresh noodles intermingled with large-leaf yellow tea powder."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;174:114391

• 18. [7.425] Wen Ouyang et al."Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112099

• 17. [IF=4.52] Lin Wang et al."Characterization of key aroma compounds in traditional beef soup."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2022 Dec;114:104839

• 16. [IF=5.561] Jinjie Hua et al."Effect of Strobilanthes tonkinensis Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content."Foods.2022 Jan;11(12):1678

• 15. [IF=6.056] Xia Yin et al."Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jun;:113656

• 14. [IF=6.576] Huajie Wang et al."Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis."Frontiers in Nutrition. 2022; 9: 877132

• 13. [IF=5.64] Li T et al."Preparation of Linalool/Polycaprolactone Coaxial Electrospinning Film and Application in Preserving Salmon Slices.."Frontiers in Microbiology. 2022 Apr;13:860123-860123

• 12. [IF=0.986] Chang Yuexing et al."Effects of Different Drying Methods on the Contents of Nine Components and Immunomodulatory Activities of Four Components in Osmamthus fragrans Flowers:."Nat Prod Commun. 2021;16(2):

• 11. [IF=4.35] Yao Ma et al."Volatile Oil Profile of Prickly Ash (Zanthoxylum) Pericarps from Different Locations in China."Foods. 2021 Oct;10(10):2386

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• 9. Sun, Wu-Mei, et al. "Effects of essential oils from Zingiberaceae plants on root-rot disease of Panax notoginseng." Molecules 23.5 (2018): 1021.https://doi.org/10.3390/molecules23051021

• 8. 高月,王万林,彭俊超,蔡亚玲,廖加美,易琼,王鲁.不同产源艾纳香油抗菌活性筛选及其对金黄色葡萄球菌抗菌作用的研究[J].畜牧兽医学报,2021,52(02):525-534

• 7. 刘盼盼,撒玉良,张敏敏,张涵雪,陈文.薰衣草精油助眠乳膏的制备及质量评价[J].中华中医药杂志,2020,35(08):4178-4184.

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• 2. 陈宝雯 钱一鑫 周黎亚 王鲁 康冀川.GC法同时测定艾纳香油中6种成分的含量[J].中国药房 2019 30(22):3049-3052.

• 1. 吴丽芬 庞玉新 杨全 等. GC法同时测定艾纳香油中5个主要成分的含量[J]. 药物分析杂志 2015 035(007):1179-1184.

输入产品批号：

本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *