• 外观： 黑棕色结晶粉末

• 溶解性： 易溶于甲醇、乙醇、丙酮，可溶于水，不溶于氯仿。

• 储存条件： -20℃

• 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。

• 82. [IF=8.1] Ning Yue et al."Imidacloprid triggered changes in strawberry fruits on edible quality and phenolic profiles by applied at two growth stages."FOOD RESEARCH INTERNATIONAL.2024 Mar;179:114031

• 81. [IF=5.7] Yanfei Li et al."Flavonoid extracts from chrysanthemum with appropriate anthocyanins turn blue when exposed to iron ions."Horticultural Plant Journal.2023 Dec;:

• 80. [IF=3.1] Ying Nie et al."Physicochemical Properties of Geographical Indication (GI) Sweet Cherries in China and Their Influencing Factors of Cultivar, Climate Type, and Soil Condition."Horticulturae.2023 Oct;9(10):1118

• 79. [IF=5.2] Shuxun Liu et al."Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages."Food Bioscience.2023 Dec;56:103194

• 78. [IF=5.2] Yixuan Yan et al."NaCl stress enhances pigment accumulation and synthesis in red rice during the germination stage."Food Bioscience.10.1016/j.fbio.2023.103224

• 77. [IF=4.7] Zhang Lixia et al."Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace."Food Production Processing and Nutrition.2023 Dec;5(1):1-14

• 76. [IF=5.2] Xiaoqiang Chen et al."Rubia sylvatica anthocyanins protect retinal pigment epithelial cells from H2O2-induced oxidative damage."Food Bioscience.2023 Aug;:103088

• 75. [IF=6.1] Qinqin Yu et al."Anthocyanin-Rich Butterfly Pea Flower Extract Ameliorating Low-Grade Inflammation in a High-Fat-Diet and Lipopolysaccharide-Induced Mouse Model."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;71(31):11941–11956

• 74. [IF=8.8] Mingcong Fan et al."Germination-induced changes in anthocyanins and proanthocyanidins: A pathway to boost bioactive compounds in red rice."FOOD CHEMISTRY.2024 Feb;433:137283

• 73. [IF=3.9] Pingfei Qiu et al."The effect of anthocyanin from Dioscorea alata L. after purification, identification on antioxidant capacity in mice."Food Science & Nutrition.2023 Jul;:

• 72. [IF=6.1] Wenfeng Li et al."Fructo-oligosaccharide enhanced bioavailability of polyglycosylated anthocyanins from red radish via regulating gut microbiota in mice."Food Chemistry-X.2023 Oct;19:100765

• 71. [IF=4.3] Yanli Zheng et al."Ozone mitigates the flesh discoloration in response to 1-methylcyclopropene by promoting anthocyanin biosynthesis in postharvest nectarines."SCIENTIA HORTICULTURAE.2023 Nov;321:112253

• 70. [IF=6.056] Wenfeng Li et al."Replacing acetone with ethanol to dehydrate yeast glucan particles for microencapsulating anthocyanins from red radish (Raphanus sativus L.)."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jun;182:114844

• 69. [IF=7.425] Si Tan et al."Physical character, total polyphenols, anthocyanin profile and antioxidant activity of red cabbage as affected by five processing methods."FOOD RESEARCH INTERNATIONAL.2023 Jul;169:112929

• 68. [IF=9.231] Ying Xing et al."Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp."FOOD CHEMISTRY.2023 Oct;424:136456

• 67. [6.443] Wenfeng Li et al."In vitro and in vivo bioaccessibility, antioxidant activity, and color of red radish anthocyanins as influenced by different drying methods."Food Chemistry-X.2023 Mar;:100633

• 66. [5.081] Shuangyu Zhang et al."Drought-induced CsMYB6 interacts with CsbHLH111 to regulate anthocyanin biosynthesis in Chaenomeles speciosa."PHYSIOLOGIA PLANTARUM.2023 Feb;175(1):e13859

• 65. [9.231] Yan Cao et al."Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by different phenolic acids and the interaction mechanism."FOOD CHEMISTRY.2023 Jan;:135409

• 64. [7.104] Zhiling Chen et al."Preparation of hypoglycemic anthocyanins from mulberry (Fructus mori) fruits by ultrahigh pressure extraction."Innovative Food Science & Emerging Technologies.2023 Mar;84:103255

• 63. [4.927] Qinhua Zheng et al."Protective Effect of Flavonoids from Mulberry Leaf on AAPH-Induced Oxidative Damage in Sheep Erythrocytes."MOLECULES.2022 Jan;27(21):7625

• 62. [IF=6.627] Qianqian Shi et al."PrMYB5 activates anthocyanin biosynthetic PrDFR to promote the distinct pigmentation pattern in the petal of Paeonia rockii.."Frontiers in Plant Science.2022 Aug;13:955590-955590

• 61. [IF=9.231] Yan Cao et al."Copigmentation effect of flavonols on anthocyanins in black mulberry juice and their interaction mechanism investigation."FOOD CHEMISTRY.2022 Aug;:133927

• 60. [IF=5.561] Bin Dang et al."Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau."Foods.2022 Jan;11(14):2025

• 59. [IF=4.927] Yixin Liu et al."Ultrasound-Assisted Extraction of Anthocyanins from Malus ‘Royalty’ Fruits: Optimization, Separation, and Antitumor Activity."MOLECULES.2022 Jan;27(13):4299

• 58. [IF=9.231] Ming Nie et al."Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside."FOOD CHEMISTRY.2022 Dec;396:133689

• 57. [IF=6.576] Junkun Pan et al."Inhibition of Dipeptidyl Peptidase-4 by Flavonoids: Structure–Activity Relationship, Kinetics and Interaction Mechanism."Frontiers in Nutrition. 2022; 9: 892426

• 56. [IF=5.396] Xinyue Zhang et al."Blue honeysuckle extracts retarded starch digestion by inhibiting glycosidases and changing the starch structure."Food & Function. 2022 May;:

• 55. [IF=4.952] Xiaojie Lu et al."Eurotium cristatum produced β-hydroxy acid metabolite of monacolin K and improved bioactive compound contents as well as functional properties in fermented wheat bran."Lwt Food Sci Technol. 2022 Jan;:113088

• 54. [IF=1.984] Xinye Liu et al."Comparative studies on physicochemical properties of gluten- And glutenin-based films functionalized by polyphenols."Cereal Chemistry. 2022 Jan 18

• 53. [IF=2.998] Wang Zhaoxiang et al."Effect of vineyard row orientation on microclimate, phenolic compounds, individual anthocyanins, and free volatile compounds of Cabernet Sauvignon (Vitis vinifera L.) in a high-altitude arid valley."Eur Food Res Technol. 2022 Feb;:1

• 52. [IF=3.167] Zhenzhu Zhu et al."Cyanidin-3-O-glucoside, cyanidin, and oxidation products of cyanidin protect neuronal function through alleviating inflammation and oxidative damage."Journal Of Food Science. 2022 Mar 26

• 51. [IF=6.793] Luo Xiaoning et al.Integrating full-length transcriptomics and metabolomics reveals the regulatory mechanisms underlying yellow pigmentation in tree peony (Paeonia suffruticosa Andr.) flowers.Hortic Res-England. 2021 Nov;8(1):1-15

• 50. [IF=1.296] Han Meiling et al."Analysis of flavonoids and anthocyanin biosynthesis-related genes expression reveals the mechanism of petal color fading of Malus hupehensis (Rosaceae)."Braz J Bot. 2020 Mar;43(1):81-89

• 49. [IF=2.431] Su Shang et al."Diversity of red, green and black cultivars of Chinese Toon [Toona sinensis (A. Juss.) Roem]: anthocyanins, flavonols and antioxidant activity."J Food Meas Charact. 2020 Dec;14(6):3206-3215

• 48. [IF=2.727] Yuan Ma et al."Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment."Int J Food Prop. 2019;22(1):1250-1269

• 47. [IF=2.786] Yuanruo Gan et al."Cyanidin-3-O-Glucoside and Cyanidin Protect Against Intestinal Barrier Damage and 2,4,6-Trinitrobenzenesulfonic Acid-Induced Colitis."J Med Food. 2020 Jan;23(1):90-99

• 46. [IF=3.366] Xu Lujing et al."Simplified Quantification of Representative Bioactives in Food Through TLC Image Analysis."Food Anal Method. 2019 Dec;12(12):2886-2894

• 45. [IF=3.463] Jing Yang et al."Evaluation of physicochemical properties in three raspberries (Rubus idaeus) at five ripening stages in northern China."Sci Hortic-Amsterdam. 2020 Mar;263:109146

• 44. [IF=3.571] Suwen Liu et al."Lonicera caerulea Berry Polyphenols Activate SIRT1, Enhancing Inhibition of Raw264.7 Macrophage Foam Cell Formation and Promoting Cholesterol Efflux."J Agr Food Chem. 2019;67(25):7157–7166

• 43. [IF=4.006] Pei Liu et al."Isolation, purification, identification, and stability of anthocyanins from Lycium ruthenicum Murr."Lwt Food Sci Technol. 2020 May;126:109334

• 42. [IF=4.192] Suwen Liu et al."Cerasus humilis Cherry Polyphenol Reduces High-Fat Diet-Induced Obesity in C57BL/6 Mice by Mitigating Fat Deposition, Inflammation, and Oxidation."J Agr Food Chem. 2020;68(15):4424–4436

• 41. [IF=4.952] Yuxin Hao et al."Stability and mechanism of phenolic compounds from raspberry extract under in vitro gastrointestinal digestion."Lwt Food Sci Technol. 2021 Mar;139:110552

• 40. [IF=4.952] Si Tan et al."The effects of drying methods on chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits."Lwt Food Sci Technol. 2020 Jan;118:108723

• 39. [IF=4.952] Jin-yu Chen et al."Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage."Lwt Food Sci Technol. 2020 Jun;128:109448

• 38. [IF=4.952] Wenfeng Li et al."Degradation kinetics of pelargonidin-3-(p-coumaroyl)diglucoside-5-(malonyl)glucoside and pelargonidin-3-(feruloyl)diglucoside-5-(malonyl)glucoside in red radish during air-impingement jet drying."Lwt Food Sci Technol. 2020 Jun;127:109390

• 37. [IF=4.952] Shuxin Tang et al."Effect of Lactobacillus plantarum-fermented mulberry pomace on antioxidant properties and fecal microbial community."Lwt Food Sci Technol. 2021 Jul;147:111651

• 36. [IF=4.952] Yanglin Ji et al."In vitro and in vivo inhibitory effect of anthocyanin-rich bilberry extract on α-glucosidase and α-amylase."Lwt Food Sci Technol. 2021 Jun;145:111484

• 35. [IF=4.952] Suwen Liu et al."Inhibition of pancreatic α-amylase by Lonicera caerulea berry polyphenols in vitro and their potential as hyperglycemic agents."Lwt Food Sci Technol. 2020 May;126:109288

• 34. [IF=5.076] Jingwen Mo et al."An Nd3+-Sensitized Upconversion Fluorescent Sensor for Epirubicin Detection."Nanomaterials-Basel. 2019 Dec;9(12):1700

• 33. [IF=5.537] Dandan Zhou et al."Metabolic analysis of phenolic profiles reveals the enhancements of anthocyanins and procyanidins in postharvest peach as affected by hot air and ultraviolet C."Postharvest Biol Tec. 2020 Sep;167:111227

• 32. [IF=5.537] Yingtong Zhang et al."1-Methylcyclopropene counteracts ethylene inhibition of anthocyanin accumulation in peach skin after harvest."Postharvest Biol Tec. 2022 Jan;183:111737

• 31. [IF=7.514] Linlin Fan et al."Stable vesicle self-assembled from phospholipid and mannosylerythritol lipid and its application in encapsulating anthocyanins."Food Chem. 2021 May;344:128649

• 30. [IF=3.327] Jin Xiaolu et al."Cyanidin-3-glucoside Alleviates 4-Hydroxyhexenal-Induced NLRP3 Inflammasome Activation via JNK-c-Jun/AP-1 Pathway in Human Retinal Pigment Epithelial Cells."J Immunol Res. 2018;2018:5604610

• 29. [IF=4.27] Xiaolan Li et al."Upregulated structural and regulatory genes involved in anthocyanin biosynthesis for coloration of purple grains during the middle and late grain-filling stages."Plant Physiol Bioch. 2018 Sep;130:235

• 28. [IF=5.279] Linlin Fan et al."Biosurfactant–Protein Interaction: Influences of Mannosylerythritol Lipids-A on β-Glucosidase."J Agr Food Chem. 2018;66(1):238–246

• 27. [IF=5.396] Xiaoling Lu et al."Ameliorative effect of black rice anthocyanin on senescent mice induced by D-galactose."Food Funct. 2014 Oct;5(11):2892-2897

• 26. [IF=6.475] Ying Wu et al."Comparison and screening of bioactive phenolic compounds in different blueberry cultivars: Evaluation of anti-oxidation and α-glucosidase inhibition effect."Food Res Int. 2017 Oct;100:312

• 25. Liu, Suwen, et al. "Inhibition of pancreatic α-amylase by Lonicera caerulea berry polyphenols in vitro and their potential as hyperglycemic agents." LWT 126 (2020): 109288.https://doi.org/10.1016/j.lwt.2020.109288

• 24. Liu, Pei, et al. "Isolation, purification, identification, and stability of anthocyanins from Lycium ruthenicum Murr." LWT 126 (2020): 109334.https://doi.org/10.1016/j.lwt.2020.109334

• 23. Fan, Linlin, et al. "Biosurfactant–protein interaction: influences of mannosylerythritol lipids-A on β-glucosidase." Journal of agricultural and food chemistry 66.1 (2018): 238-246.

• 22. Jiang, Yan, et al. "Effects of the ethanol extract of black mulberry (Morus nigra L.) fruit on experimental atherosclerosis in rats." Journal of ethnopharmacology 200 (2017): 228-235.https://doi.org/10.1016/j.jep.2017.02.037

• 21. Li, Wenfeng, et al. "Degradation kinetics of pelargonidin-3-(p-coumaroyl) diglucoside-5-(malonyl) glucoside and pelargonidin-3-(feruloyl) diglucoside-5-(malonyl) glucoside in red radish during air-impingement jet drying." LWT 127 (2020): 109390.https://doi

• 20. 徐烨,李旋,毕金峰,郭崇婷,朱凤妹,吴昕烨.微波与超声处理对花青素-多酚固态与液态体系色泽的影响[J].食品科学,2021,42(01):139-148.

• 19. 王琳,隋昌海.大孔树脂分离纯化黑米花色苷的研究[J].粮食与油脂,2021,34(02):104-107+112.

• 18. 熊科胜,刘鑫,李蓉,施婷婷,徐冠华,檀华蓉,司雄元.不同温度贮藏下紫色小白菜的可食性研究[J].安徽农业大学学报,2020,47(04):631-639.

• 17. 赵丽艳,王磊,任婷,刘长姣.黑米花色苷微胶囊的制备[J].食品研究与开发,2020,41(24):91-95.

• 16. 李丰廷, 邹波, 肖更生,等. 植物乳杆菌在桑果浆中的发酵特性研究[J]. 蚕业科学, 2018(5):746-752.

• 15. 高蓓蓓 金立 李悦 等. 不同储藏条件下铁皮石斛花中色素类成分的变化规律研究[J]. 中国中药杂志 2020 v.45(04):127-135.

• 14. 刘晓, 刘伟, 葛豫炜,等. 野生樱桃李果皮多酚含量测定及抗氧化活性研究[J]. 伊犁师范学院学报(自然科学版), 2019(1).

• 13. 汤晓, 倪翠阳, 王丽英,等. 煮制时间与二次煮制对紫娟普洱茶抗氧化性的影响[J]. 食品工业科技, 2015, 036(008):141-147.

• 12. 臧慧明, 吴林, 徐德冰,等. 云南丽江和吉林靖宇11种越橘果实花色苷组分的分析[J]. 食品工业科技, 2018, 039(018):209-213,217.

• 11. 李梦丽, 马建勇, 李春美. 红树莓果汁和桑椹果汁花色苷结构的鉴定及杀菌方式对果汁品质的影响[J]. 食品科学, 2018, 039(011):75-82.

• 10. 王甜元,曲柏宏,孟义淳,耿翀,何雨晴,杜昱彤.套袋苹果梨解袋后果皮花色苷组分及含量的变化[J].东北农业科学,2020,45(01):35-38.

• 9. 贺润丽 韩毅丽 王亚丽 等. UPLC-PDA法测定不同茎色黄芪中花青素的含量及变化.

• 8. 戚浩彧, 陈洁, 汪礼洋,等. 黑米馒头特性的研究[J]. 河南工业大学学报(自然科学版), 2016, 37(002):50-54.

• 7. 迪娜·吐尔洪, 刘倩芸, 康莹莹,等. 黑果小檗总花色苷的提取工艺及其急毒实验研究[J]. 新疆医科大学学报, 2018, 041(011):1416-1419,1423.

• 6. 王兴吉, 王克芬, 闫宜江,等. 水解毛桃果酒中花色素苷的β-葡萄糖苷酶酶学特性[J]. 食品科技, 2019, 44(02):275-278.

• 5. 迪娜·吐尔洪, 刘新莲, 李建光,等. 大孔树脂富集纯化黑果小檗总花色苷的工艺优选[J]. 中华中医药杂志, 2019, 034(003):1246-1251.

• 4. 李媛 谢岩黎. 制备型色谱柱对黑豆皮花青素分离纯度的影响[J]. 河南工业大学学报(自然科学版) 2017 v.38;No.180(06):25-29.

• 3. 钱柳 米亚妮 陈雷 等. 乳清蛋白/矢车菊素-3-O-葡萄糖苷纳米粒的制备[J]. 食品科学 2020 v.41;No.623(10):23-29.

• 2. 杜霞 周少潼 李春美. 中压快速分离系统大量制备高纯度桑葚和树莓花色苷的工艺研究[J]. 食品工业科技 2020 041(003):175-181 187.

• 1. 尚乐 蒋玉梅 钟读波 李霁昕 卞家亭 李永恒 徐琼.不同采摘季重瓣红玫瑰花理化成分比较分析[J].食品工业科技 2015 36(15):365-369.

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 *