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硫酸奎宁

    
分析标准品,HPLC≥90%

Quinine sulfate

源叶
B25566 一键复制产品信息
804-63-7
C20H24N2O2·0·5H2O4S·H2O
391
MFCD00078499
(8S,9R)-6'-甲氧基金鸡纳-9-醇硫酸盐;奎宁硫酸盐;奎宁硫酸酯;硫酸喹啉;硫酸金鸡纳盐
货号 规格 价格 上海 北京 武汉 南京 购买数量
B25566-20mg
分析标准品,HPLC≥90% ¥300.00 >10 - - -
B25566-100mg
分析标准品,HPLC≥90% ¥900.00 >10 - - -
产品介绍 参考文献(15篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

外观: 纯白色针状似结晶
溶解性: 溶于乙醇,微溶于水
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。

参考文献(15篇)

10. [IF=4.939] Pan Li et al."Amphiphilic Block Copolymers: A Novel Substance for Bitter-Masking in Aqueous Solutions."Mol Pharmaceut. 2020;17(5):1586–1595 9. [IF=4.952] Ninglong Zhang et al."A potential flavor seasoning from aquaculture by-products: An example of Takifugu obscurus."Lwt Food Sci Technol. 2021 Nov;151:112160 8. [IF=7.514] Ninglong Zhang et al."Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus)."Food Chem. 2022 Mar;371:131124 7. [IF=1.085] Xue Han et al."A Novel Quantitative Prediction Approach for Astringency Level of Herbs Based on an Electronic Tongue."Pharmacogn Mag. 2017 Jul-Sep; 13(51): 492–497 6. [IF=5.279] Ninglong Zhang et al."Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)."J Agr Food Chem. 2019;67(50):13809–13816 5. [IF=11.413] Xue Han et al."A novel quantified bitterness evaluation model for traditional Chinese herbs based on an animal ethology principle."Acta Pharm Sin B. 2018 Mar;8:209 4. Pan Li, Yin Tian, Xiu-Mei Ke, Qing-Chu Tan, Xue Han, Hong-Yan Ma, Jin Pei, Jun-Zhi Lin, Run-Chun Xu, Li Han, Ming Yang, and Ding-Kun Zhang Molecular Pharmaceutics 2020 17 (5), 1586-1595 DOI: 10.1021/acs.molpharmaceut.9b01296 3. Liao, Ya, et al. "Basic taste characteristics of flavor material from cultured Takifugu obscurus by‐products." Flavour and Fragrance Journal 35.3 (2020): 320-328.https://doi.org/10.1002/ffj.3565 2. Lizhen Liu, Zhi Mi, Ziying Guo, Junling Wang, Feng Feng, A label-free fluorescent sensor based on carbon quantum dots with enhanced sensitive for the determination of myricetin in real samples, Microchemical Journal, Volume 157, 2020, 104956, ISSN 0026-265 1. 宋雪梅,张炎,杨敏,梁琪.牦牛乳硬质干酪苦味肽的分离与特征鉴定[J].食品科学,2016,37(15):160-164.

质检证书(COA)

如何获取质检证书(COA)?
请输入货号和一个与之匹配的批号。
例如:
批号:JS298415 货号:S20001-25g
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摩尔浓度计算器

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

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