• 熔点： 280°C

• 沸点： 159 °C at 760 mmHg

• 外观： 白色结晶粉末

• 溶解性： 易溶于水，能吸收二氧化碳

• 敏感性： 易吸潮

• 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。

• 20. [IF=5.6] Xia Wei et al."Elevated enteric putrescine suppresses differentiation of intestinal germinal center B cells."INTERNATIONAL IMMUNOPHARMACOLOGY.2024 Feb;128:111544

• 19. [IF=6.7] Xutong Sun et al."Exogenous spermidine enhanced the water deficit tolerance of Anoectochilus roxburghii by modulating plant antioxidant enzymes and polyamine metabolism."AGRICULTURAL WATER MANAGEMENT.2023 Nov;289:108538

• 18. [IF=5.2] Lei Zhao et al."Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation."Foods.2023 Jan;12(14):2767

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• 16. [IF=9.231] Jingru Mi et al."Highly sensitively detection of amine vapors released during shrimp spoilage by fluorescent molecules locked in covalent organic frameworks."FOOD CHEMISTRY.2023 Oct;424:136370

• 15. [5.561] Jiahang Yu et al."Facile Synthesis of Ag NP Films via Evaporation-Induced Self-Assembly and the BA-Sensing Properties."Foods.2023 Jan;12(6):1285

• 14. [6.056] Siqi Ding et al."Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Apr;180:114711

• 13. [IF=6.59] Yuyong Chen et al."Dynamic Changes in Microbial Communities and Physicochemical Characteristics During Fermentation of Non-post Fermented Shuidouchi."Frontiers in Nutrition.2022; 9: 926637

• 12. [IF=7.514] Tian-tian Zhou et al."Novel carrier-mediated membrane-assisted three-phase liquid–liquid extraction coupled with liquid chromatography–mass spectrometry for the determination of eight biogenic amines in foods."Food Chem. 2022 Sep;387:132857

• 11. [IF=7.514] Yongcai Li et al."Exogenous polyamines enhance resistance to Alternaria alternata by modulating redox homeostasis in apricot fruit."Food Chem. 2019 Dec;301:125303

• 10. [IF=4.215] Zhu Xujun et al."Physiological and iTRAQ-based proteomic analyses reveal the function of exogenous γ-aminobutyric acid (GABA) in improving tea plant (Camellia sinensis L.) tolerance at cold temperature."Bmc Plant Biol. 2019 Dec;19(1):1-20

• 9. Liu, B., Jiang, X., Cai, L. et al. Putrescine mitigates intestinal atrophy through suppressing inflammatory response in weanling piglets. J Animal Sci Biotechnol 10, 69 (2019). https://doi.org/10.1186/s40104-019-0379-9

• 8. 沙丽娜,吐尔洪·买买提,阿孜古丽·衣该木,艾买提江·阿衣甫别克,张明玥.建立检测酱油中8种生物胺的液相色谱-串联质谱方法（LC-MS)[J].中国调味品,2020,45(11):151-156.

• 7. 李丝丝,褚盈雁,尹晓青,刘亮,曹少谦,马丹妮,戚向阳.鱼粉加工压榨液制备鱼鲜汁的工艺及品质分析[J].中国食品学报,2020,20(10):160-168.

• 6. 曹少谦,马丹妮,蔡金秀,马佳雯,王正东,戚向阳.脱脂和脱腥处理对鲐鱼蛋白粉品质的影响[J].食品科技,2020,45(12):128-134.

• 5. 侯莹,祁雪鹤,任慧,洪诗雨,池宗豫,王鸿飞,许凤.鲜切处理对猕猴桃中γ-氨基丁酸富集的影响[J].食品工业科技,2020,41(20):58-63+84.

• 4. 吴小禾, 耿晓杰, 张建旭,等. 黄骅虾酱的微生物学和理化性质研究[J]. 食品研究与开发, 2019, v.40;No.361(12):83-89.

• 3. 马岳岳, 李永才, 胡培芳,等. 采后多胺处理对杏果实黑斑病的控制及贮藏品质的影响[J]. 食品科学, 2018.

• 2. 王杰, 王笃军, 李凤伟,等. 海蓬子发芽富集γ-氨基丁酸和黄酮类化合物的条件优化及关键酶活性的研究[J]. 食品研究与开发, 2019, v.40;No.372(23):66-73.

• 1. 张铖锋, 李硕, 石玉,等. 腐胺浸种对Ca(NO3)2胁迫下不同品种黄瓜幼苗生长及生理抗性的影响[J]. 山东农业科学, 2019, 051(012):67-72.

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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 *