• 熔点： 243-245℃

• 外观： 白色结晶性粉末

• 敏感性： 易吸潮

• 储存条件： RT

• 用途： 分析试剂, 缓冲剂, 软化剂, 印染业防火剂, 织物增重剂。

• 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。

• 17. [IF=5.8] Haihua Guo et al."Rivastigmine Nasal Spray for the Treatment of Alzheimer’s Disease: Olfactory Deposition and Brain Delivery."INTERNATIONAL JOURNAL OF PHARMACEUTICS.2024 Jan;:123809

• 16. [IF=5] Xiaopeng Hou et al."Self-cleaning paper-based microfluidic biosensor employing DNAzyme and semiconducting single-walled carbon nanotube for copper ion detection."BIOELECTROCHEMISTRY.2024 Feb;155:108602

• 15. [IF=6] Jie-Qiong Wang et al."Untargeted metabolomics coupled with chemometrics for flavor analysis of Dahongpao oolong tea beverages under different storage conditions."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Aug;185:115128

• 14. [IF=2.998] Peng Fei et al.A novel fluorescence internal filtration immunoassay for the detection of clenbuterol.European Food Research And Technology.2021 Nov 17

• 13. [IF=4.616] Mengru Ti et al."A ratiometric nanoprobe based on carboxylated graphitic carbon nitride nanosheets and Eu3+ for the detection of tetracyclines."Analyst. 2021 Feb;146(3):1065-1073

• 12. [IF=9.147] Yizhou Xu et al."Comparative study of whey protein isolate and gelatin treated by pH-shifting combined with ultrasonication in loading resveratrol."Food Hydrocolloid. 2021 Aug;117:106694

• 11. [IF=1.984] Meng Niu et al."Effects of Inorganic Phosphates on the Thermodynamic, Pasting, and Asian Noodle-Making Properties of Whole Wheat Flour."Cereal Chem. 2014 Jan;91(1):1-7

• 10. [IF=3.638] Zhenbao Zhu et al."Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins."J Sci Food Agr. 2018 Aug;98(11):4323-4330

• 9. [IF=4.451] Shuaishuai Yan et al."Non-extractable polyphenols of green tea and their antioxidant, anti-α-glucosidase capacity, and release during in vitro digestion."J Funct Foods. 2018 Mar;42:129

• 8. Shuaishuai Yan, Hongjun Shao, Zhihao Zhou, Qi Wang, Luhua Zhao, Xingbin Yang, Non-extractable polyphenols of green tea and their antioxidant, anti-α-glucosidase capacity, and release during in vitro digestion, Journal of Functional Foods, Volume 42, 2018,

• 7. 黎娜,黄怀生,钟兴刚,粟本文.改进工艺条件下茶树品种潇湘红21-3的制茶品质分析[J].茶叶通讯,2020,47(03):427-432.

• 6. 王新然, 刘瑶, 张晓瑞,等. 核桃瓣膜提取物组成、体外抗氧化性及其对羊肉保鲜作用分析[J]. 食品与发酵工业, 2019, 045(010):78-85.

• 5. 李德海, 朱晓冉, 王路,等. 盐析辅助酶提取龙牙楤木皂苷及其抗氧化活性研究[J]. 现代食品科技, 2018, v.34;No.232(12):31+135-142.

• 4. 章宁瑛, 郜海燕, 陈杭君. 臭氧处理对蓝莓贮藏品质及抗氧化酶活性的影响[J]. 中国食品学报, 2017, 17(008):170-176.

• 3. 梁新合, 汪涛, 杜延佳,等. 正交实验法优化桦树茸与玉米须降糖成分提取工艺[J]. 吉林中医药, 2019.

• 2. 李春龙 李小爽 徐霞. 冷冻干燥过程中体系pH模拟与可视化测量[J]. 山东大学学报(理学版) 2013(05):39-42.

• 1. 李小爽 韦宇平 王卿卿 等. 冻干制剂体系的多组分选择对崩塌温度的影响[J]. 山东大学学报(理学版) 2012 47(7):10-13.

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 *