天竺葵素（氯化花葵素） 分析标准品,HPLC≥96%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
B20785-1mg促销 |
分析标准品,HPLC≥96% | ￥800.00 ￥450.00 |
>10 | 1 | 2 | - | 2 |
|
B20785-5mg促销 |
分析标准品,HPLC≥96% | ￥1800.00 ￥1300.00 |
6 | 1 | 2 | - | 2 |
|
B20785-10mg促销 |
分析标准品,HPLC≥96% | ￥3200.00 ￥2400.00 |
6 | - | - | - | - |
|
产品介绍
| SMILES： | OC1=CC=C(C2=C(O)C=C3C(O)=CC(O)=CC3=[O+]2)C=C1.[Cl-] |
|---|---|
| 熔点： | >349.85°C |
| 沸点： | 421.26°C (rough estimate) |
| 外观： | Red to brown solid. |
| 溶解性： | DMSO, Pyridine, Methanol, Ethanol, etc. |
| 储存条件： | -20℃ |
| 密度： | 1.3164 |
| 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(16篇)
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15. [IF=9.7] Tiefeng Yuan et al."Ultrasonic-assisted acidified aqueous two-phase extraction for one-step production and recovery of flavonoid aglycones from Malvaviscus arboreus Cav. flower: Process exploration, composition analysis and activity validation."ULTRASONICS
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8. [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
7. [IF=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
6. [IF=4.075] Yake Xiang et al."The critical roles of α-amylase and amyloglucosidase in improving the quality of black waxy corn beverages: Special attentions to the color and flavor."JOURNAL OF CEREAL SCIENCE.2023 Mar;110:103625
5. [IF=8.025] Ce Shi et al."An intelligent colorimetric film based on complex anthocyanins and bacterial cellulose nanofibers for tilapia freshness detection in an actual cold chain."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2022 Nov;221:183
4. [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
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2. [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
1. 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.
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