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γ-萜品烯

    
分析标准品,GC≥95%

γ-Terpinene

源叶
B21981 一键复制产品信息
99-85-4
C10H16
136.236
MFCD00001537
γ-Terpinene
γ-萜品烯(99-85-4)
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
B21981-0.5ml
分析标准品,GC≥95%

¥150.00

>10 - - - -

产品介绍

 γ-Terpinene 是一种单萜,一种口服有效的抗氧化剂,可以直接清除自由基。γ-Terpinene 可用于缓解疼痛的研究。

SMILES: CC(C1=CCC(C)=CC1)C
熔点: 60-61°C
沸点: 182°C(lit.)
外观: 无色液体
溶解性: DMSO  :  100  mg/mL  (734.05  mM;  Need  ultrasonic)

H2O  :  100  mg/mL  (734.05  mM;  Need  ultrasonic)
敏感性: 遇空气易氧化
储存条件: 2-8℃
密度: 0.85
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(18篇)

13. [IF=7] Yujiao Cheng et al."Investigating the influence of insoluble pulp particles on flavor retention and characterization of freshly squeezed and pasteurized mandarin juice."FOOD RESEARCH INTERNATIONAL.2025 May;208:116237 12. [IF=1.8] Xue Chen et al."Analysis of Volatile Organic Compounds Differences of Black and White Pepper by HS-GC-IMS and HS-SPME-GC-MS."RAPID COMMUNICATIONS IN MASS SPECTROMETRY.2025 Apr;39(13):e10036 11. [IF=4] Min Gou et al."Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Nov;135:106694 10. [IF=3.9] Junjie Shi et al."Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata ‘Chachi’) with two different storage times by GC–MS and UPLC."Food Science & Nutrition".2024 Apr;: 9. [IF=4.7] Lan Tian et al."Essential oil extracted from Quzhou Aurantii Fructus prevents acute liver failure through inhibiting lipopolysaccharide-mediated inflammatory response."Natural Products and Bioprospecting.2023 Dec;13(1):1-14 8. [IF=9.231] Yujiao Cheng et al."Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis."FOOD CHEMISTRY.2023 Sep;419:136026 7. [IF=9.231] Min Gou et al."Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis."FOOD CHEMISTRY.2022 Dec;:135368 6. [IF=4.52] Min Gou et al."Key aroma-active compounds identification of Ziziphus jujuba cv. Huizao: Effect of pilot scale freeze-drying."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Mar;116:105072 5. [IF=1.496] Yu-Xin Chen et al."Transcriptome Analysis Reveals the Mechanism of dill Seed Essential oil Against Sclerotinia sclerotiorum:."Natural Product Communications.2022;17(8): 4. [IF=4.004] Xiuwen Geng et al."Mining, expression, and phylogenetic analysis of volatile terpenoid biosynthesis-related genes in different tissues of ten Elsholtzia species based on transcriptomic analysis."PHYTOCHEMISTRY.2022 Nov;203:113419 3. [IF=5.279] Yujiao Cheng et al.Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC–MS/PFPD.J Agr Food Chem. 2021;69(47):14259–14269 2. [IF=4.35] Yao Ma et al."Volatile Oil Profile of Prickly Ash (Zanthoxylum) Pericarps from Different Locations in China."Foods. 2021 Oct;10(10):2386 1. 邓可众, 陈虹, 葛菲,等. 酸橙中4种单萜成分的GC-MS含量测定[J]. 时珍国医国药, 2020, v.31;No.294(02):14-16.

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