羟基-β-山椒素 分析标准品,HPLC≥98%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
B26431-1mg |
分析标准品,HPLC≥98% | ￥350.00 |
>10 | - | - | - | - |
|
B26431-5mg |
分析标准品,HPLC≥98% | ￥800.00 |
9 | - | - | - | - |
|
B26431-10mg |
分析标准品,HPLC≥98% | ￥1300.00 |
4 | - | - | - | - |
|
产品介绍
| SMILES： | C/C=C/C=C/C=C/CC/C=C/C(NCC(C)(O)C)=O |
|---|---|
| 沸点： | 471.5±45.0 °C(Predicted) |
| 外观： | 白色粉末 |
| 溶解性： | 易溶于乙醇，甲醇，二氯甲烷等有机溶剂 |
| 储存条件： | -20℃，避光保存 |
| 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(10篇)
10. [IF=4.8] Zhufeng Cong, et al. "Investigation of the improvement effect of Dajianzhong decoction on rats with post-operative ileus based on serum metabolomics and spectrum-effect relationship"Frontiers in Pharmacology, 2026 Apr;17:1793033
9. [IF=7.8] Zheng Shijun et al."Evaluating the pungency perception of Zanthoxylum armatum DC. oil by facial recognition techniques and machine learning."npj Science of Food.2025 Oct;9(1):1-13
8. [IF=9.8] Zhengkai Wang et al."Regulatory mechanism and flavor perception of heat induced conformational changes in chicken myofibrillar proteins on the binding affinity with sanshool and capsaicin."FOOD CHEMISTRY.2025 Oct;:146594
7. [IF=6.5] Tianyu Dong et al."Unraveling the influence of boiling time on aroma generation in Huajiao (Zanthoxylum bungeanum Maxim.) water during boiling through molecular sensory science."Food Chemistry-X.2024 Dec;24:101939
6. [IF=5.9] Shufang Yang et al."Unraveling the variations and relationships between phytochemical constituents and anti-inflammatory potentials of three Zanthoxylum species through metabolomics and explainable machine learning."INDUSTRIAL CROPS AND PRODUCTS".2024 Jun
5. [IF=5.561] Hang Li et al."Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil."Foods.2023 Jan;12(11):2173
4. [IF=5.561] Wei Gu et al."HS-SPME/GC×GC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense."Foods.2023 Jan;12(11):2225
3. [IF=9.231] Qiaoli Chen et al."Determination of main alkylamides responsible for Zanthoxylum bungeanum pungency through quantitative analysis of multi-components by a single marker."FOOD CHEMISTRY.2022 Jul;:133645
2. [IF=4.35] Yao Ma et al."Alkylamide Profiling of Pericarps Coupled with Chemometric Analysis to Distinguish Prickly Ash Pericarps."Foods. 2021 Apr;10(4):866
1. 马青琳, 刘晓美, 李亚男,等. 花椒水提取物HPLC指纹图谱研究[J]. 山东中医杂志, 2019, v.38;No.383(09):72-78.
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危险品化学品经营许可证（不带存储）
营业执照(三证合一)