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总抗氧化能力(T-AOC)检测试剂盒(ABTS微板法)

    

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R24146 一键复制产品信息
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
R24146-100T

¥165.00

>10 5 - - -
R24146-300T

¥220.00

>10 9 - - -
R24146-1000T

¥560.00

7 - - - -
产品介绍 参考文献(45篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

ABTS法测定总抗氧化能力的原理是,ABTS在适当的氧化剂作用下氧化成绿色的ABTS+,在抗氧化物存在时ABTS+的产生会被抑制,在734nm或405nm测定ABTS+的吸光度即可测定并计算出样品的总抗氧化能力。

注意事项:可以对血浆、血清、唾液、尿液等各种体液,细胞或组织等裂解液、植物或中草药抽提液、或各种抗氧化物(antioxidant)溶液的总抗氧化能力进行检测的试剂盒。

储存条件: -20℃,避光
有效期: 12个月
用途: 本品仅供科研,不得用于其它用途。
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(45篇)

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[IF=6.2] Hui Yang et al."Effect of different kill-green and drying technology on the drying characteristics, bioactivities and volatile profile of Chrysanthemum morifolium leaves."INDUSTRIAL CROPS AND PRODUCTS.2026 Jan;239:122554 35. [IF=6.6] Yunshi Ran et al."Different thermal processing techniques enhance bioactive compounds, digestibility of Gastrodia elata during in vitro digestion by altering cellular structure and cell wall polysaccharides."LWT-FOOD SCIENCE AND TECHNOLOGY.2026 Jan;240:11 34. [IF=6.6] Zhiyi Ai et al."Astaxanthin-loaded whey protein/pullulan composite nanodispersions with enhanced stability, bioaccessibility, and antioxidant activity."LWT-FOOD SCIENCE AND TECHNOLOGY.2026 Jan;:119042 33. [IF=8.2] Qiang Zhang et al."Enhanced Uptake and Retention of an Acidic Sophorolipid Delivery System Boosts Acute Lung Injury Therapy."ACS Applied Materials & Interfaces 32. 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[IF=9.7] Weifan Gao et al."Study on the ultrasonic treatment of black rice dietary fiber and its effect on anthocyanin adsorption."ULTRASONICS SONOCHEMISTRY.2025 Aug;119:107409 22. [IF=4.5] Zhiyang Deng et al."Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties."Applied Food Research.2024 Nov;:100606 21. [IF=7.7] Xiao-Lin Wang et al."Production, structure, and performance of guar gum based bacterial cellulose generated from soy sauce residue hydrolysate by in-situ fermentation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jan;:140108 20. [IF=6] Mengting Weng et al."Solid-state fermentation with Ganoderma lucidum improves nutritional quality and processing characteristics of wheat (Triticum aestivum L.)."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Feb;217:117437 19. [IF=10.6] Peng Jiao et al."Acid-responsive aggregated carrot-derived nanoantioxidants alleviate oxidative stress and restore osteoblast activity."JOURNAL OF NANOBIOTECHNOLOGY.2025 Dec;23(1):1-27 18. [IF=9.7] Yongtao Cheng et al."Algae-based biotransformation of COVID-19 antiviral ribavirin: Insight on metabolic effect, wastewater application and biological toxicity."BIORESOURCE TECHNOLOGY.2025 Jul;427:132390 17. [IF=5.7] Juan-Juan Ma et al."Preparation of Dendrobium officinale Polysaccharide by Lactic Acid Bacterium Fermentation and Its Protective Mechanism against Alcoholic Liver Damage in Mice."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;XXXX(XXX):XXX-XXX 16. [IF=6.5] Chunyin Qin et al."Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)."Food Chemistry-X.2024 Dec;24:101809 15. [IF=12.2] Yongtao Cheng et al."Light-powered biodegradation of Imidacloprid by Scenedesmus sp. TXH202001: Assessing complete removal, metabolic pathways, and toxicity verification."JOURNAL OF HAZARDOUS MATERIALS.2024 Sep;477:135345 14. [IF=4.8] Jie Xiong et al."Assessment of safety and stress tolerance of Lactiplantibacillus plantarum MC14 with uric acid-lowering activity based on whole gene sequencing and phenotyping experiments."Food Bioscience.2024 Jun;:104536 13. [IF=3] Yueyang Hu et al."Effects of Artificial Sugar Supplementation on the Composition and Nutritional Potency of Honey from Apis cerana."Insects".2024 May;15(5):344 12. [IF=6.3] Gang Zhang et al."Non-covalent complexes of lutein/zeaxanthin and whey protein isolate formed at different pH levels: Binding interactions, storage stabilities, and bioaccessibilities."Current Research in Food Science".2024 Jan;8:100778 11. 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摩尔浓度计算器

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

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