源叶
T23209
一键复制产品信息
13463-43-9
FeSO4 · xH2O
151.91 (anhydrous basis)
硫酸铁(II) 水合物；硫酸、铁 (II) 盐 (1:1)水合物； 绿矾；铁矾
硫酸亚铁水合物 ≥98%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
T23209-5g |
≥98% | ￥26.00 |
货期：2-3天 | - | - | - | - |
|
T23209-25g |
≥98% | ￥38.00 |
货期：2-3天 | - | - | - | - |
|
T23209-100g |
≥98% | ￥86.00 |
8 | - | - | - | - |
|
T23209-500g |
≥98% | ￥240.00 |
货期：2-3天 | - | - | - | - |
|
T23209-2.5kg |
≥98% | ￥945.00 |
货期：2-3天 | - | - | - | - |
|
产品介绍
硫酸铁 (II) 水合物已用于制备亚铁离子溶液，以研究铁离子对羟胺/水溶液的热分解行为的影响。
| SMILES： | [Fe+2].O=S(=O)([O-])[O-].O |
|---|---|
| 储存条件： | 2-8℃ |
| 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(9篇)
9. [IF=8.5] Chaoting Wen et al."Selenium release during the simulated gastrointestinal digestion and antioxidant activity of selenium nanoparticles stabilized by Grifola frondosa polysaccharides and gallic acid conjugates."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOL
8. [IF=4.8] Shanting Lin et al."Folic acid-coupled phosphorylated Fe2+ chelating peptide: The properties of Fe2+ chelating capacity and mechanisms of anti-gastrointestinal enzyme degradation."Food Bioscience.2024 Dec;62:105410
7. [IF=4] De Zhou et al."Optimization of ultrasonic-assisted compound enzyme extraction process, structural characterization, and antioxidant activity of Gastrodia elata polysaccharides."JOURNAL OF MOLECULAR STRUCTURE.2025 Apr;1327:141214
6. [IF=2.5] Jingwei Hao et al."Optimizing Quercetin Extraction from Taraxacum mongolicum Using Ionic Liquid–Enzyme Systems and Network Pharmacology Analysis."Separations.2025 Feb;12(2):34
5. [IF=7.7] Yuxi Qin et al."Polygonatum sibiricum polysaccharide attenuates cyclophosphamide-induced testicular damages and sperm defects in male mice via Nrf2 mediating antioxidant protective mechanisms."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Mar;:1
4. [IF=3.7] Juan-li Fang et al."Preparation, antioxidant activity and in vitro digestion of Manilkara zapota alkali-soluble polysaccharide-Fe (Ⅲ) complex."PROCESS BIOCHEMISTRY.2024 Oct;145:104
3. [IF=5.2] Shiyu Zhang et al."Characterization and functional properties of umami peptides from Douchi: taste mechanism and antioxidant activity."Food Bioscience".2024 May;:104303
2. [IF=4.6] Lihang Xie et al."Secondary Metabolomic Analysis and In Vitro Bioactivity Evaluation of Stems Provide a Comprehensive Comparison between Dendrobium chrysotoxum and Dendrobium thyrsiflorum."MOLECULES.2023 Jan;28(16):6039
1. [IF=7.514] Ziyun Xu et al."Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew’s ear."Food Chem. 2020 Mar;309:125738
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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)