• 熔點： 206°C

• 沸點： 785°C at 760 mmHg

• 外觀： 白色粉末

• 溶解性： DMSO  :  ≥  347  mg/mL?(731.50  mM)

• 儲存條件： 2-8℃

• 注意：部分產品我司僅能提供部分信息，我司不保證所提供信息的權威性，僅供客戶參考交流研究之用。

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• 15. [IF=5.6] Ruonan Wang et al."Chicoric Acid Ameliorated Beta-Amyloid Pathology and Enhanced Expression of Synaptic-Function-Related Markers via L1CAM in Alzheimer’s Disease Models."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES".2024 Jan;25(6):3408

• 14. [IF=6.1] Junfeng Hao et al."Chemical profile and quantitative comparison of constituents in different medicinal parts of Lactuca indica during varied harvest periods using UPLC-MS/MS method."Food Chemistry-X.2023 Dec;20:101031

• 13. [IF=5.2] Yapu Zhang et al."Effect of macromolecular crowding on the inhibition of non-enzymatic glycation of bovine serum albumin by cichoric acid."Food Bioscience.2023 Jun;53:102801

• 12. [IF=8.022] Hui Zou et al."Effective anti-inflammatory phenolic compounds from dandelion: identification and mechanistic insights using UHPLC-ESI-MS/MS, fluorescence quenching and anisotropy, molecular docking and dynamics simulation."Food Science and Human Wellness.

• 11. [5.895] Xiao Yang et al."Pre-harvest Nitrogen Limitation and Continuous Lighting Improve the Quality and Flavor of Lettuce (Lactuca sativa L.) under Hydroponic Conditions in Greenhouse."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2022;XXXX(XXX):XXX-XXX

• 10. [IF=4.952] Fangting Bai et al."Caffeoyl substitution changes the inhibition mode of tartaric acid against α-amylase: Analysis of the enzyme inhibition by four caffeic and tartaric acid derivates."Lwt Food Sci Technol. 2020 Nov;133:109942

• 9. [IF=6.576] Wenyue Li et al."Both Acidic pH Value and Binding Interactions of Tartaric Acid With α-Glucosidase Cause the Enzyme Inhibition: The Mechanism in α-Glucosidase Inhibition of Four Caffeic and Tartaric Acid Derivates."Front Nutr. 2021; 8: 766756

• 8. [IF=11.878] Li Xinming et al."A fast and specific fluorescent probe for thioredoxin reductase that works via disulphide bond cleavage."Nat Commun. 2019 Jun;10(1):1-12

• 7. 惠西珂,李超,谷巍,巢建國,王凱,韓怡,王玉卓,王圓圓,張松保.蒲公英質量標準提升及不同產地藥用蒲公英質量評價[J].中國藥房,2021,32(07):818-824.

• 6. 陳夢杰, 李文霞, 李思潼,等. 蒲公英酚類特征成分含量測定及其特征圖譜質量表征關聯分析[J]. 中國實驗方劑學雜志, 2018, 024(016):12-20.

• 5. 柯小紅. 多裂翅果菊中菊苣酸的分離純化與微生物轉化[D].南京師范大學,2015.

• 4. ]范清蘋, 劉生, 張文成,等. 鈍化預處理提高紫錐菊鮮花中活性物質保留量[J]. 中藥材, 2018, 041(009):2093-2096.

• 3. 蘇婷婷, 吳翠禮, 覃淑儀,等. 紫錐菊單咖啡酰酒石酸和菊苣酸提取工藝優(yōu)化[J]. 亞熱帶植物科學, 2016(4).

• 2. 甘春麗 孫大威 謝華 等. HPLC法測定紫錐菊中3種酚酸含量[J]. 哈爾濱醫(yī)科大學學報 2016 50(003):192-195.

• 1. 韓凌飛 侯德勝 柳文媛. HPLC法同時測定紫錐菊維生素C膠囊中菊苣酸和維生素C的含量[J]. 海峽藥學 2016 28(008):58-60.

輸入產品批號：

本計算器可幫助您計算出特定溶液中溶質的質量、溶液濃度和體積之間的關系，公式為：

質量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *