• 熔點(diǎn)： 239-243°C

• 沸點(diǎn)： 933.7°C at 760 mmHg

• 比旋光度： -100 (c, 0.5 in Py)

• 外觀： 白色針狀晶體

• 敏感性： 對(duì)光敏感

• 儲(chǔ)存條件： 2-8℃

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

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• 50. [IF=6.317] Lufang Chen et al."3D-QSAR studies on the structure–bitterness analysis of citrus flavonoids."Food & Function.2023 Apr;:

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• 46. [IF=3.654] Wenfeng Li et al."Inhibition characteristics and mechanism of tyrosinase using five citrus flavonoids: A spectroscopic and molecular dynamics simulation study."JOURNAL OF FOOD BIOCHEMISTRY.2022 Oct;:e14484

• 45. [IF=5.168] Pan Wang et al."Discovery and characterization of novel ATP citrate lyase inhibitors from natural products by a luminescence-based assay."CHEMICO-BIOLOGICAL INTERACTIONS.2022 Nov;367:110199

• 44. [IF=6.208] Pan Wang et al."Discovery of Flavonoids as Novel Inhibitors of ATP Citrate Lyase: Structure–Activity Relationship and Inhibition Profiles."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2022 Jan;23(18):10747

• 43. [IF=6.656] Di Deng et al."Sinisan alleviates depression-like behaviors by regulating mitochondrial function and synaptic plasticity in maternal separation rats."PHYTOMEDICINE.2022 Aug;:154395

• 42. [IF=3.949] Jiang Anze et al."Effects of Fruit Bagging on the Physiochemical Changes of Grapefruit (Citrus paradisi)."Food Quality and Safety.2022 Jul;:

• 41. [IF=6.576] Junkun Pan et al."Inhibition of Dipeptidyl Peptidase-4 by Flavonoids: Structure–Activity Relationship, Kinetics and Interaction Mechanism."Frontiers in Nutrition. 2022; 9: 892426

• 40. [IF=3.935] Junmao Li et al."Comprehensive chemical profiling of the flowers of Citrus aurantium L. var. amara Engl. and uncovering the active ingredients of lipid lowering."J Pharmaceut Biomed. 2022 Mar;211:114621

• 39. [IF=2.629] Mu Qixuan et al."Study on Closely Related Citrus CMMs based on Chemometrics and Prediction of Components-Targets-Diseases Network by Ingenuity Pathway Analysis."Evid-Based Compl Alt. 2022;2022:1106353

• 38. [IF=2.391] Tan Si et al."Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn.."Food Sci Biotechnol. 2020 Mar;29(3):351-358

• 37. [IF=3.216] Shuai Yuan et al."Neohesperidin Ameliorates Steroid-Induced Osteonecrosis of the Femoral Head by Inhibiting the Histone Modification of lncRNA HOTAIR."Drug Des Dev Ther. 2020; 14: 5419–5430

• 36. [IF=3.361] Yanhui Zhao et al."Rapid characterization of the chemical constituents of Sanhua decoction by UHPLC coupled with Fourier transform ion cyclotron resonance mass spectrometry."Rsc Adv. 2020 Jul;10(44):26109-26119

• 35. [IF=4.357] Wang Si-wei et al."Neohesperidin enhances PGC-1α-mediated mitochondrial biogenesis and alleviates hepatic steatosis in high fat diet fed mice."Nutr Diabetes. 2020 Aug;10(1):1-11

• 34. [IF=4.411] Liuyi Yu et al."Systematic Detection and Identification of Bioactive Ingredients from Citrus aurantium L. var. amara Using HPLC-Q-TOF-MS Combined with a Screening Method."Molecules. 2020 Jan;25(2):357

• 33. [IF=4.534] Chuanxin Zhang et al."Neohesperidin promotes the osteogenic differentiation of human bone marrow stromal cells by inhibiting the histone modifications of lncRNA SNHG1."Cell Cycle. 2021;20(19):1953-1966

• 32. [IF=4.952] Yan Tian et al."Interaction between pH-shifted β-conglycinin and flavonoids hesperetin/hesperidin: Characterization of nanocomplexes and binding mechanism."Lwt Food Sci Technol. 2021 Apr;140:110698

• 31. [IF=4.952] Si Tan et al."The effects of drying methods on chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits."Lwt Food Sci Technol. 2020 Jan;118:108723

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• 28. [IF=5.34] Jing Zhang et al."Application of “spider-web” mode in discovery and identification of Q-markers from Xuefu Zhuyu capsule."Phytomedicine. 2020 Oct;77:153273

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• 1. 鄧可眾 鄧敏芝 熊英 等. HPLC法同時(shí)分析酸橙果實(shí)類藥材中黃酮和香豆素類成分[J]. 中藥材 2016年39卷3期 575-578頁(yè) MEDLINE ISTIC PKU 2016.

輸入產(chǎn)品批號(hào)：

本計(jì)算器可幫助您計(jì)算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)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 *