• 外觀： 純白色針狀似結晶

• 溶解性： 溶于乙醇，微溶于水

• 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。

• 15. [9.231] Siying Che et al."Real-time monitoring of mercury(II) in water and food samples using a quinoline-based ionic probe."FOOD CHEMISTRY.2023 May;407:135052

• 14. [IF=5.895] Ninglong Zhang et al."Typical Umami Ligand-Induced Binding Interaction and Conformational Change of T1R1-VFT."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2022;XXXX(XXX):XXX-XXX

• 13. [IF=9.231] Jing Liu et al."A novel umami electrochemical biosensor based on AuNPs@ZIF-8/Ti3C2 MXene immobilized T1R1-VFT."FOOD CHEMISTRY.2022 Dec;397:133838

• 12. [IF=4.142] Song Tianqun et al."One-step hydrothermal synthesis of WS2 quantum dots as fluorescent sensor for sensitive and selective recognition of hemoglobin and cardiac biomarker myoglobin."Anal Bioanal Chem. 2022 Feb;414(4):1623-1630

• 11. [IF=4.821] Lizhen Liu et al."A label-free fluorescent sensor based on carbon quantum dots with enhanced sensitive for the determination of myricetin in real samples."Microchem J. 2020 Sep;157:104956

• 10. [IF=4.939] Pan Li et al."Amphiphilic Block Copolymers: A Novel Substance for Bitter-Masking in Aqueous Solutions."Mol Pharmaceut. 2020;17(5):1586–1595

• 9. [IF=4.952] Ninglong Zhang et al."A potential flavor seasoning from aquaculture by-products: An example of Takifugu obscurus."Lwt Food Sci Technol. 2021 Nov;151:112160

• 8. [IF=7.514] Ninglong Zhang et al."Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus)."Food Chem. 2022 Mar;371:131124

• 7. [IF=1.085] Xue Han et al."A Novel Quantitative Prediction Approach for Astringency Level of Herbs Based on an Electronic Tongue."Pharmacogn Mag. 2017 Jul-Sep; 13(51): 492–497

• 6. [IF=5.279] Ninglong Zhang et al."Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)."J Agr Food Chem. 2019;67(50):13809–13816

• 5. [IF=11.413] Xue Han et al."A novel quantified bitterness evaluation model for traditional Chinese herbs based on an animal ethology principle."Acta Pharm Sin B. 2018 Mar;8:209

• 4. Pan Li, Yin Tian, Xiu-Mei Ke, Qing-Chu Tan, Xue Han, Hong-Yan Ma, Jin Pei, Jun-Zhi Lin, Run-Chun Xu, Li Han, Ming Yang, and Ding-Kun Zhang Molecular Pharmaceutics 2020 17 (5), 1586-1595 DOI: 10.1021/acs.molpharmaceut.9b01296

• 3. Liao, Ya, et al. "Basic taste characteristics of flavor material from cultured Takifugu obscurus by‐products." Flavour and Fragrance Journal 35.3 (2020): 320-328.https://doi.org/10.1002/ffj.3565

• 2. Lizhen Liu, Zhi Mi, Ziying Guo, Junling Wang, Feng Feng, A label-free fluorescent sensor based on carbon quantum dots with enhanced sensitive for the determination of myricetin in real samples, Microchemical Journal, Volume 157, 2020, 104956, ISSN 0026-265

• 1. 宋雪梅,張炎,楊敏,梁琪.牦牛乳硬質干酪苦味肽的分離與特征鑒定[J].食品科學,2016,37(15):160-164.

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 *