波多野结衣 黑人丨亚洲va国产日韩欧美精品色婷婷丨国产爽爽久久影院潘金莲丨国产玉足脚交欧美一区二区丨欧美一区二区在线丨日本免费一区二区三区激情视频丨欧美大片免费观看在线观看网站推荐丨一个本道久久综合久久88丨国产精品美女久久久久久2021丨亚洲中文欧美在线视频丨国产亚洲精品麻豆一区二区丨精品xxxxx丨人妻夜夜爽天天爽一区二区丨在线爽丨97在线成人国产在线视频丨久久22丨久久91丨农村少妇野战做爰全过程丨日韩久久免费丨秋霞无码久久久精品丨久久艹中文字幕丨懂色av一区二区三区免费看丨日本人妻巨大乳挤奶水丨中文字幕日本精品一区二区三区丨国产三级在线观看播放

焦性沒食子酸

分析標(biāo)準(zhǔn)品,HPLC≥98%

Pyrogallic Acid

CAS號：87-66-1

分子式：C6H6O3

分子量：126.11

MDL：MFCD00002192

產(chǎn)品介紹

熔點(diǎn)：131-135℃

沸點(diǎn)：309℃ at 760 mmHg

外觀：粉末

溶解性：溶于水、乙醇、乙mi，微溶于苯、氯仿、二硫化碳。

敏感性：對光敏感

儲存條件：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。

參考文獻(xiàn)(29篇)

29. [IF=3.7] Rundong Yang et al."Construction and characterization of Laminaria polysaccharide functionalized selenium nanoparticles based on an activity-oriented approach."PROCESS BIOCHEMISTRY.2024 Dec;147:544

28. [IF=8.5] Shuai Liu et al."Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria."FOOD CHEMISTRY.2024 Nov;:142078

27. [IF=4.8] Du-xin Jin et al."Exploring Jiangshui-originated probiotic lactic acid bacteria as starter cultures: Functional properties and fermentation performances in pear juice."Food Bioscience.2024 Aug;:104982

26. [IF=6.1] Shuai Liu et al."Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX

25. [IF=5.2] You Su et al."Microbial-Transferred Metabolites and Improvement of Biological Activities of Green Tea Catechins by Human Gut Microbiota."Foods".2024 Jan;13(5):792

24. [IF=4.3] Xin Guan et al."Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Apr;128:106075

23. [IF=6.1] Qiong Chen et al."In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX

22. [IF=6] Zebo Liu et al."Polyphenol oxidase inhibition by Saccharomyces cerevisiae extracts: A promising approach to prevent enzymatic browning."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Feb;193:115768

21. [IF=4.6] Li Sun et al."Microbial-Transferred Metabolites of Black Tea Theaflavins by Human Gut Microbiota and Their Impact on Antioxidant Capacity."MOLECULES.2023 Jan;28(15):5871

20. [IF=1.967] ke Zunli et al."Physicochemical characteristics, polyphenols and antioxidant activities of Dimocarpus longan grown in different geographical locations."ANALYTICAL SCIENCES.2023 Apr;:1-8

19. [IF=4.927] Jie Zhang et al."Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication."MOLECULES.2023 Jan;28(9):3679

18. [IF=4.927] Yushi Zou et al."Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea."MOLECULES.2023 Jan;28(6):2462

17. [IF=4.927] Wengang Zhang et al."Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran."MOLECULES.2023 Jan;28(4):1665

16. [IF=1.718] HUA Li Yue et al."Determination of SOD in black ginger extract and its effect on the liver of rats with type 2 diabetes."Food Sci Tech-Brazil. 2022 Mar;42:

15. [IF=4.952] Lihua Yang et al."Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides."Lwt Food Sci Technol. 2021 Jul;146:111470

14.  劉晶晶,周蓉,王楊怡儀,虞曉瑾,韓曜平,王雪鋒,張然,戴陽軍.河蜆抗氧化肽-鋅螯合物抗氧化活性的研究[J].食品科技,2020,45(09):142-147.

13.  婷婷,陳嘉澍,黃桂穎,辛燕萍,曾曉房,陳海光,葉紹環(huán),張焜,馮衛(wèi)華,黃德仙.臭氧對橙皮果脯品質(zhì)及抗氧化活性的作用[J].現(xiàn)代食品科技,2020,36(09):109-116+25.

12.  張艷嬌,楊玲,向潤清,黃寬,方山丹,范源,朱培芳.不同pH條件下五倍子中β-PGG水解產(chǎn)物分析及其含量研究[J].云南中醫(yī)中藥雜志,2020,41(08):54-58.

11.  杜博瑋, 徐曉冰, 郭尚偉,等. 高抗氧化性小分子阿膠的研究[J]. 北京化工大學(xué)學(xué)報(bào):自然科學(xué)版, 2019, 46(6):15-20.

10.  張煜, 張曉娜, 薛橋麗,等. 扁枝槲寄生提取物體外抗氧化效應(yīng)研究[J]. 輕工學(xué)報(bào), 2016, 31(003):39-48.

9.  黃仁術(shù), 胡曉夢, 何惠利. 大別山野葛根異黃酮超聲輔助提取工藝的響應(yīng)面優(yōu)化與還原力測定[J]. 中國藥學(xué)雜志, 2015, 50(001):51-57.

8.  闕斐, 黃涵年, 趙粼. 香蕉酵素發(fā)酵過程中的組分及抗氧化活性變化研究[J]. 食品工業(yè)科技, 2019, v.40;No.432(16):296-299+309.

7.  羅敏, 陳德經(jīng), 韓豪,等. 硒化米胚多糖的抗氧化性[J]. 食品科學(xué), 2018, 39(19):65-70.

6.  楊慧, 陳德經(jīng), 陳海濤,等. 大鯢皮膚色素的性質(zhì)及功能研究[J]. 食品研究與開發(fā), 2019, 40(09):39-45.

5.  楊慧, 陳德經(jīng), 夏冬輝,等. 大鯢皮膚色素提取工藝及抗氧化研究[J]. 天然產(chǎn)物研究與開發(fā), 2019, 031(005):887-894.

4.  楚海嬌. 香菇菌絲體中SOD的提取工藝研究[J]. 特產(chǎn)研究(1期):32-34.

3.  袁子民, 劉歡, 賈天柱, et al. 肉豆蔻及炮制品醇提取物的抗氧化作用[J]. 長春中醫(yī)藥大學(xué)學(xué)報(bào), 2015, 31(5):930-932.

2.  江潤生, 劉夢虎, 易香羽,等. 干燥方式對銀杏全粉品質(zhì)及抗氧化能力分析[J]. 食品科技, 2019(12).

1.  黃寬  向潤清  林艾和 等. HPLC法測定不同pH條件下余甘子中4種成分的含量變化[J]. 云南中醫(yī)學(xué)院學(xué)報(bào)  2019  v.42;No.196(06):18-23.

從2011年開始我們致力于在生命科學(xué)領(lǐng)域、生物醫(yī)學(xué)實(shí)驗(yàn)技術(shù)及論文潤色服務(wù)，協(xié)助客戶各類實(shí)驗(yàn)服務(wù)及論文潤色十余年，是您值得信賴的科研合作伙伴!

如果您受時(shí)間、試驗(yàn)條件等限制而無法完成您的課題研究，歡迎您與我們聯(lián)系。

實(shí)驗(yàn)技術(shù)服務(wù)：