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咖啡酸性能特點(diǎn)
點(diǎn)擊次數(shù):461 更新時(shí)間:2025-11-27

咖啡酸

分析標(biāo)準(zhǔn)品,HPLC≥98%

Caffeic acid

CAS號:331-39-5

分子式:C9H8O4

分子量:180.16

MDLMFCD00004392

貨號

規(guī)格/參數(shù)/品牌

價(jià)格

貨期

YJ-B20660-20mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

280.00

現(xiàn)貨

YJ-B20660-100mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

660.00

現(xiàn)貨

YJ-B20660-1g

分析標(biāo)準(zhǔn)品,HPLC≥98%

2500.00

現(xiàn)貨

JS30758-5g

AR98%

160.00

現(xiàn)貨

JS30758-25g

AR98%

330.00

現(xiàn)貨

JS30758-100g

AR,98%

900.00

現(xiàn)貨

JS30758-500g

AR98%

2300.00

現(xiàn)貨

A10056-20mg

分析標(biāo)準(zhǔn)品,含量99.8%,可溯源

290.00

現(xiàn)貨

JT90124-1ml51

10mM in DMSO

405.00

現(xiàn)貨

產(chǎn)品介紹

Caffeic acid TRPV1 離子通道和 5-脂氧合酶 (5-LO) 的抑制劑。

熔點(diǎn):194-198℃

沸點(diǎn):416.8 ℃ at 760 mmHg

外觀:黃色結(jié)晶

溶解性:DMSO  :  100  mg/mL  (555.06  mM;  Need  ultrasonic)

H2O  :  <  0.1  mg/mL  (ultrasonic)  (insoluble)

敏感性:易吸潮

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)(425)

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332. [IF=8.5] Xiangxin Gu et al."Effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine."FOOD CHEMISTRY.2024 Sep;:141230

331. [IF=4.2] Kaiyue Zhang et al."Mechanisms of Zhixiao Tang on Anti-Inflammatory Multiple Targets and Multiple Components: Metabonomics Combined with Database Mining Technology."Journal of Inflammation Research.

330. [IF=4.2] Yunyi Hu et al."Ultrasonic-Assisted Extraction of Phenolic Compounds from Lonicera similis Flowers at Three Harvest Periods: Comparison of Composition, Characterization, and Antioxidant Activity."MOLECULES.2024 Jan;29(14):3280

329. [IF=6.5] Ziwei Wang et al."Combined metabolomics and bioactivity assays kernelby-productsof two native Chinese cherry species: The sources of bioactive nutraceutical compounds."Food Chemistry-X.2024 Oct;23:101625

328. [IF=6.7] Ziyuan Zhao et al."Pretreatment with Dan-Shen-Yin granules alleviates ethanol-induced gastric mucosal damage in rats by inhibiting oxidative stress and apoptosis via Akt/Nrf2 signaling pathway."PHYTOMEDICINE.2024 Jul;:155866

327. [IF=2.5] Jing Liu et al."Phytochemical Identification and Anti-Oxidative Stress Effects Study of Cimicifugae Rhizoma Extract and Its Major Component Isoferulic Acid."Separations.2024 Jun;11(6):175

326. [IF=3.4] Jiayue Wang et al."Exploring the gut microbiota mediated biotransformation of Senecio scandens Buch.-Ham.: Insights from metabolite spectrum with UHPLC-Q-Orbitrap HRMS and bioinformatics analysis of gut microbiota metabolites."JOURNAL OF PHARMACEUTICAL AN

325. [IF=4] Xinrui Zhang et al."Comparative Study on Chemical Constituents of Different Medicinal Parts of Lonicera japonica Thunb. Based on LC-MS Combined with Multivariate Statistical Analysis."Heliyon.10.1016/j.heliyon.2024.e31722

324. [IF=4.3] Ju Li et al."Evaluation of nutritional composition, biochemical, and quality attributes of different varieties of tomato (Solanum lycopersicum L.)."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Aug;132:106384

323. [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

322. [IF=8.2] Yulong Wei et al."New insight into molecular mechanisms of different polyphenols affecting Sirtuin 3 deacetylation activity."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 May;:132026

321. [IF=16.6] Li Shao-Yang et al."Functional and structural dissection of glycosyltransferases underlying the glycodiversity of wolfberry-derived bioactive ingredients lycibarbarspermidines."Nature Communications".2024 May;15(1):1-13

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