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對香豆酸 分析標(biāo)準(zhǔn)品,HPLC≥98%
點擊次數(shù):144 更新時間:2026-05-06

對香豆酸

分析標(biāo)準(zhǔn)品,HPLC≥98%

p-Coumaric acid

CAS號:501-98-4

分子式:C9H8O3

分子量:164.16

MDLMFCD00004399

別名:4-香豆酸;對羥基苯基丙烯酸;反式4-羥基肉桂酸

貨號

規(guī)格/參數(shù)/品牌

價格

貨期

YJ-B20335-20mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

300.00

現(xiàn)貨

YJ-B20335-100mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

700.00

現(xiàn)貨

JS31019-5g

AR,98%

150.00

現(xiàn)貨

JS31019-25g

AR98%

260.00

現(xiàn)貨

JS31019-100g

AR,98%

430.00

現(xiàn)貨

JS31019-500g

AR,98%

990.00

現(xiàn)貨

 

產(chǎn)品介紹

 p-Coumaric acid 是肉桂酸的異構(gòu)體,具有抗腫瘤和抗誘變活性。

熔點:214℃

沸點:346.1 ℃ at 760 mmHg

外觀:白色針狀結(jié)晶

溶解性:DMSO  :  25  mg/mL  (152.29  mM;  Need  ultrasonic)

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。

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31.  李文峰,張向陽,王翠,林蘭婷,陳小平,屈陽,張雪梅,林瑤,譚飔,鄭俏然,高曉旭.莖瘤芥的氣體射流沖擊干燥動力學(xué)及多酚降解動力學(xué)特征[J].食品科學(xué),2021,42(05):106-114.

30.  王慶衛(wèi),劉啟玲,崔勝文.不同干燥方式對紅棗營養(yǎng)品質(zhì)及抗氧化活性的影響[J].食品工業(yè),2020,41(12):218-222.

29.  張永,丁越,楊駿,張彤,王冰,劉云.一測多評法同時測定肉桂藥材中4種成分的含量[J].中華中醫(yī)藥學(xué)刊,2021,39(02):51-55.

28.  楊文娟,侯旭杰,阿依古麗·吾斯曼,侯文鑫,郭芹,蒲云峰,王強.超聲輔助提取花生根多酚工藝優(yōu)化及組成分析[J].食品研究與開發(fā),2021,42(01):107-111.

27.  趙萌萌,張文剛,黨斌,楊希娟,張杰,甘生智.超微粉碎對青稞麩皮粉多酚組成及抗氧化活性的影響[J].農(nóng)業(yè)工程學(xué)報,2020,36(15):291-298.

26.  劉啟玲,王慶衛(wèi),崔勝文.不同預(yù)處理方式對紅棗熱風(fēng)-微波聯(lián)合干燥品質(zhì)特性及抗氧化活性的影響[J].食品研究與開發(fā),2020,41(24):124-130.

25.  張藝沛, 張婷, 史一恒,. 藜麥茶加工工藝及酚類物質(zhì)組成分析[J]. 食品科學(xué), 2019, 040(012):267-274.

24.  王婷婷, 苑偉, 李華,. 復(fù)合小漿果果酒中的酚類物質(zhì)及其抗氧化活性分析[J]. 食品與發(fā)酵工業(yè), 2019, 45(03):183-188.

23.  王奕芳,溫承坤,陳茂彬,張玉,李琴,方尚玲.麻城老米酒中酚類物質(zhì)的初探[J].中國釀造,2019,38(12):175-178.

22.  范佳慧, 岳錦萍, 楊蘊格,. 利用非糖物質(zhì)快速鑒別單花蜂蜜[J]. 現(xiàn)代食品科技, 2020, v.36;No.246(02):119+269-276.

21.  何財安, 張珍, 劉航,. 苦蕎多酚對苦蕎淀粉和小麥淀粉理化性質(zhì)的影響[J]. 食品科學(xué), 2017(09):66-71.

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10.  魏萍, 丁月, 魯群,. 蜂膠和楊樹膠中黃酮類成分及其抑制α-葡萄糖苷酶活性研究[J]. 華中農(nóng)業(yè)大學(xué)學(xué)報, 2018, 37(003):92-99.

9.  姜萬舟, 高平, 楊明德,. 杏鮑菇乙醇提取物的抗氧化活性及成分分離鑒定[J]. 食品工業(yè)科技, 2015, 36(22):87-91.

8.  夏瑛, 李良, 董孝元,. 源于解淀粉芽胞桿菌酚酸脫羧酶的克隆與表達[J]. 微生物學(xué)通報, 2020(7).

7.  王杰, 王篤軍, 李鳳偉,. 海蓬子發(fā)芽富集γ-氨基丁酸和黃酮類化合物的條件優(yōu)化及關(guān)鍵酶活性的研究[J]. 食品研究與開發(fā), 2019, v.40;No.372(23):66-73.

6.  付小凱  劉勇  李陽 等. HPLC同時測定半枝蓮中對香豆酸和肉桂酸的含量[J]. 中國實驗方劑學(xué)雜志  2016  v.22(03):44-47.

5.  王勝男, 華愉教, 鄒立思,. 浙玄參中多元功效成分動態(tài)積累的分析與評價[J]. 藥物分析雜志, 2016, 036(011):1952-1962.

4.  張偉  劉奪  李炳志 等. 產(chǎn)對香豆酸釀酒酵母菌株的構(gòu)建及優(yōu)化[J]. 中國生物工程雜志  2017(09):89-97.

3.  王勝男 華愉教 鄒立思 羅益遠 劉訓(xùn)紅 劉娟秀 嚴穎 徐力.不同加工玄參藥材中多元功效成分的含量測定及灰色關(guān)聯(lián)度分析[J].質(zhì)譜學(xué)報 2017 38(03):328-341.

2.  宋夢晗  吳鵬  張學(xué)蘭 等. HPLC法比較遠志3種炮制品中8種有機酸[J]. 中成藥  2016  038(007):1565-1569.

1.  曲叢叢  吳鵬  張學(xué)蘭 等. HPLC-TOF/MS法研究遠志炮制過程中寡糖酯和皂苷類成分的轉(zhuǎn)化機制[J]. 中藥材  2018  041(003):576-580.

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