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對(duì)香豆酸 分析標(biāo)準(zhǔn)品
更新時(shí)間:2026-05-06 點(diǎn)擊量:38

對(duì)香豆酸

分析標(biāo)準(zhǔn)品,HPLC≥98%

p-Coumaric acid

CAS號(hào):501-98-4

分子式:C9H8O3

分子量:164.16

MDLMFCD00004399

別名:4-香豆酸;對(duì)羥基苯基丙烯酸;反式4-羥基肉桂酸

貨號(hào)

規(guī)格/參數(shù)/品牌

價(jià)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

AR98%

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(diǎn):214℃

沸點(diǎn):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(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。

參考文獻(xiàn)(280)

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188. [IF=8.4] Ting An et al."De novo biosynthesis of anticarcinogenic icariin in engineered yeast."METABOLIC ENGINEERING.2023 Nov;80:207

187. [IF=8.8] Peiye Liu et al."p-Coumaric acid-loaded nanoliposomes: Optimization, characterization, antimicrobial properties and preservation effects on fresh pod pepper fruit."FOOD CHEMISTRY.2024 Mar;435:137672

186. [IF=4.5] Bei Wu et al."Study on the Key Autotoxic Substances of Alfalfa and Their Effects."Plants-Basel.10.3390/plants12183263

185. [IF=6.6] Pengfei Lou et al."Thermal debonding pressure-sensitive adhesive blended with liquid crystal polymers."PROGRESS IN ORGANIC COATINGS.10.1016/j.porgcoat.2023.107932

184. [IF=8.1] Helin Li et al."Effects of rice bran rancidity on the release of phenolics and antioxidative properties of rice bran dietary fiber in vitro gastrointestinal digestion products."FOOD RESEARCH INTERNATIONAL.10.1016/j.foodres.2023.113483

183. [IF=4.3] Wanjun Long et al."Rapidly identifying the geographical origin of Lilium bulbs by nano-effect excitation-emission matrix fluorescence combined with chemometrics."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Oct;123:105618

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181. [IF=5.2] Yujie Xie et al."Camellia oleifera seeds cake: Polyphenol profile and in vitro antioxidant activities as determined by different harvest periods."Food Bioscience.2023 Oct;55:103081

180. [IF=8.8] Yi-Long Ma et al."In vitro digestibility and hepato-protective potential of Lophatherum gracile Brongn. leave extract."FOOD CHEMISTRY.2024 Feb;433:137336

179. [IF=8.8] Hong Hu et al."In vitro gastrointestinal digestion and colonic fermentation of media-milled black rice particle-stabilized Pickering emulsion: Phenolic release, bioactivity and prebiotic potential."FOOD CHEMISTRY.2024 Jan;432:137174

178. [IF=9.9] Ping Fu et al."Laccase-triggered one-step fabrication of positively charged phenolic acid-amine networks for nanofiltration."DESALINATION.2023 Nov;566:116946

177. [IF=5.2] Qinzhang Jiang et al."Profiles of Free and Bound Phenolics and Their Antioxidant Capacity in Rice Bean (Vigna umbellata)."Foods.2023 Jan;12(14):2718

176. [IF=5.4] Mingxiang Xie et al."Molecular mechanism of PSORI-CM01 for psoriasis by regulating the inflammatory cytokines network."JOURNAL OF ETHNOPHARMACOLOGY.2024 Jan;318:116935

175. [IF=10.7] Hong Hu et al."Effect of different hydrocolloids on the physicochemical, printing, and digestion properties of 3D printed purple sweet potato."FOOD HYDROCOLLOIDS.2023 Nov;144:109058

174. [IF=3.7] Xiaobo Zhao et al."Establishment of Flavonoid Fingerprint of TMR Diet and Optimization Factor Analysis Strategy and In Vitro Fermentation Parameters Based on Spectrum–Effect Relationship."Fermentation-Basel.2023 Jun;9(6):571

173. [IF=4.1] Jing Liu et al."Extraction methods and compositions of polyphenols in Shanxi aged vinegar."JOURNAL OF CHROMATOGRAPHY A.2023 Aug;1705:464169

172. [IF=6.1] Juan Liu et al."Restricting Promiscuity of Plant Flavonoid 3′-Hydroxylase and 4′-O-Methyltransferase Improves the Biosynthesis of (2S)-Hesperetin in E. coli."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX

171. [IF=7] Ze Liang et al."Combined phenolomic approaches reveal elevated CO2 influences phenolic biosynthesis in wolfberry (Lycium barbarum)."POSTHARVEST BIOLOGY AND TECHNOLOGY.2023 Oct;204:112456

170. [IF=4.125] Lei Ma et al."Comparison of the effect of extraction methods on the waste cotton (Gossypium hirsutum L ) flowers: metabolic profile, bioactive components, antioxidant, and α-amylase inhibition."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 May;:

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153. [IF=5.561] Hongdou Gao et al."Palmitic Acid Regulation of Stem Browning in Freshly Harvested Mini-Chinese Cabbage (Brassica pekinensis (Lour.) Rupr.)."Foods.2023 Jan;12(5):1105

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26.  劉啟玲,王慶衛(wèi),崔勝文.不同預(yù)處理方式對(duì)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(yùn)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(cái)安, 張珍, 劉航,. 苦蕎多酚對(duì)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.

20.  李云龍, 韓林, 王敏. 基于超濾技術(shù)的苦蕎提取物抑制α-葡萄糖苷酶活性研究[J]. 中國糧油學(xué)報(bào), 2019(5):22-26.

19.  郄佩娟, 段旭昌, 王敏,. 長(zhǎng)裂苦苣菜甲醇提取物各極性成分的抗氧化活性研究[J]. 食品工業(yè)科技, 2016, 37(16):146-150.

18.  齊曉茹, 嚴(yán)超, 宋春華,. 4種水果濃縮汁酚類物質(zhì)及香氣成分分析[J]. 食品科技, 2018, 043(002):279-285.

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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(bào), 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(dá)[J]. 微生物學(xué)通報(bào), 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(shí)測(cè)定半枝蓮中對(duì)香豆酸和肉桂酸的含量[J]. 中國實(shí)驗(yàn)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(dòng)態(tài)積累的分析與評(píng)價(jià)[J]. 藥物分析雜志, 2016, 036(011):1952-1962.

4.  張偉  劉奪  李炳志 等. 產(chǎn)對(duì)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(yuǎn) 劉訓(xùn)紅 劉娟秀 嚴(yán)穎 徐力.不同加工玄參藥材中多元功效成分的含量測(cè)定及灰色關(guān)聯(lián)度分析[J].質(zhì)譜學(xué)報(bào) 2017 38(03):328-341.

2.  宋夢(mèng)晗  吳鵬  張學(xué)蘭 等. HPLC法比較遠(yuǎn)志3種炮制品中8種有機(jī)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(yuǎn)志炮制過程中寡糖酯和皂苷類成分的轉(zhuǎn)化機(jī)制[J]. 中藥材  2018  041(003):576-580.

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