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對羥基苯甲酸 分析標準品,HPLC≥99%
點擊次數(shù):120 更新時間:2026-04-29

對羥基苯甲酸

分析標準品,HPLC≥99%

p-Hydroxybenzoic acid

CAS號:99-96-7

分子式:C7H6O3

分子量:138.12

MDL:MFCD00002547

別名:4-羥基苯甲酸;對苯##酚甲酸

貨號

規(guī)格/參數(shù)/品牌

價格

貨期

YJ-B20328-100mg

分析標準品,HPLC≥99%

¥180.00

現(xiàn)貨

YJ-B20328-1g

分析標準品,HPLC≥99%

¥632.00

現(xiàn)貨

JS30121-25g

≥99%

¥130.00

現(xiàn)貨

JS30121-100g

≥99%

¥144.00

現(xiàn)貨

JS30121-500g

≥99%

¥190.00

現(xiàn)貨

JS30121-5*500g

≥99%

¥600.00

現(xiàn)貨

 

產(chǎn)品介紹

熔點:213-217℃

沸點:336.2 ℃ at 760 mmHg

外觀:白色至米色結(jié)晶粉末

溶解性:微溶于水、氯仿,溶于乙mi、丙tong和苯,可以任意比例溶于乙醇,幾乎不溶于二硫化碳。溶于125份冷水中。

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(198篇)

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101. [IF=3.571] Gen Xue et al."The qualitative and quantitative profiling for quality assessment of Yinxing Mihuan Oral Solution and the stability study on the focused flavonol glycosides."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS.2022 Sep;219:114937

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99. [IF=6.056] Wenfeng Li et al."Ultrasound treatment degrades, changes the color, and improves the antioxidant activity of the anthocyanins in red radish."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Aug;165:113761

98. [IF=7.425] Na-Na Wu et al."Effect of germination in the form of paddy rice and brown rice on their phytic acid, GABA, γ-oryzanol, phenolics, flavonoids and antioxidant capacity."FOOD RESEARCH INTERNATIONAL.2022 Jul;:111603

97. [IF=3.89] Na Li et al."Characterization of a coumarin C-/O-prenyltransferase and a quinolone C-prenyltransferase from Murraya exotica."ORGANIC & BIOMOLECULAR CHEMISTRY.2022 Jun;:

96. [IF=4.601] Menghan Chen et al."Rapid screening of neuraminidase inhibitors with the benzoic acid skeleton from Paeonia suffruticosa Andrews by solid-phase extraction with an enzyme activity switch combined with mass spectrometry analysis."JOURNAL OF CHROMATOGRAPHY A

95. [IF=9.231] Balarabe B et al."Potential valorisation of baobab (Adansonia digitata) seeds as a coffee substitute: Insights and comparisons on the effect of roasting on quality, sensory profiles, and characterisation of volatile aroma compounds by HS-SPME/GC–MS."FOOD  

94. [IF=3.713] Ren Li et al."Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

93. [IF=7.514] Jie Meng et al."Conduction of a chemical structure-guided metabolic phenotype analysis method targeting phenylpropane pathway via LC-MS: Ginkgo biloba and soybean as examples."FOOD CHEMISTRY. 2022 Oct;390:133155

92. [IF=3.361] Jia Cheng et al."A new method for simultaneous determination of 14 phenolic acids in agricultural soils by multiwavelength HPLC-PDA analysis."RSC Advances. 2022 May;12(23):14939-14944

91. [IF=5.34] Mingliang Gao et al."Discovery of processing-associated Q-marker of carbonized traditional Chinese medicine: an integrated strategy of metabolomics, systems pharmacology and in vivo high-throughput screening model."PHYTOMEDICINE. 2022 May;:154152

90. [IF=4.35] Xi Chen et al."Comparison and Optimization of Different Extraction Methods of Bound Phenolics from Jizi439 Black Wheat Bran."Foods. 2022 Jan;11(10):1478

89. [IF=9.147] Xiao Yu et al."Effect of microwave exposure to flaxseed on the composition, structure and techno-functionality of gum polysaccharides."Food Hydrocolloid. 2022 Apr;125:107447

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1.  李勛蘭  洪林  楊蕾 等. 11個柑橘品種果實營養(yǎng)成分分析與品質(zhì)綜合評價[J]. 食品科學  2020  v.41;No.621(08):237-242.

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