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染料木苷

    分析標(biāo)準(zhǔn)品,HPLC≥98%

Genistin

源葉
B21038
529-59-9
C21H20O10
432.38
MFCD00016883
品牌 貨號(hào) 產(chǎn)品規(guī)格 價(jià)格(RMB) 庫(kù)存(上海) 北京 武漢 南京 購(gòu)買(mǎi)數(shù)量
源葉 B21038-20mg 分析標(biāo)準(zhǔn)品,HPLC≥98% ¥300.00元 >10 3 - 2
源葉 B21038-100mg 分析標(biāo)準(zhǔn)品,HPLC≥98% ¥1000.00元 >10 - - -
產(chǎn)品介紹 參考文獻(xiàn)(58篇) 質(zhì)檢證書(shū)(COA) 摩爾濃度計(jì)算器 相關(guān)產(chǎn)品

產(chǎn)品介紹

熔點(diǎn): 254°C
沸點(diǎn): 788.9 °C at 760 mmHg
比旋光度: D21 -28° (c = 0.6 in 0.02N NaOH); D26 -21.4° (pyridine)
外觀: 黃色針狀晶體(乙醇)
溶解性: 不溶于水,稍溶于熱水,溶于二甲基亞砜。
儲(chǔ)存條件: -20℃
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(hù)參考交流研究之用。

參考文獻(xiàn)(58篇)

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[IF=5.561] Aoli Xiang et al."Determination of 14 Isoflavone Isomers in Natto by UPLC-ESI-MS/MS and Antioxidation and Antiglycation Profiles."Foods.2022 Jan;11(15):2229 39. [IF=7.514] Rui Wang et al."Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion."Food Chem. 2022 Sep;387:132947 38. [IF=7.514] Xuefeng Chen et al."Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto."Food Chem. 2021 Dec;:131725 37. [IF=6.475] Pin Chen et al."The bioavailability of soy isoflavones in vitro and their effects on gut microbiota in the simulator of the human intestinal microbial ecosystem."Food Res Int. 2021 Dec;:110868 36. [IF=4.57] Liu Jinyue et al."Identification and characterization of unique 5-hydroxyisoflavonoid biosynthetic key enzyme genes in Lupinus albus."Plant Cell Reports. 2021 Dec 01 35. [IF=7.514] Chengwen Lu et al."Effect of pulsed electric field on soybean isoflavone glycosides hydrolysis by β-glucosidase: Investigation on enzyme characteristics and assisted reaction."Food Chem. 2022 Jun;378:132032 34. [IF=3.645] Ziyun Wei et al.Studies on chemical constituents of Flos Puerariae-Semen Hoveniae medicine pair by HPLC and Fourier transform ion cyclotron resonance mass spectrometry.Journal Of Separation Science.2021 Nov 06 33. [IF=1.552] Fang Mingyue et al."Qualitative and Quantitative Analysis of 24 Components in Jinlianhua Decoction by UPLC–MS/MS."Chromatographia. 2019 Dec;82(12):1801-1825 32. [IF=1.797] Bihui Liu et al."Effects of Lactobacillus plantarum CQPC01‐fermented soybean milk on activated carbon‐induced constipation through its antioxidant activity in mice."Food Sci Nutr. 2019 Jun;7(6):2068-2082 31. [IF=2.984] Chenkai Wang et al."Comparative transcriptome analysis of roots, stems, and leaves of Pueraria lobata (Willd.) Ohwi: identification of genes involved in isoflavonoid biosynthesis."Peerj. 2021 Feb;9:e10885 30. [IF=3.935] Yanchao Xing et al."An effective strategy for distinguishing the processing degree of Polygonum multiflorum based on the analysis of substance and taste by LC-MS, ICP-OES and electronic tongue."J Pharmaceut Biomed. 2021 Oct;205:114328 29. [IF=4.411] Liyu Luo et al."Integrated Phytochemical Analysis Based on UPLC-MS and Network Pharmacology Approaches to Explore the Quality Control Markers for the Quality Assessment of Trifolium pratense L.."Molecules. 2020 Jan;25(17):3787 28. [IF=4.411] Liqing Yin et al."Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells."Molecules. 2021 Jan;26(10):2983 27. [IF=4.759] Wenjie Wu et al."An analytical strategy for accurate, rapid and sensitive quantitative analysis of isoflavones in traditional Chinese medicines using ultra-high performance supercritical fluid chromatography: Take Radix Puerariae as an example."J Chromato 26. [IF=4.769] Jing Han et al."Qualitative and quantitative evaluation of Flos Puerariae by using chemical fingerprint in combination with chemometrics method."J Pharm Anal. 2021 Sep;: 25. [IF=7.514] Xiaoming Yu et al."Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties."Food Chem. 2021 May;345:128612 24. [IF=1.913] Zhu Yi-Lin et al."Composition, Distribution, and Antioxidant Activity of Phenolic Compounds in 18 Soybean Cultivars."J Aoac Int. 2018 Mar;101(2):520-528 23. [IF=2.19] Y.J. Chen et al."Phytochemical Profiles of Edible Kudzu (Pueraria thomsonii Benth) Grown in China as Affected by Thermal Processing."J Food Process Pres. 2017 Feb;41(1):e12754 22. [IF=3.645] Wenjie Wu et al."Simple, rapid, and environmentally friendly method for the separation of isoflavones using ultra-high performance supercritical fluid chromatography."J Sep Sci. 2017 Jul;40(13):2827-2837 21. [IF=3.738] Selma Houchi et al."Investigation of common chemical components and inhibitory effect on GES-type β-lactamase (GES22) in methanolic extracts of Algerian seaweeds."Microb Pathogenesis. 2019 Jan;126:56 20. [IF=4.411] Liangliang Liu et al."Rapid Screening and Identification of BSA Bound Ligands from Radix astragali Using BSA Immobilized Magnetic Nanoparticles Coupled with HPLC-MS."Molecules. 2016 Nov;21(11):1471 19. [IF=4.952] Guocheng Huang et al."Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination."Lwt Food Sci Technol. 2017 Jan;75:488 18. [IF=7.514] Lu Xu et al."A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China."Food Chem. 2015 May;174:202 17. [IF=7.514] Xiya Huang et al."Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time."Food Chem. 2014 Jan;143:268 16. Zhu, Yi-Lin, et al. "Composition, distribution, and antioxidant activity of phenolic compounds in 18 soybean cultivars." Journal of AOAC International 101.2 (2018): 520-528.https://doi.org/10.5740/jaoacint.17-0156 15. 周文紅,郭咪咪,畢艷紅,王朝宇,段章群.酶解制備苷元型大豆異黃酮[J].中國(guó)油脂,2020,45(12):100-104. 14. 曹冬英,李鷙,許文,隋利強(qiáng),徐偉.4種市售黑豆及成品淡豆豉中異黃酮含量分析[J].藥學(xué)研究,2020,39(10):581-584. 13. 趙石磊, 何旭, 王愛(ài)珠,等. 酶法提高豆?jié){中大豆異黃酮苷元含量的工藝研究[J]. 食品工業(yè), 2019, 040(001):100-104. 12. 郭天賜, 趙石磊, 劉石生. 苦杏仁β-葡萄糖苷酶水解豆?jié){中大豆異黃酮的工藝研究[J]. 食品研究與開(kāi)發(fā), 2019(12). 11. 靳羽慧, 劉長(zhǎng)忠, 徐響,等. 蒸汽爆破對(duì)豆渣中大豆異黃酮的影響研究[J]. 中國(guó)糧油學(xué)報(bào), 2017(10). 10. 朱怡霖, 張海生, 趙鑫帥,等. 大孔樹(shù)脂分離純化橫山老黑豆酚類(lèi)物質(zhì)[J]. 食品與生物技術(shù)學(xué)報(bào), 2019, 038(009):103-110. 9. 牛曉靜, 魯靜, 馬彥江,等. 基于多指標(biāo)總評(píng)歸一法優(yōu)選槐角炮制工藝[J]. 中華中醫(yī)藥學(xué)刊, 2019, v.37(11):59-62. 8. 丁燕, 王楓琦, 張開(kāi)梅,等. 基于QSAR模型的食品譜效關(guān)系研究:以植物黃酮為例[J]. 中國(guó)食品學(xué)報(bào), 2018. 7. 劉露 馬金同 沈小梅 等. 一種保健酒中5種大豆異黃酮及芝麻素的超高效液相色譜檢測(cè)法[J]. 釀酒 2019 046(004):86-88. 6. 王飛霞 楊曉華 張華峰 朱春燕 李璐 王鳳忠.3種豆芽中異黃酮、多酚的體外抗氧化活性及其對(duì)果蠅SOD、GSH-Px活力的影響[J].中國(guó)食品學(xué)報(bào) 2018 18(11):57-64. 5. 申春莉, 沙見(jiàn)宇, 李曼,等. 靈芝固態(tài)發(fā)酵豆渣的抗氧化特性變化研究[J]. 食品研究與開(kāi)發(fā), 2019, 040(024):60-64. 4. 李圓圓, 田晨穎, 劉曉美,等. 添加微量元素對(duì)黑豆發(fā)芽過(guò)程中成分的影響[J]. 食品工業(yè)科技, 2019, 40(09):104-110. 3. 曾慧婷, 陳超, 禇懷亮,等. 粉葛資源產(chǎn)業(yè)化過(guò)程廢棄物中的黃酮類(lèi)化學(xué)成分分析[J]. 中國(guó)藥房, 2020, v.31;No.670(04):72-77. 2. 康永鋒 薛永剛 韓巧英. 響應(yīng)面優(yōu)化超聲輔助提取豌豆總黃酮工藝研究[J]. 食品研究與開(kāi)發(fā) 2018. 1. 武超偉. 中等聚合度大環(huán)糊精的包埋能力初探[J]. 食品科技 2018 043(004):303-307.

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