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咖啡酸技術(shù)參數(shù)
更新時(shí)間:2025-11-10 點(diǎn)擊量:194

咖啡酸

分析標(biāo)準(zhǔn)品,HPLC≥98%

Caffeic acid

CAS號(hào):331-39-5

分子式:C9H8O4

分子量:180.16

MDLMFCD00004392

貨號(hào)

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

AR,98%

160.00

現(xiàn)貨

JS30758-25g

AR,98%

330.00

現(xiàn)貨

JS30758-100g

AR98%

900.00

現(xiàn)貨

JS30758-500g

AR,98%

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

JT90124-1ml買(mǎi)5贈(zèng)1

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(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(hù)參考交流研究之用。

參考文獻(xiàn)(425)

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395. [IF=8.5] Zhiying Li et al."Improved uptake of anthocyanins-loaded nanoparticles based on phenolic acid-grafted zein and lecithin."FOOD CHEMISTRY.2025 Feb;466:142235

394. [IF=4.7] Shuaiduo Sun et al."Effects of Sodium Selenite on Accumulations of Selenium and GABA, Phenolic Profiles, and Antioxidant Activity of Foxtail Millet During Germination."Foods.2024 Jan;13(23):3916

393. [IF=7.7] Chao Zhang et al."Insight into peroxidase-mediated Morinda citrifolia L. (noni) fruit juice browning and precipitation, and a thermal inactivation strategy."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jan;287:138502

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349. [IF=6.2] Jing Zhang et al."Zinc oxide nanoparticles reduce cadmium accumulation in hydroponic lettuce (Lactuca sativa L.) by increasing photosynthetic capacity and regulating phenylpropane metabolism."ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY.2024 Oct;285:117033

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343. [IF=8.5] Yushu Liu et al."Investigating the synergistic antibacterial effects of chlorogenic and p-coumaric acids on Shigella dysenteriae."FOOD CHEMISTRY.2024 Aug;:141011

342. [IF=8.5] Wangsheng Sun et al."Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine."FOOD CHEMISTRY.2024 Dec;460:140758

341. [IF=2.7] Qi Wu et al."A CRISPR/Cas12a-based fluorescence method for the amplified detection of total antioxidant capacity."Analytical Methods.2024 Jul;:

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339. [IF=7] Chang Zhou et al."Study on chemical characterization and sleep-improvement function of Prunella vulgaris L. based on the functional components."FOOD RESEARCH INTERNATIONAL.2024 Sep;192:114737

338. [IF=8.2] Yage Guo et al."Pesticide thiamethoxam in seed treatment: Uptake, metabolic transformation and associated synergistic effects against wheat aphids."SCIENCE OF THE TOTAL ENVIRONMENT.2024 Nov;949:174955

337. [IF=8.5] Changling Wu et al."Fractionation of phenolic compounds from hickory by-products using solid phase extraction-sonication: Chemical composition, antioxidant and antimicrobial activity."FOOD CHEMISTRY.2024 Dec;460:140633

336. [IF=8.5] Xiaohui Wu et al."Introducing Bacillus natto and Propionibacterium shermanii into soymilk fermentation: A promising strategy for quality improvement and bioactive peptide production during in vitro digestion."FOOD CHEMISTRY.2024 Oct;455:139585

335. [IF=4.7] Wen Deng et al."Comparison of Protective Effects of Polyphenol-Enriched Extracts from Thinned Immature Kiwifruits and Mature Kiwifruits against Alcoholic Liver Disease in Mice."Foods.2024 Jan;13(19):3072

334. [IF=4.9] Man Zhang et al."Systematic Identification and Characterization of O-Methyltransferase Gene Family Members Involved in Flavonoid Biosynthesis in Chrysanthemum indicum L.."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2024 Jan;25(18):10037

333. [IF=5] Luyao Liu et al."Targeted discovery of gut microbiome-remodeling compounds for the treatment of systemic inflammatory response syndrome."mSystems.

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

320. [IF=2.7] Guilan Ma et al."Assessing the influence of Secoisolariciresinol diglucoside multi-antioxidants on flaxseed oil's oxidative stability."EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY".2024 Mar;:2300159

319. [IF=5.2] Pengfei Bi et al."Characterization of the effect of non-Saccharomyces cerevisiaes on the non-volatile constituents and volatile profiles of low-alcoholic pomegranate beverages."Food Bioscience".2024 Jun;59:103870

318. [IF=4.3] Yi Jiang et al."Shading in fruit changes the polyphenol accumulation of pellicle by regulating activity of key enzymes and expression of their gene related polyphenol anabolism of Juglans sigillata Dode."SCIENTIA HORTICULTURAE".2024 Apr;329:113017

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