丁香酸
分析標(biāo)準(zhǔn)品,HPLC≥99%
Syringic acid
CAS號：530-57-4
分子式：C9H10O5
分子量：198.17
MDL：MFCD00002552
貨號 | 規(guī)格/參數(shù)/品牌 | 價格 | 貨期 |
YJ-B20304-20mg | 分析標(biāo)準(zhǔn)品,HPLC≥99% | ￥440.00 | 現(xiàn)貨 |
YJ-B20304-100mg | 分析標(biāo)準(zhǔn)品,HPLC≥99% | ￥1140.00 | 現(xiàn)貨 |
JS30707-5g | ≥98% | ￥150.00 | 現(xiàn)貨 |
JS30707-25g | ≥98% | ￥340.00 | 現(xiàn)貨 |
JS30707-100g | ≥98% | ￥820.00 | 現(xiàn)貨 |
JS30707-500g | ≥98% | ￥2250.00 | 現(xiàn)貨 |
產(chǎn)品介紹
熔點(diǎn)：205-209℃
沸點(diǎn)：192-193 ℃ 14mm Hg
外觀：白色或類白色結(jié)晶
溶解性：溶于乙醇、乙mi，微溶于水和氯仿。
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。
參考文獻(xiàn)(123篇)
123. [IF=3.3] Wu Yingying et al."Qingke (Highland Barley) from Qinghai-Tibet Plateau: nutritional composition, phenolics profiles, antioxidant activity and hypoglycemic activity."Journal of Food Measurement and Characterization.2025 May;:1-14
122. [IF=3.3] Zhang Wengang et al."Identification and in vitro antioxidant and hypoglycemic activities of phenolic compounds in the different solvent fractions of polyphenols from black highland barley."Journal of Food Measurement and Characterization.2025 May;:1-14
121. [IF=4.7] Feifei Wu et al."Mechanistic Insights into the Antioxidant Potential of Sugarcane Vinegar Polyphenols: A Combined Approach of DPPH-UPLC-MS, Network Pharmacology and Molecular Docking."Foods.2024 Jan;13(21):3379
120. [IF=8.5] Shengnan Wang et al."Postharvest changes in the phenolic and free volatile compound contents in Shine Muscat grapes at room temperature."FOOD CHEMISTRY.2025 Feb;465:141958
119. [IF=5.6] Xinxin Yang et al."Method development and application for multi-phenolic components in the processing of Dendrobium officinale using UPLC coupled with mass spectrometry and chemometric analysis."INDUSTRIAL CROPS AND PRODUCTS.2024 Dec;222:120009
118. [IF=8.5] Ashiq Hussain et al."Exploration of underutilized chayote fractions following drying and extraction."FOOD CHEMISTRY.2025 Feb;465:142129
117. [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
116. [IF=3.2] Haonan Zhang et al."A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China."JOURNAL OF FOOD SCIENCE.2024 Dec;90(1):e17623
115. [IF=5.7] Zichang Zeng et al."Examination of the Bioavailability and Bioconversion of Wheat Bran-Bound Ferulic Acid: Insights into Gastrointestinal Processing and Colonic Metabolites."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX
114. [IF=4.8] Binjie Liu et al."Aqueous extract of Cornus officinalis alleviate NAFLD via protecting hepatocytes proliferation through regulation of the tricarboxylic acid cycle."JOURNAL OF ETHNOPHARMACOLOGY.2025 Feb;341:119330
113. [IF=2.6] Guo Huihui et al."Deacidification characteristics of Issatchenkia terricola WJL-G4 with a special focus on bioactive compounds and antioxidant activities during currant juice and wine processing."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2025 J
112. [IF=2.9] Zhang Jie et al."Effect of solid-state fermentation with Bacillus subtilis on polyphenol enrichment and antioxidant activity in black highland barley."Journal of Food Measurement and Characterization.2025 Jan;:1-14
111. [IF=5.6] Yixuan Wang et al."Anti-melanogenesis activity and chemical profiling of herbaceous peony (Paeonia lactiflora Pall.) flowers: A natural skin whitening agents containing Paeonia monoterpene glycosides."INDUSTRIAL CROPS AND PRODUCTS.2025 Mar;225:120363
110. [IF=5.7] Yongli Lan et al."Quinoa Ethanol Extract Ameliorates Cognitive Impairments Induced by Hypoxia in Mice: Insights into Antioxidant Defense and Gut Microbiome Modulation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX
109. [IF=3.3] Yuqing Xiong et al."Effects of Thermal and Non-Thermal Sterilization Methods on the Phytocompounds, Flavor Profile, and Antioxidant Properties of High Acidity Mulberry Vinegar."Fermentation-Basel.2025 Feb;11(2):65
108. [IF=4.8] Yiwei Zhao et al."Comparative evaluation of antioxidant activity and protein digestion of plant-based milk from different sources under dynamic in vitro digestion models."Food Bioscience.2025 Feb;:106045
107. [IF=6] Huimin Wu et al."Dynamic changes of quality characteristics during fermentation of orange-fleshed sweet potato alcoholic beverage."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Feb;218:117509
106. [IF=4.3] Wang Zhiying et al."Transcriptomic and proteomic-based analysis of the mechanisms by which drought and salt stresses affect the quality of Isatidis Folium."BMC PLANT BIOLOGY.2025 Dec;25(1):1-23
105. [IF=6.5] Youyang Zhang et al."Effects of milling degree on proximate composition, functional components and antioxidant capacity of foxtail millet."Food Chemistry-X.2025 Apr;27:102438
104. [IF=5] Luyao Liu et al."Targeted discovery of gut microbiome-remodeling compounds for the treatment of systemic inflammatory response syndrome."mSystems.
103. [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
102. [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
101. [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
100. [IF=3.9] Junru Wang et al."Protective effects of sugarcane polyphenol against UV-B-induced photoaging in Balb/c mouse skin: Antioxidant, anti-inflammatory, and anti-glycosylation Effects."JOURNAL OF FOOD SCIENCE".2024 Apr;:
99. [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
98. [IF=8.4] Yixin Suo et al."Fluorescent sensor based on CdTe-QDs @ N-CDs complexes for visual identification of goji berries origin."SENSORS AND ACTUATORS B-CHEMICAL".2024 May;406:135438
97. [IF=3.7] Turkson Antwi Boasiako et al."Innovative Bicultured Lactic–Acetic Acid Co-fermentation Improves Jujube Puree’s Functionality and Volatile Compounds."Fermentation-Basel.2024 Jan;10(1):71
96. [IF=4.1] Liuyu Ye et al."In vitro digestion and colonic fermentation characteristics of media milled purple sweet potato particle-stabilized Pickering emulsions."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Jan;:
95. [IF=5.2] Hua Li et al."Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling."Foods.2024 Jan;13(2):230
94. [IF=8.1] Ning Yue et al."Imidacloprid triggered changes in strawberry fruits on edible quality and phenolic profiles by applied at two growth stages."FOOD RESEARCH INTERNATIONAL.2024 Mar;179:114031
93. [IF=3.8] Jing Wang et al."The correlations between feruloylated arabinoxylans’ structure and their antioxidative properties."JOURNAL OF CEREAL SCIENCE.2024 Jan;115:103832
92. [IF=8.1] Qin Chen et al."Interaction and binding mechanism of ovalbumin with cereal phenolic acids: improved structure, antioxidant activity, emulsifying and digestion properties for potential targeted delivery systems."FOOD RESEARCH INTERNATIONAL.2024 Jan;175:1137
91. [IF=4.5] Zhongjing Zhou et al."Determination of Phenolic Acids Using Ultra-High-Performance Liquid Chromatography Coupled with Triple Quadrupole (UHPLC-QqQ) in Fruiting Bodies of Sanghuangporus baumii (Pilát) L.W. Zhou and Y.C. Dai."Plants-Basel.2023 Jan;12(20):356
90. [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
89. [IF=4.9] Zhang Min et al."Discovery and evaluation of active compounds from Xuanfei Baidu formula against COVID-19 via SARS-CoV-2 Mpro."Chinese Medicine.2023 Dec;18(1):1-14
88. [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
87. [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
86. [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
85. [IF=1.7] Zhouyi Zhang et al."Revealing the differences in phenolics in different parts of Taraxacum mongolicum using UPLC-MS/MS."Phytochemistry Letters.2023 Aug;56:13
84. [IF=3.571] Ning Zhou et al."Exploring the efficacy mechanism and material basis of three processed Coptidis Rhizoma via metabolomics strategy."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS.2023 Aug;232:115450
83. [IF=3.776] Lele Zhang et al."Integration of UHPLC/Q-OrbitrapMS-based metabolomics and activities evaluation to rapidly explore the anti-inflammatory components from lasianthus.."Heliyon.2023 May;9(6):e16117-e16117
82. [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;:
81. [IF=5.318] Minghe Wang et al."The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products."Food Bioscience.2023 Jun;53:102729
80. [IF=1.967] ke Zunli et al."Physicochemical characteristics, polyphenols and antioxidant activities of Dimocarpus longan grown in different geographical locations."ANALYTICAL SCIENCES.2023 Apr;:1-8
79. [IF=4.384] Xiao YU et al."Elucidation of the structure, antioxidant, and interfacial properties of flaxseed proteins tailored by microwave treatment."Journal of Integrative Agriculture.2023 Apr;:
78. [IF=3.612] Ren Li et al."The combined effect of cold plasma pretreatment and germination on nutritional quality and texture properties of brown rice cakes."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Mar;:
77. [IF=5.561] Chunqing Wang et al."From Foxtail Millet Husk (Waste) to Bioactive Phenolic Extracts Using Deep Eutectic Solvent Extraction and Evaluation of Antioxidant, Acetylcholinesterase, and α-Glucosidase Inhibitory Activities."Foods.2023 Jan;12(6):1144
76. [IF=4.927] Wengang Zhang et al."Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran."MOLECULES.2023 Jan;28(4):1665
75. [IF=4.927] Si Tan et al."Polyphenol Profile, Antioxidant Activity, and Hypolipidemic Effect of Longan Byproducts."MOLECULES.2023 Jan;28(5):2083
74. [IF=9.231] Erpeng Chao et al."Changes in polyphenolic compounds and antioxidant activities of seed-used pumpkin during hydrothermal treatment."FOOD CHEMISTRY.2023 Feb;:135646
73. [IF=3.612] Jiao Wu et al."Quantification of bioactive components and evaluation of microbial community and antibacterial activity from Heterotrigona itama and Tetrigona binghami honeys."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Jan;:
72. [IF=9.231] Yan Cao et al."Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by different phenolic acids and the interaction mechanism."FOOD CHEMISTRY.2023 Jan;:135409
71. [IF=6.056] Xi Chen et al."Effect of extrusion on phenolics from Jizi439 black wheat bran: The profile, structure, and bioactivities."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Dec;:114369
70. [IF=3.498] Feng, Tao et al."Characterization and classification of non-herbal honey and herb honey with the chemometric approach."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2022 Nov;:1-9
69. [IF=2.534] Ren Li et al."The effect of cold plasma pretreatment on GABA, γ-oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination."CEREAL CHEMISTRY.2022 Oct;:
68. [IF=2.609] Ping Jiang et al."Effect of milling on proximate composition, γ-oryzanol, vitamin B1, polyphenolic and bioaccessibility of phenolic of brown rice."JOURNAL OF FOOD PROCESSING AND PRESERVATION.2022 Sep;:e17215
67. [IF=6.317] Meng Jia et al."Gut microbiota derived structural changes of phenolic compounds from colored rice and its corresponding fermentation property."Food & Function.2022 Sep;:
66. [IF=5.195] Xiu-yu Qian et al."Discovery and molecular elucidation of the anti-influenza material basis of Banlangen granules based on biological activities and ultra-high performance liquid chromatography coupled with quadrupole-orbitrap mass spectrometry."JOURNAL O
65. [IF=7.425] Jiao Wu et al."Bioactive characterization of multifloral honeys from Apis cerana cerana, Apis dorsata, and Lepidotrigona flavibasis."FOOD RESEARCH INTERNATIONAL.2022 Nov;161:111808
64. [IF=10.753] Linyan Zhao et al."Biochar increases Panax notoginseng's survival under continuous cropping by improving soil properties and microbial diversity."SCIENCE OF THE TOTAL ENVIRONMENT.2022 Aug;:157990
63. [IF=5.561] Bin Dang et al."Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau."Foods.2022 Jan;11(14):2025
62. [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
61. [IF=5.561] Xiaopeng Qin et al."Comparative Composition Structure and Selected Techno-Functional Elucidation of Flaxseed Protein Fractions."Foods.2022 Jan;11(13):1820
60. [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
59. [IF=6.475] Yang Zhang et al."Effect of geographical location and soil fertility on main phenolic compounds and fatty acids compositions of virgin olive oil from Leccino cultivar in China."Food Res Int. 2022 Jul;157:111207
58. [IF=6.576] Yingchun Jin et al."Characteristics of Mulberry Leaf Powder Enriched With γ-Aminobutyric Acid and Its Antioxidant Capacity as a Potential Functional Food Ingredient."Frontiers in Nutrition. 2022; 9: 900718
57. [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
56. [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
55. [IF=5.154] Ying Jiang et al."Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice."Food Science and Human Wellness. 202
54. [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
53. [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
52. [IF=4.215] Ma Junqing et al."Mycorrhizal symbiosis promotes the nutrient content accumulation and affects the root exudates in maize."Bmc Plant Biol. 2022 Dec;22(1):1-13
51. [IF=7.514] Erpeng Chao et al."Enhancing drying efficiency and quality of seed-used pumpkin using ultrasound, freeze-thawing and blanching pretreatments."Food Chem. 2022 Aug;384:132496
50. [IF=2.352] Luo Ting et al."Phytochemical composition and potential biological activities assessment of raspberry leaf extracts from nine different raspberry species and raspberry leaf tea."J Berry Res. 2020 Jan;10(2):295-309
49. [IF=2.431] Dong Qingying et al."Comparative study on phenolic compounds, triterpenoids, and antioxidant activity of Ganoderma lucidum affected by different drying methods."J Food Meas Charact. 2019 Dec;13(4):3198-3205
48. [IF=2.863] Jie Hu et al."Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum- and Saccharomyces cerevisiae-fermented mulberry wine."Food Sci Nutr. 2021 Nov;9(11):6294-6306
47. [IF=3] Yong-Shen REN et al."Dandelion polyphenols protect against acetaminophen-induced hepatotoxicity in mice via activation of the Nrf-2/HO-1 pathway and inhibition of the JNK signaling pathway."Chin J Nat Medicines. 2020 Feb;18:103
46. [IF=3.361] Zhineng Wang et al."Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp."Rsc Adv. 2020 Feb;10(12):6743-6751
45. [IF=3.411] Shi Guiqin et al."UPLC-ESI-MS/MS Analysis and Evaluation of Antioxidant Activity of Total Flavonoid Extract from Paeonia lactiflora Seed Peel and Optimization by Response Surface Methodology (RSM)."Biomed Res Int. 2021;2021:7304107
44. [IF=3.616] Meng Zhang et al."Comparative evaluation on phenolic profiles, antioxidant properties and α-glucosidase inhibitory effects of different milling fractions of foxtail millet."J Cereal Sci. 2021 May;99:103217
43. [IF=3.935] Jingyun Zheng et al."A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China."J Pharmaceut Biomed. 2019 Aug;172:268
42. [IF=4.24] Nana Li et al."Characterization of phenolic compounds and anti-acetylcholinase activity of coconut shells."Food Biosci. 2021 Aug;42:101204
41. [IF=4.411] Haibo Hu et al."Comparative Research of Chemical Profiling in Different Parts of Fissistigma oldhamii by Ultra-High-Performance Liquid Chromatography Coupled with Hybrid Quadrupole-Orbitrap Mass Spectrometry."Molecules. 2021 Jan;26(4):960
40. [IF=4.411] Fang Sheng et al."The Analysis of Phenolic Compounds in Walnut Husk and Pellicle by UPLC-Q-Orbitrap HRMS and HPLC."Molecules. 2021 Jan;26(10):3013
39. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460
38. [IF=4.879] Yang Liu et al."UV-B Radiation Largely Promoted the Transformation of Primary Metabolites to Phenols in Astragalus mongholicus Seedlings."Biomolecules. 2020 Apr;10(4):504
37. [IF=4.952] Dongxiao Su et al."Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice."Lwt Food Sci Technol. 2019 Dec;116:108578
36. [IF=5.455] Lu Lan et al."Quinic acid: a potential antibiofilm agent against clinical resistant Pseudomonas aeruginosa."Chin Med-Uk. 2021 Dec;16(1):1-17
35. [IF=6.306] Yunke Huang et al."Ex vivo to in vivo extrapolation of syringic acid and ferulic acid as grape juice proxies for endothelium-dependent vasodilation: Redefining vasoprotective resveratrol of the French paradox."Food Chem. 2021 Jun;:130323
34. [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
33. [IF=7.514] Erpeng Chao et al."Drying methods influence the physicochemical and functional properties of seed-used pumpkin."Food Chem. 2022 Feb;369:130937
32. [IF=3.463] X.Q. Wang et al."Characteristics of mitochondrial membrane functions and antioxidant enzyme activities in strawberry roots under exogenous phenolic acid stress."Sci Hortic-Amsterdam. 2019 Apr;248:89
31. [IF=3.757] Yuchen Wang et al."Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics."Process Biochem. 2019 Jan;76:25
30. [IF=7.491] Junlin Deng et al."Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives."Ultrason Sonochem. 2017 Jul;37:328
29. [IF=7.514] Huipin Li et al."Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce."Food Chem. 2018 Feb;240:885
28. Deng, Junlin, et al. "Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives." Ultrasonics Sonochemistry 37 (2017): 328-334.https:##doi.org/10.1016/j.ultsonch.2017.01.023
27. Dong, Qingying, et al. "Comparative study on phenolic compounds, triterpenoids, and antioxidant activity of Ganoderma lucidum affected by different drying methods." Journal of Food Measurement and Characterization 13.4 (2019): 3198-3205.https:##doi.org/10.
26. Dong, Qingying, et al. "Comparative study on phenolic compounds, triterpenoids, and antioxidant activity of Ganoderma lucidum affected by different drying methods." Journal of Food Measurement and Characterization 13.4 (2019): 3198-3205.https:##doi.org/10.
25. Wang, Zhineng, et al. "Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp." RSC Advances 10.12 (2020): 6743-6751.10.1039/C9RA08393F
24. Su, Dongxiao, et al. "Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice." LWT 116 (2019): 108578.https:##doi.org/10.1016/j.lwt.2019.108578
23. Noubigh, Adel, and Ali Akermi. "Solubility and thermodynamic behavior of syringic acid in eight pure and water+ methanol mixed solvents." Journal of Chemical & Engineering Data 62.10 (2017): 3274-3283.https:##doi.org/10.1021/acs.jced.7b00333
22. 徐艷陽,趙玉娟,高峰,王二雷,魯海玲,李雪鳳,姜雯雯,陳艷.高效液相色譜法分析中國人參不同部位中多酚類化合物[J].食品科學(xué),2021,42(04):240-246.
21. 李棟,薛瑞婷.高溫高濕氣體沖擊處理對中短波紅外干制紅棗品質(zhì)的影響[J].食品研究與開發(fā),2020,41(22):107-112.
20. 樊榮,羿國娟,魯蘭,曾銘,周楊楊,程強(qiáng).綠原酸及其13種體內(nèi)主要代謝物的體外抗菌作用研究[J].中草藥,2020,51(24):6239-6245.
19. 武興菲.紅棗干制過程中酚類物質(zhì)的變化及其與褐變的關(guān)系[J].保鮮與加工,2021,21(03):125-129+135.
18. 梁薇薇,陳立新,段文標(biāo),李亦菲,李少然,于穎穎.酚酸物質(zhì)對紅松種子萌發(fā)及苗木生長和生理特性的影響[J].生態(tài)學(xué)報,2021,41(04):1583-1592.
17. 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.
16. 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.
15. 張盼盼,張麗芬,潘潤森,陳復(fù)生,賴少娟.超聲協(xié)同鈣浸漬對櫻桃番茄貯藏過程中酚類物質(zhì)的影響研究[J].食品研究與開發(fā),2021,42(07):7-12+49.
14. 孫香榮,李娟,鈕顏宇,郭志祥,李連珍,齊輝,杜家方,張重義.基于膜技術(shù)的地黃根區(qū)土壤化感物質(zhì)分離效果研究[J].河南農(nóng)業(yè)大學(xué)學(xué)報,2021,55(01):35-43.
13. 孫香榮,李娟,鈕顏宇,郭志祥,李連珍,齊輝,杜家方,張重義.基于膜技術(shù)的地黃根區(qū)土壤化感物質(zhì)分離效果研究[J].河南農(nóng)業(yè)大學(xué)學(xué)報,2021,55(01):35-43.
12. 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.
11. 王婷婷, 苑偉, 李華,等. 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.
10. 范佳慧, 岳錦萍, 楊蘊(yùn)格,等. 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.
9. 齊曉茹, 嚴(yán)超, 宋春華,等. 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.
8. 湯曉 葉莊新 余偉 等. 南瓜酚類物質(zhì)及抗氧化活性受烹飪方式的影響[J]. 食品科技 2016 041(005):223-228.
7. 劉宇 湯斌 李松. Trametes sp.LS-10C漆酶催化酸性鉻藍(lán)K脫色條件優(yōu)化[J]. 安徽工程大學(xué)學(xué)報 2016 31(004):12-16.
6. 楊希娟, 黨斌, 樊明濤. 溶劑提取對青稞中不同形態(tài)多酚組成及抗氧化活性的影響[J]. 食品科學(xué), 2018, 39(24):246-255.
5. 趙藝楠, 宋科, 彭勝,等. 沸石分子篩吸附分離忽地笑中石蒜堿[J]. 天然產(chǎn)物研究與開發(fā), 2016, 028(002):289-292,299.
4. 黑青稞麩皮結(jié)合態(tài)酚類物質(zhì)大孔樹脂分離純化工藝優(yōu)化
3. 李佳興, 周利, 金艷, et al. 枸杞子藥材中12種有機(jī)酸類成分含量測定與分析[J]. 中國藥房, 2018, 29(024):3344-3349.
2. 吳立潔 劉杰 王文祎 等. 三七根際土壤中酚酸類物質(zhì)的鑒定及含量測定[J]. 世界科學(xué)技術(shù)-中醫(yī)藥現(xiàn)代化 2014(4):825-829.
1. 呂朝耕 楊健 康傳志 等. UPLC-MS/MS測定鐵皮石斛中9個有機(jī)酸成分含量[J]. 中藥材 2017 040(006):1360-1363.
從2011年開始我們致力于在生命科學(xué)領(lǐng)域、生物醫(yī)學(xué)實(shí)驗(yàn)技術(shù)及論文潤色服務(wù)，協(xié)助客戶各類實(shí)驗(yàn)服務(wù)及論文潤色十多年，是您值得信賴的科研合作伙伴!
如果您受時間、試驗(yàn)條件等限制而無法完成您的課題研究，歡迎您與我們聯(lián)系。
實(shí)驗(yàn)技術(shù)服務(wù)：
實(shí)驗(yàn)室代做實(shí)驗(yàn)項(xiàng)目
| |||
細(xì)胞熒光染料標(biāo)記檢測實(shí)驗(yàn)
| |||
| |||
染色質(zhì)免疫沉淀分析(CLIP)實(shí)驗(yàn)服務(wù)
| |||
| |||
|
