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玉米黃素

    
分析標準品,HPLC≥65%,鑒別

Zeaxanthin

源葉
B21604 一鍵復制產(chǎn)品信息
144-68-3
C40H56O2
568.881
MFCD08435940
玉米黃質(zhì)
貨號 規(guī)格 價格 上海 北京 武漢 南京 購買數(shù)量
B21604-20mg 分析標準品,HPLC≥65%,鑒別 ¥90.00 >10 3 2 4
B21604-200mg 分析標準品,HPLC≥65%,鑒別 ¥585.00 >10 - - -
產(chǎn)品介紹 參考文獻(33篇) 質(zhì)檢證書(COA) 摩爾濃度計算器 相關產(chǎn)品

產(chǎn)品介紹

 Zeaxanthin 是一種食物獲得類胡蘿卜素,存在于眼睛的黃斑部。Zeaxanthin 具有抗氧化作用。

熔點: 203-205°C
沸點: 711.4°C at 760 mmHg
比旋光度: -44 (c, 0.2 in CHCl3)
外觀: 粉末
溶解性: THF  :  ≥  10  mg/mL  (17.58  mM)
儲存條件: -20℃,避光
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(33篇)

28. [IF=5.2] Honghui Guo et al."Comparison of Body Characteristics, Carotenoid Composition, and Nutritional Quality of Chinese Mitten Crab (Eriocheir sinensis) with Different Hepatopancreas Redness."Foods".2024 Jan;13(7):993 27. [IF=10.7] Zejun Chu et al."Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin."FOOD HYDROCOLLOIDS.2024 May;150:109719 26. [IF=6.1] Hongtao Wang et al."Analysis of Carotenoids and Gene Expression in Apple Germplasm Resources Reveals the Role of MdCRTISO and MdLCYE in the Accumulation of Carotenoids."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;71(41):15121–15131 25. [IF=4.927] Jiayue Xu et al."Development of an HPLC-PDA Method for the Determination of Capsanthin, Zeaxanthin, Lutein, β-Cryptoxanthin and β-Carotene Simultaneously in Chili Peppers and Products."MOLECULES.2023 Jan;28(5):2362 24. [IF=5.19] Wang Kaihao et al."Zearalenone induces the senescence of cardiovascular cells in vitro and in vivo."ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH.2023 Mar;:1-17 23. [IF=5.363] Yushun Li et al."A mutation in SlCHLH encoding a magnesium chelatase H subunit is involved in the formation of yellow stigma in tomato (Solanum lycopersicum L.)."PLANT SCIENCE.2022 Dec;325:111466 22. [IF=6.165] Qiruonan Shen et al."Ultrasonic-assisted extraction of zeaxanthin from Lycium barbarum L. with composite solvent containing ionic liquid: Experimental and theoretical research."J Mol Liq. 2022 Feb;347:118265 21. [IF=3.298] Hu Lina et al."CRISPR/Cas9-induced β-carotene hydroxylase mutation in Dunaliella salina CCAP19/18."Amb Express. 2021 Dec;11(1):1-8 20. [IF=4.27] Chaonan Tang et al."Alleviating damage of photosystem and oxidative stress from chilling stress with exogenous zeaxanthin in pepper (Capsicum annuum L.) seedlings."Plant Physiol Bioch. 2021 May;162:395 19. [IF=4.379] Song Hongxia et al."The genes crucial to carotenoid metabolism under elevated CO2 levels in carrot (Daucus carota L.)."Sci Rep-Uk. 2021 Jun;11(1):1-13 18. [IF=4.411] Litao Wang et al."Optimization of Ultrasonic-Assisted Extraction and Purification of Zeaxanthin and Lutein in Corn Gluten Meal."Molecules. 2019 Jan;24(16):2994 17. [IF=4.952] Yang Liu et al."Carotenoid-enriched oil preparation and stability analysis during storage: Influence of oils’ chain length and fatty acid saturation."Lwt Food Sci Technol. 2021 Nov;151:112163 16. [IF=5.89] Liu Tengfei et al."Construction of a Stable and Temperature-Responsive Yeast Cell Factory for Crocetin Biosynthesis Using CRISPR-Cas9."Front Bioeng Biotech. 2020 Jun;0:653 15. [IF=0.553] Jun Wei et al."Protective Effect of Zeaxanthin against Tunicamycin-induced Cell Damage in SH-SY5Y Cell."Food Science And Technology Research. 2019 Jan 16 14. [IF=4.215] Tian Shi-Lin et al."Effects of silencing key genes in the capsanthin biosynthetic pathway on fruit color of detached pepper fruits."Bmc Plant Biol. 2014 Dec;14(1):1-12 13. [IF=4.952] Yong-Hui Wang et al."Amphiphilic zein hydrolysate as a delivery vehicle: The role of xanthophylls."Lwt Food Sci Technol. 2017 Jun;79:463 12. Tian, Shi-Lin, et al. "Effects of silencing key genes in the capsanthin biosynthetic pathway on fruit color of detached pepper fruits." BMC plant biology 14.1 (2014): 1-12.https://doi.org/10.1186/s12870-014-0314-3 11. 閆晨靜,周茜,董小涵,韓雪,蔡東偉,白冰瑤,趙文.河北省主要雜糧營養(yǎng)成分分析及評價[J].食品工業(yè)科技,2017,38(10):351-355. 10. 于奉生, 孫志高, 方明,等. 殺菌對柑橘汁中類胡蘿卜素及色澤的影響[J]. 食品與發(fā)酵工業(yè), 2019, 45(07):225-232+238. 9. 方明, 孫志高, 于奉生,等. 微波皂化法提取桔皮中類胡蘿卜素及其組分分析[J]. 食品與發(fā)酵工業(yè), 2019, 45(08):119-126. 8. 高蓓蓓 金立 李悅 等. 不同儲藏條件下鐵皮石斛花中色素類成分的變化規(guī)律研究[J]. 中國中藥雜志 2020 v.45(04):127-135. 7. 呂美 孫一甲 徐一楠 等. HPLC法測定禽蛋蛋黃中玉米黃質(zhì)和葉黃素[J]. 食品工業(yè) 2019(6). 6. 黃昕蕾 王雁 張輝.3種石斛屬植物類胡蘿卜素成分及代謝途徑分析[J].林業(yè)科學研究 2019 32(05):107-113. 5. 李秀鑫, 于曉丹, 吳紅艷,等. 超聲波輔助法微乳提取玉米黃粉中玉米黃素工藝[J]. 食品工業(yè), 2020, v.41;No.281(02):146-149. 4. 魏俊,趙范范,劉馨君,勞鳳學,黃漢昌,商迎輝.玉米黃素對衣霉素誘導的SH-SY5Y細胞損傷的保護作用[J].食品科學,2019,40(07):163-168. 3. 于曉丹, 吳紅艷, 張宏宇,等. 影響玉米黃素穩(wěn)定性的因素研究[J]. 食品工業(yè), 2019, 040(002):197-199. 2. 梅雪昂 陳艷 王瑞釗 等. 產(chǎn)玉米黃質(zhì)的人工酵母細胞的構(gòu)建[J]. 中國生物工程雜志 2016 36(008):64-72. 1. 陳麗 坤吉瑞 王靜 等. HPLC-PDA法分析不同茶樹品種類胡蘿卜素香氣前體[J]. 食品科學 2020 041(004):193-198.

質(zhì)檢證書(COA)

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摩爾濃度計算器

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