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Merck
CN

91213

Supelco

新绿原酸

analytical standard

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别名:
5- O -(-3,4-二羟基肉桂酰)- D -奎宁酸, 反式 -5- O -咖啡酰奎宁酸
经验公式(希尔记法):
C16H18O9
CAS号:
分子量:
354.31
EC 号:
MDL编号:
UNSPSC代码:
85151701
PubChem化学物质编号:
NACRES:
NA.24

等级

analytical standard

质量水平

检测方案

≥95.0% (HPLC)

保质期

limited shelf life, expiry date on the label

技术

HPLC: suitable
gas chromatography (GC): suitable

杂质

≤5.0% water

应用

food and beverages

格式

neat

储存温度

2-8°C

SMILES字符串

O[C@@H]1C[C@@](O)(C[C@@H](OC(=O)\C=C\c2ccc(O)c(O)c2)[C@H]1O)C(O)=O

InChI

1S/C16H18O9/c17-9-3-1-8(5-10(9)18)2-4-13(20)25-12-7-16(24,15(22)23)6-11(19)14(12)21/h1-5,11-12,14,17-19,21,24H,6-7H2,(H,22,23)/b4-2+/t11-,12-,14+,16-/m1/s1

InChI key

CWVRJTMFETXNAD-NXLLHMKUSA-N

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一般描述

新绿原酸是一种酚酸,常见于杏子中。它属于羟基肉桂酸酯类,可能具有抗氧化性能,据报道可抑制低密度脂蛋白的氧化,从而降低患心脏病的风险。

应用

有关合适仪器技术的更多信息,请参考产品分析证书。如需进一步支持,请联系技术服务。

包装

无底玻璃瓶。内含物在插入的融合锥体内。

WGK

WGK 3

闪点(°F)

Not applicable

闪点(°C)

Not applicable


分析证书(COA)

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Skinner M and Hunter D et al.
Bioactives in Fruit: Health Benefits and Functional Foods (2013)
Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica)
Donovan.LJ, et al. et al.
Journal of Agricultural and Food Chemistry, 46(4), 1247-1252 (1998)
Liangmian Chen et al.
Chemical & pharmaceutical bulletin, 63(1), 25-32 (2015-03-07)
For the determination of seven caffeoylquinic acids [neochlorogenic acid (NcA), cryptochlorogenic acid (CcA), chlorogenic acid (CA), caffeic acid (CfA), isochlorogenic acid A (Ic A), isochlorogenic acid B (Ic B), isochlorogenic acid C (Ic C)] and two flavonoids [luteolin 7-O-glucoside (LtG) and luteolin (Lt)]
Liangmian Chen et al.
Journal of pharmaceutical and biomedical analysis, 95, 93-101 (2014-03-25)
A novel three-channel isocratic elution high performance liquid chromatography with electrochemical detection (3LC-ECD) system was developed for the simultaneous determination of various bioactive redox components in Shuang-Huang-Lian (SHL) preparations. This 3LC-ECD system consists of three isocratic elution flow ways, two
Fatih Mehmet Yılmaz et al.
Journal of food science and technology, 52(5), 2851-2859 (2015-04-22)
There is an increasing interest to bio-components obtained from fruit & vegetable wastes. Anthocyanin is one of the components regained from fruits especially from red ones. Sour cherry is considered as industrial fruit since most of the grown fruit is

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