咖啡酸-3-甲醚
阿魏酸(4-Hydroxy-3-methoxycinnamic acid)
CAS: 1135-24-6
化学式: C10H10O4
| 中文名 | 阿魏酸 |
| 英文名 | 4-Hydroxy-3-methoxycinnamic acid |
| 别名 | 阿魏酸 咖啡酸-3-甲醚 4-羟基3-甲氧基肉桂酸 4-羟基-3-甲氯基肉桂酸 3-甲氧基-4-羟基桂皮酸 4-羟基-3-甲氧基桂皮酸 3-甲氧基-4-羟基肉桂酸 3-(4-羟基-3-甲氧基苯基)-2-丙烯酸 |
| 英文别名 | Ferulic acid AKOS BBS-00006472 RARECHEM BK HW 0087 TIMTEC-BB SBB000326 OTAVA-BB BB7016261120 3-METHOXY-4-HYDROXYCINNAMIC ACID 4-Hydroxy-3-methoxycinnamic acid 4-HYDROXY-3-METHOXYCINNAMIC ACID 3-(4-HYDROXY-3-METHOXYPHENYL)ACRYLIC ACID 3-(4-Hydroxy-3-methoxyphenyl)acrylic acid 3-(4-hydroxy-3-methoxyphenyl)prop-2-enoic acid (2E)-3-(4-hydroxy-3-methoxyphenyl)prop-2-enoate (2E)-3-(4-hydroxy-3-methoxyphenyl)prop-2-enoic acid 3-(4-hydroxy-3-methoxyphenyl)-2-Propenoic acid4-Hydroxy-3-methoxycinnamic acid |
| CAS | 1135-24-6 |
| EINECS | 214-490-0 |
| 化学式 | C10H10O4 |
| 分子量 | 194.18 |
| InChI | InChI=1/C10H10O4/c1-14-9-6-7(2-4-8(9)11)3-5-10(12)13/h2-6,11H,1H3,(H,12,13)/p-1/b5-3+ |
| InChIKey | KSEBMYQBYZTDHS-HWKANZROSA-N |
| 密度 | 1.316(20.0000℃) |
| 熔点 | 168-172°C(lit.) |
| 沸点 | 250.62°C (rough estimate) |
| 闪点 | 150.5°C |
| 水溶性 | soluble |
| 蒸汽压 | 0Pa at 25℃ |
| 溶解度 | DMSO (微溶) 、甲醇 (微溶) |
| 折射率 | 1.5168 (estimate) |
| 酸度系数 | 4.58±0.10(Predicted) |
| 存储条件 | 2-8°C |
| 敏感性 | Easily absorbing moisture |
| 外观 | 粉末 |
| 颜色 | slightly yellow |
| 物化性质 | 顺式异构体为黄色油状物。反式异构体为斜方针状结晶（水）。 溶于热水、乙醇和醋酸乙酯。较易溶于乙醚，微溶于苯和石油醚。 |
| MDL号 | MFCD00004400 |
| 危险品标志 | Xi - 刺激性物品 |
| 风险术语 | 36/37/38 - 刺激眼睛、呼吸系统和皮肤。 |
| 安全术语 | S26 - 不慎与眼睛接触后，请立即用大量清水冲洗并征求医生意见。 S36 - 穿戴适当的防护服。 S37/39 - 戴适当的手套和护目镜或面具。 |
| WGK Germany | 3 |
| RTECS | UD3365500 |
| 海关编号 | 29162090 |
| Hazard Class | IRRITANT |
| 上游原料 | 4-羟基-3-甲氧基苯基丙酮酸 3,4-二羟基苯乙酸 Acetic acid, ion(1-) (8CI,9CI) |
| 下游产品 | N-阿魏酰章鱼胺 2-甲氧基-4-丙基-苯酚 |
| 参考资料 展开查看 | 1. 曹健 秦朗 张立国 等. 2种酚类抗氧化剂对牡丹籽油氧化稳定性影响研究[J]. 粮食与油脂 2019 032(012):25-29. 2. 刘瑾 林渊 王文静. HPLC同时测定当归芍药固体汤剂中芍药苷 阿魏酸含量[J]. 广东化工 2018 045(021):96-97 91. 3. 王亚洲 杨春旭. HPLC同时测定蝎龙接骨散中羟基红花黄色素A和阿魏酸的含量[J]. 中国实验方剂学杂志 2012 18(22):109-111. 4. 王丽萍 张怀亮. HPLC同步测定天麻熄风颗粒中6种成分的含量[J]. 医药论坛杂志 2018 v.39(06):20-23. 5. 邓雪琪 管小军 黄娜娜 李俊.HPLC法同时测定当归中8种成分[J].中成药 2020 42(08):2075-2079. 6. 王亚洲. HPLC法同时测定蝎龙酒中芍药苷 羟基红花黄色素A和阿魏酸[J]. 中成药 2012 34(010):1925-1928. 7. 刘宇 汤斌 李松. Trametes sp.LS-10C漆酶催化酸性铬蓝K脱色条件优化[J]. 安徽工程大学学报 2016 31(004):12-16. 8. 崔伟亮 李慧芬 张学兰 等. UPLC-QE/MS法分析丹参酒炙前后5种质变化合物[J]. 中成药 2019 041(004):844-849. 9. 吴立洁 刘杰 王文祎 等. 三七根际土壤中酚酸类物质的鉴定及含量测定[J]. 世界科学技术-中医药现代化 2014(4):825-829. 10. 何微微 晋玲 王莉. 不同包装 储藏处理羌活饮片的UPLC指纹图谱[J]. 中国实验方剂学杂志 2020(6). 11. 李依娜 邹颖 余元善 肖更生 徐玉娟 邹波.不同酚酸对三华李清汁贮藏期间色泽稳定性的比较分析[J].现代食品科技 2020 36(07):165-172+16. 12. 袁博 贺瑶 郑竟成 田华 何东平.两种天然酚类抗氧化剂对DHA藻油抗氧化作用研究[J].中国食品添加剂 2018(05):122-127. 13. 何微微 茹雷 石妙丽 等. 包装 储藏条件对羌活饮片质量的影响[J]. 中成药 2020 v.42(02):135-142. 14. 袁博, 曹健, 秦朗,等. 四种酚类化合物体外抗氧化活性的比较研究[J]. 食品工业, 2018, 39(09):206-210. 15. 姚静, 施钧瀚, 桂新景,等. 基于HPLC指纹图谱评价的当归补血汤传统汤剂与配方颗粒汤剂的成分差异分析[J]. 中草药, 2019(11). 16. 吴国霞, 杨秀娟, 邓毅,等. 基于灰色关联度的当归及其不同药用部位质量评价研究[J]. 中国中医药信息杂志, 2018, 025(005):77-81. 17. 李桂香, 朱振宇, 赖艳琼,等. 基于碳纳米笼和金纳米粒子复合物的阿魏酸电化学传感器[J]. 云南民族大学学报(自然科学版), 2018, 27(06):18-24. 18. 李云龙, 韩林, 王敏. 基于超滤技术的苦荞提取物抑制α-葡萄糖苷酶活性研究[J]. 中国粮油学报, 2019(5):22-26. 19. 郭巧英. 航天诱变SP6代夏枯草生物学性状及其有效成分研究[D]. 西北农林科技大学. 20. 范琳琳, 王英, 黄自苏,等. 外源添加物质对黑莓清汁花色苷稳定性和抗氧化活性的影响[J]. 食品工业科技, 2019, v.40;No.420(04):62-67. 21. 吴国霞, 邓毅, 杨秀娟,等. 多指标综合评分法优化当归水提工艺[J]. 中兽医医药杂志, 2018, 037(001):12-15. 22. 葛慧芳, 孙明飞, 叶佳,等. 川芎醇提物抗氧化活性及抗食源性致病菌特性分析[J]. 食品工业科技, 2019, 040(010):127-132. 23. 荔淑楠, 王引权, 马丽丽,等. 当归平衡脱水干燥工艺优化[J]. 中成药, 2020, v.42(03):135-142. 24. 白贞芳, 李萌, 王杰,等. 当归成药期次生代谢产物含量变化与早期抽薹相关性研究[J]. 中国现代中药, 2019, 021(011):1532-1536. 25. 曹张琦,徐静汶,路莉,胡燕,罗臻,李鸿源,王学习.扶正通络颗粒质量标准研究[J].中国新药杂志,2019,28(11):1372-1377. 26. 王亚洲, 吕建伟. 抗乳腺小叶增生合剂的质量标准研究[J]. 中国药房, 2012(23):2165-2167. 27. 刘顺, 戴雨晨, 李存玉,等. 抗感胶囊的质量标准研究[J]. 中华中医药学刊, 2019(6):1310-1313. 28. 黄得栋,王黎,晋玲,马秀娟,孙讨军,张勇.新兴产区和道地产区当归质量评价[J].安徽农业科学,2020,48(13):195-197+201. 29. 王萌, 李小定, 刘硕,等. 有机酸对紫甘薯花色苷的辅色作用[J]. 食品科学, 2014, 35(23):119-124. 30. 李娟, 张毅, 李金田,等. 析因设计结合响应面法优化当归补血有效部位的渗漉提取工艺研究[J]. 时珍国医国药, 2019, v.30;No.285(05):65-68. 31. 李佳兴, 周利, 金艳, et al. 枸杞子药材中12种有机酸类成分含量测定与分析[J]. 中国药房, 2018, 29(024):3344-3349. 32. 赵艺楠, 宋科, 彭胜,等. 沸石分子筛吸附分离忽地笑中石蒜碱[J]. 天然产物研究与开发, 2016, 028(002):289-292,299. 33. 夏瑛, 李良, 董孝元,等. 源于解淀粉芽胞杆菌酚酸脱羧酶的克隆与表达[J]. 微生物学通报, 2020(7). 34. 邵佩, 陈胜, 罗威,等. 猕猴桃多酚的纯化工艺及组分分析[J]. 食品科技, 2019, v.44;No.338(12):266-271. 35. 高振鹏, 宋杨, 张美娜,等. 益生菌发酵苹果汁过程中总酚酸变化与动力学研究[J]. 农业机械学报, 2019, 050(011):350-356. 36. 徐珂,晋小军,刘莉莉,曹承志.直播当归生长发育及覆盖方式适宜性探究[J].中成药,2020,42(08):2224-2229. 37. 旷慧, 冯建文, 范倩,等. 红树莓多酚的组分分析及体外抗脂质过氧化活性[J]. 食品科学, 2018, 39(003):83-89. 38. 于秋红, 高召军, 能婷,等. 舒脑欣滴丸中阿魏酸含量及其人血清白蛋白结合率研究[J]. 泰山医学院学报, 2019, 040(003):179-181. 39. 石丹丹, 邵诗佳, 宋奇,等. 舒脑欣滴丸中阿魏酸的药代动力学研究[J]. 泰山医学院学报, 2020, v.41(03):61-63. 40. 韩林, 杨人乙, 胡悦,等. 藜麦发酵工艺优化及活性研究[J]. 食品与机械, 2018, 34(09):212-216+221. 41. 魏萍, 丁月, 鲁群,等. 蜂胶和杨树胶中黄酮类成分及其抑制α-葡萄糖苷酶活性研究[J]. 华中农业大学学报, 2018, 37(003):92-99. 42. 王亚洲. 蝎龙接骨散质量标准研究[J]. 黑龙江医药, 2012, 25(6):845-847. 43. 王亚洲, 杨春旭. 蝎龙酒质量标准研究[J]. 中国实验方剂学杂志, 2012, 18(23):105-108. 44. 黄赵刚, 程钢, 汤浩,等. 血必净注射液指纹图谱研究[J]. 中国医院药学杂志, 2018, 038(022):2323-2327. 45. 张康逸, 杨妍, 康志敏. 超声辅助碱醇提取青麦仁中阿魏酸的工艺研究[J]. 粮食加工, 2020, v.45;No.206(02):10-15. 46. 刘延照, 李想, 刘功继,等. 辣根过氧化物酶催化阿魏酸交联果胶物化特性[J]. 食品科学, 2020(14):9-14. 47. 熊红星, 李杨, 玛依拜尔·木合塔,等. 运用HPLC-DAD法测定麦麸中活性成分阿魏酸的含量[J]. 新疆中医药, 2018, 036(003):30-31. 48. 郑文华, 奚亚亚, 曲丛丛,等. 酒丹参标准汤剂的质量评价. 中国实验方剂学杂志. 49. 温慧娇, 沈群. 酒制对四物汤化学成分的影响研究[J]. 亚太传统医药, 2020, 016(004):59-62. 50. 苏帆, 薛佳, 杨曦,等. 酚酸对红肉苹果花色苷辅色效果及稳定性的影响[J]. 中国农业科学, 2017(4). 51. 林秋珊,杨佩芬,尹曼雪,张时兵,刘四军,吴庆光.阿魏酸对H_2O_2致PC12细胞氧化损伤的保护作用[J].中国实验方剂学杂志,2019,25(13):66-72. 52. 王晨, 谢岩黎, 南永远. 阿魏酸对小麦淀粉理化特性的影响[J]. 食品工业科技, 2018, 039(018):12-16,21. 53. 邢玉凤,刘东海,张淑红,张玉萍,朱金玲.阿魏酸对戊四氮致癫痫大鼠海马组织中Bax和Bcl-2蛋白表达的影响[J].中风与神经疾病杂志,2017,34(10):919-921. 54. 黄天一, 陈婷婷, 崔杰,等. 阿魏酸抗成骨细胞凋亡作用及其GPR30相关性研究[J]. 南京中医药大学学报, 2020, v.36(03):72-77. 55. 张淑红, 张金波, 刘东海,等. 阿魏酸通过抗凋亡途径改善戊四氮诱导的癫痫鼠的脑神经损伤[J]. 实用医学杂志, 2019(16). 56. 赵文红, 许慧颖, 陈晖,等. 高聚合度麦麸阿魏酸糖酯的组成特征及其自由基清除能力研究[J]. 河南工业大学学报(自然科学版), 2018, 39(05):18-23+81. 57. 刘慧琳, 陈晓默, 倪天鸿,等. 麦麸提取物对晚期糖基化终产物的抑制研究[J]. 现代食品科技, 2017(07):50-55. 58. 任丽, 贾田芊, 李兴欢,等. 黄花油点草药材的质量标准研究[J]. 中国药房, 2019, 030(008):1083-1090. 59. 齐晓茹, 严超, 宋春华,等. 4种水果浓缩汁酚类物质及香气成分分析[J]. 食品科技, 2018, 043(002):279-285. 60. 骆媱, 潘娉娉, 章建华,等. HPLC法同时测定丹参-当归药对中7个成分的含量[J]. 药物分析杂志, 2018, 038(010):1689-1696. 61. 赵玥, 齐越, 单国顺,等. 不同产地火绒草HPLC指纹图谱的建立及化学模式识别[J]. 中成药, 2019, 041(004):849-854. 62. 程江雪, 唐志书, 郭东艳, et al. 不同配伍配比对赤芍-当归药对中10个成分溶出量的影响研究[J]. 药物分析杂志, 2019, v.39(09):73-80. 63. 崔伟亮. 丹参酒炙前后HPLC指纹图谱色谱峰归属比较[J]. 辽宁中医杂志, v.46;No.507(08):1707-1709. 64. 王婷婷, 苑伟, 李华,等. 复合小浆果果酒中的酚类物质及其抗氧化活性分析[J]. 食品与发酵工业, 2019, 45(03):183-188. 65. 赵玥, 尤献民, 姜鸿,等. 基于UFLC法的辽宁地区火绒草质量评价研究[J]. 沈阳药科大学学报, 2019(6):511-517. 66. 范佳慧, 岳锦萍, 杨蕴格,等. 利用非糖物质快速鉴别单花蜂蜜[J]. 现代食品科技, 2020, v.36;No.246(02):119+269-276. 67. 张艺沛, 张婷, 史一恒,等. 藜麦茶加工工艺及酚类物质组成分析[J]. 食品科学, 2019, 040(012):267-274. 68. 王奕芳,温承坤,陈茂彬,张玉,李琴,方尚玲.麻城老米酒中酚类物质的初探[J].中国酿造,2019,38(12):175-178. 69. 孔宇, 张倚菲, 韩鹏云,等. 沙棘籽粕多酚提取工艺优化,组分分析及抗氧化性能研究[J]. 中国油脂, 2020, 045(004):109-114. 70. 田莉, 李海萍, 袁亚宏,等. 真空耦合超声波提取苹果渣多酚的工艺优化[J]. 食品科学, 2017(14):240-246. 71. 宋晓芳 范宝磊 曾祥玲 李婷婷 史玉敏 邹晶晶 杨洁 陈洪国.HPLC-MS/MS法同时测定不同桂花品种中7个多酚类活性成分的含量[J].药物分析杂志 2019 39(10):1811-1820. 72. 朱慧敏, 李莉, 李松雅,等. 新疆黑果小檗根薄层定性鉴别及含量测定方法的建立[J]. 辽宁中医杂志, 2019, v.46;No.509(10):132-136+230. 73. 杨希娟, 党斌, 樊明涛. 溶剂提取对青稞中不同形态多酚组成及抗氧化活性的影响[J]. 食品科学, 2018, 39(24):246-255. 74. 丁玉彤, 赵瑞芝, 王阳. 羊油炙淫羊藿对赤芍散中主要活性成分溶出的影响[J]. 时珍国医国药, 2020, v.31;No.293(01):63-65. 75. 王璇, 胡仲秋, 袁亚宏,等. 天然抑菌剂对鲁氏接合酵母的抑菌作用[J]. 现代食品科技, 2018, 34(10):100-108. 76. 姜万舟, 高平, 杨明德,等. 杏鲍菇乙醇提取物的抗氧化活性及成分分离鉴定[J]. 食品工业科技, 2015, 36(22):87-91. 77. 黑青稞麸皮结合态酚类物质大孔树脂分离纯化工艺优化 78. 徐赛,章斌,李顺源,卢勇,刘兆明.痹痛膏灸质量标准研究[J].亚太传统医药,2020,16(10):86-88. 79. 彭桐,王引权,张亚丽,荔淑楠,雒军,马琴国.临洮当归与岷县当归8种有效成分比较[J].甘肃中医药大学学报,2020,37(06):29-33. 80. 赵萌萌,张文刚,党斌,杨希娟,张杰,甘生智.超微粉碎对青稞麸皮粉多酚组成及抗氧化活性的影响[J].农业工程学报,2020,36(15):291-298. 81. 王庆卫,刘启玲,崔胜文.不同干燥方式对红枣营养品质及抗氧化活性的影响[J].食品工业,2020,41(12):218-222. 82. 王虎玄, 张淑晴, 廖川,等. 植物源活性物质对鲁氏接合酵母抑菌活性评价及抑菌机制研究[J]. 陕西科技大学学报, 2020, 038(001):P.64-70. 83. 徐珂,晋小军,刘莉莉,曹承志.直播当归生长发育及覆盖方式适宜性探究[J].中成药,2020,42(08):2224-2229. 84. 黄楷迪,刘敬霞,牛阳,马学琴,张婷,卜凡淑,任慧,郭盛,钱大玮,段金廒.回药扎里奴思方UPLC指纹图谱结合多成分含量测定的质控方法研究[J].南京中医药大学学报,2021,37(01):77-82. 85. 薛梦洁,于卉娟,王璐瑶,柴欣,杨静,王跃飞.血府逐瘀汤提取过程中成分的量变规律研究[J].天津中医药,2021,38(01):109-112. 86. 魏丽芳,梅余琪,邹立思,陈佳丽,谈梦霞,王程成,蔡芷辰,林丽群,刘训红.基于多元活性成分同时测定结合多元统计分析评价不同产地连翘药材的质量[J].中国药学杂志,2021,56(04):276-284. 87. 李文峰,张向阳,王翠,林兰婷,陈小平,屈阳,张雪梅,林瑶,谭飔,郑俏然,高晓旭.茎瘤芥的气体射流冲击干燥动力学及多酚降解动力学特征[J].食品科学,2021,42(05):106-114. 88. 马艳莉,丁玉峰,李素萍,梁静静,席晓丽,刘亚琼,王颉.中国怀来不同葡萄品种品质比较[J].食品研究与开发,2020,41(15):137-142. 89. 樊荣,羿国娟,鲁兰,曾铭,周杨杨,程强.绿原酸及其13种体内主要代谢物的体外抗菌作用研究[J].中草药,2020,51(24):6239-6245. 90. 毛文点,庹玲玲,齐文续,苏睿智,邓常清,邹龙.黄芪-当归不同配伍对其6种主要有效成分溶出的影响[J].湖南中医药大学学报,2021,41(03):350-354. 91. 武兴菲.红枣干制过程中酚类物质的变化及其与褐变的关系[J].保鲜与加工,2021,21(03):125-129+135. 92. 杨馨悦,杨宇驰,周秀娟,薛桂新.柑橘果醋发酵条件的优化及其成分分析[J].中国调味品,2020,45(10):75-79. 93. 徐艳阳,赵玉娟,高峰,王二雷,鲁海玲,李雪凤,姜雯雯,陈艳.高效液相色谱法分析中国人参不同部位中多酚类化合物[J].食品科学,2021,42(04):240-246. 94. 秦梦圆,曾宇馨,苏鑫宇,董生健,张子龙,孙志蓉.不同地区覆膜方式对当归产量及化学成分的影响[J].中南药学,2020,18(11):1822-1827. 95. 张盼盼,张丽芬,潘润森,陈复生,赖少娟.超声协同钙浸渍对樱桃番茄贮藏过程中酚类物质的影响研究[J].食品研究与开发,2021,42(07):7-12+49. 96. 刘启玲,王庆卫,崔胜文.不同预处理方式对红枣热风-微波联合干燥品质特性及抗氧化活性的影响[J].食品研究与开发,2020,41(24):124-130. 97. Atif, Muhammad Jawaad, et al. "Effect of photoperiod and temperature on garlic (Allium sativum L.) bulbing and selected endogenous chemical factors." Environmental and Experimental Botany 180 (2020): 104250.https://doi.org/10.1016/j.envexpbot.2020.104250 98. Chen Li, Jian-Bin Li, Preparation of chitosan-ferulic acid conjugate: Structure characterization and in the application of pharmaceuticals, International Journal of Biological Macromolecules, Volume 105, Part 2, 2017, Pages 1539-1543, ISSN 0141-8130, https 99. Li, Chen, et al. "Evaluation of chitosan-ferulic acid microcapsules for sustained drug delivery: Synthesis, characterizations, and release kinetics in vitro." Journal of Molecular Structure 1227 (2021): 129353.https://doi.org/10.1016/j.molstruc.2020.129353 100. Wang, Lingdi, et al. "Danggui Buxue Tang Rescues Folliculogenesis and Ovarian Cell Apoptosis in Rats with Premature Ovarian Insufficiency." Evidence-Based Complementary and Alternative Medicine 2021 (2021).https://doi.org/10.1155/2021/6614302 101. Han, C. H. E. N., et al. "Chemical profile of the active fraction of Yi-Gan San by HPLC-DAD-Q-TOF-MS and its neuroprotective effect against glutamate-induced cytotoxicity." Chinese journal of natural medicines 12.11 (2014): 869-880.https://doi.org/10.1016/ 102. Li J, Liu H, Yang Z, Yu Q, Zhao L, Wang Y. Synergistic Effects of Cryptotanshinone and Senkyunolide I in Guanxinning Tablet Against Endogenous Thrombus Formation in Zebrafish. Front Pharmacol. 2021;11:622787. Published 2021 Jan 14. doi:10.3389/fphar.2020.6 103. Liu, Huan, et al. "Antimicrobial activity and virulence attenuation of citral against the fish pathogen Vibrio alginolyticus." Aquaculture 515 (2020): 734578.https://doi.org/10.1016/j.aquaculture.2019.734578 104. Zhu, Hao, et al. "Anti-inflammatory effects of p-coumaric acid, a natural compound of Oldenlandia diffusa, on arthritis model rats." Evidence-Based Complementary and Alternative Medicine 2018 (2018).https://doi.org/10.1155/2018/5198594 105. Cheng, Yan, et al. "Decomposition of five phenolic compounds in high temperature water." Journal of the Brazilian Chemical Society 25 (2014): 2102-2107.https://doi.org/10.5935/0103-5053.20140201 106. Zhang, He, et al. "Phenolic acids released in maize rhizosphere during maize-soybean intercropping inhibit Phytophthora blight of soybean." Frontiers in plant science 11 (2020): 886.https://doi.org/10.3389/fpls.2020.00886 107. Zheng, Yuting, et al. "Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber." LWT 132 (2020): 109943.https://doi.org/10.1016/j.lwt.2020.109943 108. 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 109. Tan, Si, et al. "Lycopene, polyphenols and antioxidant activities of three characteristic tomato cultivars subjected to two drying methods." Food Chemistry 338 (2021): 128062.https://doi.org/10.1016/j.foodchem.2020.128062 110. Zhang, Xianhua, et al. "Danshen-Chuanxiong-Honghua ameliorates cerebral impairment and improves spatial cognitive deficits after transient focal ischemia and identification of active compounds." Frontiers in pharmacology 8 (2017): 452. 111. Zhang, Xianhua, et al. "Danshen-Chuanxiong-Honghua ameliorates cerebral impairment and improves spatial cognitive deficits after transient focal ischemia and identification of active compounds." Frontiers in pharmacology 8 (2017): 452. 112. 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.2017.01.023 113. 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 114. Bao, Tao, et al. "Cold plasma: An emerging pretreatment technology for the drying of jujube slices." Food Chemistry 337 (2021): 127783.https://doi.org/10.1016/j.foodchem.2020.127783 115. Cai, Z, Liao, H, Wang, C, et al. A comprehensive study of the aerial parts of Lonicera japonica Thunb. based on metabolite profiling coupled with PLS-DA. Phytochemical Analysis. 2020; 31: 786– 800. https://doi.org/10.1002/pca.2943 116. Zhang, Jing, et al. "Application of “spider-web” mode in discovery and identification of Q-markers from Xuefu Zhuyu capsule." Phytomedicine 77 (2020): 153273.https://doi.org/10.1016/j.phymed.2020.153273 117. Nan, Xingmei, et al. "Bioactive fraction of Rhodiola algida against chronic hypoxia-induced pulmonary arterial hypertension and its anti-proliferation mechanism in rats." Journal of ethnopharmacology 216 (2018): 175-183.https://doi.org/10.1016/j.jep.2018.0 118. [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;240:885 119. [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;37:328 120. [IF=6.953] Chen Li et al."Preparation of chitosan-ferulic acid conjugate: Structure characterization and in the application of pharmaceuticals."Int J Biol Macromol. 2017 Dec;105:1539 121. [IF=5.645] Jun Lu et al."Phenolic composition, antioxidant, antibacterial and anti-inflammatory activities of leaf and stem extracts from Cryptotaenia japonica Hassk."Ind Crop Prod. 2018 Oct;122:522 122. [IF=5.279] Juan Li et al."Effect of Water Migration between Arabinoxylans and Gluten on Baking Quality of Whole Wheat Bread Detected by Magnetic Resonance Imaging (MRI)."J Agr Food Chem. 2012;60(26):6507–6514 123. [IF=5.279] Yingying Wei et al."Hot Air Treatment Induces Disease Resistance through Activating the Phenylpropanoid Metabolism in Cherry Tomato Fruit."J Agr Food Chem. 2017;65(36):8003–8010 124. [IF=3.845] Zhang Xianhua et al."Danshen-Chuanxiong-Honghua Ameliorates Cerebral Impairment and Improves Spatial Cognitive Deficits after Transient Focal Ischemia and Identification of Active Compounds."Front Pharmacol. 2017 Jul;0:452 125. [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;76:25 126. [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;248:89 127. [IF=3.205] Xianhua Zhang et al."Pharmacokinetic study of representative anti-oxidative compounds from Denshen-Chuanxiong-Honghua following oral administration in rats."J Chromatogr B. 2017 May;1052:82 128. [IF=3] Han CHEN et al."Chemical profile of the active fraction of Yi-Gan San by HPLC-DAD-Q-TOF-MS and its neuroprotective effect against glutamate-induced cytotoxicity."Chin J Nat Medicines. 2014 Nov;12:869 129. [IF=2.896] Yanli Zhang et al."Rapid electrochemical detection of ferulic acid based on a graphene modified glass carbon electrode."Anal Methods-Uk. 2013 Jul;5(16):3834-3839 130. [IF=1.984] Zhu Hao et al."Anti-Inflammatory Effects of the Bioactive Compound Ferulic Acid Contained in Oldenlandia diffusa on Collagen-Induced Arthritis in Rats."Evid-Based Compl Alt. 2014;2014:573801 131. [IF=1.984] Zhu Hao et al."Anti-Inflammatory Effects of p-Coumaric Acid, a Natural Compound of Oldenlandia diffusa, on Arthritis Model Rats."Evid-Based Compl Alt. 2018;2018:5198594 132. [IF=13.273] Qingqing Zhou et al."Polydopamine-induced growth of mineralized γ-FeOOH nanorods for construction of silk fabric with excellent superhydrophobicity, flame retardancy and UV resistance."Chem Eng J. 2020 Feb;382:122988 133. [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 134. [IF=7.514] Yu Zhu et al."The functionality of laccase- or peroxidase-treated potato flour: Role of interactions between protein and protein/starch."Food Chem. 2021 Mar;341:128082 135. [IF=7.514] Jinxue Hou et al."Variations in phenolic acids and antioxidant activity of navel orange at different growth stages."Food Chem. 2021 Oct;360:129980 136. [IF=7.514] Lijuan Yu et al."Synthesis and evaluation of acetylferulic paeonol ester and ferulic paeonol ester as potential antioxidants to inhibit fish oil oxidation."Food Chem. 2021 Dec;365:130384 137. [IF=7.514] Tao Bao et al."Cold plasma: An emerging pretreatment technology for the drying of jujube slices."Food Chem. 2021 Feb;337:127783 138. [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 139. [IF=6.383] Ruizhi Hu et al."Dietary ferulic acid and vanillic acid on inflammation, gut barrier function and growth performance in lipopolysaccharide-challenged piglets."Anim Nutr. 2021 Sep;: 140. [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 141. [IF=6.023] Yazhen Chen et al."Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame."Food Chem Toxicol. 2020 May;139:111239 142. [IF=5.81] Chenning Zhang et al."Global Analysis the Potential Medicinal Substances of Shuangxia Decoction and the Process In Vivo via Mass Spectrometry Technology."Front Pharmacol. 2021; 12: 654807 143. [IF=5.81] Jun Li et al."Synergistic Effects of Cryptotanshinone and Senkyunolide I in Guanxinning Tablet Against Endogenous Thrombus Formation in Zebrafish."Front Pharmacol. 2020; 11: 622787 144. [IF=5.64] Zhang Yuxiang et al."Structure-Dependent Inhibition of Stenotrophomonas maltophilia by Polyphenol and Its Impact on Cell Membrane."Front Microbiol. 2019 Nov;0:2646 145. [IF=5.537] Yi Wang et al."Reactive oxygen species-mediated the accumulation of suberin polyphenolics and lignin at wound sites on muskmelons elicited by benzo (1, 2, 3)-thiadiazole-7-carbothioic acid S-methyl ester."Postharvest Biol Tec. 2020 Dec;170:111325 146. [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):1-17 147. [IF=5.455] Dou Yinghuan et al."Preparation, optimization and in vitro–in vivo evaluation of Shunxin sustained release granules."Chin Med-Uk. 2019 Dec;14(1):1-10 148. [IF=5.34] Jing Zhang et al."Application of “spider-web” mode in discovery and identification of Q-markers from Xuefu Zhuyu capsule."Phytomedicine. 2020 Oct;77:153273 149. [IF=5.34] Wen-kai Wang et al."The antidepressant-like effects of Danggui Buxue Decoction in GK rats by activating CREB/BDNF/TrkB signaling pathway."Phytomedicine. 2021 Aug;89:153600 150. [IF=5.277] Jianping Wei et al."Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations."Int J Food Microbiol. 2020 Apr;318:108471 151. [IF=5.165] Huan Zhang et al."Fermentation characteristics and the dynamic trend of chemical components during fermentation of Massa Medicata Fermentata."Arab J Chem. 2022 Jan;15:103472 152. [IF=5.076] Zhang Zepeng et al."Shen-Hong-Tong-Luo Formula Attenuates Macrophage Inflammation and Lipid Accumulation through the Activation of the PPAR-γ/LXR-α/ABCA1 Pathway."Oxid Med Cell Longev. 2020;2020:3426925 153. [IF=4.952] Yuan Yuan et al."Diversity of phenolics including hydroxycinnamic acid amide derivatives, phenolic acids contribute to antioxidant properties of proso millet."Lwt Food Sci Technol. 2022 Jan;154:112611 154. [IF=4.952] Yuting Zheng et al."Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber."Lwt Food Sci Technol. 2020 Oct;132:109943 155. [IF=4.952] Meng Wang et al."Thermomechanical behaviors and protein polymerization in bread dough modified by bran components and transglutaminase."Lwt Food Sci Technol. 2020 Nov;133:109894 156. [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 157. [IF=4.952] Guanyi Peng et al."Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber."Lwt Food Sci Technol. 2021 Sep;149:111905 158. [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):504 159. [IF=4.411] Ning Jin et al."Comprehensive Evaluation of Amino Acids and Polyphenols in 69 Varieties of Green Cabbage (Brassica oleracea L. var. capitata L.) Based on Multivariate Statistical Analysis."Molecules. 2021 Jan;26(17):5355 160. [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 161. [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 162. [IF=4.36] Jing Chen et al."Salvianolic acid B and ferulic acid synergistically promote angiogenesis in HUVECs and zebrafish via regulating VEGF signaling."J Ethnopharmacol. 2021 Sep;:114667 163. [IF=4.36] Shi-Jie Bi et al."Network pharmacology-based study on immunomodulatory mechanism of danggui-yimucao herb pair for the treatment of RU486-induced abortion."J Ethnopharmacol. 2022 Jan;282:114609 164. [IF=4.242] Lijuan Yu et al."Effects of ferulic acid on intestinal enzyme activities, morphology, microbiome composition of genetically improved farmed tilapia (Oreochromis niloticus) fed oxidized fish oil."Aquaculture. 2020 Nov;528:735543 165. [IF=4.24] Mengzhen Han et al."Effect of mixed Lactobacillus on the physicochemical properties of cloudy apple juice with the addition of polyphenols-concentrated solution."Food Biosci. 2021 Jun;41:101049 166. [IF=4.24] Mingxia Wu et al."Inhibitory effects of acorn (Quercus variabilis Blume) kernel-derived polyphenols on the activities of α-amylase, α-glucosidase, and dipeptidyl peptidase IV."Food Biosci. 2021 Oct;43:101224 167. [IF=4.225] Zhang Wei et al."Five Active Components Compatibility of Astragali Radix and Angelicae Sinensis Radix Protect Hematopoietic Function Against Cyclophosphamide-Induced Injury in Mice and t-BHP–Induced Injury in HSCs."Front Pharmacol. 2019 Aug;0:936 168. [IF=4.225] Ji Lina et al."Jieduquyuziyin Prescription Suppresses Inflammatory Activity of MRL/lpr Mice and Their Bone Marrow-Derived Macrophages via Inhibiting Expression of IRAK1-NF-κB Signaling Pathway."Front Pharmacol. 2020 Jul;0:1049 169. [IF=4.192] Qiangqiang Li et al."Bee Pollen Extracts Modulate Serum Metabolism in Lipopolysaccharide-Induced Acute Lung Injury Mice with Anti-Inflammatory Effects."J Agr Food Chem. 2019;67(28):7855–7868 170. [IF=4.142] Wang Huai-Song et al."Anti-cancer adjuvant drug screening via epithelial-mesenchymal transition-related aptamer probe."Anal Bioanal Chem. 2021 Nov;413(28):6951-6962 171. [IF=4.142] Wang Chenxi et al."Systematic quality evaluation of Peiyuan Tongnao capsule by offline two-dimensional liquid chromatography/quadrupole-Orbitrap mass spectrometry and adjusted parallel reaction monitoring of quality markers."Anal Bioanal Chem. 2019 Nov;4 172. [IF=3.978] Chen-Hui Zhao et al."Engineering budding yeast for the production of coumarins from lignin."Biochem Eng J. 2020 Aug;160:107634 173. [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;172:268 174. [IF=3.935] Yong-Sheng Wu et al."Chemical profiling of Callicarpa nudiflora and its effective compounds identification by compound-target network analysis."J Pharmaceut Biomed. 2020 Apr;182:113110 175. [IF=3.935] Zhengchao Ji et al."Global identification and quantitative analysis of representative components of Xin-Nao-Kang Capsule, a traditional Chinese medicinal formula, by UHPLC-Q-TOF-MS and UHPLC-TQ-MS."J Pharmaceut Biomed. 2021 May;198:114002 176. [IF=3.659] Zhao Lu et al."HPLC-DAD analysis of Hyssopus Cuspidatus Boriss extract and mensuration of its antioxygenation property."Bmc Complem Altern M. 2020 Dec;20(1):1-11 177. [IF=3.645] Zhihui Li et al."Identification of components and metabolites in plasma of type 2 diabetic rat after oral administration of Jiao-Tai-Wan using ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry."J Sep Sci. 2020 Jul;43(13): 178. [IF=3.645] Junfeng Li et al."An LC-MS/MS method for simultaneous quantification of 11 components of Xian-Xiong-Gu-Kang in the plasma of osteoarthritic rats and pharmacokinetic analysis."J Sep Sci. 2021 Sep;44(18):3386-3397 179. [IF=3.638] Tao Bao et al."Green alternative methods for pretreatment of whole jujube before the drying process."Journal Of The Science Of Food And Agriculture. 2021 Aug 11 180. [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 181. [IF=3.373] Zhichen Cai et al."A comprehensive study of the aerial parts of Lonicera japonica Thunb. based on metabolite profiling coupled with PLS-DA."Phytochem Analysis. 2020 Nov;31(6):786-800 182. [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 183. [IF=3.24] Zhichen Cai et al."Metabolomics characterizes the metabolic changes of Lonicerae Japonicae Flos under different salt stresses."Plos One. 2020 Dec;15(12):e0243111 184. [IF=3.196] Chen Li et al."Evaluation of chitosan-ferulic acid microcapsules for sustained drug delivery: Synthesis, characterizations, and release kinetics in vitro."J Mol Struct. 2021 Mar;1227:129353 185. [IF=3.045] Shu-Hong Zhang et al."Ferulic acid ameliorates pentylenetetrazol-induced seizures by reducing neuron cell death."Epilepsy Res. 2019 Oct;156:106183 186. [IF=3] Qu Lala et al."Phenotypic assessment and ligand screening of ETA/ETB receptors with label-free dynamic mass redistribution assay."N-S Arch Pharmacol. 2020 Jun;393(6):937-950 187. [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 188. [IF=2.863] Qiaoran Zheng et al."Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea (Camellia sinensis)."Food Sci Nutr. 2020 Jan;8(1):489-499 189. [IF=2.72] Wenfeng Li et al."Citric acid-enhanced dissolution of polyphenols during soaking of different teas."J Food Biochem. 2019 Dec;43(12):e13046 190. [IF=2.658] Zhang Qian et al."Study on the Fingerprints and Quality Evaluation of Angelica Sinensis Radix by HPLC Coupled With Chemometrics Based on Traditional Decoction Process of ACPTCM:."Dose-Response. 2020;18(3): 191. [IF=2.629] Wang Lingdi et al."Danggui Buxue Tang Rescues Folliculogenesis and Ovarian Cell Apoptosis in Rats with Premature Ovarian Insufficiency."Evid-Based Compl Alt. 2021;2021:6614302 192. [IF=2.391] Tan Si et al."Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn.."Food Sci Biotechnol. 2020 Mar;29(3):351-358 193. [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):295-309 194. [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 195. [IF=1.296] Han Meiling et al."Analysis of flavonoids and anthocyanin biosynthesis-related genes expression reveals the mechanism of petal color fading of Malus hupehensis (Rosaceae)."Braz J Bot. 2020 Mar;43(1):81-89 196. [IF=3.645] Shuo Gu et al."Develop a stepwise integrated method to screen biomarkers of Baihe-Dihuang Tang on the treatment of depression in rats applying with composition screened, untargeted, and targeted metabolomics analysis."Journal Of Separation Science. 2022 M 197. [IF=4.24] Bo Zou et al."Structural identification and antioxidant potency evaluation of pomelo vinegar polyphenols."Food Biosci. 2022 Jun;47:101674 198. [IF=6.475] Jinxin Li et al."Trapping of reactive carbonyl species by fiber-bound polyphenols from whole grains under simulated physiological conditions."Food Res Int. 2022 Jun;156:111142 199. [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):1-13 200. [IF=6.475] Guoping Lai et al."Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing."Food Res Int. 2022 May;155:111041 201. [IF=6.529] Ting Shang et al."The combination of four main components in Xuebijing injection improved the preventive effects of Cyclosporin A in acute graft-versus-host disease mice by protecting intestinal microenvironment."Biomed Pharmacother. 2022 Apr;148:112675 202. [IF=6.576] Jie Yang et al."Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities."Front Nutr. 2022; 9: 83 203. [IF=4.952] Yulong Wei et al."Characterization of blueberry (Vaccinium corymbosum L.) catechol oxidases III binding mechanism in response to selected substrates and inhibitors."Lwt Food Sci Technol. 2022 Mar;158:113142 204. [IF=2.406] Fu Zhilei et al."Biochemical characterization of a novel feruloyl esterase from Burkholderia pyrrocinia B1213 and its application for hydrolyzing wheat bran."3 Biotech. 2022 Jan;12(1):1-12 205. [IF=9.078] Jun Qian et al."A strategy for effective recovery of salvianolic acid a from Salvia miltiorrhiza (Danshen) through multiple interactions."Compos Part B-Eng. 2022 Feb;231:109563 206. [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 207. [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 208. [IF=4.412] Hui-Min Jin et al."Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors."MOLECULES. 2022 Jan;27(11):3411 209. [IF=4.952] Wenyue Yu et al."Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches."LWT-FOOD SCIENCE AND TECHNOLOGY. 2022 Jun;163:1135 210. [IF=4.952] Yu Zhu et al."Comparison of the rheological behavior of composite gels containing potato starch and enzyme-modified potato protein."LWT-FOOD SCIENCE AND TECHNOLOGY. 2022 May;:113610 211. [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 212. [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 213. [IF=3.645] Lewen Xiong et al."Study on phenolic acids of Lonicerae japonicae Flos based on ultrahigh performance liquid chromatography-tandem mass spectrometry combined with multivariate statistical analysis."JOURNAL OF SEPARATION SCIENCE |
咖啡酸-3-甲醚 - 简介
阿魏酸是一种有机化合物。以下是关于阿魏酸的性质、用途、制法和安全信息的介绍：
性质：
- 外观：阿魏酸是无色到浅黄色的固体。
- 气味：具有特殊的香气。
- 溶解性：可溶于醇类和醚类溶剂，微溶于水。
用途：
制法：
- 阿魏酸通常通过从阿魏根中提取得到。提取的方法包括水蒸气蒸馏、超临界流体萃取等。
安全信息：
- 阿魏酸在正常使用情况下对人体安全。
- 但应注意避免吸入或直接接触大量阿魏酸，以免引起刺激。
- 阿魏酸应存放在干燥、通风的地方，远离火源和可燃材料。
性质：
- 外观：阿魏酸是无色到浅黄色的固体。
- 气味：具有特殊的香气。
- 溶解性：可溶于醇类和醚类溶剂，微溶于水。
用途：
制法：
- 阿魏酸通常通过从阿魏根中提取得到。提取的方法包括水蒸气蒸馏、超临界流体萃取等。
安全信息：
- 阿魏酸在正常使用情况下对人体安全。
- 但应注意避免吸入或直接接触大量阿魏酸，以免引起刺激。
- 阿魏酸应存放在干燥、通风的地方，远离火源和可燃材料。
最后更新：2024-04-09 15:16:47
供应商列表
提供多种规格现货供应
产品名: 阿魏酸(10mM in DMSO,无菌) 去供应商网站查看 询盘CAS: IF02701
产地: 北京
包装: 1ml/瓶
规格: IF02701-1ml
价格: 电话、微信、QQ、邮件
库存: 现询
电话: 010-50973130
手机: 17801761073(微信同号)
电子邮件: 3193328036@qq.com
QQ: 3193328036
微信: 17801761073
产品描述: 索莱宝直销,欢迎来询
提供多种规格现货供应
产品名: 阿魏酸(10mM in DMSO,无菌) 去供应商网站查看 询盘CAS: IF02701
产地: 北京
包装: 1ml/瓶
规格: IF02701-1ml
价格: 电话、微信、QQ、邮件
库存: 现询
电话: 010-50973130
手机: 17801761073(微信同号)
电子邮件: 3193328036@qq.com
QQ: 3193328036
微信: 17801761073
产品描述: 索莱宝直销,欢迎来询
咖啡酸-3-甲醚的上游原料
咖啡酸-3-甲醚的下游产品
您刚刚浏览过
你知道吗？
微信搜索化工百科或扫描下方二维码，添加化工百科小程序，随时随地查信息！