甘草酸單銨鹽
分析標(biāo)準(zhǔn)品,HPLC≥98%
Glycyrrhizic acid ammonium salt
CAS號:53956-04-0
分子式:C42H65NO16
分子量:839.96
MDL:MFCD00167400
貨號 | 規(guī)格/參數(shù)/品牌 | 價(jià)格 | 貨期 |
YJ-B20418-20mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ¥600.00 | 現(xiàn)貨 |
YJ-B20418-200mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ¥2180.00 | 現(xiàn)貨 |
JS30717-5g | BR,98%(UV) | ¥190.00 | 現(xiàn)貨 |
JS30717-25g | BR,98%(UV) | ¥500.00 | 現(xiàn)貨 |
JS30717-100g | BR,98%(UV) | ¥1180.00 | 現(xiàn)貨 |
A10001-20mg | 分析標(biāo)準(zhǔn)品,含量82.5%,可溯源 | ¥700.00 | 現(xiàn)貨 |
A10002-20mg | 分析標(biāo)準(zhǔn)品,含量93.3%,可溯源 | ¥950.00 | 現(xiàn)貨 |
產(chǎn)品介紹
熔點(diǎn):>200℃ (dec.)
沸點(diǎn):768.56℃ (rough estimate)
比旋光度:[α]20/D +48±4°, c = 1% in ethanol: water (1:1)
外觀:白色針狀結(jié)晶或結(jié)晶性粉末
溶解性:溶于氨水,不溶于冰醋酸
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)(27篇)
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22. [IF=2] Ming-Kun Liu et al."Intervention effects and related mechanisms of glycyrrhizic acid on zebrafish with Hirschsprung-associated enterocolitis."World Journal of Gastrointestinal Surgery.2023 Jul 27; 15(7): 1317–1330
21. [IF=9.5] Jishuai Sun et al."Highly Stretchable, Transparent, and Adhesive Double-Network Hydrogel Dressings Tailored with Fish Gelatin and Glycyrrhizic Acid for Wound Healing."ACS Applied Materials & Interfaces.2023;XXXX(XXX):XXX-XXX
20. [IF=4.036] Hao Sun et al."Herbal molecule-mediated dual network hydrogels with adhesive and antibacterial properties for strain and pressure sensing."RSC Advances.2023 Feb;13(9):5762-5769
19. [IF=10.383] Chengfei Li et al."Glycyrrhizic Acid-Based Carbonized Dots Boost Antiviral Activity against Influenza A Virus via Multisite Inhibition Mechanisms."ACS Applied Materials & Interfaces.2023;15(8):10441–10451
18. [IF=5.168] Pan Wang et al."Discovery and characterization of novel ATP citrate lyase inhibitors from natural products by a luminescence-based assay."CHEMICO-BIOLOGICAL INTERACTIONS.2022 Nov;367:110199
17. [IF=5.195] Yuying Zheng et al."Shashen-Maidong Decoction inhibited cancer growth under intermittent hypoxia conditions by suppressing oxidative stress and inflammation."JOURNAL OF ETHNOPHARMACOLOGY.2022 Dec;299:115654
16. [IF=7.425] Xiaohui Wu et al."Controlled flavor release from high internal phase emulsions as fat mimetics based on glycyrrhizic acid and phytosterol."FOOD RESEARCH INTERNATIONAL.2022 Nov;161:111810
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