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橙皮苷 分析標(biāo)準(zhǔn)品
更新時間:2026-02-25 點擊量:163

橙皮苷

分析標(biāo)準(zhǔn)品,HPLC≥98%

Hesperidin

CAS號:520-26-3

分子式:C28H34O15

分子量:610.56

MDLMFCD00075663

貨號

規(guī)格/參數(shù)/品牌

價格

貨期

YJ-B20182-20mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

200.00

現(xiàn)貨

YJ-B20182-100mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

550.00

現(xiàn)貨

YJ-B20182-1g

分析標(biāo)準(zhǔn)品,HPLC≥98%

2300.00

現(xiàn)貨

JS31305-5g

95%

180.00

現(xiàn)貨

JS31305-25g

95%

308.00

現(xiàn)貨

JS31305-100g

95%

628.00

現(xiàn)貨

A10237-20mg

分析標(biāo)準(zhǔn)品,含量97.8%,可溯源

330.00

現(xiàn)貨

產(chǎn)品介紹

Hesperidin (Hesperetin 7-rutinoside) 是一種廣泛存在于柑橘類水果中黃烷酮糖苷。Hesperidin 具有多種生物學(xué)特性,例如減少炎癥介質(zhì)并發(fā)揮重要的抗氧化作用。Hesperidin 還表現(xiàn)出抗腫瘤和抗過敏活性。

熔點:250-255℃

沸點:930.1℃ at 760 mmHg

比旋光度:-76 o (c=2,pyridine)

外觀:白色至淺褐色粉末

溶解性:DMSO  :  ≥  33  mg/mL  (54.05  mM)

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)(202)

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110. [IF=5.318] Caian He et al."Enhancement of the release of phenolic compounds from white and black Qingke bran by autoclaving and fermentation treatments."Food Bioscience.2023 Jun;53:102696

109. [IF=6.317] Lufang Chen et al."3D-QSAR studies on the structure–bitterness analysis of citrus flavonoids."Food & Function.2023 Apr;:

108. [IF=6.443] Yi Zhang et al."Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation."Food Chemistry-X.2023 Jun;18:100653

107. [IF=6.656] Yinhuang Gao et al."Modified Erchen decoction ameliorates cognitive dysfunction in vascular dementia rats via inhibiting JAK2/STAT3 and JNK/BAX signaling pathways."PHYTOMEDICINE.2023 Mar;:154797

106. [IF=1.911] Yang Yang et al."Comparison of bioactive components production in Zanthoxylum nitidum taproots from different regions in southern China."BIOMEDICAL CHROMATOGRAPHY.2023 Feb;:e5602

105. [IF=4.622] Hao Chen et al."The mitigation mechanism of hesperidin on deoxynivalenol toxicity in grass carp hepatocytes via decreasing ROS accumulation and inhibiting JNK phosphorylation."FISH & SHELLFISH IMMUNOLOGY.2023 Mar;134:108646

104. [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

103. [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;:

102. [IF=4.927] Yuanfang Jiao et al."The New Insight into the Effects of Different Fixing Technology on Flavor and Bioactivities of Orange Dark Tea."MOLECULES.2023 Jan;28(3):1079

101. [IF=4.927] Bingtong Jiang et al."Chiral Separation, Configuration Confirmation and Bioactivity Determination of the Stereoisomers of Hesperidin and Narirutin in Citrus reticulata Blanco."MOLECULES.2023 Jan;28(2):873

100. [IF=6.633] Qiufang Bai et al."Enantioselective separation and simulation studies of five flavanone glycosides on a cellulose tris-(3,5-dichlorophenylcarbamate) chiral stationary phase."JOURNAL OF MOLECULAR LIQUIDS.2023 Mar;374:121260

99. [IF=9.221] Wei Lan et al."Rapid visual discrimination of Citri Reticulatae Pericarpium from different origins by fluorescent sensors based on aluminum ions and Ag nanoclusters."SENSORS AND ACTUATORS B-CHEMICAL.2023 Apr;380:133329

98. [IF=4.927] Qinhua Zheng et al."Protective Effect of Flavonoids from Mulberry Leaf on AAPH-Induced Oxidative Damage in Sheep Erythrocytes."MOLECULES.2022 Jan;27(21):7625

97. [IF=1.698] Jinyan Wu et al."Chemical Identification and Antioxidant Screening of Bufei Yishen Formula using an Offline DPPH Ultrahigh-Performance Liquid Chromatography Q-Extractive Orbitrap MS/MS."International Journal of Analytical Chemistry.2022 Oct 15;2022:142380

96. [IF=3.654] Wenfeng Li et al."Inhibition characteristics and mechanism of tyrosinase using five citrus flavonoids: A spectroscopic and molecular dynamics simulation study."JOURNAL OF FOOD BIOCHEMISTRY.2022 Oct;:e14484

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