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單咖啡酰酒石酸

分析標(biāo)準(zhǔn)品,HPLC≥98%

Caftaric acid

CAS號(hào)：67879-58-7

分子式：C13H12O9

分子量：312.23

MDL：MFCD02094177

產(chǎn)品介紹

熔點(diǎn)：124-125 ℃

沸點(diǎn)：618.2 ℃ at 760 mmHg

溶解性：可溶于甲醇、乙醇、DMSO等有機(jī)溶劑。

儲(chǔ)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(hù)參考交流研究之用。

參考文獻(xiàn)(15篇)

15. [IF=8.5] Shengnan Wang et al."Postharvest changes in the phenolic and free volatile compound contents in Shine Muscat grapes at room temperature."FOOD CHEMISTRY.2025 Feb;465:141958

14. [IF=4.8] Yihui Mao et al."Brussels Chicory Enhances Exhaustive Aerobic Exercise Performance and Post-Exercise Recovery, Possibly Through Promotion of Lactate Oxidation: A Pilot Randomized, Single-Blind, Placebo-Controlled, Two-Way Crossover Study."Nutrients.2025 J

13. [IF=1.7] Zhouyi Zhang et al."Revealing the differences in phenolics in different parts of Taraxacum mongolicum using UPLC-MS/MS."Phytochemistry Letters.2023 Aug;56:13

12. [IF=7] Ze Liang et al."Combined phenolomic approaches reveal elevated CO2 influences phenolic biosynthesis in wolfberry (Lycium barbarum)."POSTHARVEST BIOLOGY AND TECHNOLOGY.2023 Oct;204:112456

11. [IF=8.022] Hui Zou et al."Effective anti-inflammatory phenolic compounds from dandelion: identification and mechanistic insights using UHPLC-ESI-MS/MS, fluorescence quenching and anisotropy, molecular docking and dynamics simulation."Food Science and Human Wellness.

10. [IF=5.895] Xiao Yang et al."Pre-harvest Nitrogen Limitation and Continuous Lighting Improve the Quality and Flavor of Lettuce (Lactuca sativa L.) under Hydroponic Conditions in Greenhouse."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2022;XXXX(XXX):XXX-XXX

9. [IF=0] Mengzhen Yan et al."Difference analysis of different parts of chicory based on HPLC fingerprint and multi-component content determination."Chinese Herbal Medicines. 2022 Apr;:

8. [IF=4.952] Fangting Bai et al."Caffeoyl substitution changes the inhibition mode of tartaric acid against α-amylase: Analysis of the enzyme inhibition by four caffeic and tartaric acid derivates."Lwt Food Sci Technol. 2020 Nov;133:109942

7. [IF=3.205] Yuanyuan Li et al."Separation and purification of polyphenols from red wine extracts using high speed counter current chromatography."J Chromatogr B. 2017 Jun;1054:105

6. [IF=4.411] Bin Yang et al."A Novel and Practical Chromatographic “Fingerprint-ROC-SVM" Strategy Applied to Quality Analysis of Traditional Chinese Medicine Injections: Using KuDieZi Injection as a Case Study."Molecules. 2017 Jul;22(7):1237

5.  Yang B, Wang Y, Shan L, Zou J, Wu Y, Yang F, Zhang Y, Li Y, Zhang Y. A Novel and Practical Chromatographic “Fingerprint-ROC-SVM" Strategy Applied to Quality Analysis of Traditional Chinese Medicine Injections: Using KuDieZi Injection as a Case Study. Molec

4.  陳夢(mèng)杰, 李文霞, 李思潼,等. 蒲公英酚類(lèi)特征成分含量測(cè)定及其特征圖譜質(zhì)量表征關(guān)聯(lián)分析[J]. 中國(guó)實(shí)驗(yàn)方劑學(xué)雜志, 2018, 024(016):12-20.

3.  李健, 張愛(ài)均, 劉雯,等. 紫錐菊地上部分4種酚酸類(lèi)成分的HPLC法測(cè)定研究[J]. 遼寧中醫(yī)雜志, 2017, 044(009):1935-1937.

2.  楊建,何倩,吳娜,阿吉艾克拜爾·艾薩,馬曉麗.毛菊苣不同部位中菊苣酸、綠原酸、單咖啡酰酒石酸的含量測(cè)定[J].新疆醫(yī)科大學(xué)學(xué)報(bào),2020,43(06):792-795.

1.  劉婷, 王瓊芬, 陳碧蓮,等. 基于指紋圖譜及聚類(lèi)分析的蒲地藍(lán)消炎片質(zhì)量評(píng)價(jià)[J]. 中國(guó)現(xiàn)代應(yīng)用藥學(xué), 2020, v.37(09):49-54.

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