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地奧司明

分析標(biāo)準(zhǔn)品,HPLC≥95%

Diosmin

CAS號：520-27-4

分子式：C28H32O15

分子量：608.54

MDL：MFCD00009772

別名：洋芫荽甙；香葉木甙；布枯苷；3',5,7-三羥基-4'-甲氧基黃酮7-蕓香糖甙

產(chǎn)品介紹

熔點(diǎn)：277-278℃

沸點(diǎn)：926.8℃ at 760 mmHg

比旋光度：(C=0.5, 0.1mol/L NaOH)-121

外觀：灰黃色或淡黃色吸濕性粉末

溶解性：幾乎不溶于水，溶于二甲基亞砜，幾乎不溶于乙醇。溶于稀的堿性溶液。

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)(24篇)

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19. [IF=5.2] Dan Wu et al."Optimizing the Solvent Selection of the Ultrasound-Assisted Extraction of Sea Buckthorn (Hippophae rhamnoides L.) Pomace: Phenolic Profiles and Antioxidant Activity."Foods".2024 Jan;13(3):482

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17. [IF=2.9] Xiaofeng Zeng et al."Flavonoid Metabolome-Based Active Ingredient Mining and Callus Induction in Catalpa bungei C. A. Mey."Forests.10.3390/f14091814

16. [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

15. [IF=4.927] Jie Zhang et al."Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication."MOLECULES.2023 Jan;28(9):3679

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

13. [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

12. [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

11. [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

10. [IF=8.005] Wu Qing-Wen et al."Rhamnosyltransferases Involved in the Biosynthesis of Flavone Rutinosides in Chrysanthemum Species."PLANT PHYSIOLOGY.2022 Aug;:

9. [IF=6.576] Junkun Pan et al."Inhibition of Dipeptidyl Peptidase-4 by Flavonoids: Structure–Activity Relationship, Kinetics and Interaction Mechanism."Frontiers in Nutrition. 2022; 9: 892426

8. [IF=5.34] Dong Shao et al."Identification of the active compounds and functional mechanisms of Jinshui Huanxian formula in pulmonary fibrosis by integrating serum pharmacochemistry with network pharmacology."PHYTOMEDICINE. 2022 Jul;102:154177

7. [IF=4.35] Wanpei Tang et al."Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus)."Foods. 2021 Jun;10(6):1183

6. [IF=6.543] Wang Yue et al."Polymethoxyflavones in Citrus Regulate Lipopolysaccharide-Induced Oscillating Decay of Circadian Rhythm Genes by Inhibiting Nlrp3 Expression."Oxid Med Cell Longev. 2021;2021:8419415

5. [IF=3] Xing-Yan LIU et al."Identification of active compound combination contributing to anti-inflammatory activity of Xiao-Cheng-Qi Decoction via human intestinal bacterial metabolism."Chin J Nat Medicines. 2018 Jul;16:513

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3.  Tang W, Li W, Yang Y, Lin X, Wang L, Li C, Yang R. Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus). Foods. 2021; 10(6):1183. https:##doi.org/10.3390/food

2.  Xing-Yan, L. I. U., et al. "Identification of active compound combination contributing to anti-inflammatory activity of Xiao-Cheng-Qi Decoction via human intestinal bacterial metabolism." Chinese journal of natural medicines 16.7 (2018): 513-524.https:##do

1.  劉雪輝, 謝紅旗, 張思,等. 高速逆流色譜法分離澳洲薄荷中香葉木苷[J]. 中國農(nóng)學(xué)通報, 2016, 32(027):109-113.

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