業(yè)執(zhí)照.jpg)
富馬酸
分析標(biāo)準(zhǔn)品,HPLC≥98%
Fumaric acid
CAS號(hào)：110-17-8
分子式：C4H4O4
分子量：116.07
MDL：MFCD00002700
別名：反丁烯二酸;延胡索酸
貨號(hào) | 規(guī)格/參數(shù)/品牌 | 價(jià)格 | 貨期 |
YJ-B20404-20mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥180.00 | 現(xiàn)貨 |
YJ-B20404-100mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥480.00 | 現(xiàn)貨 |
YJ-B20404-500mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥1280.00 | 現(xiàn)貨 |
JS30138-100g | 99% | ￥128.00 | 現(xiàn)貨 |
JS30138-500g | 99% | ￥156.00 | 現(xiàn)貨 |
JS30138-5*500g | 99% | ￥410.00 | 2-3天 |
JS30138-5kg | 99% | ￥600.00 | 2-3天 |
JV33817-100g | 用于細(xì)胞培養(yǎng), ≥99% | ￥508.00 | 現(xiàn)貨 |
JV33817-500g | 用于細(xì)胞培養(yǎng), ≥99% | ￥1529.00 | 現(xiàn)貨 |
產(chǎn)品介紹
熔點(diǎn)：298-300 ℃ (subl.)(lit.)
沸點(diǎn)：355.5℃ at 760mmHg
外觀：白色粉末或無(wú)色晶體
溶解性：溶于DMSO，水，不溶于脂溶性有機(jī)溶劑
敏感性：易吸潮
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。
從2011年開(kāi)始我們致力于在生命科學(xué)領(lǐng)域、生物醫(yī)學(xué)實(shí)驗(yàn)技術(shù)及論文潤(rùn)色服務(wù)，協(xié)助客戶(hù)各類(lèi)實(shí)驗(yàn)服務(wù)及論文潤(rùn)色十余年，是客戶(hù)您值得信賴(lài)的科研合作伙伴!
如果您受時(shí)間、試驗(yàn)條件等限制而無(wú)法完成您的課題研究，歡迎您與我們聯(lián)系。
實(shí)驗(yàn)技術(shù)服務(wù)：
參考文獻(xiàn)(47篇)
47. [IF=4.8] Shu-jie Yu et al."Systematic elucidation of the effective constituents and potential mechanisms of Scrophulariae Radix against neoplasm based on LC-MS, network pharmacology, and molecular docking approaches."Frontiers in Plant Science.2025 Jul;16:
46. [IF=4.9] Bingqing Chi et al."Rhein Inhibits Microglia-Mediated Neuroinflammation and Neuronal Damage of Alzheimer’s Disease via Regulating the Glutamine–Aspartate–Arginine–NO Metabolic Pathway."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2025 Jan;26(13):6404
45. [IF=9.8] Meizhen Liu et al."Regulation of astaxanthin accumulation in Phaffia rhodozyma under titanium dioxide and rapeseed oil stress by amino acid metabolism."FOOD CHEMISTRY.2025 Nov;492:145406
44. [IF=5.9] Rong Wu et al."Sustainable production of phloretin using multi-dimensionally adjustable acidic deep eutectic solvents as multifunctional solvents for green and efficient valorization of Malus plant pruning waste."Food Bioscience.2025 Jul;69:106957
43. [IF=9.8] Xiao-Dong Zheng et al."A comprehensive study on the mechanism of apple flavor quality formation: Comparison of different apple cultivars in the Weihai region."FOOD CHEMISTRY.2025 May;:144894
42. [IF=4.9] Juhong Xie et al."Analysis of GCRV Pathogenesis and Therapeutic Measures Through Proteomic and Metabolomic Investigations in GCRV-Infected Tissues of Grass Carp (Ctenopharyngodon idella)."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2024 Jan;25(21):11852
41. [IF=4.8] Zhiwei Sun et al."Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains."Food Bioscience.2024 Dec;62:105401
40. [IF=8.5] Jinggui Nie et al."Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor."FOOD CHEMISTRY.2025 Feb;465:142087
39. [IF=8.5] Amanda dos Santos Lima et al."Turning agro-food waste into resources: Exploring the antioxidant effects of bioactive compounds bioaccessibility from digested jabuticaba tree leaf extract."FOOD CHEMISTRY.2025 Mar;469:142538
38. [IF=2.6] Guo Huihui et al."Deacidification characteristics of Issatchenkia terricola WJL-G4 with a special focus on bioactive compounds and antioxidant activities during currant juice and wine processing."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2025 J
37. [IF=3.8] Zhiwei Sun et al."High-resolution mass spectrometry-based assessment of chemical composition's effect on the honey color."JOURNAL OF CHROMATOGRAPHY A.2025 May;1748:465880
36. [IF=7] Chi Zhao et al."Impact of Staphylococcus carnosus DG06 inoculation on microbial and metabolic profiles during Cantonese soy sauce fermentation."FOOD RESEARCH INTERNATIONAL.2025 Jun;211:116363
35. [IF=3.1] Meiyan Liu et al."Determination of organic acids for predicting sourness intensity of tea beverage by liquid chromatography–tandem mass spectrometry and chemometrics methods."JOURNAL OF SEPARATION SCIENCE".2024 May;47(9-10):2300628
34. [IF=5.2] Aolin Yang et al."Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation."Food Bioscience".2024 May;:104455
33. [IF=10.7] Baixi Shan et al."Tanshinone IIA alleviates pulmonary fibrosis by modulating glutamine metabolic reprogramming based on [U-13C5]-glutamine metabolic flux analysis."Journal of Advanced Research".2024 May;:
32. [IF=4.1] Liping Gao et al."Effects of an inoculation dose of Issatchenkia terricola WJL-G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Apr;:
31. [IF=4.2] Lu Wei et al."Response Surface Modelling of Six Organic Acids from Pinellia ternata (Thunb.) Breit by Ultrasound-Assisted Extraction and Its Determination by High-Performance Liquid Chromatography Coupled to Triple Quadrupole Mass Spectrometry."Chemosenso
30. [IF=5.2] Pengfei Bi et al."Characterization of the effect of non-Saccharomyces cerevisiaes on the non-volatile constituents and volatile profiles of low-alcoholic pomegranate beverages."Food Bioscience".2024 Jun;59:103870
29. [IF=3.7] Huilin Liu et al."The Combined Use of Soil Conditioner and Foliar Sulfur Spray Successfully Prevents Dark Pericarp Disease Induced by Manganese Toxicity in Litchi."Agronomy-Basel".2024 Mar;14(3):449
28. [IF=6] Rui Wang et al."Network Pharmacology-Based Approach reveals that Fructus mume exerts Therapeutic Effects against Ulcerative Colitis via the AGE/RAGE Signaling Pathway."Arabian Journal of Chemistry.2023 Dec;:105534
27. [IF=7] Qihao Chen et al."Photoelectro-Fenton microreactor integrated with MOF-derived porous α-Fe2O3 film for efficient nanoplastics degradation."Journal of Water Process Engineering.2023 Dec;56:104343
26. [IF=2.156] Cao Weiyu et al."Comprehensive evaluation of nine grape varieties based on fundamental physical and chemical indicators, color and volatile compounds."Journal of Berry Research.2023 Apr;Preprint(Preprint):1-24
25. [IF=5.318] Gengan Du et al."Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice."Food Bioscience.2023 Jun;53:102555
24. [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;:
23. [IF=6.056] Xianan Zhang et al."Effect of 1-methylcyclopropene on flat peach fruit quality based on electronic senses, LC-MS, and HS-SPME-GC-MS during shelf storage."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;173:114388
22. [IF=7.425] Shuang Zhang et al."Partial compression increases acidity, but decreases phenolics in jujube fruit: Evidence from targeted metabolomics."FOOD RESEARCH INTERNATIONAL.2023 Feb;164:112388
21. [IF=2.586] Chenxi Wang et al."Discovery of metabolic markers for the discrimination of Helwingia species based on bioactivity evaluation, plant metabolomics and network pharmacology."RAPID COMMUNICATIONS IN MASS SPECTROMETRY.2022 Oct;:e9411
20. [IF=2.923] Jiahui Wang et al."Inheritance of Fruit Weight, Size and Organic Acid Content in a Distant Hybrid Population of Longan ‘Huanongzao’ and Lychee ‘Ziniangxi’."Horticulturae.2022 Nov;8(11):999
19. [IF=3.498] Sun Liping et al."Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC–MS."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2022 Oct;:1-12
18. [IF=5.561] Yiping Yu et al."Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste."Foods.2022 Jan;11(20):3232
17. [IF=5.895] Hongming Liu et al."One-Pot Biosynthesis of l-Aspartate from Maleic Anhydride via a Thermostable Dual-Enzyme System under High Temperature."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2022;70(44):14247–14254
16. [IF=5.561] Weiyu Cao et al."Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis."Foods.2022 Jan;11(18
15. [IF=7.425] Jiao Wu et al."Bioactive characterization of multifloral honeys from Apis cerana cerana, Apis dorsata, and Lepidotrigona flavibasis."FOOD RESEARCH INTERNATIONAL.2022 Nov;161:111808
14. [IF=6.652] Yiming Xu et al."Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms."FOOD CONTROL.2022 Dec;142:109245
13. [IF=14.511] Yue Hu et al."MOFs supraparticles for atmosphere water harvesting at low humidity."Journal of Materials Chemistry A.2022 Jun;:
12. [IF=6.576] Rui Wang et al."Quality Characteristics and Inhibitory Xanthine Oxidase Potential of 21 Sour Cherry (Prunus Cerasus L.) Varieties Cultivated in China."Front Nutr. 2021; 8: 796294
11. [IF=9.423] Yi Li et al."Blockage of citrate export prevents TCA cycle fragmentation via Irg1 inactivation."Cell Rep. 2022 Feb;38:110391
10. [IF=7.312] Jiabao Gu et al."Fabrication of magnetic dual Z-scheme heterojunction materials for efficient photocatalytic performance: The study of ternary novel MIL-88A(Fe)/BiOBr/SrFe12O19 nanocomposite."Sep Purif Technol. 2022 May;289:120778
9. [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
8. [IF=4.411] Cuihua Chen et al."Quality Evaluation of Apocyni Veneti Folium from Different Habitats and Commercial Herbs Based on Simultaneous Determination of Multiple Bioactive Constituents Combined with Multivariate Statistical Analysis."Molecules. 2018 Mar;23(3):5
7. 段云飛,吳光斌,葉洪,陳昭華,張珅,陳發(fā)河.HPLC法同時(shí)測(cè)定采后蓮霧果實(shí)7種有機(jī)酸的含量[J].食品科學(xué),2021,42(04):175-180.
6. 張亞鵬,朱洪霞,劉鑫,范天一,劉歡,王芳,鄧?yán)?/span>.D201樹(shù)脂吸附富馬酸的機(jī)理及動(dòng)力學(xué)分析[J].離子交換與吸附,2020,36(04):346-356.
5. 馬寧, 王超璠, 方東路,等. 聚乙烯膜包裝金針菇冷藏期間的風(fēng)味變化規(guī)律[J]. 中國(guó)農(nóng)業(yè)科學(xué), 2019, 52(08):146-159.
4. 王思威, 劉艷萍, 王瀟楠,等. 基于高效液相色譜-三重四極桿串聯(lián)質(zhì)譜技術(shù)測(cè)定鮮荔枝果肉中10種有機(jī)酸含量[J]. 農(nóng)藥學(xué)學(xué)報(bào), 2019(3).
3. 李標(biāo), 李程潔, 陳雙陽(yáng),等. 香菇菌湯煮制工藝優(yōu)化及其非揮發(fā)性特征風(fēng)味物質(zhì)研究[J]. Journal of Food Science and Technology, 36(1).
2. 代琳, 徐媛媛, 熊博,等. 黃果柑果實(shí)抗壞血酸,谷胱甘肽和有機(jī)酸積累特性[J]. 浙江農(nóng)業(yè)學(xué)報(bào), 2018, v.30;No.189(08):75-82.
1. TUKHVATSHIN MARAT,張釬,屈艷勤,鄭德勇,楊江帆,葉乃興.白茶加工過(guò)程中有機(jī)酸組分含量分析[J].福建茶葉,2019,41(03):11-12.
