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  1. 首頁 > 標(biāo)準(zhǔn)品 > 食品檢測 > 抗氧化劑 > 2，6-二叔丁基對(duì)甲酚

2，6-二叔丁基對(duì)甲酚

    
分析標(biāo)準(zhǔn)品,HPLC≥98%

BHT

源葉
B25909 一鍵復(fù)制產(chǎn)品信息
128-37-0
C15H24O
220.35
MFCD00011644
2,6-二叔丁基對(duì)甲苯酚;抗氧劑BHT;抗氧劑264;防老劑BHT
貨號(hào) 規(guī)格 價(jià)格 上海 北京 武漢 南京 購買數(shù)量
B25909-250mg 分析標(biāo)準(zhǔn)品,HPLC≥98% ￥270.00 >10 3 1 4
B25909-1g 分析標(biāo)準(zhǔn)品,HPLC≥98% ￥650.00 >10 - - -
產(chǎn)品介紹 參考文獻(xiàn)(34篇) 質(zhì)檢證書(COA) 摩爾濃度計(jì)算器 相關(guān)產(chǎn)品

產(chǎn)品介紹

半數(shù)致死量(小鼠，經(jīng)口)1040mg/kg，無毒。

熔點(diǎn)： 69-73?°C(lit.)
沸點(diǎn)： 265°C
外觀： 無色結(jié)晶或白色結(jié)晶性粉末
溶解性： 易溶于甲苯，溶于丙酮、乙醇、苯、乙醚、異丙醇、甲醇、2-丁酮、乙二醇乙醚、石油醚等有機(jī)溶液，不溶于水和堿溶液。
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，僅供客戶參考交流研究之用。

參考文獻(xiàn)(34篇)

29. [IF=2.7] Guilan Ma et al."Assessing the influence of Secoisolariciresinol diglucoside multi-antioxidants on flaxseed oil's oxidative stability."EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY".2024 Mar;:2300159 28. [IF=8.8] Yiheng Li et al."Pseudo-targeted lipidomics insights into lipid discrepancies between yak colostrum and mature milk based on UHPLC-Qtrap-MS."FOOD CHEMISTRY.2024 Jun;442:138462 27. [IF=6] Haiping Zhang et al."Effects of hydroxyl radicals oxidation on digestion properties of silver carp myofibrillar protein gel."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;191:115616 26. [IF=4.927] Monirul Islam et al."Influence of the Degree of Hydrolysis on Functional Properties and Antioxidant Activity of Enzymatic Soybean Protein Hydrolysates."MOLECULES.2022 Jan;27(18):6110 25. [IF=2.408] Xiaonan Zhang et al."Chemical Composition, Antibacterial, Antioxidant and Enzyme Inhibitory Activities of the Essential Oil from Leaves of Psidium guajava L.."CHEMISTRY & BIODIVERSITY. 2022 Apr 12 24. [IF=3.638] Fan-Bing Meng et al."Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese-style sausage."Journal Of The Science Of Food And Agriculture. 2022 Jan 08 23. [IF=2.74] Hongyan Xue et al."The role of ALOX15B in heat stress-induced apoptosis of porcine sertoli cells."Theriogenology. 2022 Jun;185:6 22. [IF=3.638] Yongxiang Liu et al."Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing."J Sci Food Agr. 2019 Sep;99(12):5565-5576 21. [IF=3.935] Jingyun Zheng et al."A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China."J Pharmaceut Biomed. 2019 Aug;172:268 20. [IF=4.311] Tinghao Jia et al."Effect of phenolic antioxidants on the thermal oxidation stability of high-energy–density fuel."Chem Eng Sci. 2022 Jan;247:117056 19. [IF=4.411] Tianming Zhao et al."Chemical Composition and Biological Activities of Essential Oils from the Leaves, Stems, and Roots of Kadsura coccinea."Molecules. 2021 Jan;26(20):6259 18. [IF=2.727] Jingyun Zheng et al."Total phenolics and antioxidants profiles of commonly consumed edible flowers in China."Int J Food Prop. 2018;21(1):1524-1540 17. [IF=4.952] Tahidul Islam et al."Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China."Lwt Food Sci Technol. 2016 Oct;72:423 16. [IF=5.645] Xinran Li et al."An efficient homogenate-microwave-assisted extraction of flavonols and anthocyanins from blackcurrant marc: Optimization using combination of Plackett-Burman design and Box-Behnken design."Ind Crop Prod. 2016 Dec;94:834 15. Liu, Y., Cai, C., Yao, Y. and Xu, B. (2019), Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing. J. Sci. Food Agric., 99: 5565-5576. https://doi.org/10.1002/jsfa.98 14. Tahidul Islam, Xiaoming Yu, Baojun Xu, Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China, LWT - Food Science and Technology, Volume 72, 2016, Pages 423-431, ISSN 0023-6438, https://doi.org/ 13. 姚宏亮,陳宣敏,王心磊,石琪鑫,錢金旖.甘薯葉黃酮的提取、純化及其對(duì)食用油脂抗氧化性能的研究[J].金陵科技學(xué)院學(xué)報(bào),2020,36(03):87-92. 12. 張學(xué)新,劉子寧,王玉茜,楊悅.不同品種靈芝多糖得率及其體外抗氧化活性的差異研究[J].中國食用菌,2021,40(01):79-83. 11. 邰佳, 鄒俊波, 史亞軍,等. 姜黃揮發(fā)油熱穩(wěn)定性研究及其抗氧化劑篩選[J]. 中國藥學(xué)雜志, 2019(15). 10. 明莉莎, 唐曉瑩, 劉劍橋,等. 黃花獐牙菜中總酮的精制及抗氧化活性研究[J]. 食品工業(yè), 2019, 40(02):66-70. 9. 李鋒, 李義嘉, 李清仙,等. 雷公藤紅素抑制LDL及HAEC細(xì)胞氧化損傷作用[J]. 中國藥理學(xué)通報(bào), 2016, 032(011):1578-1584. 8. 李鋒,李義嘉,李清仙,郭養(yǎng)浩,石賢愛.枇杷葉科羅索酸抑制人低密度脂蛋白氧化修飾及保護(hù)血管內(nèi)皮細(xì)胞氧化損傷作用[J].食品科學(xué),2017,38(15):215-220. 7. 李環(huán)通, 許澤文, 郭曉敏,等. 迷迭香提取物對(duì)紫蘇籽油的抗氧化研究[J]. 食品科技, 2020, v.45;No.341(03):223-228. 6. 張?jiān)? 馬紹英, 盧旭,等. 豌豆根系中分泌物質(zhì)的分離鑒定及其化感效應(yīng)的研究[J]. 植物生理學(xué)通訊, 2018, 3(3):3-3. 5. 殳葉婷,高潔,彭文瀟,李鈺,顧薇,董潔,陳軍.靈芝多糖的抗氧化作用研究[J].南京中醫(yī)藥大學(xué)學(xué)報(bào),2020,36(04):504-508. 4. 藍(lán)梧濤, 吳雪輝, 章文. 油茶葉多酚純化工藝優(yōu)化及其對(duì)油脂的抗氧化作用[J]. 南方農(nóng)業(yè)學(xué)報(bào), 2019, 050(009):P.2058-2064. 3. 曹文利, 薛雨菲, 楊永興,等. 核桃青皮不同溶劑提取物抗氧化及抑菌活性比較[J]. 中國釀造, 2019, 38(01):156-160. 2. 張銘洋, 韓克非, 李清,等. 基于游離脂肪酸靶向脂質(zhì)組學(xué)的腦缺血再灌注血漿生物標(biāo)志物的篩選[J]. 中國藥學(xué)雜志, 2020, 055(002):111-115. 1. 魯昊浩 焦睿 黃雪松 等. 6-姜酚與6-姜酚肟抗氧化性質(zhì)的比較研究[J]. 現(xiàn)代食品科技 2015 031(009):106-111.

質(zhì)檢證書(COA)

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摩爾濃度計(jì)算器

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