少妇精品无码一区二区三区,亚洲中文字幕a∨在线,一本一道精品欧美中文字幕,精品javaparser乱偷

黃豆黃苷

分析標準品,HPLC≥98%

Glycitin

CAS號：40246-10-4

分子式：C22H22O10

分子量：446.4

MDL：MFCD00800711

產品介紹

熔點：210℃

沸點：751.1℃ at 760 mmHg

比旋光度：(c, 3.65 in DMF)-13.4

外觀：白色粉末

溶解性：可溶于甲醇、乙醇、DMSO等有機溶劑

儲存條件：2-8℃

注意：部分產品我司僅能提供部分信息，我司不保證所提供信息的權威性，僅供客戶參考交流研究之用。

參考文獻(44篇)

44. [IF=5.9] Ping Lin et al."Impact of filtration processes on the key chemical components of Shanxi aged vinegar."Food Bioscience.2025 Jul;69:106827

43. [IF=8.5] Junyou Li et al."Ozone treatment increase the whiteness of soy protein isolate through the degradation of isoflavone."FOOD CHEMISTRY.2025 Feb;464:141665

42. [IF=5.1] Chengcheng Yang et al."Incremental Effects of Eurotium Cristatum Fermentation of Soybean on Its Nutrients, Flavor Profile and Laxative Regulation in Experimental Constipation Rats."Food & Function.2025 Feb;:

41. [IF=10.1] Wen Yang et al."Gut Microbiota, a Potential Mediated Target for Reducing Geniposide Hepatotoxicity by Interacting with Isoflavones."Engineering.2025 Feb;:

40. [IF=3.2] Bingyu Zhao et al."Characterization of a new style tofu coagulated by fermentation of Lactobacillus plantarum SJ-L-1."JOURNAL OF FOOD SCIENCE.2024 Jul;:

39. [IF=3.3] Liu Chun et al."Comparative analysis of lipid and flavonoid biosynthesis between Pongamia and soybean seeds: genomic, transcriptional, and metabolic perspectives."Biotechnology for Biofuels and Bioproducts.2024 Dec;17(1):1-16

38. [IF=5.195] Haotian Zhang et al."Spectrum-effect relationship study to reveal the pharmacodynamic substances in Flos Puerariae-Semen Hoveniae medicine pair for the treatment of alcohol-induced liver damage."JOURNAL OF ETHNOPHARMACOLOGY.2023 Oct;314:116628

37. [IF=2.602] LIU Xu et al."Quality assessment of fermented soybeans: physicochemical, bioactive compounds and biogenic amines."Food Science and Technology.2023 Mar;43:e102722

36. [IF=5.911] Yuting Chen et al."Effects of selected Bacillus strains on the biogenic amines, bioactive ingredients and antioxidant capacity of shuidouchi."INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY.2023 Mar;388:110084

35. [IF=7.675] Yongzhu Zhang et al."Soy Isoflavones Protect Neuronal PC12 Cells against Hypoxic Damage through Nrf2 Activation and Suppression of p38 MAPK and AKT–mTOR Pathways."Antioxidants.2022 Oct;11(10):2037

34. [IF=6.073] Huang  Lili et al."Soybean isoflavones modulate gut microbiota to benefit the health weight and metabolism."Frontiers in Cellular and Infection Microbiology.2022 Sep;0:1288

33. [IF=5.561] Aoli Xiang et al."Determination of 14 Isoflavone Isomers in Natto by UPLC-ESI-MS/MS and Antioxidation and Antiglycation Profiles."Foods.2022 Jan;11(15):2229

32. [IF=7.514] Xuefeng Chen et al."Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto."Food Chem. 2021 Dec;:131725

31. [IF=6.475] Pin Chen et al."The bioavailability of soy isoflavones in vitro and their effects on gut microbiota in the simulator of the human intestinal microbial ecosystem."Food Res Int. 2021 Dec;:110868

30. [IF=7.514] Chengwen Lu et al."Effect of pulsed electric field on soybean isoflavone glycosides hydrolysis by β-glucosidase: Investigation on enzyme characteristics and assisted reaction."Food Chem. 2022 Jun;378:132032

29. [IF=3.645] Ziyun Wei et al.Studies on chemical constituents of Flos Puerariae-Semen Hoveniae medicine pair by HPLC and Fourier transform ion cyclotron resonance mass spectrometry.Journal Of Separation Science.2021 Nov 06

28. [IF=1.797] Bihui Liu et al."Effects of Lactobacillus plantarum CQPC01‐fermented soybean milk on activated carbon‐induced constipation through its antioxidant activity in mice."Food Sci Nutr. 2019 Jun;7(6):2068-2082

27. [IF=2.984] Chenkai Wang et al."Comparative transcriptome analysis of roots, stems, and leaves of Pueraria lobata (Willd.) Ohwi: identification of genes involved in isoflavonoid biosynthesis."Peerj. 2021 Feb;9:e10885

26. [IF=3.361] Yu Chen et al."Glycitin alleviates lipopolysaccharide-induced acute lung injury via inhibiting NF-κB and MAPKs pathway activation in mice."Int Immunopharmacol. 2019 Oct;75:105749

25. [IF=3.935] Yanchao Xing et al."An effective strategy for distinguishing the processing degree of Polygonum multiflorum based on the analysis of substance and taste by LC-MS, ICP-OES and electronic tongue."J Pharmaceut Biomed. 2021 Oct;205:114328

24. [IF=4.411] Liqing Yin et al."Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells."Molecules. 2021 Jan;26(10):2983

23. [IF=4.759] Wenjie Wu et al."An analytical strategy for accurate, rapid and sensitive quantitative analysis of isoflavones in traditional Chinese medicines using ultra-high performance supercritical fluid chromatography: Take Radix Puerariae as an example."J Chromato

22. [IF=4.769] Jing Han et al."Qualitative and quantitative evaluation of Flos Puerariae by using chemical fingerprint in combination with chemometrics method."J Pharm Anal. 2021 Sep;:

21. [IF=4.952] Yuting Zheng et al."Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber."Lwt Food Sci Technol. 2020 Oct;132:109943

20. [IF=6.953] Xiaoyi Qu et al."Characterization of a GH3 halophilic β-glucosidase from Pseudoalteromonas and its NaCl-induced activity toward isoflavones."Int J Biol Macromol. 2020 Dec;164:1392

19. [IF=7.514] Xiaoming Yu et al."Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties."Food Chem. 2021 May;345:128612

18. [IF=1.913] Zhu Yi-Lin et al."Composition, Distribution, and Antioxidant Activity of Phenolic Compounds in 18 Soybean Cultivars."J Aoac Int. 2018 Mar;101(2):520-528

17. [IF=2.19] Y.J. Chen et al."Phytochemical Profiles of Edible Kudzu (Pueraria thomsonii Benth) Grown in China as Affected by Thermal Processing."J Food Process Pres. 2017 Feb;41(1):e12754

16. [IF=3.645] Wenjie Wu et al."Simple, rapid, and environmentally friendly method for the separation of isoflavones using ultra-high performance supercritical fluid chromatography."J Sep Sci. 2017 Jul;40(13):2827-2837

15. [IF=4.952] Guocheng Huang et al."Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination."Lwt Food Sci Technol. 2017 Jan;75:488

14. [IF=7.514] Lu Xu et al."A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China."Food Chem. 2015 May;174:202

13. [IF=7.514] Xiya Huang et al."Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time."Food Chem. 2014 Jan;143:268

12.  Zheng, Yuting, et al. "Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber." LWT 132 (2020): 109943.https:##doi.org/10.1016/j.lwt.2020.109943

11.  Zhu, Yi-Lin, et al. "Composition, distribution, and antioxidant activity of phenolic compounds in 18 soybean cultivars." Journal of AOAC International 101.2 (2018): 520-528.https:##doi.org/10.5740/jaoacint.17-0156

10.  Qu, Xiaoyi, et al. "Characterization of a GH3 halophilic β-glucosidase from Pseudoalteromonas and its NaCl-induced activity toward isoflavones." International Journal of Biological Macromolecules 164 (2020): 1392-1398.https:##doi.org/10.1016/j.ijbiomac.202

9.  Chen, Yu, et al. "Glycitin alleviates lipopolysaccharide-induced acute lung injury via inhibiting NF-κB and MAPKs pathway activation in mice." International immunopharmacology 75 (2019): 105749.https:##doi.org/10.1016/j.intimp.2019.105749

8.  周文紅,郭咪咪,畢艷紅,王朝宇,段章群.酶解制備苷元型大豆異黃酮[J].中國油脂,2020,45(12):100-104.

7.  曹冬英,李鷙,許文,隋利強,徐偉.4種市售黑豆及成品淡豆豉中異黃酮含量分析[J].藥學研究,2020,39(10):581-584.

6.  趙石磊, 何旭, 王愛珠,等. 酶法提高豆漿中大豆異黃酮苷元含量的工藝研究[J]. 食品工業, 2019, 040(001):100-104.

5.  郭天賜, 趙石磊, 劉石生. 苦杏仁β-葡萄糖苷酶水解豆漿中大豆異黃酮的工藝研究[J]. 食品研究與開發, 2019(12).

4.  靳羽慧, 劉長忠, 徐響,等. 蒸汽爆破對豆渣中大豆異黃酮的影響研究[J]. 中國糧油學報, 2017(10).

3.  朱怡霖, 張海生, 趙鑫帥,等. 大孔樹脂分離純化橫山老黑豆酚類物質[J]. 食品與生物技術學報, 2019, 038(009):103-110.

2.  劉露  馬金同  沈小梅 等. 一種保健酒中5種大豆異黃酮及芝麻素的超高效液相色譜檢測法[J]. 釀酒  2019  046(004):86-88.

1.  王飛霞 楊曉華 張華峰 朱春燕 李璐 王鳳忠.3種豆芽中異黃酮、多酚的體外抗氧化活性及其對果蠅SOD、GSH-Px活力的影響[J].中國食品學報 2018 18(11):57-64.

從2011年開始我們致力于在生命科學領域、生物醫學實驗技術及論文潤色服務，協助客戶各類實驗服務及論文潤色十余年，是您值得信賴的科研合作伙伴!

如果您受時間、試驗條件等限制而無法完成您的課題研究，歡迎您與我們聯系。

實驗技術服務：