• 介紹：

  Riboflavin(vitamin B2)是極易吸收的微量營養(yǎng)素。

• 熔點： 290°C (dec.)(lit.)

• 沸點： 504.93°C (rough estimate)

• 比旋光度： -135°(C=5, 0.05 M NAOH)

• 外觀： 橙黃色粉末

• 溶解性： Souble  in  DMSO  ,H2O

• 敏感性： 對光敏感

• 儲存條件： RT

• 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。

• 21. [IF=9.147] Hegang Lu et al."Preparation and properties of riboflavin-loaded sanxan microcapsules."Food Hydrocolloid. 2022 Aug;129:107641

• 20. [IF=3.24] Xuanjun Feng et al."Nutritional and physicochemical characteristics of purple sweet corn juice before and after boiling."Plos One. 2020 May;15(5):e0233094

• 19. [IF=4.36] Bao Yang et al."UPLC/Q-TOF-MS/MS-based metabolomics revealed the lipid-lowering effect of Ilicis Rotundae Cortex on high-fat diet induced hyperlipidemia rats."J Ethnopharmacol. 2020 Jun;256:112784

• 18. [IF=1.902] Guozhuan Li et al."Comparison of the chromatographic fingerprint, multicomponent quantitation and antioxidant activity of Salvia miltiorrhiza Bge. between sweating and nonsweating."Biomed Chromatogr. 2018 Jun;32(6):e4203

• 17. [IF=5.81] Yu Li et al."Pharmacokinetics of Active Components From Guhong Injection in Normal and Pathological Rat Models of Cerebral Ischemia: A Comparative Study."Front Pharmacol. 2018 May;0:493

• 16. Chen, Yin Bin, et al. "Effect of B-complex vitamins on the antifatigue activity and bioavailability of ginsenoside Re after oral administration." Journal of ginseng research 41.2 (2017): 209-214.https://doi.org/10.1016/j.jgr.2016.03.006

• 15. Li, Guozhuan, et al. "Comparison of the chromatographic fingerprint, multicomponent quantitation and antioxidant activity of Salvia miltiorrhiza Bge. between sweating and nonsweating." Biomedical Chromatography 32.6 (2018): e4203.https://doi.org/10.1002/bm

• 14. Huang, Guocheng, Weixi Cai, and Baojun Xu. "Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination."?LWT?75 (2017): 488-496.https://doi.org/10.1016/j.lwt.2016.09.029

• 13. Feng X, Pan L, Wang Q, Liao Z, Wang X, Zhang X, et al. (2020) Nutritional and physicochemical characteristics of purple sweet corn juice before and after boiling. PLoS ONE 15(5): e0233094. https://doi.org/10.1371/journal.pone.0233094

• 12. Zheng, Peihe, et al. "Influence of B-complex vitamins on the pharmacokinetics of ginsenosides Rg1, Rb1, and Ro after oral administration."?Journal of medicinal food?20.11 (2017): 1127-1132.https://doi.org/10.1089/jmf.2017.3922

• 11. Xu, L., W. X. Cai, and B. J. Xu. "A systematic assesment on vitamins (B2, B12) and GABA profiles in fermented soy products marketed in China." Journal of Food Processing and Preservation 41.5 (2017): e13126.

• 10. 賈金玉,張慧芳,孟憲華,高哲,魏然,趙文.寶蓄黑豬肉品質(zhì)評價及關(guān)鍵風(fēng)味物質(zhì)分析[J].黑龍江畜牧獸醫(yī),2020(22):50-54.

• 9. 趙欣,梁克紅,朱宏,劉莉,王靖.不同品種梨營養(yǎng)品質(zhì)及風(fēng)味物質(zhì)比較研究[J].食品安全質(zhì)量檢測學(xué)報,2020,11(21):7797-7805.

• 8. 郭剛軍, 胡小靜, 徐榮,等. 干燥方式對辣木葉營養(yǎng),功能成分及氨基酸組成的影響[J]. 食品科學(xué), 2018, 39(011):39-45.

• 7. 陳銀彬 王玉芳 侯志芳 等. Rg1聯(lián)合B族維生素對急性心肌缺血小鼠NO釋放及Rg1入腦量的影響[J]. 特產(chǎn)研究 2016(1):5-8.

• 6. 文鵬程, 崔娜, 梁琪,等. 牦牛初乳及其過渡乳中維生素變化規(guī)律的研究[J]. 食品工業(yè)科技, 2014, 35(16):121-121.

• 5. 邱鎮(zhèn) 于凡 李國轉(zhuǎn) 等. 不同環(huán)境發(fā)汗對發(fā)汗丹參有效成分含量及體外抗氧化活性的影響[J]. 天然產(chǎn)物研究與開發(fā) 2017(10):82-86+114.

• 4. 閆晨靜,周茜,董小涵,韓雪,蔡東偉,白冰瑤,趙文.河北省主要雜糧營養(yǎng)成分分析及評價[J].食品工業(yè)科技,2017,38(10):351-355.

• 3. 方雨晨, 萬海同, 虞立,等. 谷紅注射液主要有效成分在腦缺血模型大鼠體內(nèi)的藥動學(xué)研究[J]. 中國中藥雜志, 2018, 043(009):1940-1945.

• 2. 牛晴, 劉平懷, 曹猛,等. 益智不同部位營養(yǎng)成分與質(zhì)量評價[J]. 食品研究與開發(fā), 2018.

• 1. 楊志鵬 王建彬 文婷婷 等. 一種復(fù)合抗氧化果蔬酵素的開發(fā)及活性研究[J]. 食品研究與開發(fā) 2019(18).

輸入產(chǎn)品批號：

本計算器可幫助您計算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *