芳樟醇
分析標準品,GC≥98%
Linalool
CAS號:78-70-6
分子式:C10H18O
分子量:154.25
MDL:MFCD00008906
貨號 | 規格/參數/品牌 | 價格 | 貨期 |
YJ-B20387-20mg | 分析標準品,GC≥98% | ¥180.00 | 現貨 |
YJ-B20387-100mg | 分析標準品,GC≥98% | ¥440.00 | 現貨 |
JS31370-25ml | 98% | ¥145.00 | 現貨 |
JS31370-100ml | 98% | ¥175.00 | 現貨 |
JS31370-500ml | 98% | ¥440.00 | 現貨 |
A10069-0.2ml | 分析標準品,含量92.3%,可溯源 | ¥198.00 | 現貨 |
JT92590-1ml買5贈1 | 10mM in DMSO | ¥405.00 | 現貨 |
產品介紹
熔點:25℃
沸點:199℃
外觀:無色或淡黃色透明液體
溶解性:幾乎不溶于水,不溶于甘油。溶于丙二醇,非揮發性油和礦物油,混溶于乙醇和乙mi。
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(50篇)
50. [IF=2.6] Jinhui Wang et al."Pharmacological evaluation and formulation design of lavender volatile oil cream for the treatment of chronic prostatitis: Mechanistic insights into therapeutic efficacy."FITOTERAPIA.2025 Sep;185:106747
49. [IF=4.6] Dandan Sun et al."Investigation of sensory profiling and aroma volatiles changes during chaste honey natural ripening using electronic nose, electronic tongue and GC-O-MS."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Nov;147:108046
48. [IF=6.6] Yang-bo Xiao et al."Aroma profiling by HS-SPME/GC-MS of black tea produced from different leaf grades."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Aug;229:118223
47. [IF=9.8] Zhiyang Chen et al."Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC–MS, and multivariate analysis."FOOD CHEMISTRY.2025 Jul;:145658
46. [IF=4.9] Xinhui Peng et al."Multi-scale study on the volatility of essential oil and its modulation methods."JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY.2025 Oct;112:107227
45. [IF=8.5] Mi Tang et al."Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating."FOOD CHEMISTRY.2025 Feb;465:142179
44. [IF=4.8] Ze-Yu Zhang et al."Rescue of CUMS-induced HPA axis hyperfunction and hypothalamic synaptic deficits by Citrus aurantium L. cv. Daidai essential oil via the cAMP/PKA/Grin2b pathway."JOURNAL OF ETHNOPHARMACOLOGY.2025 Jan;:119423
43. [IF=8.5] Shiqi Chen et al."Multilayered visual metabolomics analysis framework for enhanced exploration of functional components in wolfberry."FOOD CHEMISTRY.2025 Jun;477:143583
42. [IF=2.6] Ronglu Bai et al."Combination with isopentenyl diphosphate isomerase gene affects expression of two linalool/nerolidol synthases isoforms from Lingzhi."GENE.2025 Jun;951:149394
41. [IF=1.8] Xue Chen et al."Analysis of Volatile Organic Compounds Differences of Black and White Pepper by HS-GC-IMS and HS-SPME-GC-MS."RAPID COMMUNICATIONS IN MASS SPECTROMETRY.2025 Apr;39(13):e10036
40. [IF=8.5] Qin Xiang et al."Effects of heat treatment on the binding between the key aroma-active compounds in Zanthoxylum bungeanum oil and pork myofibrillar proteins (MPs)."FOOD CHEMISTRY.2025 Apr;:144209
39. [IF=5.6] Chengbin Deng et al."IPPI, the core enzyme in C5-unit metabolism, regulates terpenoid biosynthesis in Artemisia annua."INDUSTRIAL CROPS AND PRODUCTS.2025 Jul;229:120989
38. [IF=2.3] xian Dong et al."Linalool inactivates TORC1, disrupting ribosome biogenesis and inhibiting Fusarium oxysporum growth."CHEMISTRY & BIODIVERSITY.2025 Apr;:e202403421
37. [IF=4] Maoqing Wang et al."Evaluation of Edible and Medicinal Varieties Based on Multidimensional Quantitative Data: A Case Study of Perilla Leaf."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Jan;:107196
36. [IF=4.7] Wenhua Li et al."Characterization of Volatile Compounds and Odorants in Different Sichuan Pepper Varieties in Tallow Hotpot."Foods.2025 Jan;14(4):627
35. [IF=4] Heran Xu et al."Comparative characterization of volatile organic compounds and aroma profiles in 10?Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics."JOU
34. [IF=6.1] Yuanxia Chen et al."Functional Characterization and Catalytic Activity Improvement of Borneol Acetyltransferase from Wurfbainia longiligularis."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX
33. [IF=3.9] Junjie Shi et al."Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata ‘Chachi’) with two different storage times by GC–MS and UPLC."Food Science & Nutrition".2024 Apr;:
32. [IF=6] Meiqian Wang et al."Identification and inhibition of key off-odorants in boiled greenfin horse-faced filefish (Thamnaconus septentrionalis) subjected to perilla polyphenols extract."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 May;199:116120
31. [IF=5.2] Li jiang et al."Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation."Food Bioscience".2024 Jun;59:103924
30. [IF=8.1] Qiang Zhong et al."Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics."FOOD RESEARCH INTERNATIONAL".2024 Mar;:114209
29. [IF=8.8] Li jiang et al."Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches."FOOD CHEMISTRY".2024 Jul;445:138746
28. [IF=8.8] Di Zhang et al."Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose."FOOD CHEMISTRY".2024 Oct;455:139864
27. [IF=6] Tianming Zhao et al."Chemical characterization, antioxidant, antimicrobial, enzyme inhibitory and cytotoxic activities of Illicium lanceolatum essential oils."Arabian Journal of Chemistry.2024 Jan;17:105366
26. [IF=2] Tong Wu et al."Discrimination and characterization of volatile organic compounds in Lonicerae Japonicae flos and Lonicerae flos using multivariate statistics combined with headspace gas chromatography–ion mobility spectrometry and headspace solid-phase mic
25. [IF=4.9] Zhang Min et al."Discovery and evaluation of active compounds from Xuanfei Baidu formula against COVID-19 via SARS-CoV-2 Mpro."Chinese Medicine.2023 Dec;18(1):1-14
24. [IF=9.9] Ma Jiajia et al."Adaptable “bubble particles" prepared by green aqueous phase reshaping for completely removing odor."Nano Research.2023 Aug;:1-9
23. [IF=4.1] Sujin Zheng et al."Determination of volatile profiles of woodland strawberry (Fragaria vesca) during fruit maturation by HS-SPME GC–MS."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Jul;:
22. [IF=8.1] Zhengyu Bao et al."Antifungal activity of star anise extract against Penicillium roqueforti and Aspergillus niger for bread shelf life."FOOD RESEARCH INTERNATIONAL.2023 Oct;172:113225
21. [IF=7.425] Xuan Wang et al."Comprehensive study of volatile compounds of rare Leucosceptrum canum Smith honey: Aroma profiling and characteristic compound screening via GC-MS and GC-MS/MS."FOOD RESEARCH INTERNATIONAL.2023 Apr;:112799
20. [IF=6.212] Jingyi Xie et al."Characterization of the key volatile organic components of different parts of fresh and dried Perilla frutescens based on headspace-gas chromatography-ion mobility spectrometry and headspace solid phase microextraction-gas chromatography
19. [IF=6.056] Zhuochen Wang et al."Processing quality and aroma characteristics of fresh noodles intermingled with large-leaf yellow tea powder."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;174:114391
18. [IF=7.425] Wen Ouyang et al."Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112099
17. [IF=4.52] Lin Wang et al."Characterization of key aroma compounds in traditional beef soup."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2022 Dec;114:104839
16. [IF=5.561] Jinjie Hua et al."Effect of Strobilanthes tonkinensis Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content."Foods.2022 Jan;11(12):1678
15. [IF=6.056] Xia Yin et al."Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jun;:113656
14. [IF=6.576] Huajie Wang et al."Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis."Frontiers in Nutrition. 2022; 9: 877132
13. [IF=5.64] Li T et al."Preparation of Linalool/Polycaprolactone Coaxial Electrospinning Film and Application in Preserving Salmon Slices.."Frontiers in Microbiology. 2022 Apr;13:860123-860123
12. [IF=0.986] Chang Yuexing et al."Effects of Different Drying Methods on the Contents of Nine Components and Immunomodulatory Activities of Four Components in Osmamthus fragrans Flowers:."Nat Prod Commun. 2021;16(2):
11. [IF=4.35] Yao Ma et al."Volatile Oil Profile of Prickly Ash (Zanthoxylum) Pericarps from Different Locations in China."Foods. 2021 Oct;10(10):2386
10. [IF=4.411] Wu-Mei Sun et al."Effects of Essential Oils from Zingiberaceae Plants on Root-Rot Disease of Panax notoginseng."Molecules. 2018 May;23(5):1021
9. Sun, Wu-Mei, et al. "Effects of essential oils from Zingiberaceae plants on root-rot disease of Panax notoginseng." Molecules 23.5 (2018): 1021.https:##doi.org/10.3390/molecules23051021
8. 高月,王萬林,彭俊超,蔡亞玲,廖加美,易瓊,王魯.不同產源艾納香油抗菌活性篩選及其對金黃色葡萄*球菌抗菌作用的研究[J].畜牧獸醫學報,2021,52(02):525-534
7. 劉盼盼,撒玉良,張敏敏,張涵雪,陳文.薰衣草精油助眠乳膏的制備及質量評價[J].中華中醫藥雜志,2020,35(08):4178-4184.
6. 鄧可眾, 陳虹, 葛菲,等. 酸橙中4種單萜成分的GC-MS含量測定[J]. 時珍國醫國藥, 2020, v.31;No.294(02):14-16.
5. 王芳, 石地娟, 孫琛,等. 油浸法提取花椒風味物質的研究[J]. 中國調味品, 2015(06):84-87.
4. 鉏曉艷, 熊光權, 廖濤,等. 落花生莖葉中揮發性成分及芳樟醇含量的GC-MS法測定[J]. 湖北農業科學, 2014(19):4701-4704.
3. 胡璇, 陳振夏, 王凱,等. 艾納香油質量標準初步研究[J]. 熱帶農業科學, 2016(36):87-91.
2. 陳寶雯 錢一鑫 周黎亞 王魯 康冀川.GC法同時測定艾納香油中6種成分的含量[J].中國藥房 2019 30(22):3049-3052.
1. 吳麗芬 龐玉新 楊全 等. GC法同時測定艾納香油中5個主要成分的含量[J]. 藥物分析雜志 2015 035(007):1179-1184.
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:
|
|
|
|
上一篇:異防己諾林堿 分析標準品
下一篇:反式茴香腦 分析標準品
