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白果新酸（銀杏酸C13:0）

分析標(biāo)準(zhǔn)品,HPLC≥98%

Ginkgoneolic Acid

CAS號(hào)：20261-38-5

分子式：C20H32O3

分子量：320.46

MDL：MFCD01661602

產(chǎn)品介紹

熔點(diǎn)：41-42℃

沸點(diǎn)：449.5℃ at 760mmHg

外觀：粉末

溶解性：甲醇－1％冰醋酸溶液（90：10）為流動(dòng)相，檢測(cè)波長為310nm（僅供參考）。

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。

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參考文獻(xiàn)(6篇)

6. [IF=8.5] Isaac Duah Boateng et al."Combinative effect of pulsed-light irradiation and solid-state fermentation on ginkgolic acids, ginkgols, ginkgolides, bilobalide, flavonoids, product quality and sensory assessment of Ginkgo biloba dark tea."FOOD CHEMISTRY.2024

5. [IF=5.2] Isaac Duah Boateng et al."Development, Validation, and Application of High-Performance Liquid Chromatography with Diode-Array Detection Method for Simultaneous Determination of Ginkgolic Acids and Ginkgols in Ginkgo biloba."Foods".2024 Jan;13(8):1250

4. [IF=3.9] Desy Anggraini Soetanto et al."Thermal fixation technologies affect phenolic profile, ginkgolides, bilobalide, product quality, and ginkgolic acids in Ginkgo biloba leaf tea."JOURNAL OF FOOD SCIENCE".2024 May;:

3. [IF=5.9] Fengnan Li et al."Pulsed light irradiation improves degradation of ginkgolic acids and retainment of ginkgo flavonoids and terpene trilactones in Ginkgo biloba leaves."INDUSTRIAL CROPS AND PRODUCTS.2023 Nov;204:117297

2. [IF=4.125] Fengnan Li et al."Effects of processing methods on quality, antioxidant capacity, and cytotoxicity of Ginkgo biloba leaf tea product."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Mar;:

1. [IF=1.467] Wen-Xia  Pi et al."Simultaneous quantification of multiple active components of the ginkgo ketoester tablet when combined with donepezil in four biological matrices from an Alzheimer’s animal model: Evaluation of drug distribution patterns in vivo."JOURNA