Curcumin 姜黄素
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Curcumin 姜黄素

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  • ¥350
  • YOYOBIO
  • 国产/进口
  • YJ-B20614-20mg
  • 2025年07月24日
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    • 详细信息
    • 文献和实验
    • 技术资料
    • 保存条件

      2-8℃

    • 保质期

      见包装

    • 英文名

      Curcumin

    • 库存

      大量现货

    • 供应商

      上海研谨生物

    • CAS号

      458-37-7

    • 规格

      20mg

    姜黄素

        

    分析标准品,HPLC≥98%

    Curcumin

    CAS号:458-37-7

    分子式:C21H20O6

    分子量:368.38

    MDL:MFCD00008365

     

    货号

    规格/参数/品牌

    价格

    货期

    YJ-B20614-20mg

    分析标准品,HPLC98%

    350.00

    现货

    YJ-B20614-200mg

    分析标准品,HPLC98%

    1350.00

    现货

    YJ-B20614-500mg

    分析标准品,HPLC98%

    2350.00

    现货

    YJ-B20614-1g

    分析标准品,HPLC98%

    3550.00

    现货

    JS19245-5g

    95%(HPLC)

    2000.00

    现货

    JS19245-25g

    95%(HPLC)

    270.00

    现货

    JS19245-100g

    95%(HPLC)

    590.00

    现货

    JS19245-500g

    95%(HPLC)

    1550.00

    现货

    JS31628-5g

    BR,98%

    370.00

    现货

    JS31628-25g

    BR,98%

    1008.00

    现货

    JS31628-100g

    BR,98%

    2888.00

    现货

    JS35425-5g

    95%,天然提取(混合物)

    180.00

    现货

    JS35425-25g

    95%,天然提取(混合物)

    200.00

    现货

    JS35425-100g

    95%,天然提取(混合物)

    300.00

    现货

    JS35425-500g

    95%,天然提取(混合物)

    990.00

    现货

    JA10265-20mg

    分析标准品,含量92.8%,可溯源

    580.00

    现货

     

    产品介绍

     生物实验稀释过程分步进行(例如 1ul母液,可以先加入1ul生理盐水或者培养基,混合均匀没有析出之后再加入2ul稀释液,依次类推,逐渐稀释。如果有析出及时超声复溶。)在稀释时要确保工作液中 DMSO 的终浓度尽量在0.1%以下,最高不要超过0.5%,并设置相应浓度的DMSO对照组。DMSO熔点是18.5℃,一旦稀释用的培养基温度较低,DMSO结晶,药物就会析出。所以稀释过程注意一下温度控制。

    熔点: 183°C

    沸点: 591.4 °C at 760 mmHg

    外观: 橙黄色结晶性粉末

    溶解性: DMSO:80mg/ml。

    储存条件: 2-8℃

    注意: 部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。

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    图标文献和实验
    该产品被引用文献

    参考文献(199篇)

    199. [IF=14.3] Yaling Zhu et al."Genome-Wide Profiling of H3K27ac Identifies TDO2 as a Pivotal Therapeutic Target in Metabolic Associated Steatohepatitis Liver Disease."Advanced Science.2024 Oct;:2404224

    198. [IF=6.6] Kang-Xin Li et al."Curcumin-Loaded Long-Circulation Liposomes Ameliorate Insulin Resistance in Type 2 Diabetic Mice."International Journal of Nanomedicine.

    197. [IF=7.7] Xinyu Wang et al."Preparation of sodium alginate and chitosan modified curcumin liposomes and study on the formation of protein corona."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Mar;293:139392

    196. [IF=8.7] Yao Wang et al."Targeted inhibition of ferroptosis in bone marrow mesenchymal stem cells by engineered exosomes alleviates bone loss in smoking-related osteoporosis."Materials Today Bio.2025 Jan;:101501

    195. [IF=5.3] Yushi Liu et al."Synergistic therapy with celastrol-curcumin multifunctional nanomedicine: Anti-hepatocellular carcinoma and reduced hepatotoxicity."INTERNATIONAL JOURNAL OF PHARMACEUTICS.2025 Jan;:125289

    194. [IF=2.6] Jie Wang et al."Formulation and optimization of glycyrrhetinic acid-modified pH-sensitive curcumin liposomes for anti-hepatocellular carcinoma."PHARMACEUTICAL DEVELOPMENT AND TECHNOLOGY.

    193. [IF=11] Qin Yang et al."The complex of arachin amyloid-like fibrils formed with ultrasound treatment and chitosan: A potential vehicle for betanin and curcumin with improved chemical stability and slow release in vitro."FOOD HYDROCOLLOIDS.2025 Oct;166:111272

    192. [IF=7] Linpin Luo et al."Photothermal functionalized antibacterial packaging film with controllable release capability for fruit preservation."FOOD RESEARCH INTERNATIONAL.2025 Apr;206:116079

    191. [IF=7.7] Feng Xue et al."Modification of plum seed protein isolate via enzymatic hydrolysis, polyphenol conjugation and polysaccharide complexation to enhance emulsification and encapsulation of essential oils."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.20

    190. [IF=8.5] Jin Feng et al."Enhancing curcumin's chemical stability and intestinal absorption through hyaluronic acid-coated nanostructured lipid carriers: The role of lipid composition."FOOD CHEMISTRY.2025 Mar;:143785

    189. [IF=8.5] Qingrui Zhang et al."Exploring the role of diarylheptanoids derived from turmeric in trapping methylglyoxal with natural deep eutectic solvents."FOOD CHEMISTRY.2025 Jul;479:143851

    188. [IF=6] Limin Wang et al."Chitosan/OSA starch composite-stabilized Pickering emulsions: characterization and its application in curcumin."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Mar;:117661

    187. [IF=4.9] Xiaonan Li et al."Preparation of amino acid derivative aggregates and their application as a drug carrier."COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS.2025 Jul;716:136724

    186. [IF=4.8] Li He et al."Dunhuang Dabupi Decoction and its active components alleviate ulcerative colitis by activating glutathione metabolism and inhibiting JAK-STAT pathway in Drosophila and mice."JOURNAL OF ETHNOPHARMACOLOGY.2025 Apr;346:119717

    185. [IF=8.5] Xinye Liu et al."Covalent conjugation of hemp protein isolates with curcumin via ultrasound to improve its structural and functional properties."FOOD CHEMISTRY.2025 Aug;482:144096

    184. [IF=7.7] Weichen Wang et al."Development and functional evaluation of curcumin-loaded zein-gum Arabic-flaxseed gum complex nanoparticles for anti-fatigue applications."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Apr;:142998

    183. [IF=3.7] Yaoyao Ji et al."Development and Characterization of a High Internal Phase Pickering Emulsion Stabilized by Whey Protein-based Nanoparticles with Excellent Antioxidant Activity for 3D Printing."JOURNAL OF DAIRY SCIENCE.2025 Apr;:

    182. [IF=5.6] Shisen Li et al."Magnetic recyclable metal-organic framework sheets grafted with curcumin for highly efficient adsorption and sensitive detection of fluoride."TALANTA.2025 Oct;293:128156

    181. [IF=4.2] Liuqing Wang et al."Tangeretin Suppresses Fumonisin Production by Modulating an NmrA- and HSCARG-like Protein in Fusarium verticillioides."Journal of Fungi.2025 Apr;11(4):313

    180. [IF=7] Jingwen Xu et al."New insights into the cross-linking mechanism of soybean protein-based double dynamic cross-linking hydrogels for the controlled delivery of curcumin."FOOD RESEARCH INTERNATIONAL.2025 Apr;:116456

    179. [IF=8.5] Hang Liu et al."Influence of the maturity on the characteristics of orange-derived extracellular vesicles and their delivery performance for curcumin."FOOD CHEMISTRY.2025 Apr;:144518

    178. [IF=3.9] Jin Dai et al."Study on the anti-atherosclerosis mechanisms of Tanyu Tongzhi formula based on network pharmacology, Mendelian randomization, and experimental verification."PHARMACEUTICAL BIOLOGY.

    177. [IF=4.8] Hang Liu et al."Alleviation of ulcerative colitis via curcumin-fortified orange juice: Utilization of orange-derived extracellular vesicles as active nanocarrier."Food Bioscience.2024 Nov;:105490

    176. [IF=5.3] Yuanyuan Feng et al."Impact of encapsulation conditions on V-type granular starch-curcumin complexes."JOURNAL OF FOOD ENGINEERING.2025 Mar;389:112402

    175. [IF=7] Hang Liu et al."Colonic delivery and controlled release of curcumin encapsulated within plant-based extracellular vesicles loaded into hydrogel beads."FOOD RESEARCH INTERNATIONAL.2025 Jan;:115540

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