- ￥200
- YOYOBIO
- 上海
- YJ-B21607-20mg
- 2026年01月07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：
Guaiacol
- 库存：
大量现货
- 供应商：
上海研谨生物
- CAS号：
90-05-1
- 规格：
20mg
愈创木酚
分析标准品,HPLC≥98%
Guaiacol
CAS号：90-05-1
分子式：C7H8O2
分子量：124.139
MDL：MFCD00002185
别名：2-甲氧基 苯 酚,甲基儿茶酚,邻羟基苯甲 醚，邻甲氧基 苯 酚,2-甲氧 基酚
|
货号 |
规格/参数/品牌 |
价格 |
货期 |
|
YJ-B21607-20mg |
分析标准品,HPLC≥98% |
￥200.00 |
现货 |
|
YJ-B21607-100mg |
分析标准品,HPLC≥98% |
￥600.00 |
现货 |
|
JS30254-25g |
98% |
￥130.00 |
现货 |
|
JS30254-100g |
98% |
￥150.00 |
现货 |
|
JS30254-500g |
98% |
￥280.00 |
现货 |
|
JT90138-1ml买5赠1 |
10mM in DMSO |
￥405.00 |
现货 |
产品介绍
熔点：26-29℃(lit.)
沸点：205℃
外观：液体
溶解性：甲醇：10mg/ml
DMSO：50mg/ml
敏感性：对光敏感
储存条件：2-8℃
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文献和实验参考文献(25篇)
25. [IF=9.8] Xinyue Guan et al."Preparation of oat metal ion chelating peptides via froth floatation: Efficacy, molecular characteristics, and their anti-browning effects."FOOD CHEMISTRY.2025 Jul;:145767
24. [IF=6.8] Yan Yang et al."Antifungal mechanisms of Phoebe bournei wood essential oil against Botryosphaeria dothidea and its application in apples."POSTHARVEST BIOLOGY AND TECHNOLOGY.2025 Nov;229:113703
23. [IF=9.8] Yu Liu et al."Trans-2-hexenal maintains the quality of postharvest fresh common beans (Phaseolus vulgaris L.) by regulating reactive oxygen species metabolism, cell wall metabolism, and lignin biosynthesis."FOOD CHEMISTRY.2025 Jun;:145002
22. [IF=7.7] Chao Zhang et al."Insight into peroxidase-mediated Morinda citrifolia L. (noni) fruit juice browning and precipitation, and a thermal inactivation strategy."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jan;287:138502
21. [IF=6.3] Xiaoyang Wang et al."Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability."Innovative Food Science & Emerging Technologies.2025 Mar;100:103905
20. [IF=4.8] Qing Guo et al."Electrostatic field combined with edible chitosan-based pickering emulsion coating for extending the shelf-life of arrowhead (Sagittaria sagittifolia L.) vegetables."Food Bioscience.2025 Feb;64:105962
19. [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
18. [IF=3.4] Wu Tingting et al."Effects of microwave drying on color change, phenolic substance content and phenolase activity of different parts of persimmon slices."Journal of Food Measurement and Characterization.2023 Oct;:1-13
17. [IF=5.5] Chen Shen et al."The effects of cold plasma (CP) treatment on the inactivation of yam peroxidase and characteristics of yam slices."JOURNAL OF FOOD ENGINEERING.2023 Dec;359:111693
16. [IF=4.5] Nina Zhu et al."Interference Effects of Commercial Persistent Luminescence Materials on Rice Germination and Seedling Growth."Plants-Basel.2023 Jan;12(13):2554
15. [IF=6.1] Congdi Shang et al."Exploring the growth characteristics of Alicyclobacillus acidoterrestris for controlling juice spoilage with zero additives."Food Chemistry-X.2023 Oct;19:100790
14. [IF=3.679] Qian Zhu et al."Nitrogen-doped Titanium Dioxide for Enhanced Photocatalytic Oxidation of Vanillyl Alcohol into Vanillin."ChemPhotoChem.2023 May;:e202200337
13. [IF=8.025] Yuxi Guo et al."Characterization of an active film prepared with Lentinus edodes (shiitake) polysaccharide and its effect on post-harvest quality and storage of shiitake."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Mar;:123973
12. [IF=14.224] Pankaj Bhatt et al."Bioremediation potential of laccase for catalysis of glyphosate, isoproturon, lignin, and parathion: Molecular docking, dynamics, and simulation."JOURNAL OF HAZARDOUS MATERIALS.2023 Feb;443:130319
11. [IF=6.652] Xiangyu Sun et al."Thermosonication combined with ε-polylysine (TSε): A novel technology to control the microbial population and significantly improve the overall quality attributes of orange juice."FOOD CONTROL.2022 Nov;141:109200
10. [IF=6.429] Xiaomin Wang et al."Characterization of chitosan/zein composite film combined with tea polyphenol and its application on postharvest quality improvement of mushroom (Lyophyllum decastes Sing.)."Food Packaging and Shelf Life. 2022 Sep;33:100869
9. [IF=8.001] Qing-Lu Song et al."Selective hydrogenolysis of lignin-derived aryl ethers over Co/C@N catalysts."Renew Energ. 2020 Apr;148:729
8. [IF=7.033] Guang-Hui Liu et al."Selective catalytic hydroconversion of bagasse-derived bio-oil to value-added cyclanols in water: Through insight into the structural features of bagasse."Fuel Process Technol. 2019 Mar;185:18
7. [IF=7.033] Guang-Hui Liu et al."Solvent-controlled selective hydrodeoxygenation of bio-derived guaiacol to arenes or phenols over a biochar supported Co-doped MoO2 catalyst."Fuel Process Technol. 2018 Oct;179:114
6. 马艳莉,丁玉峰,李素萍,梁静静,席晓丽,刘亚琼,王颉.中国怀来不同葡萄品种品质比较[J].食品研究与开发,2020,41(15):137-142.
5. 谢玉花,许凤梅,段振华,谢冬娣,苏辉兰,宋慕波,商飞飞.辐照剂量对荔枝采后褐变的影响[J].食品科技,2021,46(02):39-43.
4. 段红梅, 何建新, 王丹丹,等. 壳聚糖-魔芋粉复合涂膜对长白楤本嫩芽保鲜效果的研究[J]. 食品科技, 2019(12).
3. 罗磊, 董金龙, 朱文学,等. 金银花过氧化物酶的三相分离纯化及酶学性质[J]. 食品科学, 2017(24):20-27.
2. 方宗壮 谢辉 段宙位 等. 不同预处理方法对鲜切菠萝贮藏品质的影响[J]. 江苏农业科学 2019 v.47(01):205-209.
1. 冯程程 于筠 王春玲. L-半胱氨酸对鲜切紫甘薯护色保鲜作用[J]. 食品与发酵工业 2019 045(022):150-156.
过氧化物酶活性的测定（比色法） 原理 过氧化物酶广泛分布于植物的各个组织器官中。在有过氧化氢存在下，过氧化物酶能使愈创木酚氧化，生成茶褐色物质，可用分光光度计测量生成物的含量。 仪器药品 721型分光光度计 离心机 秒表 天平 研钵 磁力搅拌器 愈创木酚
O 2 将愈创木酚氧化成茶褐色产物。此产物在470nm 处有最大光吸收，故可通过测470nm 下的吸光度变化测定过氧化物酶的活性(愈创木酚法)。 过氧化氢酶普遍存在于植物的所有组织中，其活性与植物的代谢强度及抗寒、抗病能力有一定关系。过氧化氢酶属于血红蛋白酶，含有铁，它能催化过氧化氢分解为水和分子氧，在此过程中起传递电子的作用，过氧化氢则既是氧化剂又是还原剂。 因此，可根据H 2 O 2 的消耗量或02的生成量测定
化氢酶(CAT)、过氧化物酶(POD)是清除 H2 02 的重要保护酶，能将H2 02 分解为02 和H2 0, 从而使机体免受H2 02 的毒害作用。其活性与植物的抗逆性密切相关。 (CAT)催化如下反应： 2 H2 02 →2 H2 0 + 02 本实验通过测定H2 02 的减少量来测定CAT的活性。 在H2 02 存在条件下，过氧化物酶能使愈创木酚
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