- 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:
Sodium phytate
- 库存:
大量现货
- 供应商:
上海研谨生物
- CAS号:
14306-25-3
- 规格:
20mg
植酸钠
分析标准品,HPLC≥98%
Sodium phytate
CAS号:14306-25-3
分子式:C6H6Na12O24P6
分子量:923.82
MDL:MFCD00082310
|
货号 |
规格/参数/品牌 |
价格 |
货期 |
|
YJ-B21664-20mg |
分析标准品,HPLC≥98% |
¥258.00 |
现货 |
|
YJ-B21664-100mg |
分析标准品,HPLC≥98% |
¥480.00 |
现货 |
|
YJ-B21664-1g |
分析标准品,HPLC≥98% |
¥1100.00 |
现货 |
|
JS30224-100g |
高纯,98% |
¥260.00 |
现货 |
|
JS30224-500g |
高纯,98% |
¥600.00 |
现货 |
|
JS30224-5*500g |
高纯,98% |
¥1920.00 |
现货 |
产品介绍
沸点:1190.7℃ at 760mmHg
外观:纯白色颗粒结晶
溶解性:Water:62 mg/mL (93.93 mM);DMSO:Insoluble
储存条件:2-8℃
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文献和实验参考文献(21篇)
21. [IF=9.8] Jinyu Chen et al."Incorporation of modified rice protein improves gel quality of grass carp myofibrillar proteins: An insight into sodium phytate-mediated phosphorylation."FOOD CHEMISTRY.2025 Jun;:145074
20. [IF=9.4] Jie Song et al."Synergistic effects of P-functionalization and localized graphitization in sustainable hard carbon for enhanced sodium and potassium storage."JOURNAL OF COLLOID AND INTERFACE SCIENCE.2025 May;686:1200
19. [IF=4.8] Zhiwei Sun et al."Improved nutritional composition and flavor of mung bean yogurt through fermentation with Lactiplantibacillus plantarum SF28."Food Bioscience.2025 Mar;:106338
18. [IF=6.5] Youyang Zhang et al."Effects of milling degree on proximate composition, functional components and antioxidant capacity of foxtail millet."Food Chemistry-X.2025 Apr;27:102438
17. [IF=8.5] Wei Chen et al."Improving mineral bioaccessibility and balancing physical stability in soymilk through bioprocessing."FOOD CHEMISTRY.2025 Apr;:144511
16. [IF=3.9] Wan Zhang et al."Bioremediation of Aflatoxin B1 by Meyerozyma guilliermondii AF01 in Peanut Meal via Solid-State Fermentation."Toxins.2024 Jul;16(7):305
15. [IF=3.8] Jingjing Wang et al."Phytic acid alleviates Ochratoxin A-induced renal damage in chicks by modulating ferroptosis and the structure of the intestinal microbiota.."POULTRY SCIENCE.2024 Jun;:104027
14. [IF=5.9] Xin Li et al."Steam explosion modification on phytate, protein, and lignan in sesame cake."INDUSTRIAL CROPS AND PRODUCTS.2023 Dec;206:117697
13. [IF=8.025] Mengting Yu et al."ZnO nanoparticles coated and stearic acid modified superhydrophobic chitosan film for self-cleaning and oil–water separation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Mar;231:123293
12. [IF=8.943] Xuqian Wang et al."An FeP/carbon composite derived from a phytic acid-Fe3+ complex for sulfathiazole degradation through peroxymonosulfate activation."CHEMOSPHERE.2023 Feb;313:137562
11. [IF=4.952] Xianliang Bao et al."Improving effect of phytase treatment on the functional properties and in vitro digestibility of protein isolate from Cinnamomum camphora seed kernel."Lwt Food Sci Technol. 2022 Feb;155:112948
10. [IF=3.645] Saisai Yu et al."Determination of phytic acid in wheat products by complete methyl esterification and liquid chromatography-mass spectrometry analysis."J Sep Sci. 2021 Jul;44(14):2856-2861
9. [IF=4.952] Saisai Yu et al."Method for the accurate determination of phytic acid in beverages by liquid chromatography-mass spectrometry after methylation with (trimethylsilyl) diazomethane."Lwt Food Sci Technol. 2021 Nov;151:112212
8. [IF=9.381] Mengting Yu et al."Preparation of a superhydrophilic SiO2 nanoparticles coated chitosan-sodium phytate film by a simple ethanol soaking process."Carbohyd Polym. 2021 Nov;271:118422
7. 任少东,王群霞,任晓镤.不同抗氧化剂对烤肉制品品质的影响[J].肉类研究,2020,34(08):21-28.
6. 陈中伟,郑璞,陈鹏程,吴丹.耐热植酸酶突变体的筛选及性质研究[J].中国生物工程杂志,2021,41(Z1):30-37.
5. 石鸿辉 苑广伟 廖正睿 等. 不同菌种发酵对辣木茎叶粉的营养价值及其抗氧化活性的影响[J]. 食品工业科技 2019 040(009):91-97 104.
4. 陈威, 关晋平, 匡小慧,等. 多巴胺改性涤棉的静电层层自组装阻燃整理[J]. 印染, 2017(2):11-15.
3. 陈威, 关晋平, 陈国强,等. 静电层层自组装法整理多巴胺改性涤/棉混纺织物的阻燃性能[J]. 纺织学报, 2017, 038(009):94-100.
2. 吕仲, 杨砚超, 关晋平,等. 阻燃真丝织物的壳聚糖/磺化木质素/植酸钠层层自组装制备[J]. 印染, 2019(17).
1. 方洁, 徐浩, 魏芬,等. 菜籽粕发酵脱毒效果模糊评判[J]. 中国粮油学报, 2016, 31(003):96-100.
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