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丹寧酸 分析標(biāo)準(zhǔn)品,Purity≥98%
點(diǎn)擊次數(shù):89 更新時(shí)間:2026-03-30

丹寧酸

分析標(biāo)準(zhǔn)品,Purity≥98%

Tannic acid

CAS號(hào):1401-55-4

MDLMFCD00066397

別名:?jiǎn)螌幩?/span>

貨號(hào)

規(guī)格/參數(shù)/品牌

價(jià)格

貨期

YJ-B20265-20mg

分析標(biāo)準(zhǔn)品,Purity≥98%

200.00

現(xiàn)貨

YJ-B20265-100mg

分析標(biāo)準(zhǔn)品,Purity≥98%

550.00

現(xiàn)貨

JS30456-250g

AR

200.00

現(xiàn)貨

JS30456-1kg

AR

488.00

現(xiàn)貨

產(chǎn)品介紹

熔點(diǎn):218℃(lit.)

沸點(diǎn):862.78℃ (rough estimate)

外觀:黃色粉末

溶解性:甲醇

敏感性:對(duì)光敏感

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。

參考文獻(xiàn)(74)

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43. [IF=8.8] Simin Fan et al."Zein and tannic acid hybrid particles improving physical stability, controlled release properties, and antimicrobial activity of cinnamon essential oil loaded Pickering emulsions."FOOD CHEMISTRY".2024 Jul;446:138512

42. [IF=10.7] Liang Zhang et al."Mild temperature-assisted antimicrobial film with self-activating biocatalytic activity for efficient preservation of perishable products."FOOD HYDROCOLLOIDS.10.1016/j.foodhyd.2023.109278

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29. [IF=4.331] Fiona Hammond Quarcoo et al."Rapid Approach to Synthesizing a Tannic Acid (TA)-3-Aminopropyltrietoxysilane (APTES) Coating for Efficient Oil–Water Emulsion Separation."LANGMUIR.2022;XXXX(XXX):XXX-XXX

28. [IF=7.425] Lin Chen et al."Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112110

27. [IF=9.231] Shuangjian Li et al."Development of Zein/tannic acid nanoparticles as antioxidants for oxidation inhibition of blackberry seed oil emulsions."FOOD CHEMISTRY.2023 Mar;403:134236

26. [IF=9.429]

25. [IF=4.326] Xin Ai et al."Fabrication of Robust and High Resilient Polythiophene Conductive Polyamides Fibers Based on Tannic Acid Modification."INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH.2022;61(30):11025–11033

24. [IF=6.317] Hongguang Zhu et al."Effect of crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation."Food & Function.2022 Jul;:

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7.  王新然, 劉瑤, 張曉瑞,. 核桃瓣膜提取物組成、體外抗氧化性及其對(duì)羊肉保鮮作用分析[J]. 食品與發(fā)酵工業(yè), 2019, 045(010):78-85.

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4.  劉英娜  張慧媛  林嘉楠 等. 單寧酸對(duì)脂多糖誘導(dǎo)小鼠肝損傷的保護(hù)作用及機(jī)制研究[J]. 人參研究  2017  v.29;No.122(06):36-39.

3.  孟凡恒  李佳佳  董興童 等. 仙鶴草中鞣質(zhì)類成分的提取分離鑒定實(shí)驗(yàn)[J]. 山東化工  2019  048(013):10-13.

2.  石鴻輝  苑廣偉  廖正睿 等. 不同菌種發(fā)酵對(duì)辣木莖葉粉的營養(yǎng)價(jià)值及其抗氧化活性的影響[J]. 食品工業(yè)科技  2019  040(009):91-97 104.

1.  李海登  蔣佳男  陳蘭 等. 不同干燥方式影響雪蓮果品質(zhì)特性的研究[J]. 食品科技  2019  044(007):96-100.

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