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Kaempferide

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Product Overview
Product Name Kaempferide
CAS491-54-3
FormulaC16H12O6
MW300.26
Appearance 黃色粉末
Melting point227-229 °C
Boiling point543.8±50.0 °C | Condition: Press: 760 Torr
PKa6.32±0.40 | Condition: Most Acidic Temp: 25 °C
Product details

WKQ-0000498

中文名稱:山奈素

中文別名:山柰素;山柰甲黃素;山奈酚-4’-O-甲醚;山柰素-4'-甲醚;3,5,7-三羥基-4’-甲氧基黃酮;3,5,7-三羥基-2-(4-甲氧基苯基)-4H-苯并吡喃-4-酮

英文名稱:Kaempferide

英文別名:Flavone, 3,5,7-trihydroxy-4'-methoxy- (7CI,8CI);Kaempferide (6CI);3,5,7-Trihydroxy-2-(4-methoxyphenyl)-4H-1-benzopyran-4-one;3,5,7-Trihydroxy-2-(4-methoxyphenyl)-4H-chromen-4-one;3,5,7-Trihydroxy-2-(4-methoxyphenyl)chromen-4-one;3,5,7-Trihydroxy-4'-methoxyflavone;4'-Methoxykaempferol;4'-Methylkaempferol;4'-O-Methylkaempferol;4'-O-Methylkaempherol;5,7-Dihydroxy-4'-methoxyflavonol;Kaempferid;Kaempferol 4'-O-methyl ether;Kaempferol 4'-methyl ether;Kaempherol 4'-O-methyl ether;NSC 407294;

分子式:C16H12O6

分子量:300.26

CAS號:491-54-3

純度:HPLC≥98%

熔點(diǎn):227-229 °C

沸點(diǎn):543.8±50.0 °C | Condition: Press: 760 Torr

密度:1.538±0.06 g/cm3 | Condition: Temp: 20 °C Press: 760 Torr

酸系度數(shù):6.32±0.40 | Condition: Most Acidic Temp: 25 °C

儲存條件:-20℃,干燥、避光、密封

規(guī)格:5mg10mg20mg50mg100mg500mg1g2g等應(yīng)客戶需求包裝

供應(yīng)單位:四川省維克奇生物科技有限公司

供應(yīng)電話:028-81700200/4008005713

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Source:SCI:JOURNAL OF ETHNOPHARMACOLOGY Author:Yanping Jiang Notes:影響因子:4.36
Reference description

D-(-)-Fructose, gallic acid, 5-hydroxymethylfurfural, loganic acid, chlorogenic acid, gentiopicroside, ferulic acid, isoorientin, liquiritigenin, liquiritin, nodakenin, rutin, 20-hydroxyecdysone, senkyunolide I, hydroxysafflor yellow A, quercetin, salicylic acid, kaempferol, isoliquiritigenin, amentoflavone, E-ligustilide, kaempferide, isoimperatorin, levistolide A, Z-ligustilide (purity > 98%) were purchased from Weikeqi Biotechnology Co., Ltd (Chengdu, China). CFA was purchased from Chondrex, Inc (Woodinville, USA).

Comprehensive evaluation of solubilization of flavonoids by various cyclodextrins using high performance liquid chromatography and chemometry
Source:SCI:LWT-FOOD SCIENCE AND TECHNOLOGY Author:Guang-Jiao You Notes:影響因子:3.129
Reference description

Daidzein, genistein, myricetin, kaempferide, isorhamnetin, kaempferol, isoquiritigenin and hesperetin (all purities?>?98%) were purchased from Weikeqi Biological Technology Co., Ltd. (Sichuan, China). α-CD, β-CD, γ-CD, Me-β-CD, HP-β-CD and SBE-β-CD were purchased from Binzhou Zhiyuan Biotechnology Co., Ltd. (Shandong, China).

Effect of Bacillus natto solid-state fermentation on the functional constituents and properties of Ginkgo seeds
Source:SCI:JOURNAL OF FOOD BIOCHEMISTRY Author:Na Guo Notes:影響因子:1.358
Reference description

Ginkgolic acid standard (C17:1) CAS # 111047-30-4 (HPLC ≥ 98%), quercetin CAS # 117-39-5 (HPLC ≥ 98%), kaempferide CAS # 520-18-3 (HPLC ≥ 98%), and isorhamnetin CAS # 480-19-3 (HPLC ≥ 98%) were purchased from Sichuan Weikeqi Biotechnology Co. (Sichuan, China).

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