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等級
matrix substance for MALDI-MS
化驗
≥99.0% (HPLC)
形狀
powder
分析物化學類別
peptides, proteins
技術
MALDI-MS: suitable
顏色
slightly beige
mp
211-213 °C (dec.) (lit.)
正離子痕跡
Ba: ≤5 mg/kg
Ca: ≤20 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤5 mg/kg
Cu: ≤5 mg/kg
Fe: ≤20 mg/kg
K: ≤50 mg/kg
Mg: ≤5 mg/kg
Mn: ≤5 mg/kg
Na: ≤50 mg/kg
Ni: ≤20 mg/kg
Pb: ≤5 mg/kg
Zn: ≤5 mg/kg
適合性
in accordance for UV test
SMILES 字串
OC(=O)\C=C\c1ccc(O)c(O)c1
InChI
1S/C9H8O4/c10-7-3-1-6(5-8(7)11)2-4-9(12)13/h1-5,10-11H,(H,12,13)/b4-2+
InChI 密鑰
QAIPRVGONGVQAS-DUXPYHPUSA-N
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一般說明
咖啡酸是一种抗氧化剂,也是葡萄酒中主要的羟基肉桂酸。它含有具有 α,β不饱和羧酸链的邻苯二酚基团,具有保肝作用。
應用
咖啡酸可以用作伏安法测定缓冲水溶液中半胱胺(CA)的电催化介体。
生化/生理作用
在植物中发现的抗氧化天然膳食酚类化合物。抑制在免疫调节、炎症和过敏中涉及到的白三烯的合成。也可抑制 Cu2+ 诱导的 LDL 氧化。
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Caffeic acid (3,4-dihydroxycinnamic acid), one of the most common phenolic acids, frequently occurs in fruits, grains and dietary supplements for human consumption as simple esters with quinic acid or saccharides, and are also found in traditional Chinese herbs. Caffeic acid
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实验方案
HPLC Analysis of Polyphenols in Nero d'Avola Red Wine on Discovery® HS C18 (UV 280 nm)
Protocol for HPLC Analysis of Flavonoids on Ascentis® RP-Amide
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