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檳榔堿氫溴酸鹽

分析標準品,HPLC≥98%

Arecoline hydrobromide

CAS號：300-08-3

分子式：C8H14BrNO2

分子量：236.11

MDL：MFCD00039041

別名：檳榔堿氫溴酸鹽

產品介紹

熔點：171-175℃

沸點：209℃ at 760mmHg

外觀：粉末

溶解性：溶于水。

儲存條件：2-8℃

注意：部分產品我司僅能提供部分信息，我司不保證所提供信息的權威性，僅供客戶參考交流研究之用。

參考文獻(9篇)

9. [IF=11.3] Kun-Qi Xiang et al."Elucidation of the arecoline catabolism by Arthrobacter sp. strain NyZ413."JOURNAL OF HAZARDOUS MATERIALS.2025 Sep;495:139001

8. [IF=3.5] Zhaoyong Hu et al."Docosahexaenoic Acid Inhibits p62-Dependent Autophagy by Targeting HSP70A1A/TGM-2 Axis to Alleviate Arecoline-Induced Oral Submucosal Fibrosis."JOURNAL OF FOOD BIOCHEMISTRY.2025 Jan;2025(1):2110625

7. [IF=2.2] Yuzhe Dai et al."Jiawei Danxuan Koukang and its key component Quercetin intervened in OSF carcinogenesis by inhibiting the AR/eIF5A2 signaling pathway-mediated EMT."ARCHIVES OF ORAL BIOLOGY.2025 May;173:106194

6. [IF=4.9] Junxi Shen et al."Unveiling the Mystery of the Stimulatory Effects of Arecoline: Its Relevance to the Regulation of Neurotransmitters and the Microecosystem in Multi-Ecological Intestinal Sites."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2025 Mar;26(7):3

5. [IF=3.4] Mingyu Pan et al."Simultaneous determination of five constituents of areca nut extract in rat plasma using UPLC-MS/MS and its application in a pharmacokinetic study."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS".2024 Aug;245:116158

4. [IF=9.231] Moying Li et al."Rapidly analyzing of ingredients during chewing and processing of areca nut using Feature-Based Molecular Networking."FOOD CHEMISTRY.2022 Dec;:135205

3.  范素芳, 馬俊美, 劉茁,等. 高效液相色譜-串聯質譜測定食品中15種有毒生物堿[J]. 食品科學, 2018, 39(22):290-295.

2.  曹麗娜,章建浩,王曉婷,魏巧云,王藝月,嚴文靜.高壓電場低溫等離子體對檳榔包裝產品冷殺菌效能特性的影響[J].食品與機械,2020,36(05):133-139+193.

1.  王豪  羅志強  李夢薇 等. 四磨湯口服液在大鼠體內的吸收代謝過程[J]. 中成藥  2018  040(003):718-722.

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