芳樟醇

分析标准品,GC≥98%

Linalool

CAS号：78-70-6

分子式：C10H18O

分子量：154.25

MDL：MFCD00008906

产品介绍

熔点：25℃

沸点：199℃

外观：无色或淡黄色透明液体

溶解性：几乎不溶于水，不溶于甘油。溶于丙二醇，非挥发性油和矿物油，混溶于乙醇和乙mi。

储存条件：2-8℃

注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

参考文献(50篇)

50. [IF=2.6] Jinhui Wang et al."Pharmacological evaluation and formulation design of lavender volatile oil cream for the treatment of chronic prostatitis: Mechanistic insights into therapeutic efficacy."FITOTERAPIA.2025 Sep;185:106747

49. [IF=4.6] Dandan Sun et al."Investigation of sensory profiling and aroma volatiles changes during chaste honey natural ripening using electronic nose, electronic tongue and GC-O-MS."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Nov;147:108046

48. [IF=6.6] Yang-bo Xiao et al."Aroma profiling by HS-SPME/GC-MS of black tea produced from different leaf grades."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Aug;229:118223

47. [IF=9.8] Zhiyang Chen et al."Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC–MS, and multivariate analysis."FOOD CHEMISTRY.2025 Jul;:145658

46. [IF=4.9] Xinhui Peng et al."Multi-scale study on the volatility of essential oil and its modulation methods."JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY.2025 Oct;112:107227

45. [IF=8.5] Mi Tang et al."Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating."FOOD CHEMISTRY.2025 Feb;465:142179

44. [IF=4.8] Ze-Yu Zhang et al."Rescue of CUMS-induced HPA axis hyperfunction and hypothalamic synaptic deficits by Citrus aurantium L. cv. Daidai essential oil via the cAMP/PKA/Grin2b pathway."JOURNAL OF ETHNOPHARMACOLOGY.2025 Jan;:119423

43. [IF=8.5] Shiqi Chen et al."Multilayered visual metabolomics analysis framework for enhanced exploration of functional components in wolfberry."FOOD CHEMISTRY.2025 Jun;477:143583

42. [IF=2.6] Ronglu Bai et al."Combination with isopentenyl diphosphate isomerase gene affects expression of two linalool/nerolidol synthases isoforms from Lingzhi."GENE.2025 Jun;951:149394

41. [IF=1.8] Xue Chen et al."Analysis of Volatile Organic Compounds Differences of Black and White Pepper by HS-GC-IMS and HS-SPME-GC-MS."RAPID COMMUNICATIONS IN MASS SPECTROMETRY.2025 Apr;39(13):e10036

40. [IF=8.5] Qin Xiang et al."Effects of heat treatment on the binding between the key aroma-active compounds in Zanthoxylum bungeanum oil and pork myofibrillar proteins (MPs)."FOOD CHEMISTRY.2025 Apr;:144209

39. [IF=5.6] Chengbin Deng et al."IPPI, the core enzyme in C5-unit metabolism, regulates terpenoid biosynthesis in Artemisia annua."INDUSTRIAL CROPS AND PRODUCTS.2025 Jul;229:120989

38. [IF=2.3] xian Dong et al."Linalool inactivates TORC1, disrupting ribosome biogenesis and inhibiting Fusarium oxysporum growth."CHEMISTRY & BIODIVERSITY.2025 Apr;:e202403421

37. [IF=4] Maoqing Wang et al."Evaluation of Edible and Medicinal Varieties Based on Multidimensional Quantitative Data: A Case Study of Perilla Leaf."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Jan;:107196

36. [IF=4.7] Wenhua Li et al."Characterization of Volatile Compounds and Odorants in Different Sichuan Pepper Varieties in Tallow Hotpot."Foods.2025 Jan;14(4):627

35. [IF=4] Heran Xu et al."Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics."JOU

34. [IF=6.1] Yuanxia Chen et al."Functional Characterization and Catalytic Activity Improvement of Borneol Acetyltransferase from Wurfbainia longiligularis."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX

33. [IF=3.9] Junjie Shi et al."Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata ‘Chachi’) with two different storage times by GC–MS and UPLC."Food Science & Nutrition".2024 Apr;:

32. [IF=6] Meiqian Wang et al."Identification and inhibition of key off-odorants in boiled greenfin horse-faced filefish (Thamnaconus septentrionalis) subjected to perilla polyphenols extract."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 May;199:116120

31. [IF=5.2] Li jiang et al."Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation."Food Bioscience".2024 Jun;59:103924

30. [IF=8.1] Qiang Zhong et al."Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics."FOOD RESEARCH INTERNATIONAL".2024 Mar;:114209

29. [IF=8.8] Li jiang et al."Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches."FOOD CHEMISTRY".2024 Jul;445:138746

28. [IF=8.8] Di Zhang et al."Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose."FOOD CHEMISTRY".2024 Oct;455:139864

27. [IF=6] Tianming Zhao et al."Chemical characterization, antioxidant, antimicrobial, enzyme inhibitory and cytotoxic activities of Illicium lanceolatum essential oils."Arabian Journal of Chemistry.2024 Jan;17:105366

26. [IF=2] Tong Wu et al."Discrimination and characterization of volatile organic compounds in Lonicerae Japonicae flos and Lonicerae flos using multivariate statistics combined with headspace gas chromatography–ion mobility spectrometry and headspace solid-phase mic

25. [IF=4.9] Zhang Min et al."Discovery and evaluation of active compounds from Xuanfei Baidu formula against COVID-19 via SARS-CoV-2 Mpro."Chinese Medicine.2023 Dec;18(1):1-14

24. [IF=9.9] Ma Jiajia et al."Adaptable “bubble particles" prepared by green aqueous phase reshaping for completely removing odor."Nano Research.2023 Aug;:1-9

23. [IF=4.1] Sujin Zheng et al."Determination of volatile profiles of woodland strawberry (Fragaria vesca) during fruit maturation by HS-SPME GC–MS."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Jul;:

22. [IF=8.1] Zhengyu Bao et al."Antifungal activity of star anise extract against Penicillium roqueforti and Aspergillus niger for bread shelf life."FOOD RESEARCH INTERNATIONAL.2023 Oct;172:113225

21. [IF=7.425] Xuan Wang et al."Comprehensive study of volatile compounds of rare Leucosceptrum canum Smith honey: Aroma profiling and characteristic compound screening via GC-MS and GC-MS/MS."FOOD RESEARCH INTERNATIONAL.2023 Apr;:112799

20. [IF=6.212] Jingyi Xie et al."Characterization of the key volatile organic components of different parts of fresh and dried Perilla frutescens based on headspace-gas chromatography-ion mobility spectrometry and headspace solid phase microextraction-gas chromatography

19. [IF=6.056] Zhuochen Wang et al."Processing quality and aroma characteristics of fresh noodles intermingled with large-leaf yellow tea powder."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;174:114391

18. [IF=7.425] Wen Ouyang et al."Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112099

17. [IF=4.52] Lin Wang et al."Characterization of key aroma compounds in traditional beef soup."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2022 Dec;114:104839

16. [IF=5.561] Jinjie Hua et al."Effect of Strobilanthes tonkinensis Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content."Foods.2022 Jan;11(12):1678

15. [IF=6.056] Xia Yin et al."Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jun;:113656

14. [IF=6.576] Huajie Wang et al."Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis."Frontiers in Nutrition. 2022; 9: 877132

13. [IF=5.64] Li T et al."Preparation of Linalool/Polycaprolactone Coaxial Electrospinning Film and Application in Preserving Salmon Slices.."Frontiers in Microbiology. 2022 Apr;13:860123-860123

12. [IF=0.986] Chang Yuexing et al."Effects of Different Drying Methods on the Contents of Nine Components and Immunomodulatory Activities of Four Components in Osmamthus fragrans Flowers:."Nat Prod Commun. 2021;16(2):

11. [IF=4.35] Yao Ma et al."Volatile Oil Profile of Prickly Ash (Zanthoxylum) Pericarps from Different Locations in China."Foods. 2021 Oct;10(10):2386

10. [IF=4.411] Wu-Mei Sun et al."Effects of Essential Oils from Zingiberaceae Plants on Root-Rot Disease of Panax notoginseng."Molecules. 2018 May;23(5):1021

9.  Sun, Wu-Mei, et al. "Effects of essential oils from Zingiberaceae plants on root-rot disease of Panax notoginseng." Molecules 23.5 (2018): 1021.https:##doi.org/10.3390/molecules23051021

8.  高月,王万林,彭俊超,蔡亚玲,廖加美,易琼,王鲁.不同产源艾纳香油抗菌活性筛选及其对金黄色葡萄*球菌抗菌作用的研究[J].畜牧兽医学报,2021,52(02):525-534

7.  刘盼盼,撒玉良,张敏敏,张涵雪,陈文.薰衣草精油助眠乳膏的制备及质量评价[J].中华中医药杂志,2020,35(08):4178-4184.

6.  邓可众, 陈虹, 葛菲,等. 酸橙中4种单萜成分的GC-MS含量测定[J]. 时珍国医国药, 2020, v.31;No.294(02):14-16.

5.  王芳, 石地娟, 孙琛,等. 油浸法提取花椒风味物质的研究[J]. 中国调味品, 2015(06):84-87.

4.  鉏晓艳, 熊光权, 廖涛,等. 落花生茎叶中挥发性成分及芳樟醇含量的GC-MS法测定[J]. 湖北农业科学, 2014(19):4701-4704.

3.  胡璇, 陈振夏, 王凯,等. 艾纳香油质量标准初步研究[J]. 热带农业科学, 2016(36):87-91.

2.  陈宝雯 钱一鑫 周黎亚 王鲁 康冀川.GC法同时测定艾纳香油中6种成分的含量[J].中国药房 2019 30(22):3049-3052.

1.  吴丽芬  庞玉新  杨全 等. GC法同时测定艾纳香油中5个主要成分的含量[J]. 药物分析杂志  2015  035(007):1179-1184.

从2011年开始我们致力于在生命科学领域、生物医学实验技术及论文润色服务，协助客户各类实验服务及论文润色十余年，是您值得信赖的科研合作伙伴!

如果您受时间、试验条件等限制而无法完成您的课题研究，欢迎您与我们联系。

实验技术服务：