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CAS:10191-41-0
Purity:HPLC≥96%
Appearance:Oily liquid
Storage:Store at -20℃，2 years.
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Examples of using this product（for reference only）
HPLC
Vegetable oil (1.0 g) was fixed to 10 mL with n-hexane. HPLC was used to detect the sample, which had been filtered with a 0.45 μm filter using an column (5 μm, 4.6 mm × 150 mm) with a VWD detector. With a flow rate of 0.3 mL/min, n-hexane/isopropanol (99.3:0.7, v/v) served as the mobile phase. The detection wavelength was 295 nm, and the temperature of the column was 30 ℃.
References：
Ma Y, Wang G, Deng Z, Zhang B, Li H. Effects of Endogenous Anti-Oxidative Components from Different Vegetable Oils on Their Oxidative Stability. Foods. 2023 Jun 5;12(11):2273. doi: 10.3390/foods12112273. PMID: 37297517; PMCID: PMC10252449.
