DPPH-2-2-Diphenyl-1-picrylhydrazyl-DataSheet-生命科學試劑-MedChemExpress

Hotline:400-820-3792Inhibitors?ScreeningLibraries?Proteinswww.MedChemEDPPHCat.No.:HY-112053CASNo.:1898-66-4Synonyms:2,2-Diphenyl-1-picrylhydrazyl分?式:C??H??N?O?分?量:394.32作?靶點:Others作?通路:Others儲存?式:4°C,protectfromlight*Insolvent:-80°C,6months;-20°C,1month(protectfrom

light)溶解性數(shù)據(jù)體外實驗DMSO:25mg/mL(63.40mM;Needultrasonic)Ethanol:1mg/mL(2.54mM;Needultrasonic)MassSolvent1mg5mg10mgConcentration制備儲備液1mM2.5360mL12.6801mL25.3601mL5mM0.5072mL2.5360mL5.0720mL10mM0.2536mL1.2680mL2.5360mL請根據(jù)產(chǎn)品在不同溶劑中的溶解度選擇合適的溶劑配制儲備液；?旦配成溶液，請分裝保存，避免反復凍融造成的產(chǎn)品失效。儲備液的保存?式和期限：-80°C,6months;-20°C,1month(protectfromlight)。-80°C儲存時，請在6個?內(nèi)使?，-20°C儲存時，請在1個?內(nèi)使?。體內(nèi)實驗請根據(jù)您的實驗動物和給藥?式選擇適當?shù)娜芙?案。以下溶解?案都請先按照InVitro?式配制澄的儲備液，再依次添加助溶劑：(為保證實驗結(jié)果的可靠性，澄的儲備液可以根據(jù)儲存條件，適當保存；體內(nèi)實驗的?作液，建議您現(xiàn)?現(xiàn)配，當天使?；以下溶劑前顯?的百分?指該溶劑在您配制終溶液中的體積占?；如在配制過程中出現(xiàn)沉淀、析出現(xiàn)象，可以通過加熱和/或超聲的?式助溶)1.請依序添加每種溶劑：10%DMSO>>40%PEG300>>5%Tween-80>>45%saline1/2MasterofBioactiveMolecules—您?邊的抑制劑?師www.MedChemESolubility:≥2.08mg/mL(5.27mM);ClearsolutionBIOLOGICALACTIVITY?物活性DPPH(2,2-Diphenyl-1-picrylhydrazyl)?種穩(wěn)定的?由，可?于測量抗氧化劑的?由中氮原?的奇數(shù)電?通過從抗氧化劑吸收氫原??還原為相應的肼。DPPH?法可?于?性和?極性有機溶劑中，并可?于檢查親?性和親脂性抗氧化劑。體外研究DPPHshowsastrongabsorptionbandat517nmduetoitsoddelectronandsolutionappearsadeepvioletcolour,theabsorptionvanishesastheelectronpairsoff.Theresultingdecolorizationisstoichiometricwithrespecttothenumberofelectronstakenup.Thealcoholicsolutionsof0.5mMaredenselycoloredandatthisconcentration,theLambert-Beerlawisobeyedovertheusefulrangeofabsorption[1].DPPHassayisarapid,simple,inexpensiveandwidelyusedmethodtomeasuretheabilityofcompoundstoactasfreeradicalscavengersorhydrogendonors,andtoevaluateantioxidantactivityoffoods.Itcanalsobeusedtoquantifyantioxidantsincomplexbiologicalsystems,forsolidorliquidsamples.Thismethodiseasyandappliestomeasuretheoverallantioxidantcapacityandthefreeradicalscavengingactivityoffruitandvegetablejuice.Thisassayhasbeensuccessfullyutilizedforinvestigatingantioxidantpropertiesofwheatgrainandbran,vegetables,conjugatedlinoleicacids,herbs,edibleseedoils,andfloursinseveraldifferentsolventsystemsincludingethanol,aqueousacetone,methanol,aqueousalcoholandbenzene.Itisaconvenientmethodfortheantioxidantassayofcysteine,glutathione,ascorbicacid,tocopherolandpolyhydroxyaromaticcompounds,foroliveoil,fruits,juicesandwines[1].戶使?本產(chǎn)品發(fā)表的科研?獻?ACSApplMaterInterfaces.2021Oct6;13(39):46391-46405.?EnvironSciPollutResInt.2021Jun4.?JNatProd.2022Jul7.?JFoodMeasCharact.03January2022.?AmericanSocietyofAgriculturalandBiologicalEngineers.2021Jul.Seemorecustomervalidationsonwww.MedChemEREFERENCES[1].KedareSB,etal.GenesisanddevelopmentofDPPHmethodofantioxidantassay.JFoodSciTechnol.2011Aug;48(4):412-22.McePdfHeightCaution:Producthasnotbeenfullyvalidatedfo