亚洲中文字幕日产无码成人片,污污污污污污WWW网站免费,日韩精品国产二区三区,久久精品国产夜色,91在线在线啪永久地址,国产一品道av在线一二三区,91尤物视频在线观看,欧美黑人巨大V64姿势
      當前位置:
      首頁 > 技術文章 > D-酒石酸 分析標準品,HPLC≥98%
      目錄導航 Directory
      技術支持Article
      D-酒石酸 分析標準品,HPLC≥98%
      點擊次數:45 更新時間:2025-12-15

      D-酒石酸

      分析標準品,HPLC≥98%

      D-Tartaric acid

      CAS號:147-71-7

      分子式:C4H6O6

      分子量:150.09

      MDLMFCD00004238

      別名:右旋酒石酸;2,3-二羥基丁二酸;葡萄酸;二羥基琥珀酸;D-2,3-二羥基琥珀酸;D-2,3-二羥基丁二酸

      貨號

      規格/參數/品牌

      價格

      貨期

      YJ-B20639-20mg

      分析標準品,HPLC≥98%

      172.00

      現貨

      YJ-B20639-200mg

      分析標準品,HPLC≥98%

      650.00

      現貨

      YJ-B20639-1g

      分析標準品,HPLC≥98%

      2000.00

      現貨

      JS30454-100g

      AR99%

      130.00

      現貨

      JS30454-500g

      AR99%

      185.00

      現貨

      產品介紹

      有二個不對稱碳原子,有四種立體異構體,即:右旋型(D型, L型)、左旋型(L型,D型)、內消旋型、外消旋型。通常,外消旋型酒石酸又稱為葡萄酸。右旋型酒石酸以游離的或K鹽、Ca鹽、Mg鹽的形態廣泛分布于高等植物中,特別是多存在于果實和葉中。等量右旋體和左旋體的混合物的旋光性相互抵消,稱為外消旋酒石酸。內消旋體不存在于自然界中,可由化學合成。各種酒石酸都是易溶于水的無色結晶。

      熔點:172-174 ℃

      沸點:191.59℃ (rough estimate)

      比旋光度:-12.1 o (C=20, H2O)

      外觀:白色粉末或結晶

      溶解性:可溶于水

      敏感性:對光敏感

      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(33)

      33. [IF=3.7] Jing Zhang et al."Exploration of Microbial Community Diversity and Bioactive Substances during Fermentation of Mulberry Jiaosu, an Edible Naturally Fermented Mulberry Product."Fermentation-Basel.2023 Oct;9(10):910

      32. [IF=4.3] Ye Gu et al."Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.10.1016/j.jfca.2023.105706

      31. [IF=6] Tian Li et al."Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115258

      30. [IF=3.3] Jie Xiong et al."Improvement of Physicochemical Properties and Flavor of Pickled Radish through the Use of a Direct-Vat Set Starter Consisting of Lactiplantibacillus Plantarum and Leuconostoc Mesenteroides."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOL

      29. [IF=9.231] Yaqin Wang et al."Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodo*bacter sphaeroides."FOOD CHEMISTRY.2023 Feb;401:134122

      28. [IF=6.652] Yiming Xu et al."Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms."FOOD CONTROL.2022 Dec;142:109245

      27. [IF=4.952] Wenyue Yu et al."Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches."LWT-FOOD SCIENCE AND TECHNOLOGY. 2022 Jun;163:1135

      26. [IF=2.044] Zhang  Wei et al."Determination of Residual Solvents in Pharmaceuticals by Static Headspace Gas Chromatography Using Natural Deep Eutectic Solvents as Mediums: A Partition Coefficients Study."Chromatographia. 2019 Oct;82(10):1523-1529

      25. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460

      24. [IF=5.277] Jianping Wei et al."Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations."Int J Food Microbiol. 2020 Apr;318:108471

      23. [IF=5.64] Li  Jie et al."Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation."Front Microbiol. 2020 Mar;0:228

      22. [IF=6.429] Limei Wang et al."Changes in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage."Food Packaging Shelf. 2021 Sep;29:100732

      21. [IF=7.514] Jianping Wei et al."Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations."Food Chem. 2020 Feb;306:125623

      20. [IF=3.935] Meilian Wang et al."Natural deep eutectic solvents as eco-friendly and sustainable dilution medium for the determination of residual organic solvents in pharmaceuticals with static headspace-gas chromatography."J Pharmaceut Biomed. 2018 Sep;158:262

      19.  Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https:##doi.org/1

      18.  Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https:##doi.org/1

      17.  Xu, Xinxing, et al. "Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)." Food Microbiology 91 (2020): 103510.https:##doi.org/10.1016/j.fm.2020.103510

      16.  Peng, Wanying, et al. "Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum." Food Chemistry 340 (2021): 127922.https:##doi.org/10.1016/j.foodchem.2020.

      15.  薛曉敏,韓雪平,王金政,董放.不同采收期李果實糖酸組分分析[J].江蘇農業科學,2020,48(21):220-224.

      14.  劉鑫燁,李蘊澍,馬琦,吳子健,徐懷德,李梅.不同干燥方式對杏鮑菇滋味成分的影響研究[J].食品研究與開發,2020,41(16):8-13.

      13.  武迎春. 高山被孢霉脂肪酸合成主要NADPH供給基因比較研究[D].河北工程大學,2021.

      12.  王思威, 劉艷萍, 王瀟楠,. 基于高效液相色譜-三重四極桿串聯質譜技術測定鮮荔枝果肉中10種有機酸含量[J]. 農藥學學報, 2019(3).

      11.  李維妮, 張宇翔, 魏建平,. 益生菌發酵蘋果汁工藝優化及有機酸的變化[J]. 食品科學, 2017(22):80-87.

      10.  崔文甲, 李曉, 王月明,. 腌漬黃瓜脫鹽工藝的研究[J]. 食品工業, 2018.

      9.  蒲云峰, 丁甜, 鐘建軍,. 新疆12種干果的營養品質及抗氧化分析[J]. 中國食品學報, 2019, 19(05):293-300.

      8.  楊春霞. 基于離子交換-電導檢測法對釀酒葡萄中有機酸含量進行分析[J]. 分析測試學報, 2016(9):1162-1166

      7.  馬寧, 王超璠, 方東路,. 聚乙烯膜包裝金針菇冷藏期間的風味變化規律[J]. 中國農業科學, 2019, 52(08):146-159.

      6.  李標, 李程潔, 陳雙陽,. 香菇菌湯煮制工藝優化及其非揮發性特征風味物質研究[J]. Journal of Food Science and Technology, 36(1).

      5.  鄒穎, 卜智斌, 余元善,. 酶法制備紫馬鈴薯汁及其乳酸菌發酵特性[J]. 食品工業科技, 2020, v.41;No.442(02):22-26+32.

      4.  王晶, 萬智博, 許超麗,. 新疆產區釀酒葡萄果實中有機酸的比較分析[J]. 現代食品科技, 2020, v.36;No.246(02):75+255-260.

      3.  郝愛玲, 馮莉, 秦義,. 降解檸檬酸酵母菌的篩選及其發酵性能研究[J]. 中國食品學報, 2018, 018(011):72-80.

      2.  任佳琦. 多酚/有機酸與蘋果果膠復合體系的理化特性及穩定性研究[D].西南大學,2020.

      1.  李寧寧, 張波, 牛見明,. 基于CIELab參數的葡萄酒基本花色苷與原兒茶酸的輔色評估[J]. 食品與發酵工業, 2019, 45(15).



      滬公網安備 31011802001678號

      主站蜘蛛池模板: 免费视频一区二区三区亚洲激情| 亚洲国产精品一区二区制服| 午夜福利在线一区二区| 欧洲国产精品无码专区影院| 人妻少妇久久精品一区二区| 亚洲国产精品毛片在线看| 日产精品久久久久久久蜜臀| 野花香高清视频在线观看免费| 亚洲区一区二在线播放| 亚欧免费视频一区二区三区| 精品中文字幕手机在线| 精品亚洲欧美高清不卡高清| 亚洲免费人成影院| 亚洲欧洲日产国码久在线| 日本一区二区不卡超清在线播放| 亚洲精品中文字幕日本| 中文亚洲AV片在线观看无码| 无码Gv永久免费网站| 国产精品第一区| 最新日韩精品视频在线| 日韩成人无码v清免费| 亚洲AV永久无码精品一区二区国产 | 亚洲欧美日韩另类在线一| 视频网站在线观看不卡| 亚洲欧洲日产国码无码AV一 | 少妇被粗大猛进进出出| 久久久一本精品99久久精品36| 亚洲午夜无码久久久久蜜臀AV| 开心五月婷婷伊人久久| 女同久久一区二区三区| 中文字幕无码免费久久| 亚洲中文字幕乱码一区| 伊人色综合视频一区二区三区| 日韩女优中文字幕在线| 91久久精品一二三区蜜桃| 亚洲色丰满少妇高潮18P| 中文字幕人妻中出制服诱惑| 国产大陆av一区二区三区| 久草国产视频| 欧美日本日韩aⅴ在线视频| 成人国产精品三上悠亚久久 |