• 介紹：

   Xylitol可被分類為多元醇和糖醇

• 熔點： 61-61.5°C 斜方晶體的熔點；93-94.5°C 單斜晶體

• 沸點： 215-217°C

• 外觀： 外形似白糖略帶甜味的斜方晶體（穩(wěn)定型）或單斜晶體（亞穩(wěn)型）

• 溶解性： Souble  in  DMSO,H2O

• 儲存條件： 2-8℃

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

• 21. [IF=2.8] Chen Xiaofeng et al."Metabolomics-based study of chemical compositions in cellulase additives derived from a tobacco-origin Bacillus subtilis and their impact on tobacco sensory attributes."ARCHIVES OF MICROBIOLOGY".2024 Apr;206(4):1-17

• 20. [IF=4.4] Zihong Ma et al."Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes."POULTRY SCIENCE".2024 Jun;103:103657

• 19. [IF=4.1] Shengyu Cheng et al."Simultaneous analysis of natural and artificial sweeteners in sugar-free drinks and urine samples by column-switching UHPLC-charged aerosol detection method."JOURNAL OF CHROMATOGRAPHY A.2024 Jan;1713:464533

• 18. [IF=8.2] Wenfei Zhao et al."Tracking transformation behavior of soluble to insoluble components in liquid egg yolk under heat treatment and the intervention effect of xylitol."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Oct;:127272

• 17. [IF=5.6] Xiaoying Wang et al."The dietary intervention of synbiotic preparation promotes the bioconversion of soy isoflavones to equol and its metabolic mechanism."Journal of Functional Foods.10.1016/j.jff.2023.105784

• 16. [IF=10.7] Zihong Ma et al."Cryoprotective role of saccharides in frozen egg yolks: Water/ice tailoring effect and improved freeze–thaw stability."FOOD HYDROCOLLOIDS.2023 Dec;145:109161

• 15. [IF=8.4] Chao Liu et al."Total biflavonoids extraction from Selaginella chaetoloma utilizing ultrasound-assisted deep eutectic solvent: Optimization of conditions, extraction mechanism, and biological activity in vitro."ULTRASONICS SONOCHEMISTRY.2023 Aug;98:106491

• 14. [IF=11.504] Wenfei Zhao et al."Saccharides alleviate the thermal instability behavior of liquid egg yolk: Influence on rheology property, emulsifying property and protein conformation."FOOD HYDROCOLLOIDS.2023 May;:108853

• 13. [IF=6.388] He Zhang et al."Prevention effect of total ginsenosides and ginseng extract from Panax ginseng on cyclophosphamide-induced immunosuppression in mice."PHYTOTHERAPY RESEARCH.2023 Apr;:

• 12. [IF=5.811] He Zhang et al."Prevention Effect of Protopanaxadiol-Type Saponins Saponins and Protopanaxatriol-Type Saponins on Myelosuppression Mice Induced by Cyclophosphamide.."Frontiers in Pharmacology. 2022 Apr;13:845034-845034

• 11. [IF=6.057] Heqiong Li et al."A green deep eutectic solvent modified magnetic titanium dioxide nanoparticles for the solid-phase extraction of chymotrypsin."Talanta. 2021 Aug;230:122341

• 10. [IF=6.057] Rui Ni et al."Magnetic carbon nanotube modified with polymeric deep eutectic solvent for the solid phase extraction of bovine serum albumin."Talanta. 2020 Jan;206:120215

• 9. [IF=7.514] Yuan Hong et al."Screening and characterization of potential α-glucosidase inhibitors from Cercis chinensis Bunge fruits using ultrafiltration coupled with HPLC-ESI-MS/MS."Food Chem. 2022 Mar;372:131316

• 8. [IF=3.24] Qin Fan et al."Time-course metabolic profiling in alfalfa leaves under Phoma medicaginis infection."Plos One. 2018 Oct;13(10):e0206641

• 7. Yin, Kai-Jing, et al. "Effects of different sweeteners on behavior and neurotransmitters release in mice." Journal of food science and technology 57.1 (2020): 113-121.https://doi.org/10.1007/s13197-019-04036-6

• 6. Abasubong, K. P., et al. "Dietary supplementation of xylooligosaccharides benefits the growth performance and lipid metabolism of common carp (Cyprinus carpio) fed high‐fat diets." Aquaculture Nutrition 24.5 (2018): 1416-1424.https://doi.org/10.1111/anu.12

• 5. 田蕾,李恩源,關(guān)統(tǒng)偉,唐蜀昆,劉曉飛,張小平.艾丁湖可培養(yǎng)嗜鹽菌多樣性及功能酶、抗菌活性篩選[J].微生物學通報,2017,44(11):2575-2587.

• 4. 王珂 張燁 劉石生 等. 幾種多元醇對橡膠籽β-葡萄糖苷酶熱穩(wěn)定性的影響[J]. 食品工業(yè) 2017(4):14-17.

• 3. 鉏曉艷, 王瑋瓊, 李查德,等. 黑花生糕配方及工藝參數(shù)優(yōu)化研究[J]. 湖北農(nóng)業(yè)科學, 2015, 54(22):5687-5690.

• 2. 孫浩東, 辛銘, 崔殿鑫,等. 多元醇在Fe_3O_4納米粒子水熱熟化中的效應(yīng)研究[J]. 泰山醫(yī)學院學報, 2020(6).

• 1. 李曉青 張建偉 寧超群 等. 八丈芹咀嚼片加工工藝研究[J]. 食品研究與開發(fā) 2015 36(017):99-102.

輸入產(chǎn)品批號：

本計算器可幫助您計算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *