• 介紹： 能與若干元素鹽類生成可溶性的絡(luò)合物，廣泛應(yīng)用于定性定量分析，如在沉淀作用時(shí)用以掩蔽鐵、鋁、鈦、鎢離子。溶解某些熔合物(如氧化鈮、氧化鉭和焦硫酸鉀)。檢驗(yàn)或測(cè)定鉀鹽。

• 熔點(diǎn)： 170-172 °C (lit.)

• 沸點(diǎn)： 399.3±42.0 °C at 760 mmHg

• 比旋光度： [α]20/D +12.4°, c = 20 in H2O

• 外觀： 白色晶體

• 溶解性： 易溶于水、甲醇、丙醇、甘油和乙醇，不溶于氯仿。

• 敏感性： 易吸潮

• 儲(chǔ)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。

• 25. [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

• 24. [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

• 23. [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

• 22. [IF=3.9] Jierui Yang et al."Ni3V2O8 nanoflower mimetic enzyme constructs a dual-signal system for ascorbic acid detection."RSC Advances.10.1039/D3RA04202B

• 21. [IF=6.1] Ping Li et al."Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota."Food & Function.2023 Aug;:

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

• 19. [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

• 18. [IF=5.561] Xueshan Yang et al."Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine."Foods.2022 Jan;11(14):2007

• 17. [IF=4.35] Qian Ge et al."Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality."Foods. 2021 Jul;10(7):1452

• 16. [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

• 15. [IF=4.952] Zhiqiang Hou et al."Processing of chestnut rose juice using three-stage ultra-filtration combined with high pressure processing."Lwt Food Sci Technol. 2021 May;143:111127

• 14. [IF=5.64] Jing Xiao et al."Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor."Front Microbiol. 2020; 11: 614208

• 13. [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

• 12. [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

• 11. [IF=6.576] Wenyue Li et al."Both Acidic pH Value and Binding Interactions of Tartaric Acid With α-Glucosidase Cause the Enzyme Inhibition: The Mechanism in α-Glucosidase Inhibition of Four Caffeic and Tartaric Acid Derivates."Front Nutr. 2021; 8: 766756

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

• 9. 馬寧, 王超璠, 方東路,等. 聚乙烯膜包裝金針菇冷藏期間的風(fēng)味變化規(guī)律[J]. 中國(guó)農(nóng)業(yè)科學(xué), 2019, 52(08):146-159.

• 8. 嚴(yán)超, 侯麗娟, 齊曉茹,等. 紅棗白蘭地發(fā)酵過(guò)程中酒醅氨基酸和有機(jī)酸的變化分析[J]. 食品工業(yè)科技, 2017, 38(014):121-125.

• 7. 龔芳芳, 樊衛(wèi)國(guó). 外源檸檬酸對(duì)石灰性黃壤養(yǎng)分活化及刺梨實(shí)生苗養(yǎng)分吸收與生長(zhǎng)的影響[J]. 中國(guó)農(nóng)業(yè)科學(xué), 2018.

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• 3. 常榮, 袁敏, 段珍珍,等. 枇杷醋醋酸發(fā)酵工藝優(yōu)化及醋酸味品質(zhì)特征研究[J]. 食品與發(fā)酵工業(yè), 2017, 43(010):102-110.

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• 1. 段珍珍, 袁敏, 常榮,等. 有機(jī)酸及揮發(fā)性香氣在枇杷醋加工中的變化及其對(duì)品質(zhì)的影響[J]. 食品與發(fā)酵工業(yè), 2017, 043(012):114-123.

輸入產(chǎn)品批號(hào)：

本計(jì)算器可幫助您計(jì)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 *