• 介绍：

   Xylitol可被分类为多元醇和糖醇

• 熔点： 61-61.5°C 斜方晶体的熔点；93-94.5°C 单斜晶体

• 沸点： 215-217°C

• 外观： 外形似白糖略带甜味的斜方晶体（稳定型）或单斜晶体（亚稳型）

• 溶解性： Souble  in  DMSO,H2O

• 储存条件： 2-8℃

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

• 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,关统伟,唐蜀昆,刘晓飞,张小平.艾丁湖可培养嗜盐菌多样性及功能酶、抗菌活性筛选[J].微生物学通报,2017,44(11):2575-2587.

• 4. 王珂 张烨 刘石生 等. 几种多元醇对橡胶籽β-葡萄糖苷酶热稳定性的影响[J]. 食品工业 2017(4):14-17.

• 3. 鉏晓艳, 王玮琼, 李查德,等. 黑花生糕配方及工艺参数优化研究[J]. 湖北农业科学, 2015, 54(22):5687-5690.

• 2. 孙浩东, 辛铭, 崔殿鑫,等. 多元醇在Fe_3O_4纳米粒子水热熟化中的效应研究[J]. 泰山医学院学报, 2020(6).

• 1. 李晓青 张建伟 宁超群 等. 八丈芹咀嚼片加工工艺研究[J]. 食品研究与开发 2015 36(017):99-102.

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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

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