• 沸点： 1190.7°C at 760mmHg

• 外观： 纯白色颗粒结晶

• 溶解性： Water：62  mg/mL  (93.93  mM)；DMSO：Insoluble

• 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。

• 16. [3.9] Wan Zhang et al."Bioremediation of Aflatoxin B1 by Meyerozyma guilliermondii AF01 in Peanut Meal via Solid-State Fermentation."Toxins.2024 Jul;16(7):305

• 15. [3.8] Jingjing Wang et al."Phytic acid alleviates Ochratoxin A-induced renal damage in chicks by modulating ferroptosis and the structure of the intestinal microbiota.."POULTRY SCIENCE.2024 Jun;:104027

• 14. [IF=5.9] Xin Li et al."Steam explosion modification on phytate, protein, and lignan in sesame cake."INDUSTRIAL CROPS AND PRODUCTS.2023 Dec;206:117697

• 13. [8.025] Mengting Yu et al."ZnO nanoparticles coated and stearic acid modified superhydrophobic chitosan film for self-cleaning and oil–water separation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Mar;231:123293

• 12. [8.943] Xuqian Wang et al."An FeP/carbon composite derived from a phytic acid-Fe3+ complex for sulfathiazole degradation through peroxymonosulfate activation."CHEMOSPHERE.2023 Feb;313:137562

• 11. [IF=4.952] Xianliang Bao et al."Improving effect of phytase treatment on the functional properties and in vitro digestibility of protein isolate from Cinnamomum camphora seed kernel."Lwt Food Sci Technol. 2022 Feb;155:112948

• 10. [IF=3.645] Saisai Yu et al."Determination of phytic acid in wheat products by complete methyl esterification and liquid chromatography-mass spectrometry analysis."J Sep Sci. 2021 Jul;44(14):2856-2861

• 9. [IF=4.952] Saisai Yu et al."Method for the accurate determination of phytic acid in beverages by liquid chromatography-mass spectrometry after methylation with (trimethylsilyl) diazomethane."Lwt Food Sci Technol. 2021 Nov;151:112212

• 8. [IF=9.381] Mengting Yu et al."Preparation of a superhydrophilic SiO2 nanoparticles coated chitosan-sodium phytate film by a simple ethanol soaking process."Carbohyd Polym. 2021 Nov;271:118422

• 7. 任少东,王群霞,任晓镤.不同抗氧化剂对烤肉制品品质的影响[J].肉类研究,2020,34(08):21-28.

• 6. 陈中伟,郑璞,陈鹏程,吴丹.耐热植酸酶突变体的筛选及性质研究[J].中国生物工程杂志,2021,41(Z1):30-37.

• 5. 石鸿辉 苑广伟 廖正睿 等. 不同菌种发酵对辣木茎叶粉的营养价值及其抗氧化活性的影响[J]. 食品工业科技 2019 040(009):91-97 104.

• 4. 陈威, 关晋平, 匡小慧,等. 多巴胺改性涤棉的静电层层自组装阻燃整理[J]. 印染, 2017(2):11-15.

• 3. 陈威, 关晋平, 陈国强,等. 静电层层自组装法整理多巴胺改性涤/棉混纺织物的阻燃性能[J]. 纺织学报, 2017, 038(009):94-100.

• 2. 吕仲, 杨砚超, 关晋平,等. 阻燃真丝织物的壳聚糖/磺化木质素/植酸钠层层自组装制备[J]. 印染, 2019(17).

• 1. 方洁, 徐浩, 魏芬,等. 菜籽粕发酵脱毒效果模糊评判[J]. 中国粮油学报, 2016, 31(003):96-100.

输入产品批号：

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 *