• 沸点： 187-189°C

• 外观： 油状有甜辣气味和焦糖香味

• 溶解性： Soluble  in  alcohol  and  water.

• 敏感性： 对水和潮气敏感

• 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。

• 5. [IF=4.6] Yaning Wu et al."The Effect of Fermentation on the Chemical Constituents of Gastrodia Tuber Hallimasch Powder (GTHP) Estimated by UHPLC-Q-Orbitrap HRMS and HPLC."MOLECULES".2024 Jan;29(7):1663

• 4. [IF=6.1] Jin-Ru Wang et al."Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices."Food Chemistry-X".2024 Jun;22:101337

• 3. [9.231] Xiaomin Tang et al."Effects of traditional and advanced drying techniques on the physicochemical properties of Lycium barbarum L. polysaccharides and the formation of Maillard reaction products in its dried berries."FOOD CHEMISTRY.2022 Dec;:135268

• 2. [IF=9.231] Yun-Qi Wen et al."A chemometric study on the identification of 5-methylfurfural and 2-acetylfuran as particular volatile compounds of oxidized fish oil based on SHS-GC-IMS."FOOD CHEMISTRY.2023 Jan;399:133991

• 1. 刘真 朱丽霞.5-羟甲基糠醛、糠醛、乙酰呋喃、呋喃酮、5-甲基糠醛的高效液相检测方法[J].食品研究与开发 2019 40(18):166-170.

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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 *