• 介绍： MFCD00011360

• 熔点： 770°C

• 沸点： 1500°C

• 比旋光度： n20/D 1.334

• 外观： 白色结晶或结晶性粉末

• 溶解性： 易溶于水和甘油，微溶于醇，纯品不潮解，几乎不溶于醇和醚。

• 敏感性： 易吸潮

• 储存条件： RT

• 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. [4] Zhen Liu et al."Comprehensive investigation on non-volatile and volatile flavor compounds in different varieties of rose tea by UPLC-Q-TOF-MS/MS-based metabolomics and GC-IMS, GC-MS."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Dec;136:106708

• 15. [4.7] Tingyue Yu et al."Characteristics of Films Prepared from Wheat Gluten and Phenolic Extracts from Porphyra haitanensis and Its Application for Salmon Preservation."Foods.2024 Jan;13(15):2442

• 14. [IF=5.2] Bingying Zhang et al."The influence of different factors on the foam properties of erucamide propyl amine oxide."COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS".2024 Apr;686:133430

• 13. [IF=4.1] Guilan Zhao et al."Metal cation-induced conformational changes of soybean protein isolate/soybean soluble polysaccharide and their effects on high-internal-phase emulsion properties."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Dec;:

• 12. [IF=11.2] Weiwei Zhang et al."A guanosine/konjac glucomannan supramolecular hydrogel with antioxidant, antibacterial and immunoregulatory properties for cutaneous wound treatment."CARBOHYDRATE POLYMERS.2024 Feb;326:121580

• 11. [IF=8.2] Shuaida Wang et al."Strong gelation capacity of a pectin-like polysaccharide in the presence of K+ ion."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;256:128395

• 10. [IF=5.7] Dong Xiaoze et al."A novel ternary Y-DNA walker amplification strategy designed fluorescence aptasensor based on Au@SiO2@Fe3O4 nanomaterials for ochratoxin A detection."MICROCHIMICA ACTA.2023 Nov;190(11):1-11

• 9. [IF=4.6] Liyun Ding et al."Dual-mode cholesterol sensor based on gold nanorods and carbon quantum dots."MATERIALS CHEMISTRY AND PHYSICS.2023 Nov;309:128336

• 8. [IF=6] Tong Wu et al."Exploring the effect of boiling processing on the metabolic components of black beans through in vitro simulated digestion."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jul;184:114987

• 7. [IF=4.952] Xinyue Xu et al."Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder."Lwt Food Sci Technol. 2022 Mar;157:113096

• 6. [IF=4.821] Yixin Nie et al."Nitrogen-rich quantum dots-based fluorescence molecularly imprinted paper strip for p-nitroaniline detection."Microchem J. 2019 Jul;148:162

• 5. [IF=7.514] Dandan Pu et al."Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread."Food Chem. 2019 Nov;298:125003

• 4. 杨雨桐,张卿硕,符韵林,孙静.巴里黄檀心材色素成分及其稳定性和抗氧化性[J].林业科学,2021,57(03):126-134.

• 3. 张喜峰, 刘晓燕, 马银山,等. 黑果枸杞多酚的糖析萃取及其抑制糖基化终产物[J]. 精细化工, 2018, 035(003):395-401.

• 2. 李环通 许泽文 郭晓敏 彭丽莎 曹庸 肖苏尧.低温连续相变萃取蓝莓花色苷工艺优化及成分分析[J].食品科技 2020 45(05):233-240.

• 1. 于小青 倪申鹏 姚俊杰 等. 一种中度嗜盐细菌的筛选[J]. 食品与发酵科技 2018 054(004):55-58 65.

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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 *