• 介绍： 略有不愉快芳香气味。能与醇、醚、氯仿混溶，不溶于水。半数致死量（小鼠，经口）4000mg/kg。易燃。有刺激性。

• 熔点： -38 °C

• 沸点： 179°C

• 比旋光度： n20/D 1.426

• 外观： 无色有芳香气味的易燃油状液体。

• 溶解性： 能与醇、醚、氯仿混溶，不溶于水。

• 敏感性： 对湿度敏感

• 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。

• 16. [8.5] Liping Xue et al."Induced electric field as alternative pasteurization to improve microbiological safety and quality of bayberry juice."FOOD CHEMISTRY.2025 Jan;463:141137

• 15. [IF=5.2] Ruitong Hou et al."Nutritional- and flavor-enhancing effects of biomass production by Rhodotorula spp. on cantaloupe juice."Food Bioscience".2024 Jun;59:103866

• 14. [IF=5.9] Cheng-xi Jiang et al."Integrative omic and transgenic analyses reveal methyl jasmonate- and abscisic acid-responsive regulator CwbHLH2 that positively regulates terpenoid biosynthesis in Curcuma wenyujin."INDUSTRIAL CROPS AND PRODUCTS.2024 Mar;209:118039

• 13. [IF=6.1] Xinxin Zhao et al."Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics."Food Chemistry-X.2024 Mar;21:101115

• 12. [IF=6.1] Qi Li et al."Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage."Food Chemistry-X.10.1016/j.fochx.2023.100908

• 11. [IF=5.561] Xi Chen et al."Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas."Foods.2023 Jan;12(9):1822

• 10. [IF=2.72] Yang Luo et al."Elucidation of aroma compounds in passion fruit (Passiflora alata Ait) using a molecular sensory approach."JOURNAL OF FOOD BIOCHEMISTRY

• 9. [IF=3.463] Yan-lun Ju et al."Targeted metabolomic and transcript level analysis reveals the effects of exogenous strigolactone and methyl jasmonate on grape quality."Sci Hortic-Amsterdam. 2022 Jun;299:111009

• 8. [IF=2.45] Zhang Kangyi et al.Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS.J Food Quality. 2021;2021:6533083

• 7. [IF=2.72] Kangyi Zhang et al."Analysis of volatile flavor compounds of green wheat under different treatments by GC-MS and GC-IMS."Journal Of Food Biochemistry. 2021 Jul 27

• 6. 张康逸,孙嘉卿,张灿,冯涛.结合GC-MS和GC-IMS分析不同处理方式下青麦仁的挥发性风味物质[J].粮油食品科技,2021,29(01):20-30.

• 5. 冯涛,孙嘉卿,张灿,张康逸.结合GC-MS和GC-IMS分析不同处理方式下青豆的挥发性风味物质[J].粮油食品科技,2021,29(01):10-19.

• 4. 孙嘉卿,冯涛,张灿,张康逸.结合GC-MS和GC-IMS分析不同处理方式下玉米的挥发性风味物质[J].粮油食品科技,2021,29(01):1-9.

• 3. 王丹,赵康云,薛虎贵,贺倩钰,马超,徐斌,李妍.啤酒糟苹果醋不同发酵阶段挥发性香气成分及抗氧化性变化分析[J].中国酿造,2020,39(09):136-141.

• 2. 孙娜, 杨馨悦, 杨宇驰,等. 长白山野生山葡萄酒挥发性成分分析[J]. 食品与发酵工业, 2019, v.45;No.395(23):266-273.

• 1. 都晗, 梁艳英, 王鑫,等. 酿酒和鲜食葡萄酿造起泡葡萄酒品质差异研究[J]. 中国酿造, 2018, 37(12):28-33.

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 *