• 介绍： 不溶于水，溶于有机溶剂、乙醇和醚。有类似香茅和玫瑰样香气。

• 熔点： -16°C (estimate)

• 沸点： 207°C

• 比旋光度： D25 +11.50°

• 外观： 无色至微黄色液体

• 溶解性： 溶于乙醇和大多数非挥发性油，微溶于挥发性油和丙二醇，不溶于甘油和水。

• 敏感性： 对空气敏感

• 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。

• 4. [4.8] Li Wang et al."Preparation of trilayer film with slow-release, antioxidant, and antibacterial activities and its effects on scallop preservation."Food Bioscience.2024 Oct;61:104909

• 3. [IF=6.1] Miao Liang et al."Insights into the key odorants in fresh and dried Amomum tsaoko using the sensomics approach."Food Chemistry-X".2024 Jun;22:101344

• 2. [IF=4.3] Yajian Wu et al."Investigation on the changes of odor-active compounds of Amomum tsao-ko during natural drying."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Jun;:105432

• 1. [9.231] Yujiao Cheng et al."Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis."FOOD CHEMISTRY.2023 Sep;419:136026

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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 *