• 熔点： -45

• 沸点： 177°C

• 外观： 无色,透明液体

• 溶解性： 不溶于水，溶于酒精和大多数动植物油

• 敏感性： 易吸潮，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。

• 7. [IF=4.6] Ziwei Xin et al."Investigation of Volatile Components and Assessment of Antioxidant Potential in Seven Lamiaceae Plant Hydrosols."MOLECULES.2024 Jan;29(1):145

• 6. [IF=6] Tian Li et al."Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115258

• 5. [IF=7.425] Junyan Shi et al."Ozone micro-nano bubble water preserves the quality of postharvest parsley."FOOD RESEARCH INTERNATIONAL.2023 Aug;170:113020

• 4. [IF=5.561] Huimin Wu et al."Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (Prunus persica L. Batsch) in Shihezi, Xinjiang."Foods.2022 Jan;11(19):2944

• 3. [IF=2.727] Yaru Song et al."Comparison of volatile compounds and fatty acids of jujubes (Ziziphus jujuba mill.) before and after blackening process."INTERNATIONAL JOURNAL OF FOOD PROPERTIES. 2022;25(1):1079-1098

• 2. [IF=4.35] Tian Lan et al."Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China."Foods. 2021 Jul;10(7):1645

• 1. 刘强,刘纪伟,田恬,严薇,刘兵,赵思琪,胡秋辉,丁超.高温胁迫下糙米短期储藏气味指纹图谱变化规律的动态分析[J].中国农业科学,2021,54(02):379-391.

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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 *