• 介绍： 有二氧化硫气味。对湿敏感。有酸性反应。与酸接触有二氧化硫逸出。在空气中逐渐氧化成硫酸盐，在湿空气中氧化更快。如研磨成粉灼热时能燃烧。易溶于水，不溶于醇。190℃时分解。有刺激性。

• 熔点： organic volatile impurities, com

• 外观： 白色结晶

• 储存条件： RT

• 用途： 还原剂，显影剂，细菌抑制剂，抗氧剂，制备亚硫酸。

• 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。

• 6. [4.5] Zhe Zhang et al."Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae."FOOD MICROBIOLOGY.2024 Dec;124:104600

• 5. [IF=4.6] Hua Xiong et al."Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114."MOLECULES".2024 Jan;29(8):1781

• 4. [IF=8.8] Kailan Yuan et al."Chemical stability of carboxylpyranocyanidin-3-O-glucoside under β-glucosidase treatment and description of their interaction."FOOD CHEMISTRY".2024 Jul;447:138840

• 3. [IF=8.1] Kailan Yuan et al."Anthocyanins degradation mediated by β-glycosidase contributes to the color loss during alcoholic fermentation in a structure-dependent manner."FOOD RESEARCH INTERNATIONAL.2024 Jan;175:113732

• 2. [IF=3.7] Yingyue Zhang et al."Flavor Characteristics of Navel Orange Wine Fermented by Saccharomyces cerevisiae SC-125 and Angel Yeast SY."Fermentation-Basel.10.3390/fermentation9100872

• 1. [IF=4.6] Yi Ma et al."Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine."MOLECULES.2023 Jan;28(13):5255

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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 *