• 沸点： 175 °C

• 溶解性： 微溶于水，可混溶于乙醇、乙醚、氯仿等

• 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。

• 9. [4.7] Yuan Zhang et al."Impact of Mechanical and Manual Peeling on the Volatile Profile of White Pepper (Piper nigrum L.)."Foods.2024 Jan;13(15):2458

• 8. [IF=6] Bing Zhang et al."Comparative study of browning, phenolic profiles, antioxidant and antiproliferative activities in hot air and vacuum drying of lily (Lilium lancifolium Thunb.) bulbs."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jul;184:115015

• 7. [IF=6.1] Bing Zhang et al."Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn (Zea mays L.)."Food Chemistry-X.2023 Jun;:100743

• 6. [IF=3.638] Meina Zhang et al."Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid."Journal Of The Science Of Food And Agriculture. 2021 Dec 14

• 5. [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

• 4. 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.

• 3. 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.

• 2. 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.

• 1. 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.

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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 *