• 介绍：

   D-Fructose (D(-)-Fructose) 是存在于许多植物中的一种天然单糖。

• 熔点： 119-122°C (dec.)(lit.)

• 沸点： 440.1°C at 760 mmHg

• 比旋光度： -92.25 º (c=10,H2O,on dry sub.)

• 外观： 白色结晶性粉末

• 溶解性： H2O  :  125  mg/mL  (693.83  mM;  Need  ultrasonic)

• 敏感性： 易吸潮

• 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。

• 69. [IF=4.411] Datong Hu et al.Purification, Structural Characterization, and Anti-Inflammatory Effects of a Novel Polysaccharide Isolated from Orostachys fimbriata.Molecules. 2021 Jan;26(23):7116

• 68. [IF=6.576] Hui-qing Wu et al.Sequential Extraction, Characterization, and Analysis of Pumpkin Polysaccharides for Their Hypoglycemic Activities and Effects on Gut Microbiota in Mice.Front Nutr. 2021; 8: 769181

• 67. [IF=1.842] Tu Yixuan et al."Impact of harvesting time on the chemical composition and quality of fresh lotus seeds."Hortic Environ Biote. 2020 Aug;61(4):735-744

• 66. [IF=3.638] Chen Huan et al."Effect of benzothiadiazole treatment on quality and anthocyanin biosynthesis in plum fruit during storage at ambient temperature."J Sci Food Agr. 2021 Jun;101(8):3176-3185

• 65. [IF=4.171] Arshad Mehmood et al."Anti-hyperuricemic potential of stevia (Stevia rebaudiana Bertoni) residue extract in hyperuricemic mice."Food Funct. 2020 Jul;11(7):6387-6406

• 64. [IF=4.39] Lihong Wu et al."Novel hierarchical CuNiAl LDH nanotubes with excellent peroxidase-like activity for wide-range detection of glucose."Dalton T. 2021 Jan;50(1):95-102

• 63. [IF=4.952] Yin Zheng et al."Characterization of fermented soymilk by Schleiferilactobacillus harbinensis M1, based on the whole-genome sequence and corresponding phenotypes."Lwt Food Sci Technol. 2021 Jun;144:111237

• 62. [IF=5.279] Jing Sun et al."Molecular Mechanism of Mature Honey Formation by GC-MS- and LC-MS-Based Metabolomics."J Agr Food Chem. 2021;69(11):3362–3370

• 61. [IF=6.953] Wei Chen et al."Black mulberry (Morus nigra L.) polysaccharide ameliorates palmitate-induced lipotoxicity in hepatocytes by activating Nrf2 signaling pathway."Int J Biol Macromol. 2021 Mar;172:394

• 60. [IF=6.953] Hengqiang Zhao et al."Acidic hydrolysate fingerprints based on HILIC-ELSD/MS combined with multivariate analysis for investigating the quality of Ganoderma lucidum polysaccharides."Int J Biol Macromol. 2020 Nov;163:476

• 59. [IF=7.1] Rui Duan et al."Integrating boronate affinity controllable-oriented surface imprinting nylon wire and pH-triggered allochroic-graphene oxide for ultrasensitive detection of glycoprotein."Sensor Actuat B-Chem. 2021 Mar;330:129310

• 58. [IF=9.147] Yupeng Lin et al."Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing."Food Hydrocolloid. 2021 May;114:106555

• 57. [IF=9.381] Yanmin Yang et al."Structural characterization and antioxidant activities of one neutral polysaccharide and three acid polysaccharides from Ziziphus jujuba cv. Hamidazao: A comparison."Carbohyd Polym. 2021 Jun;261:117879

• 56. [IF=9.381] Yanmin Yang et al."Structural characterization and antioxidant activities of one neutral polysaccharide and three acid polysaccharides from Ziziphus jujuba cv. Hamidazao: A comparison."Carbohyd Polym. 2021 Jun;261:117879

• 55. Peng, Wanying, et al. "Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum." Food Chemistry 340 (2021): 127922.https://doi.org/10.1016/j.foodchem.2020.

• 54. Wu, Ming, et al. "Detection of Sudan dyes based on inner-filter effect with reusable conjugated polymer fibrous membranes." ACS applied materials & interfaces 10.9 (2018): 8287-8295.https://doi.org/10.1021/acsami.8b00164

• 53. Xu, Yourui, et al. "Isolation, characterization and bioactivities of the polysaccharides from Dicliptera chinensis (L.) Juss." International journal of biological macromolecules 101 (2017): 603-611.https://doi.org/10.1016/j.ijbiomac.2017.03.112

• 52. Li, X., Guo, Y., Zhuang, Y., Qin, Y. and Sun, L. (2018), Nonvolatile taste components, nutritional values, bioactive compounds and antioxidant activities of three wild Chanterelle mushrooms. Int J Food Sci Technol, 53: 1855-1864. https://doi.org/10.1111/ij

• 51. Tu, Yixuan, Shoulei Yan, and Jie Li. "Impact of harvesting time on the chemical composition and quality of fresh lotus seeds." Horticulture, Environment, and Biotechnology 61.4 (2020): 735-744.

• 50. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1

• 49. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1

• 48. Wu, Lihong, et al. "Atomic layer deposition-assisted growth of CuAl LDH on carbon fiber as a peroxidase mimic for colorimetric determination of H 2 O 2 and glucose." New Journal of Chemistry 43.15 (2019): 5826-5832.https://doi.org/10.1039/C8NJ06217J

• 47. Pan, Xin, et al. "Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices." Food Chemistry 338 (2021): 128117.https://doi.org/10.1016/j.foodchem.2020.128117

• 46. Chen, Huali, et al. "High hydrostatic pressure and Co-fermentation by lactobacillus rhamnosus and gluconacetobacter xylinus improve flavor of yacon-litchi-longan juice." Foods 8.8 (2019): 308.https://doi.org/10.3390/foods8080308

• 45. Wei, Jianping, et al. "Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations." International journal of food microbiology 318 (2020): 108471.https://doi.org/1

• 44. Wei, Jianping, et al. "Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations." International journal of food microbiology 318 (2020): 108471.https://doi.org/1

• 43. Yuchao Shao, Daniel C.W. Tsang, Dongsheng Shen, Ying Zhou, Zhiyuan Jin, Dan Zhou, Wenjing Lu, Yuyang Long, Acidic seawater improved 5-hydroxymethylfurfural yield from sugarcane bagasse under microwave hydrothermal liquefaction, Environmental Research, Volu

• 42. Yang, Yang, et al. "Black sesame seeds ethanol extract ameliorates hepatic lipid accumulation, oxidative stress, and insulin resistance in fructose-induced nonalcoholic fatty liver disease." Journal of agricultural and food chemistry 66.40 (2018): 10458-10

• 41. Xiange Peng, Gengping Wan, Lihong Wu, Min Zeng, Shiwei Lin, Guizhen Wang, Peroxidase-like activity of Au@TiO2 yolk-shell nanostructure and its application for colorimetric detection of H2O2 and glucose, Sensors and Actuators B: Chemical, Volume 257, 2018,

• 40. Sun, Xin, et al. "Content variations in compositions and volatile component in jujube fruits during the blacking process." Food science & nutrition 7.4 (2019): 1387-1395.https://doi.org/10.1002/fsn3.973

• 39. 薛晓敏,韩雪平,王金政,董放.不同采收期李果实糖酸组分分析[J].江苏农业科学,2020,48(21):220-224.

• 38. 林艳,代斌玲,林昌鑫,汪嘉启,陈柏辰,钱朝东.黄芪生脉饮中天然果糖鉴定及含量测定[J].新中医,2020,52(18):19-22.

• 37. 张琴,周丹丹,彭菁,潘磊庆,屠康.油桃采后结合态香气变化规律及其与可溶性糖的关联性[J].食品科学,2021,42(06):206-214.

• 36. 胡瑞云,王智能,杨柳,杨婷,应雄美,郭家文,沈石妍,李艳芳.蔗糖水解制取结晶果糖技术研究[J].甘蔗糖业,2021,50(01):74-81.

• 35. 杨二林,赵浩安,徐元元,王悦,王银,曹炜.枣花蜜酚类化合物组成及其抗氧化活性分析[J].食品科学,2021,42(03):150-157.

• 34. 刘鑫烨,李蕴澍,马琦,吴子健,徐怀德,李梅.不同干燥方式对杏鲍菇滋味成分的影响研究[J].食品研究与开发,2020,41(16):8-13.

• 33. 李醒,褚夫江,蒋诗林,金小宝.桑黄乙醇提取物对大鼠尿酸代谢及肠道微生物影响的初步研究[J].中国中药杂志,2021,46(01):177-182.

• 32. 梁宇庭, 周骏辉, 南铁贵,等. 柱前衍生化UPLC-MS/MS测定12种单糖含量的方法学研究及其应用[J]. 中国中药杂志, 2018, 43(22):111-115.

• 31. 邹颖, 卜智斌, 余元善,等. 酶法制备紫马铃薯汁及其乳酸菌发酵特性[J]. 食品工业科技, 2020, v.41;No.442(02):22-26+32.

• 30. 甘学文,王光耀,邓仕彬,张春晖,崔和平,刘曙光,于静洋,成涛,张晓鸣.美拉德反应中间体对卷烟评吸品质的影响及其风味受控形成研究[J].食品与机械,2017,33(06):46-52.

• 29. 袁启凤,严佳文,王红林,李仕品,陈楠,王宇,韩秀梅,马玉华.百香果品种‘紫香1号’果实糖、酸和维生素成分分析[J].中国果树,2019(04):43-47.

• 28. 沈燕飞, 朱仙娜, 姚澄,等. 阀切换离子色谱技术同时检测饮料中的糖类、甜味剂和防腐剂[J]. 食品科学, 2018(1):311-316.

• 27. 蒲云峰, 丁甜, 钟建军,等. 新疆12种干果的营养品质及抗氧化分析[J]. 中国食品学报, 2019, 19(05):293-300.

• 26. 韩苗苗,姚娟,易阳,黄菲,王丽梅.龙眼果肉干燥过程中多糖的理化特征与活性变化规律[J].食品科学,2017,38(21):67-73.

• 25. 陈华丽, 吴继军, 邹波,等. 木醋杆菌对乳酸菌发酵复合果汁的影响[J]. 现代食品科技, 2019, 35(03):131-138+145.

• 24. 陈懿瑶 罗阳 闫燊 等. HPAEC-PAD法测定石斛属植物单糖组分与主成分聚类分析[J]. 中国实验方剂学杂志 2018(15).

• 23. 何连军, 干雅平, 吕伟德,等. 高效阴离子交换色谱-脉冲安培检测法测定多花黄精多糖的单糖组成[J]. 中草药, 2017, 048(008):1671-1676.

• 22. 田蕾,李恩源,关统伟,唐蜀昆,刘晓飞,张小平.艾丁湖可培养嗜盐菌多样性及功能酶、抗菌活性筛选[J].微生物学通报,2017,44(11):2575-2587.

• 21. 秦复霞. 火龙果多糖提取纯化及单糖组成检测[J]. 南方农业, 2016, 10(15):152-153.

• 20. 杨丽, 孙恬, 冯冲,等. 巴戟天不同部位中6种寡糖分布规律[J]. 中成药, 2020, v.42(04):151-155.

• 19. 牛放 高俊明 段雪薇 等. 响应面法优化野菊花多糖的水解工艺[J]. 食品工业科技 2019 040(001):156-161.

• 18. 杨丽 刘梦云 冯冲 等. 不同栽培年限及采收期的巴戟天寡糖含量动态变化分析[J]. 中药新药与临床药理 2020 v.31;No.170(05):108-111.

• 17. 陈高辉,林羡,徐玉娟,余元善,吴继军,温靖,肖更生.机械挤压对柚子砂囊的损伤特性及苦味物质增加[J].现代食品科技,2020,36(06):274-284.

• 16. 吴林 张强 臧慧明 等. 云南丽江和吉林靖宇蓝莓糖酸组分差异化分析[J]. 中国果树 2019 No.200(06):60-64+70.

• 15. 马宁, 王超璠, 方东路,等. 聚乙烯膜包装金针菇冷藏期间的风味变化规律[J]. 中国农业科学, 2019, 52(08):146-159.

• 14. 张雅丹,赵梦倩,杨煜佼,徐友志,王梓郡,王焱君,许迪雅,张琳,周彬彬.铁皮石斛多糖提取及对羟自由基诱导的SH-SY5Y细胞凋亡的抑制作用[J].食品科学,2020,41(14):286-293.

• 13. 郝森林, 邹颖, 余元善,等. 桑果渣营养成分分析及果渣饲料发酵工艺研究[J]. 蚕业科学, 2019, v.45(04):101-106.

• 12. ]陈华丽, 吴继军, 邹波,等. 雪莲果汁的乳酸菌发酵特性的研究[J]. 食品科技, 2018, 043(011):104-110.

• 11. 孙恬, 刘凤松, 杨丽,等. 巴戟天采后储存温度和时间对寡糖类成分的影响[J]. 中国现代中药, 2020, 022(001):80-84,107.

• 10. 喻最新 王日葵 贺明阳 等. '塔罗科'血橙成熟过程中花色苷积累及其与糖酸含量相关性.

• 9. 吴恩凯, 张婷婷, 彭春秀,等. 基于代谢组学研究荡秋千运动下普洱茶茶褐素对大鼠代谢综合征改善作用[J]. 食品科学, 2019, 40(19).

• 8. 贾蕊, 刘阳芷, 刘玉强,等. 齿叶白鹃梅叶对2型糖尿病大鼠模型降糖调脂作用的研究[J]. 中南药学, 2018(5):602-605.

• 7. 张喜峰, 刘晓燕, 马银山,等. 黑果枸杞多酚的糖析萃取及其抑制糖基化终产物[J]. 精细化工, 2018, 035(003):395-401.

• 6. 李玉洁, 陈鑫超, 徐晓兰,等. 高糖对蜂蜜中鲁氏接合酵母生理特性的影响[J]. 中国蜂业, 2019, 070(012):69-73.

• 5. 周送桂, 李欣, 李中改,等. 金英黄归汤的工艺改进对总多糖含量的影响[J]. 中国实验方剂学杂志, 2016, 022(008):65-68.

• 4. 张珊, 倪春蕾, 张高鹏,等. 小分子糖对马铃薯淀粉晶体结构、糊化特性和冻融稳定性的影响[J]. 中国食品学报, 2019(8).

• 3. 甘学文, 王光耀, 邓仕彬,等. 外源美拉德反应中间体在卷烟加工中的含量变化及致香效果[J]. 食品与机械, 2017, 033(005):77-82.

• 2. 张丹 崔茂盛 付永利 等. 两种稀释剂不同稀释倍数对猪精液保存效果的研究[J]. 猪业科学 2019 036(006):106-108.

• 1. 李昕 戴凌燕 刘红 等. D-果糖对鲁氏酵母菌生理特性及转录组学的影响[J]. 食品科学技术学报 2020(4):79-86.

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 *