• 介绍：

  D-Sorbitol (Sorbitol) 是一种六碳糖醇，可以用作糖的替代品。D-Sorbitol 可用作稳定的赋形剂和/或等渗剂，甜味剂，保湿剂，增稠剂和膳食补充剂。

• 熔点： 98-100 °C(lit.)

• 沸点： 494.9°C at 760 mmHg

• 比旋光度： 4 º (per eur. pharm.)

• 外观： 白色结晶性粉末

• 溶解性： Souble  in  DMSO,H2O

• 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。

• 9. [7.7] Jiayu Zhang et al."Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECUL

• 8. [IF=6.576] Jie Yang et al."Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities."Front Nutr. 2022; 9: 83

• 7. [IF=4.24] Haonan Shi et al.Effect of cryoprotectants on the formation of advanced glycation end products and acrylamide in fried fish cakes.Food Biosci. 2021 Dec;44:101433

• 6. [IF=7.053] Y.T. Xu et al."Ultraefficient stabilization of high internal phase emulsions by globular proteins in the presence of polyols: Importance of a core-shell nanostructure."Food Hydrocolloid. 2020 Oct;107:105968

• 5. [IF=2.19] Li-Ping Zhang et al."Effects of 1-methylcyclopropene on the Metabolic Pathways of Aroma-Related Compounds in Nanguo Pear."J Food Process Pres. 2014 Aug;38(4):1749-1758

• 4. 李栋,薛瑞婷.高温高湿气体冲击处理对中短波红外干制红枣品质的影响[J].食品研究与开发,2020,41(22):107-112.

• 3. 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.

• 2. 聂佩显,王来平,韩雪平,路超,薛晓敏.杏山梨醇脱氢酶基因克隆及其在果实发育过程中的表达与酶活性分析[J].核农学报,2021,35(02):291-297.

• 1. 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.

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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 *