• 介绍： 一种极其重要的四碳有机手性源。主要应用于手性药物，手性添加剂，手性助剂等领域。它在制药及食品行业作为手性合成的手性源，作为一种光学活性的有机酸，它在某些手性化合物的不对称合成过程中具有不可替代的作用。 天然存在的异构体是在苹果和许多其他水果和植物中发现的L型。氨基酸衍生物的选择性α-氨基保护试剂。D-苹果酸用于制备手性化合物的通用合成子，包括魏阿片受体激动剂、1α、25-二羟基维生素D3类似物和磷脂霉素B。

• 熔点： 98-104°C

• 沸点： 322°C

• 比旋光度： 2.2 ° (C=3, H2O)

• 外观： (White)Crystalline Powder

• 溶解性： 易溶于水,醇等有机溶剂 

• 敏感性： 对光敏感

• 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。

• 19. [IF=6.5] Feng Zhou et al."Integrated metabolomics and transcriptomic analysis reveals metabolic changes of flavor compounds of Camellia assamica host plant after parasitized by Viscum articulatum."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2023 Dec;205:108157

• 18. [IF=8.8] Zixuan Xie et al."Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage."FOOD CHEMISTRY.2023 Nov;:137837

• 17. [IF=4.6] Jinli Wen et al."Flavor Quality Analysis of Ten Actinidia arguta Fruits Based on High-Performance Liquid Chromatography and Headspace Gas Chromatography–Ion Mobility Spectrometry."MOLECULES.2023 Jan;28(22):7559

• 16. [IF=6.1] Shan Zhang et al."The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses."Food Chemistry-X.2023 Nov;:100989

• 15. [IF=3.7] Jing Zhang et al."Exploration of Microbial Community Diversity and Bioactive Substances during Fermentation of Mulberry Jiaosu, an Edible Naturally Fermented Mulberry Product."Fermentation-Basel.2023 Oct;9(10):910

• 14. [IF=5.2] Zixi Lin et al."The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan."Foods.2023 Jan;12(20):3801

• 13. [IF=8.8] Dan Zou et al."Insight into the effect of cultivar and altitude on the identification of EnshiYulu tea grade in untargeted metabolomics analysis."FOOD CHEMISTRY.2024 Mar;436:137768

• 12. [IF=3.3] Jie Xiong et al."Improvement of Physicochemical Properties and Flavor of Pickled Radish through the Use of a Direct-Vat Set Starter Consisting of Lactiplantibacillus Plantarum and Leuconostoc Mesenteroides."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOL

• 11. [IF=6.652] Yiming Xu et al."Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms."FOOD CONTROL.2022 Dec;142:109245

• 10. [IF=5.34] Mingliang Gao et al."Discovery of processing-associated Q-marker of carbonized traditional Chinese medicine: an integrated strategy of metabolomics, systems pharmacology and in vivo high-throughput screening model."PHYTOMEDICINE. 2022 May;:154152

• 9. [IF=3.251] Jiaran Zhang et al."A Fluorescence Method Based on N, S-Doped Carbon Dots for Detection of Ammonia in Aquaculture Water and Freshness of Fish."Sustainability-Basel. 2021 Jan;13(15):8255

• 8. [IF=4.35] Huali Chen et al."High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice."Foods. 2019 Aug;8(8):308

• 7. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460

• 6. [IF=4.952] Yuting Zheng et al."Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber."Lwt Food Sci Technol. 2020 Oct;132:109943

• 5. [IF=5.64] Li Jie et al."Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation."Front Microbiol. 2020 Mar;0:228

• 4. [IF=5.81] Han Lifeng et al."Rapid Discovery of the Potential Toxic Compounds in Polygonum multiflorum by UHPLC/Q-Orbitrap-MS-Based Metabolomics and Correlation Analysis."Front Pharmacol. 2019 Apr;0:329

• 3. [IF=6.291] Qiao Han et al."Health risk assessment and bioaccessibilities of heavy metals for children in soil and dust from urban parks and schools of Jiaozuo, China."Ecotox Environ Safe. 2020 Mar;191:110157

• 2. Ke, W. C., et al. "Influences of malic acid isomers and their application levels on fermentation quality and biochemical characteristics of alfalfa silage." Animal Feed Science and Technology 245 (2018): 1-9.https://doi.org/10.1016/j.anifeedsci.2018.08.012

• 1. 张南海,刘芮瑜,董筱睿,郭艺展,余千慧,赵亮,张列兵,王成涛,吴薇,籍保平,葛章春,周峰.黑莓汁树脂降酸工艺研究及其复合果汁制备[J].食品科学,2020,41(10):281-287.

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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 分子量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *