• 介绍： 能与若干元素盐类生成可溶性的络合物，广泛应用于定性定量分析，如在沉淀作用时用以掩蔽铁、铝、钛、钨离子。溶解某些熔合物(如氧化铌、氧化钽和焦硫酸钾)。检验或测定钾盐。

• 熔点： 170-172 °C (lit.)

• 沸点： 399.3±42.0 °C at 760 mmHg

• 比旋光度： [α]20/D +12.4°, c = 20 in H2O

• 外观： 白色晶体

• 溶解性： 易溶于水、甲醇、丙醇、甘油和乙醇，不溶于氯仿。

• 敏感性： 易吸潮

• 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。

• 25. [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

• 24. [IF=4.3] Ye Gu et al."Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.10.1016/j.jfca.2023.105706

• 23. [IF=6] Tian Li et al."Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115258

• 22. [IF=3.9] Jierui Yang et al."Ni3V2O8 nanoflower mimetic enzyme constructs a dual-signal system for ascorbic acid detection."RSC Advances.10.1039/D3RA04202B

• 21. [IF=6.1] Ping Li et al."Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota."Food & Function.2023 Aug;:

• 20. [IF=9.231] Yaqin Wang et al."Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides."FOOD CHEMISTRY.2023 Feb;401:134122

• 19. [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

• 18. [IF=5.561] Xueshan Yang et al."Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine."Foods.2022 Jan;11(14):2007

• 17. [IF=4.35] Qian Ge et al."Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality."Foods. 2021 Jul;10(7):1452

• 16. [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

• 15. [IF=4.952] Zhiqiang Hou et al."Processing of chestnut rose juice using three-stage ultra-filtration combined with high pressure processing."Lwt Food Sci Technol. 2021 May;143:111127

• 14. [IF=5.64] Jing Xiao et al."Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor."Front Microbiol. 2020; 11: 614208

• 13. [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

• 12. [IF=6.429] Limei Wang et al."Changes in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage."Food Packaging Shelf. 2021 Sep;29:100732

• 11. [IF=6.576] Wenyue Li et al."Both Acidic pH Value and Binding Interactions of Tartaric Acid With α-Glucosidase Cause the Enzyme Inhibition: The Mechanism in α-Glucosidase Inhibition of Four Caffeic and Tartaric Acid Derivates."Front Nutr. 2021; 8: 766756

• 10. 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.

• 9. 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.

• 8. 严超, 侯丽娟, 齐晓茹,等. 红枣白兰地发酵过程中酒醅氨基酸和有机酸的变化分析[J]. 食品工业科技, 2017, 38(014):121-125.

• 7. 龚芳芳, 樊卫国. 外源柠檬酸对石灰性黄壤养分活化及刺梨实生苗养分吸收与生长的影响[J]. 中国农业科学, 2018.

• 6. TUKHVATSHIN MARAT,张钎,屈艳勤,郑德勇,杨江帆,叶乃兴.白茶加工过程中有机酸组分含量分析[J].福建茶叶,2019,41(03):11-12.

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• 3. 常荣, 袁敏, 段珍珍,等. 枇杷醋醋酸发酵工艺优化及醋酸味品质特征研究[J]. 食品与发酵工业, 2017, 43(010):102-110.

• 2. 段珍珍, 周才琼, 袁敏,等. 枇杷醋生产中酒精发酵工艺优化及酸味特征分析[J]. 食品与机械, 2018, 34(003):204-210.

• 1. 段珍珍, 袁敏, 常荣,等. 有机酸及挥发性香气在枇杷醋加工中的变化及其对品质的影响[J]. 食品与发酵工业, 2017, 043(012):114-123.

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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 *