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DL-阿拉伯糖

    
分析标准品,HPLC≥98%

DL-Arabinose

源叶
B25845 一键复制产品信息
147-81-9
C5H10O5
150.13
MFCD00135867
DL-阿拉伯糖;DL-树胶醛糖,DL-五碳糖
货号 规格 价格 上海 北京 武汉 南京 购买数量
B25845-20mg 分析标准品,HPLC≥98% ¥200.00 >10 1 5 2
B25845-100mg 分析标准品,HPLC≥98% ¥600.00 >10 - - -
产品介绍 参考文献(81篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

熔点: 158 °C
沸点: 415.5°C at 760mmHg
比旋光度: D12 +173° (6 min) D20 +105.1° (22 hrs c = 3)
外观: 白色细结晶粉末
溶解性: 溶于水和甘油,不溶于乙醇和乙醚。
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。

参考文献(81篇)

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[IF=4.036] Xiaohong Yu et al."A green method for decolorization of polysaccharides from alfalfa by S-8 macroporous resin and their characterization and antioxidant activity."RSC Advances.2023 Mar;13(14):9642-9653 31. [IF=4.927] Baozhen Luo et al."Physicochemical Characterization and Antitumor Activity of Fucoidan and Its Degraded Products from Sargassum hemiphyllum (Turner) C. Agardh."MOLECULES.2023 Jan;28(6):2610 30. [IF=4.996] Lu Shanshan et al."Extraction, structural characterization, and biological activities of a new glucan from Codonopsis pilosula."Scientific Reports.2023 Mar;13(1):1-14 29. [IF=5.318] Gengan Du et al."Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice."Food Bioscience.2023 Jun;53:102555 28. 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[IF=3.612] Xiaohong Yu et al."Study on antioxidant activity of wheat bran extract microcapsules in vitro and in vivo."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2022 Dec;: 23. [IF=3.024] Hengqiang Zhao et al."Comparison of Lycium barbarum fruits polysaccharide from different regions of China by acidic hydrolysate fingerprinting-based HILIC-ELSD-ESI-TOF-MS combined with chemometrics analysis."PHYTOCHEMICAL ANALYSIS.2022 Nov;: 22. [IF=5.561] Jiayan Xie et al."Physicochemical Characteristics of Soluble Dietary Fiber Obtained from Grapefruit Peel Insoluble Dietary Fiber and Its Effects on Blueberry Jam."Foods.2022 Jan;11(22):3735 21. [IF=7.425] Yaowen Tan et al."In vitro simulated digestion of and microbial characteristics in colonic fermentation of polysaccharides from four varieties of Tibetan tea."FOOD RESEARCH INTERNATIONAL.2023 Jan;163:112255 20. 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