• 介绍：

  Sucrose (D-(+)-Saccharose) 是一种二糖，由葡萄糖和果糖两种单糖组成。Sucrose 可应用于一些动物模型，包括代谢性疾病、肥胖、偏食、糖尿病等。

• 熔点： 185-187°C

• 沸点： 697.1°C at 760 mmHg

• 比旋光度： 67 º (C=26, IN WATER 25 ºC)

• 外观： 无色结晶

• 溶解性： H2O  :  100  mg/mL  (292.14  mM;  Need  ultrasonic  and  warming)
  
  DMSO  :  100  mg/mL  (292.14  mM;  Need  ultrasonic)

• 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。

• 6. [IF=5.4] Rui Cai et al."Inactivation activity and mechanism of pulsed light against Alicyclobacillus acidoterrestris vegetative cells and spores in concentrated apple juice."INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY.2024 Mar;413:110576

• 5. [IF=8.1] Rui Wang et al."Effect of Rhodotorula mucilaginosa inoculation on the aroma development of a fermented vegetables simulated system."FOOD RESEARCH INTERNATIONAL.2024 Jan;:113941

• 4. [IF=3.3] Feng-Xiang Tan et al."Physicochemical properties and biological activities of litchi glycans with different molecular weights."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Oct;:

• 3. [IF=5.2] Ruizhi Han et al."Novel multienzyme cascade for efficient synthesis of d-allulose from inexpensive sucrose."Food Bioscience.2023 Dec;56:103303

• 2. [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

• 1. [IF=6.1] Xuefeng Wang et al."Identification and Characterization of Novel Umami Peptides from Protein Hydrolysates of Morchella esculenta and Their Interaction with T1R1/T1R3 Receptor."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.10.1021/acs.jafc.3c02454

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 分子量 (g/mol)

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