丙酮酸 分析标准品,Purity≥98%
产品介绍
有类似乙酸气味。易吸湿,易聚合。见光色变深。除质纯而避光密封保存外,在贮存过程中易产生聚合、分解现象。能与水、醇、醚混溶。有腐蚀性。
| SMILES: | CC(C(O)=O)=O |
|---|---|
| 熔点: | 11-12 °C(lit.) |
| 沸点: | 165°C |
| 外观: | 无色至淡黄色液体 |
| 溶解性: | 能与水、醇、醚混溶。易吸湿,易聚合。 |
| 敏感性: | 对光敏感 |
| 储存条件: | 2-8℃ |
| 密度: | 1.27 |
| 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(48篇)
48. [IF=4] Yige Zheng, et al. "Sulfur dioxide delays quality deterioration by maintaining energy metabolism and mitochondrial structure in postharvest table grapes"JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2026 Jul;:
47. [IF=1.7] Yu Wang, et al. "Untargeted and Targeted Metabolomics Reveal the Regulatory Mechanisms of the Chuanxiong–Baizhi Herb Pair in Treating Migraine"RAPID COMMUNICATIONS IN MASS SPECTROMETRY, 2026 Apr;40(15):e70090
46. [IF=3.1] Juntong Liu et al."Sodium nitroprusside enhances Eichhornia crassipes remediation capacity of eutrophic water bodies through nitric oxide release."INTERNATIONAL JOURNAL OF PHYTOREMEDIATION.
45. [IF=10.5] Siqin Wang et al."Multi-Omics Combined With Mitochondrial Feeding Assays Reveal a Novel Energy Metabolism Strategy for Floral Thermogenesis in Magnolia Driven by Synergistic Supply of Multiple Substrates."PLANT BIOTECHNOLOGY JOURNAL.2025 Nov;:
44. [IF=5.7] Miao Yu et al."Cooperative contribution of multiple energy substrate pathways to floral thermogenesis in sacred lotus."PLANT JOURNAL.2025 Sep;123(5):e70460
43. [IF=4.6] Yibo Bai et al."Flavor profile of milks fermented with six starter cultures."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Dec;148:108191
42. [IF=4.6] Yibo Bai et al."Flavor profile of milks fermented with six starter cultures."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Dec;148:108191
41. [IF=6.3] Yanhong Bu et al."Geniposide Improves Glycolysis Driven Angiogenesis in Experimentary Arthritis by Inhibiting SphK1-PI3K-Akt-PFKFB3 Signal."PHYTOTHERAPY RESEARCH.2025 Jun;:
40. [IF=3.2] Tongwei Guan et al."Aromatic and sensorial profiles of Guichang kiwi wine fermented by indigenous Saccharomyces cerevisiae strains."JOURNAL OF FOOD SCIENCE.2025 Feb;90(2):e70067
39. [IF=8.5] Shiqi Chen et al."Multilayered visual metabolomics analysis framework for enhanced exploration of functional components in wolfberry."FOOD CHEMISTRY.2025 Jun;477:143583
38. [IF=4.2] Caiyan Meng et al."Fermentation of Pediococcus pentosaceus JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves."MOLECULES.2025 Jan;30(8):1703
37. [IF=3.4] Zhao Xiaona et al."Investigation the differences in key taste-contributing substances between Shitougan(Citrus reticulata Blanco Cv. Manau Gan) and other citrus varieties."Journal of Food Measurement and Characterization".2024 May;:1-13
36. [IF=5.2] Pengfei Bi et al."Characterization of the effect of non-Saccharomyces cerevisiaes on the non-volatile constituents and volatile profiles of low-alcoholic pomegranate beverages."Food Bioscience".2024 Jun;59:103870
35. [IF=3.4] Yueyi Zhang et al."A GC×GC-MS method based on solid-state modulator for non-targeted metabolomics: Comparison with traditional GC-MS method."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS".2024 Jun;243:116068
34. [IF=5.2] Min Qian et al."Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu."Foods.2023 Jan;12(15):2915
33. [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
32. [IF=3.612] Jiao Wu et al."Quantification of bioactive components and evaluation of microbial community and antibacterial activity from Heterotrigona itama and Tetrigona binghami honeys."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Jan;:
31. [IF=6.796] Shunzhang Chen et al."The biochemical behavior and mechanism of uranium(Ⅵ) bioreduction induced by natural Bacillus thuringiensis."Journal of Environmental Sciences.2022 Dec;:
30. [IF=7.425] Shuang Zhang et al."Partial compression increases acidity, but decreases phenolics in jujube fruit: Evidence from targeted metabolomics."FOOD RESEARCH INTERNATIONAL.2023 Feb;164:112388
29. [IF=6.056] Nuoya Wang et al."Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Oct;168:113943
28. [IF=8.943] Chaoyang Liu et al."Exposure to the environmentally toxic pesticide maneb induces Parkinson's disease-like neurotoxicity in mice: A combined proteomic and metabolomic analysis."CHEMOSPHERE.2022 Sep;:136344
27. [IF=7.425] Jiao Wu et al."Bioactive characterization of multifloral honeys from Apis cerana cerana, Apis dorsata, and Lepidotrigona flavibasis."FOOD RESEARCH INTERNATIONAL.2022 Nov;161:111808
26. [IF=4.952] Wenyue Yu et al."Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches."LWT-FOOD SCIENCE AND TECHNOLOGY. 2022 Jun;163:1135
25. [IF=9.423] Yi Li et al."Blockage of citrate export prevents TCA cycle fragmentation via Irg1 inactivation."Cell Rep. 2022 Feb;38:110391
24. [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
23. [IF=3.638] Yingying Han et al."Effect of bentonite and calcium chloride on apple wine."J Sci Food Agr. 2022 Jan;102(1):425-433
22. [IF=5.277] Jianping Wei et al."Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations."Int J Food Microbiol. 2020 Apr;318:108471
21. [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
20. [IF=7.514] Hongcai Li et al."Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation."Food Chem. 2021 Nov;363:130351
19. [IF=7.514] Jianping Wei et al."Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations."Food Chem. 2020 Feb;306:125623
18. [IF=3.06] Peng Jiang et al."Hepatotoxicity Induced by Sophora flavescens and Hepatic Accumulation of Kurarinone, a Major Hepatotoxic Constituent of Sophora flavescens in Rats."Molecules. 2017 Nov;22(11):1809
17. [IF=3.757] Yuchen Wang et al."Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics."Process Biochem. 2019 Jan;76:25
16. [IF=4.044] Feng Liu et al."Comparative analysis of proteomic and metabolomic profiles of different species of Paris."J Proteomics. 2019 May;200:11
15. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1
14. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1
13. Peng, Wanying, et al. "Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum." Food Chemistry 340 (2021): 127922.https://doi.org/10.1016/j.foodchem.2020.
12. Li, Qi, Wei Liu, and Xiashi Zhu. "Green Choline Amino Acid Ionic Liquid Aqueous Two-Phase Extraction Coupled with HPLC for Analysis Sunset Yellow in Beverages." Food Analytical Methods 12.11 (2019): 2527-2534.
11. Li, Qi, Wei Liu, and Xiashi Zhu. "Green Choline Amino Acid Ionic Liquid Aqueous Two-Phase Extraction Coupled with HPLC for Analysis Sunset Yellow in Beverages." Food Analytical Methods 12.11 (2019): 2527-2534.
10. Jiang, Peng, et al. "Hepatotoxicity induced by Sophora flavescens and hepatic accumulation of kurarinone, a major hepatotoxic constituent of Sophora flavescens in rats." Molecules 22.11 (2017): 1809.https://doi.org/10.3390/molecules22111809
9. 段云飞,吴光斌,叶洪,陈昭华,张珅,陈发河.HPLC法同时测定采后莲雾果实7种有机酸的含量[J].食品科学,2021,42(04):175-180.
8. 王思威, 刘艳萍, 王潇楠,等. 基于高效液相色谱-三重四极杆串联质谱技术测定鲜荔枝果肉中10种有机酸含量[J]. 农药学学报, 2019(3).
7. 代琳, 徐媛媛, 熊博,等. 黄果柑果实抗坏血酸,谷胱甘肽和有机酸积累特性[J]. 浙江农业学报, 2018, v.30;No.189(08):75-82.
6. 马岩石, 姜明, 刘振艳,等. 酿酒酵母QY-1发酵过程中有机酸及游离氨基酸变化分析[J]. 中国酿造, 2019(10).
5. 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.
4. 李维妮, 张宇翔, 魏建平,等. 益生菌发酵苹果汁工艺优化及有机酸的变化[J]. 食品科学, 2017(22):80-87.
3. 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.
2. 姜鹏, 孙言才, 蔡颖,等. 基于超高效液相色谱-高分辨质谱联用技术研究苦参醇提物致大鼠肝毒性的尿液代谢组[J]. 安徽中医药大学学报, 2018.
1. 张丽萍, 纪淑娟. 乙烯利对1-MCP处理南果梨冷藏后香气及香气合成过程中关键酶活的影响[J]. 食品科学, 2013, 34(10):294-298.
质检证书(COA)
如何获取质检证书(COA)?
请输入货号和一个与之匹配的批号。
例如:
批号:JS298415 货号:S20001-25g
在货品标签上如何找到货号和批号?
例如:
批号:JS298415 货号:S20001-25g
在货品标签上如何找到货号和批号?
如何获取质检证书(COA)