正己醇 分析标准品,GC≥99%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
B24731-1ml |
分析标准品,GC≥99% | ￥200.00 |
>10 | - | 1 | - | - |
|
产品介绍
溶于乙醇；乙醚；丙酮；苯和氯仿，不溶于水。易燃。低毒，半数致死量（大鼠，经口）4590mg/kg。
| SMILES： | CCCCCCO |
|---|---|
| 沸点： | 157℃ |
| 外观： | 无色液体 |
| 溶解性： | 不溶于水，可混溶于乙醇、乙醚。 |
| 储存条件： | 2-8℃ |
| 用途： | 气相色谱分析标准。从氯化钾、氯化钠中分离氯化锂。溶剂。 |
| 密度： | 0.814 |
| 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(11篇)
11. [IF=6.6] Kunli Xu, et al. "Decoding flavor formation in recombined milk: The role of milk fat fractions from dry fractionation and their fatty acid profiles"LWT-FOOD SCIENCE AND TECHNOLOGY, 2026 Feb;:119181
10. [IF=8.2] Kunli Xu, et al. "Elucidation of key aroma-active compounds and sensory profiles in raw and thermally sterilized milks: Perspective from molecular sensory science"Food Chemistry-X, 2026 Feb;34:103696
9. [IF=3.3] Ouyang Dan, et al. "Textural and flavor qualities of precooked crayfish (Procambarus clarkia): effect of trehalose soaking, precooking methods and reheating treatment"Journal of Food Measurement and Characterization, 2026 Apr;:1-16
8. [IF=8.2] Zhifeng Zhang et al."Identification of the key aroma-active compounds in wolfberry (Lycium barbarum L.) pulp."Food Chemistry-X.2025 Oct;31:103191
7. [IF=8] Gege Liu et al."Potential interaction mechanism of glucose oxidase and cooked-induced components of peach puree during thermal processing."FOOD RESEARCH INTERNATIONAL.2025 Dec;221:117541
6. [IF=4.6] Jiayi Liu et al."Effect of trehalose, precooking and reheating treatment on the textural and flavor qualities of frozen Chinese shrimp (Fenneropenaeus chinensis)."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Sep;145:107804
5. [IF=2.3] Yaqian Sun et al."Research on digital-visual evaluation method of down fibers odor."TEXTILE RESEARCH JOURNAL.10.1177/00405175241247726
4. [IF=5.2] Li jiang et al."Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation."Food Bioscience".2024 Jun;59:103924
3. [IF=8.8] Li jiang et al."Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches."FOOD CHEMISTRY".2024 Jul;445:138746
2. [IF=4.6] Yang Yue et al."Comparative Analysis of Volatile Compounds in the Flower Buds of Three Panax Species Using Fast Gas Chromatography Electronic Nose, Headspace-Gas Chromatography-Ion Mobility Spectrometry, and Headspace Solid Phase Microextraction-Gas Chroma
1. [IF=5.561] Jinjie Hua et al."Effect of Strobilanthes tonkinensis Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content."Foods.2022 Jan;11(12):1678
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