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DL-酒石酸

    
分析标准品,HPLC≥98%

DL-Tartaric acid

源叶
B25642 一键复制产品信息
133-37-9
C4H6O6
150.09
MFCD00071626
葡萄酸;消旋酒石酸;二羟基丁二酸;外消旋酒石酸;二羟基琥珀酸;酒石酸;(R*,R*)-(±)-2,3-二羟基丁二酸
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
B25642-20mg促销
分析标准品,HPLC≥98%

¥90.00 ¥80.00

>10 5 8 - 3
产品介绍 参考文献(22篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

强酸味。 酒石酸存在三种立体异构体:右旋酒石酸、左旋酒石酸和内消旋酒石酸。等量右旋体和左旋体的混合物的旋光性相互抵消,称为外消旋酒石酸。内消旋体不存在于自然界中,可由化学合成。各种酒石酸都是易溶于水的无色结晶。

SMILES: O=C(O)[C@H](O)[C@@H](O)C(O)=O
熔点: 200-206℃
沸点: 399.3°C at 760 mmHg
比旋光度: [α]D20 -0.2~+0.2° (c=20, H2O)
外观: 白色结晶
溶解性: 溶于水、乙醇、乙醚,不溶于三氯甲烷。
敏感性: 易吸潮
储存条件: 2-8℃
密度: 1.697
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(22篇)

17. [IF=4.3] Yangyang Bai et al."Effect of postharvest grape dehydration on the phenolic composition of ‘Marselan’ rose wine during aging."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Oct;123:105630 16. [IF=5.2] Maiqi Zhang et al."Chemometric Classification of Apple Cultivars Based on Physicochemical Properties: Raw Material Selection for Processing Applications."Foods.2023 Jan;12(16):3095 15. [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 14. [IF=6.59] Chen De-Quan et al."Adding functional properties to beer with jasmine tea extract."Frontiers in Nutrition.2023 Mar;10:291 13. [IF=6.208] Yonghua Jiang et al."Combined Metabolome and Transcriptome Analyses Unveil the Molecular Mechanisms of Fruit Acidity Variation in Litchi (Litchi chinensis Sonn.)."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2023 Jan;24(3):1871 12. [IF=6.056] Xianan Zhang et al."Effect of 1-methylcyclopropene on flat peach fruit quality based on electronic senses, LC-MS, and HS-SPME-GC-MS during shelf storage."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;173:114388 11. [IF=3.498] Sun Liping et al."Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC–MS."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2022 Oct;:1-12 10. [IF=5.561] Yiping Yu et al."Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste."Foods.2022 Jan;11(20):3232 9. [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 8. [IF=5.168] Pan Wang et al."Discovery and characterization of novel ATP citrate lyase inhibitors from natural products by a luminescence-based assay."CHEMICO-BIOLOGICAL INTERACTIONS.2022 Nov;367:110199 7. [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 6. [IF=3.638] Nan Sun et al."Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae."J Sci Food Agr. 2022 Jan;102(1):175-184 5. [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 4. [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 3. [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 2. [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 1. 杨馨悦,杨宇驰,周秀娟,薛桂新.柑橘果醋发酵条件的优化及其成分分析[J].中国调味品,2020,45(10):75-79.

质检证书(COA)

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请输入货号和一个与之匹配的批号。
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批号:JS298415 货号:S20001-25g
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摩尔浓度计算器

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

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