偏重亚硫酸钾 AR，95%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S24286-500g |
AR，95% | ￥72.00 |
>10 | 3 | 1 | 6 | - |
|
产品介绍
有二氧化硫气味。对湿敏感。有酸性反应。与酸接触有二氧化硫逸出。在空气中逐渐氧化成硫酸盐，在湿空气中氧化更快。如研磨成粉灼热时能燃烧。易溶于水，不溶于醇。190℃时分解。有刺激性。
| SMILES： | [O-]S(S([O-])(=O)=O)=O.[K+].[K+] |
|---|---|
| 熔点： | organic volatile impurities, com |
| 外观： | 白色结晶 |
| 储存条件： | RT |
| 用途： | 还原剂，显影剂，细菌抑制剂，抗氧剂，制备亚硫酸。 |
| 密度： | 2.34 |
| 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(9篇)
9. [IF=6] Zhiqin Zheng, et al. "The Effect of Adding Exogenous Bletilla Striata Polysaccharide on Kiwifruit Wine Quality"Foods, 2026 Jul;15(14):2521
8. [IF=3.7] Xiaochen Liu et al."Impact of Ultrasonic-Assisted, Glutathione-Enriched Inactive Dry Yeast Addition on the Flavor, Metabolites and Antioxidant Properties of Kiwi Wine."Chemosensors.2025 Dec;13(12):424
7. [IF=5.1] Zhibo Yang et al."Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine."Foods.2025 Jan;14(10):1760
6. [IF=4.5] Zhe Zhang et al."Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae."FOOD MICROBIOLOGY.2024 Dec;124:104600
5. [IF=4.6] Hua Xiong et al."Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114."MOLECULES".2024 Jan;29(8):1781
4. [IF=8.8] Kailan Yuan et al."Chemical stability of carboxylpyranocyanidin-3-O-glucoside under β-glucosidase treatment and description of their interaction."FOOD CHEMISTRY".2024 Jul;447:138840
3. [IF=8.1] Kailan Yuan et al."Anthocyanins degradation mediated by β-glycosidase contributes to the color loss during alcoholic fermentation in a structure-dependent manner."FOOD RESEARCH INTERNATIONAL.2024 Jan;175:113732
2. [IF=3.7] Yingyue Zhang et al."Flavor Characteristics of Navel Orange Wine Fermented by Saccharomyces cerevisiae SC-125 and Angel Yeast SY."Fermentation-Basel.10.3390/fermentation9100872
1. [IF=4.6] Yi Ma et al."Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine."MOLECULES.2023 Jan;28(13):5255
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