货号	规格	价格	上海	北京	珠海	重庆	武汉
S52715-25g	灰分ash ≤5.0%，High gel strength(1000-1200 g/cm2)	￥30.00 S52715-25g ￥30.00 现货	19 7 >10	2	2	3	-
S52715-100g	灰分ash ≤5.0%，High gel strength(1000-1200 g/cm2)	￥74.00 S52715-100g ￥74.00 现货	9 9 9	2	2	5	-
S52715-500g	灰分ash ≤5.0%，High gel strength(1000-1200 g/cm2)	￥282.00 S52715-500g ￥282.00 现货	7 12 7	2	-	10	-
S52715-1kg	灰分ash ≤5.0%，High gel strength(1000-1200 g/cm2)	￥495.00 S52715-1kg ￥495.00 现货	0 3 货期：2-3天	-	-	3	-

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产品介绍

在沸水中极易分散成溶胶，在冷水中不溶，但能吸不膨胀成胶块状，溶胶液呈中性反应。食用时不被酶分解，所以几乎没有营养价值。琼脂易分散于热水，即使0.5%的低浓度也能形成坚实的凝胶。1%的琼脂溶胶在42℃固化，其凝胶即使在94℃也不融化，有很强的弹性。琼脂溶胶的凝固温度较高，一般在35℃即可变成凝胶。琼脂的吸水性和持水性高，干燥琼脂在冷水中浸泡时，徐徐吸水膨润软化，可以吸收20多倍的水。琼脂凝胶的耐热性较强。琼脂的耐酸性比明胶与淀粉强，但不如果胶琼指可用作食品增稠剂、蚕丝上浆剂、缓泻剂，以及药品的胶粘剂、增稠剂和胶囊，还可作为细菌培养基、固定化酶载体、细菌的包理材料和电泳的介质。还可用于病毒，亚细胞粒子和大分子的过滤分离，以及血清抗原或抗体的观察。ADI（每日允许摄入量）不需要特殊规定。

SMILES：	O1CC2C([C@@H]1[C@@H](C(C)O2)O)OC1[C@@H]([C@H]([C@H]([C@@H](CO)O1)O)OC)O
储存条件：	RT
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(18篇)

18. [IF=5.8] Weifeng Zhang, et al. "Efficient, complete biosynthesis of isoflavonoid calycosin-7-glucoside by metabolically engineered yeast cell factories"Frontiers in Bioengineering and Biotechnology, 2026 Jul;14:1875470 17. [IF=10.2] Jinxue Hou, et al. "Synergistic thermosonication combined with germinants and licorice extract improves microbial inactivation, physicochemical quality, and volatile profile stability of ready-to-eat chicken breasts"ULTRASONICS SONOCHEMISTRY, 2026 Sep;132 16. [IF=2.4] Zhang Peng-Yu, et al. "Ex vitro rooting of Spathiphyllum cannifolium in a microponic system: optimization of key physicochemical factors"PLANT CELL TISSUE AND ORGAN CULTURE, 2026 Apr;165(1):10 15. [IF=2.8] Yuhan Cui, et al. "Hemp Seed Protein-Based Emulsion Films Containing Propolis Flavonoids: Enhanced Physicochemical Properties and Preservation of Chilled Pork"Coatings, 2026 Apr;16(4):489 14. [IF=4.2] Jiahang Yu et al."Eco-friendly Synthesis of Ag-Cu NPs via Mannitol Reduction for Meat Freshness Monitoring."POULTRY SCIENCE.2025 Dec;:106355

13. [IF=5.9] Xianjin Liu et al."Mechanism of fructose and ammonium sulfate preference regulation in yellow Monascus pigment production: a metabolomic and proteomic study."Food Bioscience.2026 Feb;76:108336 12. [IF=10.6] Lang Cai et al."Quaternary ammonium chitosan-based film reinforced with antibacterial Pickering emulsion synergistically stabilised by shellac nanoparticles and ε-polylysine for fruit preservation."Food Packaging and Shelf Life.2026 Jan;53:101699 11. [IF=6.2] Bin Yan et al."Plant essential oil sustained-release pellets for efficient elimination of pests."INDUSTRIAL CROPS AND PRODUCTS.2025 Dec;238:122367 10. [IF=9.8] Yinghui Ding et al."Preparation of controlled-release fresh-keeping cards and application in strawberry treated with simulated transport vibration."FOOD CHEMISTRY.2025 Nov;491:145245 9. [IF=8.5] Dandan Wang et al."Development of a non-targeted metabolomics-based screening method for elucidating the metabolic characteristics and potential applications of Lacticaseibacillus paracasei."FOOD CHEMISTRY.2024 Nov;:141943 8. [IF=7.7] Jing Yang et al."Antioxidant and antibacterial coconut mesocarp polyphenol hydrogel dressing based on PVA/quaternary chitosan/sodium alginate with β-glycerophosphate."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Feb;291:138923 7. [IF=7] Kairan Sheng et al."Synergistic inactivation and mechanism of thermosonication treatment combined with germinants and licorice extracts against Paraclostridium bifermentans."FOOD RESEARCH INTERNATIONAL.2025 Feb;202:115751 6. [IF=1.7] Liu Jing-Long et al."The biological activity of tetrakis(benzoxazine) calix[4]resorcinarenes and as a host for small molecules."JOURNAL OF INCLUSION PHENOMENA AND MACROCYCLIC CHEMISTRY.2025 Feb;:1-14 5. [IF=2.3] Xiaoyu Wu et al."N. sphaeroides phycocyanin subunit Ns-α and Ns-β improve C. elegans antioxidative capacity via ROS-related regulation."PeerJ.2025 Feb;13:e18917 4. [IF=5.8] Zijun Ye et al."DMSO-modified porous organogel with breathability and degradability for wearable electronics."Nanoscale.2025 Mar;: 3. [IF=4] Meng Fanxing et al."Study on molecular characteristics of Staphylococcus from yak milk-Xizang."BMC MICROBIOLOGY.2025 Dec;25(1):1-16 2. [IF=6] Ruifang Zhao et al."Heating alters the nutritional and antioxidant characteristics of lotus root."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Oct;210:116848 1. [IF=7.7] Bin Yan et al."Preparation and insecticidal performance of 1,8-cineole/cellulose acetate electrospun fibrous membranes."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;278:134942

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