源叶
S60425
一键复制产品信息
108-50-9
C6H8N2
108.14
MFCD00006148
2,6-二甲基-1,4-二嗪;2,6-Dimethyl-Pyrazin;3,5-Dimethylpyrazine;2,6-Dimethylpyrazine;2,6-Dimethyl Paradiazine;2,6-Dimethyl-1,4-Diazine
2,6-二甲基吡嗪 98%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S60425-5g |
98% | ￥34.00 |
9 | - | - | - | - |
|
S60425-10g |
98% | ￥56.00 |
5 | - | - | - | - |
|
S60425-25g |
98% | ￥119.00 |
10 | - | - | - | - |
|
S60425-100g |
98% | ￥265.00 |
10 | - | - | - | - |
|
S60425-500g |
98% | ￥1230.00 |
货期：2-3天 | - | - | - | - |
|
产品介绍
| SMILES： | CC1=NC(=CN=C1)C |
|---|---|
| 熔点： | 37℃ |
| 沸点： | 154℃ |
| 外观： | 淡黄色低熔点结晶 |
| 溶解性： | DMSO：50mg/ml |
| 储存条件： | 2-8℃ |
| 密度： | 0.965 |
| 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(5篇)
5. [IF=4.6] Longyuan Lin et al."Spatiotemporal evolution and mechanistic drivers of alkylpyrazines in Sauce-aroma Baijiu: From brewing to aging."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2026 Mar;151:108942
4. [IF=8.2] Xiaoyu Ye et al."The effect of combining the enzymolysis of snail digestive enzyme and β-glucanase on the release of flavor in Lentinus edodes powder."Food Chemistry-X.2026 Jan;33:103470
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=9.231] Min Gou et al."Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis."FOOD CHEMISTRY.2022 Dec;:135368
1. [IF=4.52] Min Gou et al."Key aroma-active compounds identification of Ziziphus jujuba cv. Huizao: Effect of pilot scale freeze-drying."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Mar;116:105072
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