柠檬酸 无水级, ACS, ≥99.5%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
V32720-100g |
无水级, ACS, ≥99.5% | ￥219.00 |
>10 | 10 | 9 | 4 | - |
|
V32720-500g |
无水级, ACS, ≥99.5% | ￥569.00 |
1 | 4 | 7 | 2 | - |
|
V32720-1kg |
无水级, ACS, ≥99.5% | ￥999.00 |
1 | 3 | 10 | - | - |
|
V32720-2.5kg |
无水级, ACS, ≥99.5% | ￥1780.00 |
1 | - | - | - | - |
|
V32720-6×1kg |
无水级, ACS, ≥99.5% | ￥3860.00 |
货期：2-3天 | 3 | 10 | - | - |
|
产品介绍
柠檬酸是一种常用作螯合剂、缓冲剂的有机酸，用于pH的调整和衍生化。应用柠檬酸已用于制备:柠檬酸磷酸盐缓冲液用于酶联免疫吸附测定。柠檬酸盐稳定的二氧化铈水溶胶，其可用于合成氧化铈纳米颗粒。柠檬酸-Na2HPO4缓冲储备溶液用于粪便脲酶活性的测定。抗凝血柠檬酸葡萄糖溶液A（ACD-A），可用于分离血液来源的内皮祖细胞。柠檬酸还可用于：在一种新方法中，它可实现在合成钯立方八面体时对粒子的大小进行控制。通过自下而上碳化法制备柠檬酸衍生的碳纳米点（CND）。作为一种双组分螯合剂，通过一种新型的溶胶-凝胶法合成Li4Ti5O12（钛酸锂）。
| SMILES： | O=C(CC(C(O)=O)(O)CC(O)=O)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(10篇)
10. [IF=3.7] Wang Yan et al."Organic acid accumulation pattern and its key genes in Chinese cherry fruits."BMC GENOMICS.2025 Dec;26(1):1-15
9. [IF=4.6] Yibo Bai et al."Flavor profile of milks fermented with six starter cultures."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Dec;148:108191
8. [IF=7.2] Muhammad Bilal Zahid et al."Roles of dissolved organic matters in K-struvite formation in batch and fluidized-bed reactors: A kinetic insight."Journal of Environmental Chemical Engineering.2025 Aug;:118515
7. [IF=5.1] Shangjing Chen et al."Investigation on Precursor Aromas and Volatile Compounds During the Fermentation of Blackened Pear Vinegar."Foods.2025 Jan;14(16):2905
6. [IF=3.7] Wang Yan et al."Organic acid accumulation pattern and its key genes in Chinese cherry fruits."BMC GENOMICS.2025 Dec;26(1):1-15
5. [IF=4.6] Yibo Bai et al."Flavor profile of milks fermented with six starter cultures."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Dec;148:108191
4. [IF=7.2] Muhammad Bilal Zahid et al."Roles of dissolved organic matters in K-struvite formation in batch and fluidized-bed reactors: A kinetic insight."Journal of Environmental Chemical Engineering.2025 Aug;:118515
3. [IF=5.1] Shangjing Chen et al."Investigation on Precursor Aromas and Volatile Compounds During the Fermentation of Blackened Pear Vinegar."Foods.2025 Jan;14(16):2905
2. [IF=8] Yuqin Huang et al."In vitro infant fecal fermentation characteristics of bovine milk osteopontin and 2′-fucosyllactose combination."FOOD RESEARCH INTERNATIONAL.2025 Nov;219:116980
1. [IF=4.7] Yun-Fang Qian et al."Effects of Ozone Gas and Slightly Acidic Electrolyzed Water on the Quality of Salmon (Salmo salar) Fillets from the Perspective of Muscle Protein."Foods.2024 Jan;13(23):3833
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