硫酸亚铁七水合物 ≥99.9% metals basis
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
V36495-1kg |
≥99.9% metals basis | ￥82.00 |
货期：2-3天 | 2 | 3 | 3 | - |
|
V36495-2.5kg |
≥99.9% metals basis | ￥139.00 |
1 | - | 9 | - | - |
|
V36495-10kg |
≥99.9% metals basis | ￥425.00 |
货期：2-3天 | - | - | - | - |
|
产品介绍
在干燥空气中风化，在潮湿空气中氧化成棕色硫酸高铁，溶于水，几乎不溶于醇。在56.6℃成为四水合物，在65℃时成为一水合物。溶于水，几乎不溶于乙醇。其水溶液冷时在空气中缓慢氧化，在热时较快氧化。加入碱或露光能加速其氧化。有刺激性。
| SMILES： | O=S([O-])([O-])=O.[H]O[H].[H]O[H].[H]O[H].[H]O[H].[H]O[H].[H]O[H].[H]O[H].[Fe+2] |
|---|---|
| 储存条件： | RT;充氩 |
| 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(8篇)
8. [IF=13.8] Zhongcan Peng, et al. "COSMO-RS-assisted extraction of pectin from fingered citron (Citrus medica L. var. sarcodactylis) using natural deep eutectic solvents: Structural characteristics, antioxidant activities and pectin–κ-carrageenan gel properties"FOOD 웿
7. [IF=10.6] Menghua Chen, et al. "Application of biomimetically synthesized magnetic nanoparticles to the improvement of biosensor detection in soils contaminated with metal(loid)s"JOURNAL OF HAZARDOUS MATERIALS, 2026 Aug;514:142663
6. [IF=5.9] Jingwen Jia, et al. "Exploration of chicken lung antioxidant peptides modified by plastein reaction: Purification, identification and molecular docking"Food Bioscience, 2026 May;79:108733
5. [IF=5.8] Xue Zhang et al."Multifunctional modification of bio–based polyamide 56 fabric via luteolin for durable colouristic, antioxidant, antibacterial and UV protective properties."Sustainable Chemistry and Pharmacy.2026 Feb;49:102295
4. [IF=6.2] Runxuan Chen et al."Interaction Mechanism of Casein with Ferritin and Iron Ion: The Structure, Iron Oxidation/Release, and Functionality Exploration."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX
3. [IF=8.2] Jie-Qiong Wang et al."Roasting pretreatment reduces retort odor formation in green tea beverages: Evidence from chemometrics and sensory evaluation."Food Chemistry-X.2025 Aug;30:102950
2. [IF=6.2] Runxuan Chen et al."Interaction Mechanism of Casein with Ferritin and Iron Ion: The Structure, Iron Oxidation/Release, and Functionality Exploration."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX
1. [IF=8.2] Jie-Qiong Wang et al."Roasting pretreatment reduces retort odor formation in green tea beverages: Evidence from chemometrics and sensory evaluation."Food Chemistry-X.2025 Aug;30:102950
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