D-酒石酸

分析標(biāo)準(zhǔn)品,HPLC≥98%

D-Tartaric acid

核磁下載

品牌：源葉

產(chǎn)品編號：B20639 一鍵復(fù)制產(chǎn)品信息

CAS號：147-71-7

分子式：C₄H₆O₆

分子量：150.09

MDL：MFCD00004238

別名：右旋酒石酸;2,3-二羥基丁二酸;葡萄酸;二羥基琥珀酸;D-2,3-二羥基琥珀酸;D-2,3-二羥基丁二酸

貨號	規(guī)格	價格	上海	北京	武漢	南京
B20639-20mg	分析標(biāo)準(zhǔn)品,HPLC≥98%	￥72.00 B20639-20mg ￥72.00 現(xiàn)貨	4053 8 >10	3	-	5
B20639-200mg	分析標(biāo)準(zhǔn)品,HPLC≥98%	￥450.00 B20639-200mg ￥450.00 現(xiàn)貨	413 >10	-	-	-
B20639-1g	分析標(biāo)準(zhǔn)品,HPLC≥98%	￥1500.00 B20639-1g ￥1500.00 現(xiàn)貨	80 >10	-	-	-

大包裝詢價

加入購物車

產(chǎn)品介紹參考文獻(xiàn)(33篇) 質(zhì)檢證書(COA) 摩爾濃度計算器相關(guān)產(chǎn)品

產(chǎn)品介紹

有二個不對稱碳原子，有四種立體異構(gòu)體，即：右旋型（D型， L型）、左旋型（L型，D型）、內(nèi)消旋型、外消旋型。通常，外消旋型酒石酸又稱為葡萄酸。右旋型酒石酸以游離的或K鹽、Ca鹽、Mg鹽的形態(tài)廣泛分布于高等植物中，特別是多存在于果實和葉中。等量右旋體和左旋體的混合物的旋光性相互抵消，稱為外消旋酒石酸。內(nèi)消旋體不存在于自然界中，可由化學(xué)合成。各種酒石酸都是易溶于水的無色結(jié)晶。

熔點：	172-174?°C
沸點：	191.59°C (rough estimate)
比旋光度：	-12.1 o (C=20, H2O)
外觀：	白色粉末或結(jié)晶
溶解性：	可溶于水
敏感性：	對光敏感
儲存條件：	2-8℃
注意：	部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

參考文獻(xiàn)(33篇)

33. [IF=3.7] Jing Zhang et al."Exploration of Microbial Community Diversity and Bioactive Substances during Fermentation of Mulberry Jiaosu, an Edible Naturally Fermented Mulberry Product."Fermentation-Basel.2023 Oct;9(10):910 32. [IF=4.3] Ye Gu et al."Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.10.1016/j.jfca.2023.105706 31. [IF=6] Tian Li et al."Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115258 30. [IF=3.3] Jie Xiong et al."Improvement of Physicochemical Properties and Flavor of Pickled Radish through the Use of a Direct-Vat Set Starter Consisting of Lactiplantibacillus Plantarum and Leuconostoc Mesenteroides."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOL 29. [IF=9.231] Yaqin Wang et al."Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides."FOOD CHEMISTRY.2023 Feb;401:134122

28. [IF=6.652] Yiming Xu et al."Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms."FOOD CONTROL.2022 Dec;142:109245 27. [IF=4.952] Wenyue Yu et al."Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches."LWT-FOOD SCIENCE AND TECHNOLOGY. 2022 Jun;163:1135 26. [IF=2.044] Zhang Wei et al."Determination of Residual Solvents in Pharmaceuticals by Static Headspace Gas Chromatography Using Natural Deep Eutectic Solvents as Mediums: A Partition Coefficients Study."Chromatographia. 2019 Oct;82(10):1523-1529 25. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460 24. [IF=5.277] Jianping Wei et al."Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations."Int J Food Microbiol. 2020 Apr;318:108471 23. [IF=5.64] Li Jie et al."Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation."Front Microbiol. 2020 Mar;0:228 22. [IF=6.429] Limei Wang et al."Changes in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage."Food Packaging Shelf. 2021 Sep;29:100732 21. [IF=7.514] Jianping Wei et al."Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations."Food Chem. 2020 Feb;306:125623 20. [IF=3.935] Meilian Wang et al."Natural deep eutectic solvents as eco-friendly and sustainable dilution medium for the determination of residual organic solvents in pharmaceuticals with static headspace-gas chromatography."J Pharmaceut Biomed. 2018 Sep;158:262 19. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1 18. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1 17. Xu, Xinxing, et al. "Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)." Food Microbiology 91 (2020): 103510.https://doi.org/10.1016/j.fm.2020.103510 16. Peng, Wanying, et al. "Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum." Food Chemistry 340 (2021): 127922.https://doi.org/10.1016/j.foodchem.2020. 15. 薛曉敏,韓雪平,王金政,董放.不同采收期李果實糖酸組分分析[J].江蘇農(nóng)業(yè)科學(xué),2020,48(21):220-224. 14. 劉鑫燁,李蘊(yùn)澍,馬琦,吳子健,徐懷德,李梅.不同干燥方式對杏鮑菇滋味成分的影響研究[J].食品研究與開發(fā),2020,41(16):8-13. 13. 武迎春. 高山被孢霉脂肪酸合成主要NADPH供給基因比較研究[D].河北工程大學(xué),2021. 12. 王思威, 劉艷萍, 王瀟楠,等. 基于高效液相色譜-三重四極桿串聯(lián)質(zhì)譜技術(shù)測定鮮荔枝果肉中10種有機(jī)酸含量[J]. 農(nóng)藥學(xué)學(xué)報, 2019(3). 11. 李維妮, 張宇翔, 魏建平,等. 益生菌發(fā)酵蘋果汁工藝優(yōu)化及有機(jī)酸的變化[J]. 食品科學(xué), 2017(22):80-87. 10. 崔文甲, 李曉, 王月明,等. 腌漬黃瓜脫鹽工藝的研究[J]. 食品工業(yè), 2018. 9. 蒲云峰, 丁甜, 鐘建軍,等. 新疆12種干果的營養(yǎng)品質(zhì)及抗氧化分析[J]. 中國食品學(xué)報, 2019, 19(05):293-300. 8. 楊春霞. 基于離子交換-電導(dǎo)檢測法對釀酒葡萄中有機(jī)酸含量進(jìn)行分析[J]. 分析測試學(xué)報, 2016(9):1162-1166 7. 馬寧, 王超璠, 方東路,等. 聚乙烯膜包裝金針菇冷藏期間的風(fēng)味變化規(guī)律[J]. 中國農(nóng)業(yè)科學(xué), 2019, 52(08):146-159. 6. 李標(biāo), 李程潔, 陳雙陽,等. 香菇菌湯煮制工藝優(yōu)化及其非揮發(fā)性特征風(fēng)味物質(zhì)研究[J]. Journal of Food Science and Technology, 36(1). 5. 鄒穎, 卜智斌, 余元善,等. 酶法制備紫馬鈴薯汁及其乳酸菌發(fā)酵特性[J]. 食品工業(yè)科技, 2020, v.41;No.442(02):22-26+32. 4. 王晶, 萬智博, 許超麗,等. 新疆產(chǎn)區(qū)釀酒葡萄果實中有機(jī)酸的比較分析[J]. 現(xiàn)代食品科技, 2020, v.36;No.246(02):75+255-260. 3. 郝愛玲, 馮莉, 秦義,等. 降解檸檬酸酵母菌的篩選及其發(fā)酵性能研究[J]. 中國食品學(xué)報, 2018, 018(011):72-80. 2. 任佳琦. 多酚/有機(jī)酸與蘋果果膠復(fù)合體系的理化特性及穩(wěn)定性研究[D].西南大學(xué),2020. 1. 李寧寧, 張波, 牛見明,等. 基于CIELab參數(shù)的葡萄酒基本花色苷與原兒茶酸的輔色評估[J]. 食品與發(fā)酵工業(yè), 2019, 45(15).

質(zhì)檢證書(COA)

輸入產(chǎn)品批號：

如何獲取質(zhì)檢證書(COA)?

請輸入貨號和一個與之匹配的批號。
例如:
批號：JS298415 貨號：S20001-25g
在貨品標(biāo)簽上如何找到貨號和批號?

摩爾濃度計算器

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

質(zhì)量

濃度

體積

分子摩爾量

計算重置