D-(+)-蘋果酸

    
分析標(biāo)準(zhǔn)品,HPLC≥90%,鑒別

D(+)-Malic acid

源葉
B21881 一鍵復(fù)制產(chǎn)品信息
636-61-3
C4H6O5
134.088
MFCD00004245
(R)-羥基丁二酸;D-蘋果酸;R-羥基丁二酸;R-(+)-蘋果酸
貨號(hào) 規(guī)格 價(jià)格 上海 北京 武漢 南京 購(gòu)買數(shù)量
B21881-20mg 分析標(biāo)準(zhǔn)品,HPLC≥90%,鑒別 ¥90.00 >10 2 1 1
B21881-100mg 分析標(biāo)準(zhǔn)品,HPLC≥90%,鑒別 ¥350.00 >10 - - -
產(chǎn)品介紹 參考文獻(xiàn)(28篇) 質(zhì)檢證書(COA) 摩爾濃度計(jì)算器 相關(guān)產(chǎn)品

產(chǎn)品介紹

一種極其重要的四碳有機(jī)手性源。主要應(yīng)用于手性藥物,手性添加劑,手性助劑等領(lǐng)域。它在制藥及食品行業(yè)作為手性合成的手性源,作為一種光學(xué)活性的有機(jī)酸,它在某些手性化合物的不對(duì)稱合成過程中具有不可替代的作用。 天然存在的異構(gòu)體是在蘋果和許多其他水果和植物中發(fā)現(xiàn)的L型。氨基酸衍生物的選擇性α-氨基保護(hù)試劑。D-蘋果酸用于制備手性化合物的通用合成子,包括魏阿片受體激動(dòng)劑、1α、25-二羥基維生素D3類似物和磷脂霉素B。

熔點(diǎn): 98-104°C
沸點(diǎn): 322°C
比旋光度: 2.2 ° (C=3, H2O)
外觀: (White)Crystalline Powder
溶解性: 易溶于水,醇等有機(jī)溶劑?
敏感性: 對(duì)光敏感
儲(chǔ)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)(28篇)

23. [IF=4.2] Lu Wei et al."Response Surface Modelling of Six Organic Acids from Pinellia ternata (Thunb.) Breit by Ultrasound-Assisted Extraction and Its Determination by High-Performance Liquid Chromatography Coupled to Triple Quadrupole Mass Spectrometry."Chemosenso 22. [IF=5.2] Pengfei Bi et al."Characterization of the effect of non-Saccharomyces cerevisiaes on the non-volatile constituents and volatile profiles of low-alcoholic pomegranate beverages."Food Bioscience".2024 Jun;59:103870 21. [IF=5.9] Shaohua Li et al."Resveratrol production from Polygonum cuspidatum by one-pot green extraction and bioprocessing of polydatin."INDUSTRIAL CROPS AND PRODUCTS".2024 Jun;212:118386 20. [IF=8.8] Zhenyang Liu et al."Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures."FOOD CHEMISTRY".2024 Mar;:139150 19. [IF=6.5] Feng Zhou et al."Integrated metabolomics and transcriptomic analysis reveals metabolic changes of flavor compounds of Camellia assamica host plant after parasitized by Viscum articulatum."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2023 Dec;205:108157 18. [IF=8.8] Zixuan Xie et al."Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage."FOOD CHEMISTRY.2023 Nov;:137837 17. [IF=4.6] Jinli Wen et al."Flavor Quality Analysis of Ten Actinidia arguta Fruits Based on High-Performance Liquid Chromatography and Headspace Gas Chromatography–Ion Mobility Spectrometry."MOLECULES.2023 Jan;28(22):7559 16. [IF=6.1] Shan Zhang et al."The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses."Food Chemistry-X.2023 Nov;:100989 15. [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 14. [IF=5.2] Zixi Lin et al."The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan."Foods.2023 Jan;12(20):3801 13. [IF=8.8] Dan Zou et al."Insight into the effect of cultivar and altitude on the identification of EnshiYulu tea grade in untargeted metabolomics analysis."FOOD CHEMISTRY.2024 Mar;436:137768 12. [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 11. [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 10. [IF=5.34] Mingliang Gao et al."Discovery of processing-associated Q-marker of carbonized traditional Chinese medicine: an integrated strategy of metabolomics, systems pharmacology and in vivo high-throughput screening model."PHYTOMEDICINE. 2022 May;:154152 9. [IF=3.251] Jiaran Zhang et al."A Fluorescence Method Based on N, S-Doped Carbon Dots for Detection of Ammonia in Aquaculture Water and Freshness of Fish."Sustainability-Basel. 2021 Jan;13(15):8255 8. [IF=4.35] Huali Chen et al."High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice."Foods. 2019 Aug;8(8):308 7. [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 6. [IF=4.952] Yuting Zheng et al."Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber."Lwt Food Sci Technol. 2020 Oct;132:109943 5. [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 4. [IF=5.81] Han Lifeng et al."Rapid Discovery of the Potential Toxic Compounds in Polygonum multiflorum by UHPLC/Q-Orbitrap-MS-Based Metabolomics and Correlation Analysis."Front Pharmacol. 2019 Apr;0:329 3. [IF=6.291] Qiao Han et al."Health risk assessment and bioaccessibilities of heavy metals for children in soil and dust from urban parks and schools of Jiaozuo, China."Ecotox Environ Safe. 2020 Mar;191:110157 2. Ke, W. C., et al. "Influences of malic acid isomers and their application levels on fermentation quality and biochemical characteristics of alfalfa silage."?Animal Feed Science and Technology?245 (2018): 1-9.https://doi.org/10.1016/j.anifeedsci.2018.08.012 1. 張南海,劉芮瑜,董筱睿,郭藝展,余千慧,趙亮,張列兵,王成濤,吳薇,籍保平,葛章春,周峰.黑莓汁樹脂降酸工藝研究及其復(fù)合果汁制備[J].食品科學(xué),2020,41(10):281-287.

質(zhì)檢證書(COA)

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