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產(chǎn)品目錄
琥珀酸 分析標(biāo)準(zhǔn)品,HPLC≥98%
更新時(shí)間:2025-10-19 點(diǎn)擊量:174

琥珀酸

分析標(biāo)準(zhǔn)品,HPLC≥98%

Succinic acid

CAS號(hào):110-15-6

分子式:C4H6O4

分子量:118.09

MDLMFCD00002789

別名:1,2-乙烷二甲酸; 乙二甲酸; 丁二酸;;Sal succini; Butane diacid; Butanedioic acid,natural; Succinic acid; Butanedioic acid; Asuccin; Katasuccin; Succinic Acid; Wormwood; AMBER ACID

貨號(hào)

規(guī)格/參數(shù)/品牌

價(jià)格

貨期

YJ-B20534-20mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

200.00

現(xiàn)貨

YJ-B20534-200mg

分析標(biāo)準(zhǔn)品,HPLC≥98%

885.00

現(xiàn)貨

JS30140-100g

AR99%

125.00

現(xiàn)貨

JS30140-500g

AR99%

170.00

現(xiàn)貨

JS30140-500g*5

AR99%

410.00

現(xiàn)貨

 

產(chǎn)品介紹

熔點(diǎn):185 ℃

沸點(diǎn):235℃

外觀:白色結(jié)晶

溶解性:溶于水,微溶于乙醇、乙mi、丙tong、甘油。不溶于氯仿、二氯甲烷。

敏感性:易吸潮

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)(138)

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27.  徐芳芳,張秀莉,侯滔,曲臘臘,王紀(jì)霞,劉艷芳,梁鑫淼.天然產(chǎn)物中FFA1受體新激動(dòng)劑的發(fā)現(xiàn)與研究[J].上海中醫(yī)藥大學(xué)學(xué)報(bào),2021,35(01):12-19.

[4]宮夢(mèng)琪,孫倩,李振.天麻中天麻素提取工藝優(yōu)化及抑制α-葡萄糖苷酶活性研究[J].中國果菜,2020,40(09):14-17+23.

26.  王健,孫瑜,陳莉莉,韓真真,孫精通.基于~1H-NMR代謝組學(xué)技術(shù)評(píng)價(jià)何首烏炮制品中差異代謝物的研究[J].現(xiàn)代藥物與臨床,2020,35(08):1537-1543.

25.  王玨,郭鈺昕,姚毅,張劍,李津,朱育鳳,劉史佳.基于HPLC指紋圖譜的半夏及其偽品鑒別研究[J].南京中醫(yī)藥大學(xué)學(xué)報(bào),2020,36(02):267-272.

24.  劉鑫燁,李蘊(yùn)澍,馬琦,吳子健,徐懷德,李梅.不同干燥方式對(duì)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.

23.  薛曉敏,韓雪平,王金政,董放.不同采收期李果實(shí)糖酸組分分析[J].江蘇農(nóng)業(yè)科學(xué),2020,48(21):220-224.

22.  李壯壯, 張靜, 趙紹哲,. 指紋圖譜與化學(xué)計(jì)量學(xué)結(jié)合優(yōu)選柴胡桂枝顆粒水提工藝[J]. 中成藥, 2018, v.40(08):199-203.

21.  李豐廷, 鄒波, 肖更生,. 植物乳桿菌在桑果漿中的發(fā)酵特性研究[J]. 蠶業(yè)科學(xué), 2018(5):746-752.

20.  馬寧, 王超璠, 方東路,. 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.

19.  袁啟鳳,嚴(yán)佳文,王紅林,李仕品,陳楠,王宇,韓秀梅,馬玉華.百香果品種紫香1號(hào)果實(shí)糖、酸和維生素成分分析[J].中國果樹,2019(04):43-47.

18.  王思威, 劉艷萍, 王瀟楠,. 基于高效液相色譜-三重四極桿串聯(lián)質(zhì)譜技術(shù)測(cè)定鮮荔枝果肉中10種有機(jī)酸含量[J]. 農(nóng)藥學(xué)學(xué)報(bào), 2019(3).

17.  湯玉嬌, 戴詩巖, 周羽婷,. 基于DNA模板點(diǎn)擊化學(xué)和催化發(fā)夾型DNA自組裝反應(yīng)的新型均相電化學(xué)生物傳感器檢測(cè)miRNA-21[J]. 分析化學(xué), 2019(7):1029-1034.

16.  李標(biāo), 李程潔, 陳雙陽,. 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).

15.  郝愛玲, 馮莉, 秦義,. 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(bào), 2018, 018(011):72-80.

14.  馬巖石, 姜明, 劉振艷,. 釀酒酵母QY-1發(fā)酵過程中有機(jī)酸及游離氨基酸變化分析[J]. 中國釀造, 2019(10).

13.  楊春霞, 茍春林, 單巧玲. 葡萄酒釀造過程中有機(jī)酸變化規(guī)律研究[J]. 中國釀造, 2017(4).

12.  崔文甲, 李曉, 王月明,. 腌漬黃瓜脫鹽工藝的研究[J]. 食品工業(yè), 2018.

11.  嚴(yán)超, 侯麗娟, 齊曉茹,. 紅棗白蘭地發(fā)酵過程中酒醅氨基酸和有機(jī)酸的變化分析[J]. 食品工業(yè)科技, 2017, 38(014):121-125.

10.  李維妮, 張宇翔, 魏建平,. 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.

9.  蒲云峰, 丁甜, 鐘建軍,. 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(bào), 2019, 19(05):293-300.

8.  龔芳芳, 樊衛(wèi)國. 外源檸檬酸對(duì)石灰性黃壤養(yǎng)分活化及刺梨實(shí)生苗養(yǎng)分吸收與生長的影響[J]. 中國農(nóng)業(yè)科學(xué), 2018.

7.  姜鵬, 孫言才, 蔡穎,. 基于超高效液相色譜-高分辨質(zhì)譜聯(lián)用技術(shù)研究苦參醇提物致大鼠肝毒性的尿液代謝組[J]. 安徽中醫(yī)藥大學(xué)學(xué)報(bào), 2018.

6.  楊春霞. 基于離子交換-電導(dǎo)檢測(cè)法對(duì)釀酒葡萄中有機(jī)酸含量進(jìn)行分析[J]. 分析測(cè)試學(xué)報(bào), 2016(9):1162-1166

5.  李學(xué)林,王柯涵,康歡,施鈞瀚,王青曉,桂新景,張璐,張耀,王艷麗,馮文豪,張璞,姚靜,劉瑞新.基于HPLC指紋圖譜的黃柏配方顆粒湯劑與標(biāo)準(zhǔn)湯劑、傳統(tǒng)湯劑對(duì)比研究[J].中草藥,2020,51(01):91-100.

4.  趙國群  姚瑤  關(guān)軍鋒. 發(fā)酵條件對(duì)梨醋釀造過程中有機(jī)酸的影響[J]. 食品工業(yè)科技  2014  35(003):146-150.

3.  陳景樺  馬小琛  李婷  et al. 優(yōu)選發(fā)酵畢赤酵母與釀酒酵母混合發(fā)酵的葡萄酒釀造應(yīng)用潛力[J]. 食品科學(xué)技術(shù)學(xué)報(bào)  36(5).

2.  蔣敏 王苗 李恒 史勁松.不同微生物對(duì)魔芋低聚甘露糖的降解與利用比較[J].食品與發(fā)酵工業(yè) 2018 44(10):14-19.

1.  裴芳藝  姜明  馬巖石 等. 3株釀酒酵母發(fā)酵過程中有機(jī)酸含量變化分析[J]. 食品與機(jī)械  2019(10).

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