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網站首頁技術中心 > 琥珀酸 分析標準品,HPLC≥98%
產品目錄
琥珀酸 分析標準品,HPLC≥98%
更新時間:2025-10-19 點擊量:433

琥珀酸

分析標準品,HPLC≥98%

Succinic acid

CAS號: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

規格/參數/品牌

價格

貨期

YJ-B20534-20mg

分析標準品,HPLC≥98%

200.00

現貨

YJ-B20534-200mg

分析標準品,HPLC≥98%

885.00

現貨

JS30140-100g

AR99%

125.00

現貨

JS30140-500g

AR99%

170.00

現貨

JS30140-500g*5

AR99%

410.00

現貨

 

產品介紹

熔點:185 ℃

沸點:235℃

外觀:白色結晶

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

儲存條件:2-8℃

注意:部分產品我司僅能提供部分信息,我司不保證所提供信息的權威性,僅供客戶參考交流研究之用。

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[4]宮夢琪,孫倩,李振.天麻中天麻素提取工藝優化及抑制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代謝組學技術評價何首烏炮制品中差異代謝物的研究[J].現代藥物與臨床,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].南京中醫藥大學學報,2020,36(02):267-272.

24.  劉鑫燁,李蘊澍,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,2020,41(16):8-13.

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

22.  李壯壯, 張靜, 趙紹哲,. 指紋圖譜與化學計量學結合優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酵特性研究[J]. 蠶業科學, 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味變化規律[J]. 中國農業科學, 2019, 52(08):146-159.

19.  袁啟鳳,嚴佳文,王紅林,李仕品,陳楠,王宇,韓秀梅,馬玉華.百香果品種紫香1果實糖、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-三重四極桿串聯質譜技術測定鮮荔枝果肉中10種有機酸含量[J]. 農藥學學報, 2019(3).

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

16.  李標, 李程潔, 陳雙陽,. 香菇菌湯煮制工藝優化及其非揮發性特征風味物質研究[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酵性能研究[J]. 中國食品學報, 2018, 018(011):72-80.

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

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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, 2018.

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

10.  李維妮, 張宇翔, 魏建平,. 益生菌發酵蘋果汁工藝優化及有機酸的變化[J]. 食品科學, 2017(22):80-87.

9.  蒲云峰, 丁甜, 鐘建軍,. 新疆12種干果的營養品質及抗氧化分析[J]. 中國食品學報, 2019, 19(05):293-300.

8.  龔芳芳, 樊衛國. 外源檸檬酸對石灰性黃壤養分活化及刺梨實生苗養分吸收與生長的影響[J]. 中國農業科學, 2018.

7.  姜鵬, 孫言才, 蔡穎,. 基于超高效液相色譜-高分辨質譜聯用技術研究苦參醇提物致大鼠肝毒性的尿液代謝組[J]. 安徽中醫藥大學學報, 2018.

6.  楊春霞. 基于離子交換-電導檢測法對釀酒葡萄中有機酸含量進行分析[J]. 分析測試學報, 2016(9):1162-1166

5.  李學林,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準湯劑、傳統湯劑對比研究[J].中草藥,2020,51(01):91-100.

4.  趙國群  姚瑤  關軍鋒. 發酵條件對梨醋釀造過程中有機酸的影響[J]. 食品工業科技  2014  35(003):146-150.

3.  陳景樺  馬小琛  李婷  et al. 優選發酵畢赤酵母與釀酒酵母混合發酵的葡萄酒釀造應用潛力[J]. 食品科學技術學報  36(5).

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

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

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