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產(chǎn)品目錄
琥珀酸 分析標(biāo)準(zhǔn)品,HPLC≥98%
更新時間:2025-10-19 點擊量:400

琥珀酸

分析標(biāo)準(zhǔn)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(guī)格/參數(shù)/品牌

價格

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

AR,99%

170.00

現(xiàn)貨

JS30140-500g*5

AR,99%

410.00

現(xiàn)貨

 

產(chǎn)品介紹

熔點:185 ℃

沸點: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。

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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受體新激動劑的發(fā)現(xiàn)與研究[J].上海中醫(yī)藥大學(xué)學(xué)報,2021,35(01):12-19.

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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)評價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.

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22.  李壯壯, 張靜, 趙紹哲,. 指紋圖譜與化學(xué)計量學(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.

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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.

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14.  馬巖石, 姜明, 劉振艷,. 釀酒酵母QY-1發(fā)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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6.  楊春霞. 基于離子交換-電導(dǎo)檢測法對釀酒葡萄中有機酸含量進行分析[J]. 分析測試學(xué)報, 2016(9):1162-1166

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4.  趙國群  姚瑤  關(guān)軍鋒. 發(fā)酵條件對梨醋釀造過程中有機酸的影響[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  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(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)酵過程中有機酸含量變化分析[J]. 食品與機械  2019(10).

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