日本在线观看欧美视频-福利视频偷拍一区二区-免费看日韩一级二级片-日韩有码一区二区中文字幕

D-酒石酸

分析標準品,HPLC≥98%

D-Tartaric acid

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

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 ℃

沸點：191.59℃ (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(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 Rhodo*bacter 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酸含量進行分析[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, 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).