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丙酮酸

    
分析標準品,Purity≥98%

Pyruvic acid

源葉
B24354 一鍵復制產品信息
127-17-3
C3H4O3
88.06
MFCD00002585
2-氧代丙酸; 2-酮基丙酸; 乙酰甲酸; 乙?;姿? α-酮基丙酸;
貨號 規格 價格 上海 北京 武漢 南京 購買數量
B24354-100mg 分析標準品,Purity≥98% ¥200.00 >10 1 - 1
B24354-1g 分析標準品,Purity≥98% ¥900.00 3 - - -
產品介紹 參考文獻(40篇) 質檢證書(COA) 摩爾濃度計算器 相關產品

產品介紹

有類似乙酸氣味。易吸濕,易聚合。見光色變深。除質純而避光密封保存外,在貯存過程中易產生聚合、分解現象。能與水、醇、醚混溶。有腐蝕性。

熔點: 11-12?°C(lit.)
沸點: 165°C
外觀: 無色至淡黃色液體
溶解性: 能與水、醇、醚混溶。易吸濕,易聚合。
敏感性: 對光敏感
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。

參考文獻(40篇)

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[IF=6.796] Shunzhang Chen et al."The biochemical behavior and mechanism of uranium(Ⅵ) bioreduction induced by natural Bacillus thuringiensis."Journal of Environmental Sciences.2022 Dec;: 30. [IF=7.425] Shuang Zhang et al."Partial compression increases acidity, but decreases phenolics in jujube fruit: Evidence from targeted metabolomics."FOOD RESEARCH INTERNATIONAL.2023 Feb;164:112388 29. [IF=6.056] Nuoya Wang et al."Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Oct;168:113943 28. [IF=8.943] Chaoyang Liu et al."Exposure to the environmentally toxic pesticide maneb induces Parkinson's disease-like neurotoxicity in mice: A combined proteomic and metabolomic analysis."CHEMOSPHERE.2022 Sep;:136344 27. [IF=7.425] Jiao Wu et al."Bioactive characterization of multifloral honeys from Apis cerana cerana, Apis dorsata, and Lepidotrigona flavibasis."FOOD RESEARCH INTERNATIONAL.2022 Nov;161:111808 26. [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 25. [IF=9.423] Yi Li et al."Blockage of citrate export prevents TCA cycle fragmentation via Irg1 inactivation."Cell Rep. 2022 Feb;38:110391 24. [IF=6.576] Jie Yang et al."Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities."Front Nutr. 2022; 9: 83 23. [IF=3.638] Yingying Han et al."Effect of bentonite and calcium chloride on apple wine."J Sci Food Agr. 2022 Jan;102(1):425-433 22. [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 21. [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 20. [IF=7.514] Hongcai Li et al."Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation."Food Chem. 2021 Nov;363:130351 19. [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 18. [IF=3.06] Peng Jiang et al."Hepatotoxicity Induced by Sophora flavescens and Hepatic Accumulation of Kurarinone, a Major Hepatotoxic Constituent of Sophora flavescens in Rats."Molecules. 2017 Nov;22(11):1809 17. [IF=3.757] Yuchen Wang et al."Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics."Process Biochem. 2019 Jan;76:25 16. [IF=4.044] Feng Liu et al."Comparative analysis of proteomic and metabolomic profiles of different species of Paris."J Proteomics. 2019 May;200:11 15. 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 14. 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 13. 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. 12. Li, Qi, Wei Liu, and Xiashi Zhu. "Green Choline Amino Acid Ionic Liquid Aqueous Two-Phase Extraction Coupled with HPLC for Analysis Sunset Yellow in Beverages."?Food Analytical Methods?12.11 (2019): 2527-2534. 11. Li, Qi, Wei Liu, and Xiashi Zhu. "Green Choline Amino Acid Ionic Liquid Aqueous Two-Phase Extraction Coupled with HPLC for Analysis Sunset Yellow in Beverages."?Food Analytical Methods?12.11 (2019): 2527-2534. 10. Jiang, Peng, et al. "Hepatotoxicity induced by Sophora flavescens and hepatic accumulation of kurarinone, a major hepatotoxic constituent of Sophora flavescens in rats." Molecules 22.11 (2017): 1809.https://doi.org/10.3390/molecules22111809 9. 段云飛,吳光斌,葉洪,陳昭華,張珅,陳發河.HPLC法同時測定采后蓮霧果實7種有機酸的含量[J].食品科學,2021,42(04):175-180. 8. 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). 7. 代琳, 徐媛媛, 熊博,等. 黃果柑果實抗壞血酸,谷胱甘肽和有機酸積累特性[J]. 浙江農業學報, 2018, v.30;No.189(08):75-82. 6. 馬巖石, 姜明, 劉振艷,等. 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). 5. 嚴超, 侯麗娟, 齊曉茹,等. 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. 4. 李維妮, 張宇翔, 魏建平,等. 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. 3. 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質檢證書(COA)

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批號:JS298415 貨號:S20001-25g
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摩爾濃度計算器

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