品牌	貨號	產品規格	價格(RMB)	庫存（上海）	北京	武漢	南京	購買數量
源葉	B25312-20mg	HPLC≥98%	￥100.00元	>10	3	-	4
源葉	B25312-100mg	HPLC≥98%	￥350.00元	>10	-	-	-

產品介紹

能與若干元素鹽類生成可溶性的絡合物，廣泛應用于定性定量分析，如在沉淀作用時用以掩蔽鐵、鋁、鈦、鎢離子。溶解某些熔合物(如氧化鈮、氧化鉭和焦硫酸鉀)。檢驗或測定鉀鹽。

熔點：	170-172 °C (lit.)
沸點：	399.3±42.0 °C at 760 mmHg
比旋光度：	[α]20/D +12.4°, c = 20 in H2O
外觀：	白色晶體
溶解性：	易溶于水、甲醇、丙醇、甘油和乙醇，不溶于氯仿。
敏感性：	易吸潮
儲存條件：	RT&&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(25篇)

25. [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 24. [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 23. [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 22. [IF=3.9] Jierui Yang et al."Ni3V2O8 nanoflower mimetic enzyme constructs a dual-signal system for ascorbic acid detection."RSC Advances.10.1039/D3RA04202B 21. [IF=6.1] Ping Li et al."Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota."Food & Function.2023 Aug;:

20. [IF=9.231] Yaqin Wang et al."Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides."FOOD CHEMISTRY.2023 Feb;401:134122 19. [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 18. [IF=5.561] Xueshan Yang et al."Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine."Foods.2022 Jan;11(14):2007 17. [IF=4.35] Qian Ge et al."Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality."Foods. 2021 Jul;10(7):1452 16. [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 15. [IF=4.952] Zhiqiang Hou et al."Processing of chestnut rose juice using three-stage ultra-filtration combined with high pressure processing."Lwt Food Sci Technol. 2021 May;143:111127 14. [IF=5.64] Jing Xiao et al."Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor."Front Microbiol. 2020; 11: 614208 13. [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 12. [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 11. [IF=6.576] Wenyue Li et al."Both Acidic pH Value and Binding Interactions of Tartaric Acid With α-Glucosidase Cause the Enzyme Inhibition: The Mechanism in α-Glucosidase Inhibition of Four Caffeic and Tartaric Acid Derivates."Front Nutr. 2021; 8: 766756 10. 鄒穎, 卜智斌, 余元善,等. 酶法制備紫馬鈴薯汁及其乳酸菌發酵特性[J]. 食品工業科技, 2020, v.41;No.442(02):22-26+32. 9. 馬寧, 王超璠, 方東路,等. 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. 8. 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. 7. 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. 6. TUKHVATSHIN MARAT,張釬,屈艷勤,鄭德勇,楊江帆,葉乃興.白茶加工過程中有機酸組分含量分析[J].福建茶葉,2019,41(03):11-12. 5. 李寧寧, 張波, 牛見明,等. 基于CIELab參數的葡萄酒基本花色苷與原兒茶酸的輔色評估[J]. 食品與發酵工業, 2019, 45(15). 4. 劉苑琳, 許引虎, 李輝,等. 葡萄酒活性干酵母直投和活化工藝對酒精發酵的影響[J]. 中國釀造, 2019, 038(009):102-106. 3. 常榮, 袁敏, 段珍珍,等. 枇杷醋醋酸發酵工藝優化及醋酸味品質特征研究[J]. 食品與發酵工業, 2017, 43(010):102-110. 2. 段珍珍, 周才瓊, 袁敏,等. 枇杷醋生產中酒精發酵工藝優化及酸味特征分析[J]. 食品與機械, 2018, 34(003):204-210. 1. 段珍珍, 袁敏, 常榮,等. 有機酸及揮發性香氣在枇杷醋加工中的變化及其對品質的影響[J]. 食品與發酵工業, 2017, 043(012):114-123.

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L-酒石酸 HPLC≥98%

L(+)-Tartaric acid