日本午夜啪啪丨亚洲老子午夜电影理论丨亚洲人成网站18禁止中文字幕丨国产永久久丨中文无码天天av天天爽丨伊人情人色综合网站丨日韩亚洲一区二区丨色爱av丨成人免费毛片明星色大师丨亚洲一区二区免费看丨日韩女优网站丨5151精品国产人成在线观看丨私人成片免费观看丨爱情岛成人18丨四十如虎的丰满熟妇啪啪丨日韩不卡1卡2卡三卡2021免费丨亚洲永久网站丨夜夜嗨网站丨超碰人人搞丨内射中出无码护士在线丨午夜性刺激在线视频免费丨日本精品成人一区二区三区视频丨91porny九色丨麻豆精品丨国产mv欧美mv日产mv免费

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

產品介紹

有二個不對稱碳原子，有四種立體異構體，即：右旋型（D型， L型）、左旋型（L型，D型）、內消旋型、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。內消旋體不存在于自然界中，可由化學合成。各種酒石酸都是易溶于水的無色結晶。

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(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].江蘇農業科學,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,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,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).

11.  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.

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, 2018.

9.  蒲云峰, 丁甜, 鐘建軍,等. 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.  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

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味變化規律[J]. 中國農業科學, 2019, 52(08):146-159.

6.  李標, 李程潔, 陳雙陽,等. 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).

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酵特性[J]. 食品工業科技, 2020, v.41;No.442(02):22-26+32.

4.  王晶, 萬智博, 許超麗,等. 新疆產區釀酒葡萄果實中有機酸的比較分析[J]. 現代食品科技, 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酵性能研究[J]. 中國食品學報, 2018, 018(011):72-80.

2.  任佳琦. 多酚/有機酸與蘋果果膠復合體系的理化特性及穩定性研究[D].西南大學,2020.

1.  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).