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D-山梨醇

分析標(biāo)準(zhǔn)品,HPLC≥98%

D-Sorbitol

核磁下載

品牌：源葉

產(chǎn)品編號：B21898 一鍵復(fù)制產(chǎn)品信息

CAS號：50-70-4

分子式：C₆H₁₄O₆

分子量：182.173

MDL：MFCD00004708

別名：山梨糖醇，D-山梨糖醇，山梨醇，清涼茶醇，花椒醇，薔薇醇，己六醇

貨號	規(guī)格	價(jià)格	上海	北京	武漢	南京
B21898-20mg	分析標(biāo)準(zhǔn)品,HPLC≥98%	￥100.00 B21898-20mg ￥100.00 現(xiàn)貨	1443 4 >10	2	1	1
B21898-100mg	分析標(biāo)準(zhǔn)品,HPLC≥98%	￥350.00 B21898-100mg ￥350.00 現(xiàn)貨	297 >10	-	-	-
B21898-250mg	分析標(biāo)準(zhǔn)品,HPLC≥98%	￥700.00 B21898-250mg ￥700.00 現(xiàn)貨	122 >10	-	-	-
B21898-500mg	分析標(biāo)準(zhǔn)品,HPLC≥98%	￥1000.00 B21898-500mg ￥1000.00 現(xiàn)貨	66 >10	-	-	-

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產(chǎn)品介紹參考文獻(xiàn)(25篇) 質(zhì)檢證書(COA) 摩爾濃度計(jì)算器相關(guān)產(chǎn)品

產(chǎn)品介紹

D-Sorbitol (Sorbitol) 是一種六碳糖醇，可以用作糖的替代品。D-Sorbitol 可用作穩(wěn)定的賦形劑和/或等滲劑，甜味劑，保濕劑，增稠劑和膳食補(bǔ)充劑。

熔點(diǎn)：	98-100?°C(lit.)
沸點(diǎn)：	494.9°C at 760 mmHg
比旋光度：	4 o (per eur. pharm.)
外觀：	白色結(jié)晶性粉末
溶解性：	Souble in DMSO,H2O
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。

參考文獻(xiàn)(25篇)

25. [IF=4.8] Xiaoqiang Zou et al."Composite enzymatic hydrolysis for producing Harlikar apple juice with increased dietary fiber content and antioxidant capacity."Food Bioscience.2024 Dec;62:105508 24. [IF=6] Huimin Wu et al."Dynamic changes of quality characteristics during fermentation of orange-fleshed sweet potato alcoholic beverage."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Feb;218:117509 23. [IF=4.8] Peter Ankutse et al."Modulation of phytochemical profiles and bioactive constituents in Ananas comosus via Lactiplantibacillus-mediated fermentation."Food Bioscience.2025 Apr;66:106257 22. [IF=4.7] Jingru Sun et al."Exploration of Pea Protein Isolate–Sodium Alginate Complexes as a Novel Strategy to Substitute Sugar in Plant Cream: Synergistic Interactions Between the Two at the Interface."Foods.2025 Jan;14(6):991 21. [IF=3.7] Min Zhang et al."A novel high-temperature Kluyveromyces marxianus as a microbial cell factory host for sesquiterpene production."BIOCHEMICAL ENGINEERING JOURNAL.2025 Aug;220:109739

20. [IF=4.7] Lin Yao et al."Enhanced Xylan/PVA Composite Films via Nano-ZnO Reinforcement for Sustainable Food Packaging."Polymers.2025 Apr;17(8):1080 19. [IF=8.8] Gege Liu et al."The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics."FOOD CHEMISTRY".2024 Aug;450:139375 18. [IF=4.1] Yijie Mo et al."Cryoprotective effects and mechanisms of soybean oligosaccharides on the grass carp (Ctenopharyngodon idellus) surimi during frozen storage."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Apr;: 17. [IF=4.1] Shengyu Cheng et al."Simultaneous analysis of natural and artificial sweeteners in sugar-free drinks and urine samples by column-switching UHPLC-charged aerosol detection method."JOURNAL OF CHROMATOGRAPHY A.2024 Jan;1713:464533 16. [IF=5.2] Zixi Lin et al."The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan."Foods.2023 Jan;12(20):3801 15. [IF=2.7] Zhikang Yang et al."Observation on the ice crystal formation process of large yellow croaker (Pseudosciaena crocea) and the effect of multiple cryoprotectants pre-soaking treatments on frozen quality."CRYOBIOLOGY.2023 Dec;113:104580 14. [IF=5] Guoshuai Liu et al."Enhancing Hydrophobicity and Oxygen Barrier of Xylan/PVOH Composite Film by 1,2,3,4-Butane Tetracarboxylic Acid Crosslinking."Polymers.2023 Jan;15(13):2811 13. [IF=8.4] Chao Liu et al."Total biflavonoids extraction from Selaginella chaetoloma utilizing ultrasound-assisted deep eutectic solvent: Optimization of conditions, extraction mechanism, and biological activity in vitro."ULTRASONICS SONOCHEMISTRY.2023 Aug;98:106491 12. [IF=6.056] Xianan Zhang et al."Effect of 1-methylcyclopropene on flat peach fruit quality based on electronic senses, LC-MS, and HS-SPME-GC-MS during shelf storage."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;173:114388 11. [IF=9.231] Hongtao Zhu et al."Anti-hardening effect and mechanism of silkworm sericin peptide in high protein nutrition bars during early storage."FOOD CHEMISTRY.2023 May;407:135168 10. [IF=5.561] Huimin Wu et al."Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (Prunus persica L. Batsch) in Shihezi, Xinjiang."Foods.2022 Jan;11(19):2944 9. [IF=4.24] Haonan Shi et al.Effect of cryoprotectants on the formation of advanced glycation end products and acrylamide in fried fish cakes.Food Biosci. 2021 Dec;44:101433 8. [IF=3.638] Chen Huan et al."Effect of benzothiadiazole treatment on quality and anthocyanin biosynthesis in plum fruit during storage at ambient temperature."J Sci Food Agr. 2021 Jun;101(8):3176-3185 7. [IF=5.537] Chen Huan et al."Transcriptome analysis reveals the metabolisms of starch degradation and ethanol fermentation involved in alcoholic off-flavour development in kiwifruit during ambient storage."Postharvest Biol Tec. 2021 Oct;180:111621 6. [IF=7.053] Y.T. Xu et al."Ultraefficient stabilization of high internal phase emulsions by globular proteins in the presence of polyols: Importance of a core-shell nanostructure."Food Hydrocolloid. 2020 Oct;107:105968 5. [IF=2.19] Li-Ping Zhang et al."Effects of 1-methylcyclopropene on the Metabolic Pathways of Aroma-Related Compounds in Nanguo Pear."J Food Process Pres. 2014 Aug;38(4):1749-1758 4. 李棟,薛瑞婷.高溫高濕氣體沖擊處理對中短波紅外干制紅棗品質(zhì)的影響[J].食品研究與開發(fā),2020,41(22):107-112. 3. 薛曉敏,韓雪平,王金政,董放.不同采收期李果實(shí)糖酸組分分析[J].江蘇農(nóng)業(yè)科學(xué),2020,48(21):220-224. 2. 聶佩顯,王來平,韓雪平,路超,薛曉敏.杏山梨醇脫氫酶基因克隆及其在果實(shí)發(fā)育過程中的表達(dá)與酶活性分析[J].核農(nóng)學(xué)報(bào),2021,35(02):291-297. 1. 田蕾,李恩源,關(guān)統(tǒng)偉,唐蜀昆,劉曉飛,張小平.艾丁湖可培養(yǎng)嗜鹽菌多樣性及功能酶、抗菌活性篩選[J].微生物學(xué)通報(bào),2017,44(11):2575-2587.

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