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
貨號 | 規格/參數/品牌 | 價格 | 貨期 |
YJ-B20639-20mg | 分析標準品,HPLC≥98% | ￥172.00 | 現貨 |
YJ-B20639-200mg | 分析標準品,HPLC≥98% | ￥650.00 | 現貨 |
YJ-B20639-1g | 分析標準品,HPLC≥98% | ￥2000.00 | 現貨 |
JS30454-100g | AR，99% | ￥130.00 | 現貨 |
JS30454-500g | AR，99% | ￥185.00 | 現貨 |
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).
聯系電話：服務熱線：400-665-0203
聯系人：楊小姐
聯系傳真：QQ：847724139（微信同號）
聯系郵箱：yanjinbio@163.com
聯系地址：上海市北青公路6725弄6號2幢2層B區
微信公眾號-關注我們最新動態
