柠檬酸一水物

分析标准品,HPLC≥98%

Citric acid monohydrate

CAS号：5949-29-1

分子式：C6H8O7·H2O

分子量：210.14

MDL：MFCD00149972

别名：2-羟基丙羧酸;枸橼酸

产品介绍

检定铋、亚硝酸盐、氧和水，测定铝、铜、汞、镍、氧和钍、用作多价螯合剂，除去微量金属，配制缓冲溶液，测定血钾。

熔点：-94 ℃(lit.)

沸点：56 ℃760 mm Hg(lit.)

外观：白色结晶或粉末

溶解性：易溶于甲醇、水

敏感性：易吸潮

储存条件：2-8℃

注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

参考文献(25篇)

25. [IF=5.6] Ji Minrui et al."Dandelion-shaped strontium-gallium microparticles for the hierarchical stimulation and comprehensive regulation of wound healing."Regenerative Biomaterials.2024 Oct;:

24. [IF=3.5] Na Xu et al."Transformation of chicken skin from raw to edible state: Based on mechanical, microstructure and rheological properties."FOOD AND BIOPRODUCTS PROCESSING.2024 Sep;147:346

23. [IF=2.7] Congfei Zhang et al."The Limitation of Unproductive Binding of Cellulases to Lignin by Ozone Pretreatment."Applied Sciences-Basel".2024 Jan;14(6):2318

22. [IF=19.924] Hao Xia et al."Glycopeptide-Based Multifunctional Hydrogels Promote Diabetic Wound Healing through pH Regulation of Microenvironment."ADVANCED FUNCTIONAL MATERIALS.2023 Apr;:2215116

21. [IF=3] Qu Lala et al."Phenotypic assessment and ligand screening of ETA/ETB receptors with label-free dynamic mass redistribution assay."N-S Arch Pharmacol. 2020 Jun;393(6):937-950

20. 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.

19. Chen, Huali, et al. "High hydrostatic pressure and Co-fermentation by lactobacillus rhamnosus and gluconacetobacter xylinus improve flavor of yacon-litchi-longan juice." Foods 8.8 (2019): 308.https:##doi.org/10.3390/foods8080308

18. Wang, Haoyu, Yan Huang, and Chuanhe Zhu. "Effects of lactic acid bacteria fermentation on organic acids, volatile aroma components, and sensory quality of Hawthorn pulp." IOP Conference Series: Earth and Environmental Science. Vol. 267. No. 6. IOP Publishi

17.段云飞,吴光斌,叶洪,陈昭华,张珅,陈发河.HPLC法同时测定采后莲雾果实7种有机酸的含量[J].食品科学,2021,42(04):175-180.

16.邹颖,卜智斌,余元善,等.酶法制备紫马铃薯汁及其乳酸菌发酵特性[J].食品工业科技, 2020, v.41;No.442(02):22-26+32.

15.袁启凤,严佳文,王红林,李仕品,陈楠,王宇,韩秀梅,马玉华.百香果品种‘紫香1号’果实糖、酸和维生素成分分析[J].中国果树,2019(04):43-47.

14.蒲云峰,丁甜,钟建军,等.新疆12种干果的营养品质及抗氧化分析[J].中国食品学报, 2019, 19(05):293-300.

13.陈华丽,吴继军,邹波,等.木醋杆菌对乳酸菌发酵复合果汁的影响[J].现代食品科技, 2019, 35(03):131-138+145.

12.王思威,刘艳萍,王潇楠,等.基于高效液相色谱-三重四极杆串联质谱技术测定鲜荔枝果肉中10种有机酸含量[J].农药学学报, 2019(3).

11.吴林 张强 臧慧明 等.云南丽江和吉林靖宇蓝莓糖酸组分差异化分析[J].中国果树2019 No.200(06):60-64+70.

10.喻最*新王日葵贺明阳等. '塔罗科'血橙成熟过程中花色苷积累及其与糖酸含量相关性.

9.李嘉文,刘达,刘党生,等.乳酸菌胞外多糖产生菌的筛选与初步研究[J].中国微生态学杂志2019年31卷9期, 1027-1033页, ISTIC CSCD CA, 2019.

8.马宁,王超璠,方东路,等.聚乙烯膜包装金针菇冷藏期间的风味变化规律[J].中国农业科学, 2019, 52(08):146-159.

7.李丰廷,邹波,肖更生,等.植物乳杆菌在桑果浆中的发酵特性研究[J].蚕业科学, 2018(5):746-752.

6.崔文甲,李晓,王月明,等.腌渍黄瓜脱盐工艺的研究[J].食品工业, 2018.

5.李标,李程洁,陈双阳,等.香菇菌汤煮制工艺优化及其非挥发性特征风味物质研究[J]. Journal of Food Science and Technology, 36(1).

4.王晶,万智博,许超丽,等.新疆产区酿酒葡萄果实中有机酸的比较分析[J].现代食品科技, 2020, v.36;No.246(02):75+255-260.

3.郝爱玲,冯莉,秦义,等.降解柠檬酸酵母菌的筛选及其发酵性能研究[J].中国食品学报, 2018, 018(011):72-80.

2.张南海,刘芮瑜,董筱睿,郭艺展,余千慧,赵亮,张列兵,王成涛,吴薇,籍保平,葛章春,周峰.黑莓汁树脂降酸工艺研究及其复合果汁制备[J].食品科学,2020,41(10):281-287.

1.谌素华 刘寿春 吴小禾 傅释仪 李佩遥.乌鱼罐头的研制[J].食品研究与开发2019 40(19):123-129.