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蔗糖;57-50-1;含量100%,可溯源;A10062-5

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  • ¥48
  • 源叶已认证
  • 中国
  • A10062-50mg
  • 2026年05月21日
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    • 详细信息
    • 文献和实验
    • 技术资料
    • 保存条件

      RT

    • 英文名

      Sucrose

    • 库存

      99

    • 供应商

      上海源叶生物科技有限公司

    • CAS号

      57-50-1

    • 规格

      50mg

    源叶
    A10062 
    57-50-1
    C12H22O11
    342.299
    MFCD00006626
    β-D-呋喃果糖基- α-D-吡喃葡萄苷;β-D-呋喃果糖基-α-D-吡喃葡糖;α-D-吡喃葡糖基-β-D-呋喃果糖;D(+)蔗糖;甜菜糖;蔗糖丁烯酯;白砂糖
     

    产品介绍

    Sucrose (D-(+)-Saccharose) 是一种二糖,由葡萄糖和果糖两种单糖组成。Sucrose 可应用于一些动物模型,包括代谢性疾病、肥胖、偏食、糖尿病等。

    熔点: 185-187°C
    沸点: 697.1°C at 760 mmHg
    比旋光度: 67 º (C=26, IN WATER 25 ºC)
    外观: 无色结晶
    溶解性: H2O  :  100  mg/mL  (292.14  mM;  Need  ultrasonic  and  warming)

    DMSO  :  100  mg/mL  (292.14  mM;  Need  ultrasonic)
    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。

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    图标文献和实验
    该产品被引用文献

    1. [IF=9.8] Xiao-Dong Zheng et al."A comprehensive study on the mechanism of apple flavor quality formation: Comparison of different apple cultivars in the Weihai region."FOOD CHEMISTRY.2025 May;:144894

    2. [IF=9.8] Sha Yan et al."Turanose and erlose as characteristic oligosaccharides in honey: Their formation mechanism and potential application for detecting honey adulteration."FOOD CHEMISTRY.2025 May;:144784

    3. [IF=17.3] Pingping Fan et al."Nanopore signatures of major alcoholic beverages."Matter.

    4. [IF=11] Si Xie et al."Gelation of tamarind seed polysaccharide induced by tea polyphenols: Screening, gelling kinetics, and properties."FOOD HYDROCOLLOIDS.2025 Nov;167:111464

    更多文献信息可登录源叶官网查询

    参考文献(68篇)

    68. [IF=3.2] Jiankun Liang et al."One-Step Synthesis and Performance Evaluation of a Sucrose–Glyoxylic Acid Wood Adhesive."Materials.2025 Nov;18(23):538667. [IF=4.7] Yu Zhang et al."Efficient Room-Temperature Phosphorescence from Biomass Maltose via Thermally Engineered Oxygen Clusters."ACS Applied Polymer Materials.2025;XXXX(XXX):XXX-XXX66. [IF=5.1] Shulei Feng et al."Cu2+ Modulates Enzymatic Browning in Potato Tubers Through Amino Acid and Organic Acid Metabolism."Foods.2025 Jan;14(22):381665. [IF=13.2] De Li et al."Reducing curing temperature of multifunctional sucrose / tannic acid-based wood adhesive via catalysis method for improved water resistance and bonding strength."CHEMICAL ENGINEERING JOURNAL.2025 Oct;:17037964. [IF=4.8] Ma Qingqing et al."Study on the differences in sugar-acid metabolism of Sweet Orange ‘Newhall’ with different rootstocks."BMC PLANT BIOLOGY.2025 Dec;25(1):1-13
    63. [IF=5.9] Lijun Dai et al."Effect of carbohydrate protectant on survival rate of Lactiplantibacillus plantarum during freeze-drying."Food Bioscience.2025 Sep;:10769962. [IF=6.7] Jiaqi Xue et al."Machine-Learning-Assisted CRISPR/Cas12a Biosensors for Monitoring Organophosphorus Pesticide Degradation."ANALYTICAL CHEMISTRY.2025;97(39):21491–2150161. [IF=8] Gege Liu et al."Potential interaction mechanism of glucose oxidase and cooked-induced components of peach puree during thermal processing."FOOD RESEARCH INTERNATIONAL.2025 Dec;221:11754160. [IF=8.2] Bangyu Lin et al."Blue light as a postharvest tool: Intensity-dependent enhancement of ripening, quality, and shelf-life potential in detached strawberries."Food Chemistry-X.2025 Sep;:10302459. [IF=9.8] Yixian Chen et al."Comparative evaluation of flavor-related chemical compounds of ‘Feizixiao’ litchi from various regions using E-tongue, E-nose, and HS-SPME-GC–MS."FOOD CHEMISTRY.2025 Dec;495:14656058. [IF=14.1] Jiang Shi et al."A Cost-Effective and Scalable Machine Learning Approach for Quality Assessment of Fresh Maize Kernel Using NIR Spectroscopy."Advanced Science.2025 Sep;:e1275057. [IF=5.9] Zhengwen Zhu et al."One-pot ATP-free biosynthesis of D-allulose: Enzyme immobilization and process optimization."Food Bioscience.2025 Oct;72:10742556. [IF=5.9] Zhengwen Zhu et al."One-pot ATP-free biosynthesis of D-allulose: Enzyme immobilization and process optimization."Food Bioscience.2025 Oct;72:10742555. [IF=1.9] Jiang Wen et al."Scalable production of Actinidia arguta adventitious roots in air-lift bioreactors and their antibacterial efficacy against Staphylococcus aureus."IN VITRO CELLULAR & DEVELOPMENTAL BIOLOGY-PLANT.2025 Jul;:1-1354. [IF=4.8] Jiacheng Ji et al."Evaluation of the impact of ecological factors on the habitat suitability and bioactive components accumulation of the medicinal holoparasitic plant Cynomorium songaricum using machine learning models."Frontiers in Plant Science.2025 Ju53. [IF=3.4] Yun-Hui Zuo et al."Effect of Ultrahigh-Pressure on the Physicochemical Properties and Biological Activities of Dietary Fiber From Litchi Pomace."JOURNAL OF FOOD SCIENCE.2025 Jun;90(6):e7028952. [IF=12.5] Guotao Mao et al."One-pot tailored synthesis of highly monodisperse β-1,3-glucan from sucrose driven by an in vitro self-assembled dual-enzyme system via spy chemistry."CARBOHYDRATE POLYMERS.2025 Jun;:12387851. [IF=2.4] Zhang Xiaoai et al."Exogenous 5-aminolevulinic acid enhances the quality and anthocyanin synthesis ability of fig fruit."Horticulture Environment and Biotechnology.2025 May;:1-1350. [IF=5.9] Xun Sun et al."Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles."Food Bioscience.2025 Jul;69:10694249. [IF=9.8] Xiao-Dong Zheng et al."A comprehensive study on the mechanism of apple flavor quality formation: Comparison of different apple cultivars in the Weihai region."FOOD CHEMISTRY.2025 May;:14489448. [IF=9.8] Sha Yan et al."Turanose and erlose as characteristic oligosaccharides in honey: Their formation mechanism and potential application for detecting honey adulteration."FOOD CHEMISTRY.2025 May;:14478447. [IF=6.5] Xingyu Mei et al."Glycan degradation in Polygonati Rhizoma: Effects of traditional ‘nine steaming and nine basking’ on low molecular weight Fructans and polysaccharides."Food Chemistry-X.2025 Jan;25:10213146. [IF=7.6] Wu Yu et al."A vacuolar invertase gene SlVI modulates sugar metabolism and postharvest fruit quality and stress resistance in tomato."Horticulture Research.2024 Oct;:45. [IF=1.6] Yu Wang et al."A betaine-contained solution reduced cold ischemia damage through inhibiting vacuolar degeneration in livers."TRANSPLANT IMMUNOLOGY.2024 Dec;87:10214444. [IF=4.7] Yongmei He et al."Enhancement of Tomato Fruit Quality Through Moderate Water Deficit."Foods.2024 Jan;13(22):354043. [IF=4.8] Zhiwei Sun et al."Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains."Food Bioscience.2024 Dec;62:10540142. [IF=4.4] Kiramat Ali Shah et al."Unveiling the potential of pulmonary surfactant-based nanocarriers for protein inhalation therapy."EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS.2024 Dec;205:11457441. [IF=4.4] Tiansong Liu et al."Thermosetting Sucrose-Based Wood Adhesive with Enhanced Water Resistance and Bonding Performance by Constructing a Schiff Base Cross-Linking Network."ACS Applied Polymer Materials.2024;6(22):13927–1393640. [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;62:10550839. [IF=2.8] Wenzheng Li et al."Spatial-resolved metabolome imaging of petals for Forsythia viridissima and Jasminum nudiflorum using online extraction (OLE) coupled to LC–Qtof-MS."JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES38. [IF=5.6] Siyi Ma et al."Integration of feature-based molecular networking and high-definition data-dependent acquisition for the comprehensive multicomponent characterization of Honghua Xiaoyao Tablet."TALANTA.2025 Apr;285:12729837. [IF=17.3] Pingping Fan et al."Nanopore signatures of major alcoholic beverages."Matter.36. [IF=2.9] Gao Nengbin et al."Effect of ultrasonic modification on physicochemical properties and bioactivity of polysaccharides from mycelium of Sanghuangporus vaninii."Journal of Food Measurement and Characterization.2025 Jan;:1-1635. [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;218:11750934. [IF=4] Deqing Wang et al."Penetrating microwave vacuum drying: a superior alternative to traditional drying methods for enhancing sensory quality, biological activity and flavor of ‘Akizuki’ pear (Pyrus pyrifolia Nakai)."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.33. [IF=4.8] Hangyu Hu et al."Characterization of a novel levansucrase produced by Bacillus subtilis LG-4 isolated from traditional natto for biosynthesis of prebiotic lactosucrose."Food Bioscience.2025 Apr;66:10629232. [IF=3.4] Hao Song et al."1-Octen-3-ol exacerbates depression-induced neurotoxicity via the TLR4/NF-κB and Nrf2/HO-1 pathways."NEUROTOXICOLOGY.2025 May;108:8131. [IF=7] Hangyu Hu et al."Synthesis of novel lactose-derived oligosaccharides by two-step enzymatic reactions and structural characterization of the oligomers."FOOD RESEARCH INTERNATIONAL.2025 May;208:11617730. [IF=7] Susu Han et al."High level production of a β-fructofuranosidase in Aspergillus niger for the preperation of prebiotic bread using in situ enzymatic conversion."FOOD RESEARCH INTERNATIONAL.2025 May;208:11622529. [IF=4.7] Huixin Zhang et al."Effect of Glycosidase Production by Rhodotorula mucilaginosa on the Release of Flavor Compounds in Fermented White Radish."Foods.2025 Apr;14(7):126328. [IF=3.2] Zhiqing Chen et al."Intermittent fasting applied in combination with astaxanthin alleviates D-galactose-induced aging in rats: Comparison in oxidative stress, immune response, and metabolomics."JOURNAL OF FOOD SCIENCE.2025 Apr;90(4):e7017027. [IF=2.9] Lin Congcong et al."Characterization and discrimination of Rhus chinensis Mill. honeys from different geographical origins based on physicochemical parameters, minerals, volatile compounds and antioxidant activities."Journal of Food Measurement and Charac26. [IF=5.7] Wenping Lei et al."Exogenous Mogroside V Drove Microbial Carbohydrate Metabolism and Consequently Enhanced Fruity Aroma in Greengage Wine."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX25. [IF=11] Si Xie et al."Gelation of tamarind seed polysaccharide induced by tea polyphenols: Screening, gelling kinetics, and properties."FOOD HYDROCOLLOIDS.2025 Nov;167:11146424. [IF=2.9] Peng Yuanyuan et al."Fermentation of enzymatical feijoa fruit juice by probiotic bacteria: nutritional composition, bioactive phenolics, and antioxidant activities."Journal of Food Measurement and Characterization.2024 Aug;:1-1323. [IF=3.4] Wenzhai Li et al."Metabolomics-based profiling of anti-inflammatory compounds from Mentha spicata in shanghe, China."Heliyon.2024 Aug;10:22. [IF=4.9] Zheng Jiang et al."Prediction of saccharides concentration in intact and ground Codonopsis root using near-infrared reflectance spectroscopy."MICROCHEMICAL JOURNAL.2024 Oct;205:11133321. [IF=5.3] Jingjing Yang et al."Exploration on the mechanism of “black as lacquer and sweetness as candy” based on the reactions of “crosslinking coloring and Maillard” and “oligosaccharide hydrolysis” during the processing of Radix Rehmanniae."Arabian Journal of Ch20. [IF=8.5] Yuzhe Yuan et al."Exploring formation of turanose in honey via stable isotope labelling and high-resolution mass spectrometry analysis."FOOD CHEMISTRY.2024 Dec;460:14047119. [IF=4.3] Xinning Wang et al."Jingzhi Guanxin Oral Liquids Attenuate Atherosclerotic Coronary Heart Disease via Modulating Lipid Metabolism and PPAR-Related Targets."Pharmaceuticals.2024 Jun;17(6):78418. [IF=4.7] Weijia Lian et al."Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine."Foods.2024 Jan;13(12):178817. [IF=3.4] Zhao Xiaona et al."Investigation the differences in key taste-contributing substances between Shitougan(Citrus reticulata Blanco Cv. Manau Gan) and other citrus varieties."Journal of Food Measurement and Characterization".2024 May;:1-1316. [IF=38.3] Wu Ziyu et al."Oral mitochondrial transplantation using nanomotors to treat ischaemic heart disease."Nature Nanotechnology".2024 May;:1-1115. [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;450:13937514. [IF=2.8] Chen Xiaofeng et al."Metabolomics-based study of chemical compositions in cellulase additives derived from a tobacco-origin Bacillus subtilis and their impact on tobacco sensory attributes."ARCHIVES OF MICROBIOLOGY".2024 Apr;206(4):1-1713. [IF=4.3] Xin Guan et al."Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Apr;128:10607512. [IF=4.3] Ju Li et al."Evaluation of nutritional composition, biochemical, and quality attributes of different varieties of tomato (Solanum lycopersicum L.)."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Aug;132:10638411. [IF=5.2] Yuyao Jia et al."The Flavor Characteristics and Metabolites of Three Commercial Dried Jujube Cultivars."Foods".2024 Jan;13(8):119310. [IF=6.1] Jing Liu et al."Synthesis, Characterization, and Antifungal Activity of Benzimidazole-Grafted Chitosan against Aspergillus flavus."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX9. [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;:8. [IF=5.9] Shaohua Li et al."Resveratrol production from Polygonum cuspidatum by one-pot green extraction and bioprocessing of polydatin."INDUSTRIAL CROPS AND PRODUCTS".2024 Jun;212:1183867. [IF=6.1] Yunting Zhang et al."Application of γ-aminobutyric acid improves the postharvest marketability of strawberry by maintaining fruit quality and enhancing antioxidant system."Food Chemistry-X".2024 Mar;21:1012526. [IF=5.4] Rui Cai et al."Inactivation activity and mechanism of pulsed light against Alicyclobacillus acidoterrestris vegetative cells and spores in concentrated apple juice."INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY.2024 Mar;413:1105765. [IF=8.1] Rui Wang et al."Effect of Rhodotorula mucilaginosa inoculation on the aroma development of a fermented vegetables simulated system."FOOD RESEARCH INTERNATIONAL.2024 Jan;:1139414. [IF=3.3] Feng-Xiang Tan et al."Physicochemical properties and biological activities of litchi glycans with different molecular weights."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Oct;:3. [IF=5.2] Ruizhi Han et al."Novel multienzyme cascade for efficient synthesis of d-allulose from inexpensive sucrose."Food Bioscience.2023 Dec;56:1033032. [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):38011. [IF=6.1] Xuefeng Wang et al."Identification and Characterization of Novel Umami Peptides from Protein Hydrolysates of Morchella esculenta and Their Interaction with T1R1/T1R3 Receptor."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.10.1021/acs.jafc.3c02454
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    ¥48