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D-山梨醇

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  • ¥200
  • YOYOBIO
  • 上海
  • YJ-B21898-20mg
  • 2026年04月15日
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    • 详细信息
    • 文献和实验
    • 技术资料
    • 保存条件

      2-8℃

    • 保质期

      见包装

    • 英文名

      D-Sorbitol

    • 库存

      大量现货

    • 供应商

      上海研谨生物

    • CAS号

      50-70-4

    • 规格

      20mg

    D-山梨醇

    分析标准品,HPLC≥98%

    D-Sorbitol

    CAS号:50-70-4

    分子式:C6H14O6

    分子量:182.173

    MDLMFCD00004708

    别名:山梨糖醇,D-山梨糖醇,山梨醇,清凉茶醇,花椒醇,蔷薇醇,己六醇

    货号

    规格/参数/品牌

    价格

    货期

    YJ-B21898-20mg

    分析标准品,HPLC≥98%

    200.00

    现货

    YJ-B21898-100mg

    分析标准品,HPLC≥98%

    550.00

    现货

    YJ-B21898-250mg

    分析标准品,HPLC≥98%

    1000.00

    现货

    YJ-B21898-500mg

    分析标准品,HPLC≥98%

    1300.00

    现货

    JS11057-100g

    BR99%

    130.00

    现货

    JS11057-500g

    BR99%

    170.00

    现货

    JS11057-5kg

    BR99%

    900.00

    现货

    JS11057-25kg

    BR99%

    3380.00

    现货

    JS52773-100ml

    69.5%-70.5%水溶液

    141.00

    预计次日发货

    JS52773-500ml

    69.5%-70.5%水溶液

    182.00

    现货

    JT25107-100g

    98%

    136.00

    现货

    JT25107-500g

    98%

    258.00

    2-3

    JV32586-1kg

    用于植物细胞培养

    425.00

    现货

    JV32587-500g

    用于细胞培养, ≥98%

    270.00

    现货

    JV32587-1kg

    用于细胞培养, ≥98%

    349.00

    现货

    JV32587-5kg

    用于细胞培养, ≥98%

    999.00

    现货

     

    产品介绍

    D-Sorbitol (Sorbitol) 是一种六碳糖醇,可以用作糖的替代品。D-Sorbitol 可用作稳定的赋形剂和/或等渗剂,甜味剂,保湿剂,增稠剂和膳食补充剂。

    熔点:98-100 ℃(lit.)

    沸点:494.9℃ at 760 mmHg

    比旋光度:4 º (per eur. pharm.)

    外观:白色结晶性粉末

    溶解性:Souble  in  DMSO,H2O

    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

    参考文献(25)

    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.  李栋,薛瑞婷.高温高湿气体冲击处理对中短波红外干制红枣品质的影响[J].食品研究与开发,2020,41(22):107-112.

    3.  薛晓敏,韩雪平,王金政,董放.不同采收期李果实糖酸组分分析[J].江苏农业科学,2020,48(21):220-224.

    2.  聂佩显,王来平,韩雪平,路超,薛晓敏.杏山梨醇脱氢酶基因克隆及其在果实发育过程中的表达与酶活性分析[J].核农学报,2021,35(02):291-297.

    1.  田蕾,李恩源,关统伟,唐蜀昆,刘晓飞,张小平.艾丁湖可培养嗜盐菌多样性及功能酶、抗菌活性筛选[J].微生物学通报,2017,44(11):2575-2587.

    相关实验
    • DD-loop

      指DNA双链的局部,由具有互补性单链 DNA与之结合所产生的环状结构。当 DNA复制开始,在原来的双链中仅一方被新合成的短 DNA单链被置换的情况下可以见到(为 Displacement loop之简称)。可通过人工使 DNA单链结合来制成此结构。由 RNA单链所产生的类似结构称为 R环。  

    • 2D Gel Electrophoresis(图)

      of each component.2D gel electrophoresis is generally used as a component of proteomics and is the step used for the isolation of proteins for further characterisation by mass spectroscopy. In the lab this technique is used for 2 main purposes, firstly for the large

    • 2D Gel Electrophoresis

      of each component. 2D gel electrophoresis is generally used as a component of proteomics and is the step used for the isolation of proteins for further characterisation by mass spectroscopy. In the lab this technique is used for 2 main purposes, firstly

    图标技术资料

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