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5-甲基糠醛
分析標準品,HPLC≥98%
5-Methyl furfural
CAS號：620-02-0
分子式：C6H6O2
分子量：110.112
MDL：MFCD00003232
別名：5-甲基呋喃醛
貨號 | 規(guī)格/參數(shù)/品牌 | 價格 | 貨期 |
YJ-B21827-20mg | 分析標準品,HPLC≥98% | ￥500.00 | 現(xiàn)貨 |
YJ-B21827-100mg | 分析標準品,HPLC≥98% | ￥1300.00 | 現(xiàn)貨 |
JS24803-25g | 98% | ￥135.00 | 現(xiàn)貨 |
JS24803-100g | 98% | ￥190.00 | 現(xiàn)貨 |
JS24803-500g | 98% | ￥580.00 | 現(xiàn)貨 |
產(chǎn)品介紹
沸點：187-189℃
外觀：油狀有甜辣氣味和焦糖香味
溶解性：Soluble in alcohol and water.
敏感性：對水和潮氣敏感
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(10篇)
10. [IF=4.6] Dandan Sun et al."Investigation of sensory profiling and aroma volatiles changes during chaste honey natural ripening using electronic nose, electronic tongue and GC-O-MS."JOURNAL OF FOOD COMPOSITION and ANALYSIS.2025 Nov;147:108046
9. [IF=2.7] Min Gou et al."Modeling alkylpyrazine formation in red jujube matrix under controlled conditions of pH and temperature."DRYING TECHNOLOGY.
8. [IF=4.9] Yang Zhang et al."Characterization and identification of chemical components in Si-Ni-San based on UPLC-Q-Orbitrap-MS, HS-SPME-GC–MS, and HS-GC-IMS techniques."MICROCHEMICAL JOURNAL.2025 Feb;209:112718
7. [IF=5.6] Zhang-Na Qin et al."Quantification of three furfurals in food using a triazine-based hydrazine derivatization reagent by MALDI mass spectrometry."FOOD CONTROL.2025 May;171:111146
6. [IF=4.1] Jiaqi Wen et al."Optimization of the Fermentation and Preparation of the Wettable Powder Formulation of Bacillus velezensis F0b."Microorganisms.2025 Mar;13(3):560
5. [IF=4.6] Yaning Wu et al."The Effect of Fermentation on the Chemical Constituents of Gastrodia Tuber Hallimasch Powder (GTHP) Estimated by UHPLC-Q-Orbitrap HRMS and HPLC."MOLECULES".2024 Jan;29(7):1663
4. [IF=6.1] Jin-Ru Wang et al."Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices."Food Chemistry-X".2024 Jun;22:101337
3. [IF=9.231] Xiaomin Tang et al."Effects of traditional and advanced drying techniques on the physicochemical properties of Lycium barbarum L. polysaccharides and the formation of Maillard reaction products in its dried berries."FOOD CHEMISTRY.2022 Dec;:135268
2. [IF=9.231] Yun-Qi Wen et al."A chemometric study on the identification of 5-methylfurfural and 2-acetylfuran as particular volatile compounds of oxidized fish oil based on SHS-GC-IMS."FOOD CHEMISTRY.2023 Jan;399:133991
1. 劉真 朱麗霞.5-羥甲基糠醛、糠醛、乙酰呋喃、呋喃酮、5-甲基糠醛的高效液相檢測方法[J].食品研究與開發(fā) 2019 40(18):166-170.
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