Ntshiab fragrance tsw 98% Organic p-Anisaldehyde Anise aldehyde roj
Daim ntawv thov
Tshuaj tsw qab
Kev lag luam tshuaj txhua hnub
Kev piav qhia
Anisaldehyde muaj ib tug tsis tu ncua hawthorn aroma.Nws yog cov txuj lom tseem ceeb hauv Hawthorn paj, Du sunflower thiab lilac essence.Nws yog siv los ua ib qho tshuaj tsw qab nyob rau hauv lily ntawm lub hav, raws li ib tug modifier nyob rau hauv Osmanthus fragrans, thiab kuj yuav siv tau nyob rau hauv txhua txhua hnub flavors thiab zaub mov flavors.Cov khoom no yog cov khoom noj khoom haus uas tau tso cai ib ntus los ntawm GB2760-86 hauv Suav teb.Nws yog tsuas yog siv los ua vanilla, spices, apricot, qab zib, fennel, caramel, cherry, chocolate, walnut, raspberry, strawberry, peppermint thiab lwm yam flavors.Nws muaj ib tug tsis tu ncua aroma ntawm hawthorn.In hawthorn paj, sunflower, lilac fragrance raws li lub ntsiab tsw; Raws li ib tug flavoring tus neeg sawv cev nyob rau hauv lily ntawm lub hav essence; Raws li ib tug modifier nyob rau hauv osmanthus essence, kuj yuav siv tau rau niaj hnub siv essence thiab zaub mov essence. .Qhov tsab xov xwm no yog peb lub teb chaws GB2760-86 kev cai yog lub edible txuj lom uas tso cai rau siv ib ntus, pib nrog ua vanilla, aromatic spice, apricot, qab zib, fennel, caramel, cherry, chocolate, walnut, raspberry, strawberry, mint tos. Hom essence.Nrog cov roj tseem ceeb ntawm tangerine tos kev koom tes, cov nyhuv yog qhov zoo heev.Raws li tus neeg sawv cev zoo tshaj plaws rau DE additive ntawm cyanogen dawb zinc, nws tuaj yeem txhim kho anodic polarization nyob rau hauv ntau yam tam sim no, tau txais cov txheej ci ci thiab tsim kom muaj txiaj ntsig zoo. Cov xwm txheej rau kev tiv thaiv ib puag ncig.Cov tshuaj hydroxybenzyl benzylpenicillin, uas yog siv hauv kev lag luam kws tshuaj, yog ib qho nruab nrab ntawm cov tshuaj tiv thaiv kab mob.
Specification
| Cov khoom | Cov qauv | Cov txiaj ntsig |
| Cov cim | Ntshiab rau lub teeb daj. | Tsim nyog |
| (25 ℃) | 1.119-1.122 ib | 1.12 |
| txheeb ze ntom ntom | ||
| (20 ℃) | 1.5710-1.5740 Nws | 1.5732 ib |
| Refractive Index | ||
| Acid | 4 KOH/g | 2.1 |
| Assay | > 99% | 99.77% |
| Boiling point | 248 ℃ -249 ℃ | 248.5 ℃ |
| Moisture | <0.10 | 0.087 ib |
| Xim | <80 | 40 |
| Toluene | <0.10 | 0.0016 |
| PCME | <0.10 | 0.0073 ua |
| o-anisaldehyde | <0.30 | 0.0316 ib |
| P-anisaldehyde | <0.30 | 0,015 9 |
| 3 Me P-anisaldehyde | <0.30 | 0.1468 ib |
| Unknown khoom | <0.30 | 0.026 ib |
Cov txiaj ntsig & Kev Ua Haujlwm
pib nrog ua vanilla, tshuaj tsw qab, apricot, qab zib, fennel, caramel, cherry, chocolate, walnut, raspberry, strawberry, mint tos rau hom essence.Nrog cov roj tseem ceeb ntawm tangerine tos kev koom tes, cov nyhuv yog zoo heev. ib tug zoo brightening neeg sawv cev rau DE additive ntawm cyanogen dawb zinc, nws muaj peev xwm txhim kho anodic polarization nyob rau hauv ib tug ntau yam ntawm tam sim no, tau ci txheej thiab tsim kom muaj tej yam kev mob rau kev tiv thaiv ib puag ncig.Cov tshuaj hydroxybenzyl benzylpenicillin yog ib nrab ntawm antihistamine.
Daim ntawv thov
Nws yog universal reagent rau tej yam ntuj tso khoom, uas ua rau cov xim sib txawv ua tau.Nws yog reagent rau anitoxidants, steroids, prostaglandins, carbohydrates, phenols, glycosides, sapogenins, tseem ceeb roj Cheebtsam los yog terpenes, tshuaj tua kab mob thiab mycotoxins.
