DL-谷氨酸 HPLC≥98%

DL-Glutamic acid

源葉
B24007
617-65-2
C5H9NO4
147.13
MFCD00063113
2-氨基戊二酸;DL-麩氨基
品牌 貨號(hào) 產(chǎn)品規(guī)格 價(jià)格(RMB) 庫存(上海) 北京 武漢 南京 購買數(shù)量
源葉 B24007-200mg HPLC≥98% ¥60.00元 >10 - - -
產(chǎn)品介紹 參考文獻(xiàn)(19篇) 質(zhì)檢證書(COA) 摩爾濃度計(jì)算器 相關(guān)產(chǎn)品

產(chǎn)品介紹

 DL-谷氨酸是作為基本代謝產(chǎn)物的谷氨酸的共軛酸。與多晶型物 α 和 βL-谷氨酸的第二相相比,DL-谷氨酸具有更好的穩(wěn)定性。

熔點(diǎn): 194°C
沸點(diǎn): 333.8°C at 760 mmHg
比旋光度: [α]D20 -1~+1° (c=7, dil. HCl)
外觀: 白色晶體粉末或固體
溶解性: Souble  in  H2O,DMSO
儲(chǔ)存條件: 2-8℃
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參考文獻(xiàn)(19篇)

14. [IF=3.8] Jingyu Yao et al."Non-volatile taste active compounds in the meat of river snail (Sinotaia quadrata) determined by 1H NMR, e-tongue and sensory analysis."International Journal of Gastronomy and Food Science.2023 Aug;:100803 13. [IF=5.895] Xue Xia et al."Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-l-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated Temperatures."JOURNAL OF AGRICULTURAL AND FOOD CHEMIS 12. [IF=6.056] Qin Liu et al."Comparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jul;164:113651 11. [IF=7.514] Xue Xia et al."Structural Diversity and Concentration Dependence of Pyrazine Formation: Exogenous Amino Substrates and Reaction Parameters during Thermal Processing of L-alanyl-L-glutamine Amadori Compound."FOOD CHEMISTRY. 2022 May;:133144 10. [IF=3.935] Min Zhang et al."Chemical profile and miscarriage prevention evaluation of Jiao-ai decoction, a classical traditional Chinese formula."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS. 2022 May;:114832 9. [IF=4.242] Hang Yang et al."Dietary leucine requirement of juvenile largemouth bass (Micropterus salmoides) based on growth, nutrient utilization and growth-related gene analyses."Aquaculture. 2022 Jun;555:738207 8. [IF=3.361] Ning Zhao et al."Ratiometric fluorescence probe of Cu2+ and biothiols by using carbon dots and copper nanoclusters."Rsc Adv. 2021 Oct;11(53):33662-33674 7. [IF=4.35] Xiaomei Dai et al."1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage."Foods. 2021 Aug;10(8):1792 6. [IF=4.379] Feng Lin et al."Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase."Sci Rep-Uk. 2020 Feb;10(1):1-10 5. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460 4. [IF=5.537] Yurong Ma et al."Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents."Postharvest Biol Tec. 2021 Aug;178:111543 3. [IF=5.833] Yang Xuan et al."Open-tubular capillary electrochromatography with β-cyclodextrin-functionalized magnetic nanoparticles as stationary phase for enantioseparation of dansylated amino acids."Microchim Acta. 2019 Apr;186(4):1-8 2. Yang, X., Sun, X., Feng, Z. et al. Open-tubular capillary electrochromatography with β-cyclodextrin-functionalized magnetic nanoparticles as stationary phase for enantioseparation of dansylated amino acids. Microchim Acta 186, 244 (2019). https://doi.org/1 1. 李良清,鄭文俊,吳小鳳,劉德喜.武夷巖茶標(biāo)準(zhǔn)樣品質(zhì)及化學(xué)成分比較[J].廣東茶業(yè),2021(01):5-8.

質(zhì)檢證書(COA)

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摩爾濃度計(jì)算器

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