国产+免费+日韩欧美,日本人妻无码欧美激情美乳中文,日本美女黄色录像电影,小说诱惑免费看,国产在线精品无码av不卡顿四虎,暑假调教我的妺妺h肉奴视频,婆媳双飞,免费观看18禁视频网站,一本色道久久综合一

L-丙氨酸

BR，99%

L-Alanine

核磁下載 MSDS

品牌：源葉

產(chǎn)品編號(hào)：S20001 一鍵復(fù)制產(chǎn)品信息

CAS號(hào)：56-41-7

分子式：C₃H₇NO₂

分子量：89.094

MDL：MFCD00064410

別名：(S)-2-氨基丙酸, L-α-氨基丙酸

貨號(hào)	規(guī)格	價(jià)格	上海	北京	武漢	南京
S20001-5g	BR，99%	￥10.00 S20001-5g ￥10.00 現(xiàn)貨	6 6	-	-	-
S20001-25g	BR，99%	￥15.00 S20001-25g ￥15.00 現(xiàn)貨	58 10 >10	6	1	3
S20001-100g	BR，99%	￥40.00 S20001-100g ￥40.00 現(xiàn)貨	4 5 4	5	-	-
S20001-500g	BR，99%	￥80.00 S20001-500g ￥80.00 現(xiàn)貨	33 1 >10	-	1	-
S20001-1kg	BR，99%	￥110.00 S20001-1kg ￥110.00 現(xiàn)貨	37 2 >10	-	2	-

大包裝詢價(jià)

加入購物車

產(chǎn)品介紹參考文獻(xiàn)(34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

L-丙氨酸無色至白色結(jié)晶性粉末，溶于水、乙醇，不溶于乙醚和丙酮。主要用于生化研究、組織培養(yǎng)、肝功能測定、增味劑、可增加調(diào)味品的調(diào)味效果、還可用作酸味矯正劑，改善有機(jī)酸的酸味。

熔點(diǎn)：	314.5?°C
沸點(diǎn)：	212.9 °C at 760 mmHg
比旋光度：	14.5 o (c=10,6N HCl,dry sub.)
外觀：	結(jié)晶性粉末
溶解性：	Souble in H2O
儲(chǔ)存條件：	RT
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(xiàn)(34篇)

34. [IF=7] Xinlei Yu et al."Evaluation of edible quality and processing suitability of segmented products from silver carp under different thermal processing methods."FOOD RESEARCH INTERNATIONAL.2024 Dec;:115623 33. [IF=6] Luyu Shan et al."Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Oct;209:116793 32. [IF=4.5] Yating Guo et al."Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars."Plants-Basel.2023 Jan;12(21):3707 31. [IF=4.9] Lu Shuang et al."L-Alanine promotes anti-infectious properties of Bacillus subtilis S-2 spores via the germination receptor gerAA."Probiotics and Antimicrobial Proteins.2023 Jul;:1-12 30. [IF=6.576] Jie Yang et al."Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities."Front Nutr. 2022; 9: 83

29. [IF=4.076] Fei Liu et al."Crystal Growth of l-Alanine with Glycine-Based Oligopeptides: The Revelation for the Competitive Mechanism."Cryst Growth Des. 2021;21(7):3818–3830 28. [IF=4.142] Qu Fei et al."Ratiometric detection of alkaline phosphatase based on aggregation-induced emission enhancement."Anal Bioanal Chem. 2019 Nov;411(28):7431-7440 27. [IF=4.242] Mohammad Mizanur Rahman et al."Dietary threonine requirement of juvenile largemouth bass, Micropterus salmoides."Aquaculture. 2021 Oct;543:736884 26. [IF=4.821] Yixin Nie et al."Nitrogen-rich quantum dots-based fluorescence molecularly imprinted paper strip for p-nitroaniline detection."Microchem J. 2019 Jul;148:162 25. [IF=4.952] Xinru Xu et al."Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract."Lwt Food Sci Technol. 2021 Feb;137:110371 24. [IF=7.312] Youan Ji et al."Highly efficient separation of indole from model wash oil using tetraethyl ammonium amino acid ionic liquids."Sep Purif Technol. 2021 Mar;258:117997 23. [IF=2.227] Zhang Jie et al."Preparation and characterization of L-phenylalanine modified chitosan resin for aromatic amino acid adsorption."Macromol Res. 2014 May;22(5):515-522 22. [IF=2.896] Ya-yun Chen et al."Determination of free amino acids and nucleosides and nucleobases in Annona squamosa L. fruitages from different regions in China by LC-QTRAP-MS/MS."Anal Methods-Uk. 2017 Jun;9(25):3862-3869 21. [IF=2.896] Jing Ke et al."Development of a gradient micellar liquid chromatographic method eluting from micellar mode to high submicellar mode for the rapid separation of free amino acids."Anal Methods-Uk. 2017 Mar;9(11):1762-1770 20. [IF=3.605] Youan Ji et al."Tetraethylammonium Amino Acid Ionic Liquids and CO2 for Separation of Phenols from Oil Mixtures."Energ Fuel. 2018;32(10):11046–11054 19. [IF=4.098] Chunlin Li et al."Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy."Spectrochim Acta A. 2019 Jan;206:254 18. [IF=4.411] Yujiao Hua et al."Quality Evaluation of Pseudostellariae Radix Based on Simultaneous Determination of Multiple Bioactive Components Combined with Grey Relational Analysis."Molecules. 2017 Jan;22(1):13 17. Xinru Xu, Mingguang Yu, Junaid Raza, Huanlu Song, Lin Gong, Wenqing Pan, Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract, LWT, Volume 137, 2021, 110371, ISSN 0023-6438, https://doi.org/10.1016/j.lw 16. Zhao, Zheng, et al. "Cholinium amino acids-glycerol mixtures: New class of solvents for pretreating wheat straw to facilitate enzymatic hydrolysis." Bioresource technology 245 (2017): 625-632.https://doi.org/10.1016/j.biortech.2017.08.209 15. Ji, Youan, et al. "Highly efficient separation of indole from model wash oil using tetraethyl ammonium amino acid ionic liquids."?Separation and Purification Technology?258 (2021): 117997.https://doi.org/10.1016/j.seppur.2020.117997 14. 孔艷,邢雪,李娜,于巧紅,王萌,劉志東.注射用血栓通（凍干）與3種生物化學(xué)注射劑配伍穩(wěn)定性研究[J].藥物評(píng)價(jià)研究,2020,43(10):1988-1996 13. 張喜峰,王鑫鑫,張青婷,羅光宏.溫敏性低共熔溶劑雙水相萃取分離油用牡丹籽粕多糖[J].中國油脂,2020,45(12):93-99. 12. 孫來玉,錢坤,趙明星,肖莉.紙基微流控器件法檢測丙氨酸氨基轉(zhuǎn)移酶的研究[J].湖州師范學(xué)院學(xué)報(bào),2020,42(10):50-56. 11. 宮瑞澤趙卉曲迪等. 不同產(chǎn)地加工及炮制方法對鹿茸中膠原蛋白含量的影響[J]. 食品科學(xué) 2019(22). 10. 祝洪艷, 張荻, 張力娜,等. 柱前衍生化HPLC法檢測紫蘇子和紫蘇葉中氨基酸的含量[J]. 藥物分析雜志, 2017(10):1858-1864. 9. 甘學(xué)文,王光耀,鄧仕彬,張春暉,崔和平,劉曙光,于靜洋,成濤,張曉鳴.美拉德反應(yīng)中間體對卷煙評(píng)吸品質(zhì)的影響及其風(fēng)味受控形成研究[J].食品與機(jī)械,2017,33(06):46-52. 8. 崔若宇, 李美娜, 方婷,等. 紙色譜法實(shí)現(xiàn)對丙氨酸快速手性分離的研究[J]. 化學(xué)教育, 2018, 039(004):22-24. 7. 李婉斯, 李婷, 陸春怡,等. 基于HPLC指紋圖譜及聚類分析評(píng)價(jià)市售阿膠的質(zhì)量[J]. 上海中醫(yī)藥大學(xué)學(xué)報(bào), 2017, 031(006):91-96. 6. 王婷婷,郜玉鋼,臧埔,趙巖,何忠梅,祝洪艷,張連學(xué).復(fù)方麥鹿芪人參制劑主要成分變化及其在肝癌H22荷瘤小鼠體內(nèi)的抗腫瘤作用[J].吉林大學(xué)學(xué)報(bào)(醫(yī)學(xué)版),2017,43(04):698-704+858-859. 5. 鄒蘭, 胡月英, 陳文學(xué). 黑胡椒石油醚相提取物對大腸桿菌和金黃色葡萄球菌的抑菌機(jī)制研究[J]. 食品科技, 2018(6). 4. 鄒蘭, 胡月英, 陳文學(xué). 黑胡椒提取物對枯草芽孢桿菌生理代謝的影響[J]. 食品工業(yè)科技, 2015, 36(023):148-151. 3. 嚴(yán)超, 侯麗娟, 齊曉茹,等. 紅棗白蘭地發(fā)酵過程中酒醅氨基酸和有機(jī)酸的變化分析[J]. 食品工業(yè)科技, 2017, 38(014):121-125. 2. 孫時(shí)光, 左勇, 徐佳, et al. 外源添加物對桑椹果酒高級(jí)醇的影響[J]. 食品與發(fā)酵工業(yè), 2019, 045(019):180-187. 1. 侯麗娟嚴(yán)超齊曉茹王頡. 不同品種紅棗釀制棗酒的香氣差異性研究[J]. 食品工業(yè) 2017(5):208-212.

質(zhì)檢證書(COA)

輸入產(chǎn)品批號(hào)：

如何獲取質(zhì)檢證書(COA)?

請輸入貨號(hào)和一個(gè)與之匹配的批號(hào)。
例如:
批號(hào)：JS298415 貨號(hào)：S20001-25g
在貨品標(biāo)簽上如何找到貨號(hào)和批號(hào)?

摩爾濃度計(jì)算器

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

質(zhì)量

濃度

體積

分子摩爾量

計(jì)算重置