谷氨酸單鈉鹽，一水

分析標(biāo)準(zhǔn)品,HPLC≥98%

MSG

CAS號：6106-04-3

分子式：C5H8NO4Na.H2O

分子量：187.13

MDL：MFCD00150138

產(chǎn)品介紹

熔點(diǎn)：232℃

沸點(diǎn)：333.8 ℃ at 760 mmHg

比旋光度：25.5 o (C=5,2 N HCL,DRY.SUB.)

外觀：粉末

溶解性：Soluble  in  water.

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(xiàn)(7篇)

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5. [IF=7] Rani Andaleeb et al."Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity."Food Science and Human Wellness".2024 May;13:1220

4. [IF=4.952] Dong-Yu Shen et al."Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation."Lwt Food Sci Technol. 2021 Jul;147:111559

3. [IF=1.085] Xue Han et al."A Novel Quantitative Prediction Approach for Astringency Level of Herbs Based on an Electronic Tongue."Pharmacogn Mag. 2017 Jul-Sep; 13(51): 492–497

2. [IF=3] Han CHEN et al."Chemical profile of the active fraction of Yi-Gan San by HPLC-DAD-Q-TOF-MS and its neuroprotective effect against glutamate-induced cytotoxicity."Chin J Nat Medicines. 2014 Nov;12:869

1. [IF=4.215] Zhu  Xujun et al."Physiological and iTRAQ-based proteomic analyses reveal the function of exogenous γ-aminobutyric acid (GABA) in improving tea plant (Camellia sinensis L.) tolerance at cold temperature."Bmc Plant Biol. 2019 Dec;19(1):1-20