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          D-丙氨酸 分析標(biāo)準(zhǔn)品,HPLC≥98%
          點(diǎn)擊次數(shù):184 更新時(shí)間:2026-01-12

          D-丙氨酸

          分析標(biāo)準(zhǔn)品,HPLC≥98%

          D-Alanine

          CAS號(hào):338-69-2

          分子式:C3H7NO2

          分子量:89.1

          MDLMFCD00008077

          別名:D-2-氨基丙酸;D-氨基丙酸;D-初油氨基酸;D-絲析氨酸

          貨號(hào)

          規(guī)格/參數(shù)/品牌

          價(jià)格

          貨期

          YJ-B20113-100mg

          分析標(biāo)準(zhǔn)品,HPLC≥98%

          300.00

          現(xiàn)貨

          YJ-B20113-1g

          分析標(biāo)準(zhǔn)品,HPLC≥98%

          1000.00

          現(xiàn)貨

          JS20002-5g

          BR99%

          120.00

          現(xiàn)貨

          JS20002-25g

          BR99%

          135.00

          現(xiàn)貨

          JS20002-100g

          BR99%

          185.00

          現(xiàn)貨

          JS20002-500g

          BR99%

          580.00

          現(xiàn)貨

           

          產(chǎn)品介紹

           D-Alanine 是一種GlyRPMBA的弱激動(dòng)劑,其對(duì)GlyREC50=9 mM

          熔點(diǎn):278-282℃

          沸點(diǎn):212.9℃ at 760 mmHg

          比旋光度:-14.5 o (c=10, 6N HCl)

          溶解性:Souble  in  DMSO

          儲(chǔ)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)(23)

          23. [IF=4.3] Wei Wei et al."Prebiotic Formation of Peptides Through Bubbling and Arc Plasma."CHEMISTRY-A EUROPEAN JOURNAL".2024 May;:e202401809

          22. [IF=6.1] Yanan Qin et al."Colorimetric sensor array for the rapid distinction and detection of various antibiotic-resistant psychrophilic bacteria in raw milk based-on machine learning."Food Chemistry-X".2024 Mar;:101281

          21. [IF=3.6] Jiabei Xia et al."The Functional Components of By-Product Resources from the Aerial Parts of Polygonatum cyrtonema Hua."Agriculture-Basel.10.3390/agriculture13091820

          20. [IF=4.3] Wenlong Yu et al."Effect of different preservation treatments on the formation of semicarbazide in Litopenaeus vannamei and the potential molecular mechanisms."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.10.1016/j.jfca.2023.105664

          19. [IF=4.8] Chen Wu et al."Sensitive and smartphone-assisted visual detection of oxytetracycline by a ratiometric fluorescence sensor based on nitrogen-doped carbon quantum dots from banana peel cooperating with europium."MICROCHEMICAL JOURNAL.10.1016/j.microc.2023.10

          18. [IF=5.9] Xudong Zhou et al."Systematic assessment of the silk deterioration behaviors for silk aging prediction."POLYMER DEGRADATION AND STABILITY.10.1016/j.polymdegradstab.2023.110532

          17. [IF=8.1] Qiuwen Yu et al."Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1)."FOOD RESEARCH INTERNATIONAL.10.1016/j.foodres.2023.113461

          16. [IF=4.927] Haijie Chen et al."Quality Evaluation of Tetrastigmae Radix from Two Different Habitats Based on Simultaneous Determination of Multiple Bioactive Constituents Combined with Multivariate Statistical Analysis."MOLECULES.2022 Jan;27(15):4813

          15. [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

          14. [IF=3.463] Xiaomei Dai et al."S-alk(en)ylcysteine sulfoxides biosynthesis and free amino acids profile in different parts of postharvest chive (Allium schoenoprasum L.)."SCIENTIA HORTICULTURAE. 2022 Sep;303:111191

          13. [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

          12. [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

          11. [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

          10. [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

          9. [IF=5.833] Lu  Ye et al."Enzymatic determination of D-alanine using a cationic poly(fluorenylenephenylene) as the fluorescent probe and MnO2 nanosheets as quenchers."Microchim Acta. 2019 Jul;186(7):1-8

          8. [IF=7.79] Ye Lu et al."Enhancing hydrogel-based long-lasting chemiluminescence by a platinum-metal organic framework and its application in array detection of pesticides and D-amino acids."Nanoscale. 2020 Feb;12(8):4959-4967

          7.  Li, Suhong, et al. "Mechanisms of high concentration valine-mediated inhibition of peach tree shoot growth." Frontiers in Plant Science 11 (2020).https:##dx.doi.org/10.3389%2Ffpls.2020.603067

          6.  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(guó)油脂,2020,45(12):93-99.

          5.  唐何娜, 楊磊, 歐陽(yáng)志遠(yuǎn),. 基于體外仿生的海水珍珠礦化機(jī)制初步研究[J]. 電子顯微學(xué)報(bào), 2017, 036(006):589-597.

          4.  崔若宇, 李美娜, 方婷,. 紙色譜法實(shí)現(xiàn)對(duì)丙氨酸快速手性分離的研究[J]. 化學(xué)教育, 2018, 039(004):22-24.

          3.  陳思, 郜玉鋼, 臧埔,. 鹿角脫盤及其5種提取部位21種氨基酸含量對(duì)比分析[J]. 藥物分析雜志, 2017(10):1851-1857.

          2.  談夢(mèng)霞, 陳佳麗, 鄒立思,. 不同貯藏條件對(duì)麥冬藥材質(zhì)量的影響[J]. 中藥材, 2018(11).

          1.  張海丹 葉蕊芳 毛全貴 呂和平 劉學(xué)威 馮匯.丙氨酸和三甲胺對(duì)林可霉素發(fā)酵的影響及部分相關(guān)基因的轉(zhuǎn)錄水平[J].江蘇農(nóng)業(yè)學(xué)報(bào) 2014 30(05):1003-1009.

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