• 介紹：

   DL-谷氨酸是作為基本代謝產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定性。

• 熔點： 194°C

• 沸點： 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

• 儲存條件： 2-8℃

• 注意：部分產品我司僅能提供部分信息，我司不保證所提供信息的權威性，僅供客戶參考交流研究之用。

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• 15. [IF=5.2] Mengying Wu et al."Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage."Foods.2024 Jan;13(1):57

• 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. [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

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• 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

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• 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

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• 1. 李良清,鄭文俊,吳小鳳,劉德喜.武夷巖茶標準樣品質及化學成分比較[J].廣東茶業,2021(01):5-8.

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本計算器可幫助您計算出特定溶液中溶質的質量、溶液濃度和體積之間的關系，公式為：

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

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *