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L-蛋氨酸(甲硫氨酸)

    
BR,99%

L-Methionin

源葉
S20060 一鍵復制產品信息
63-68-3
C5H11NO2S
149.213
MFCD00063097
L-甲硫氨酸;L-蛋氨酸;L-2-氨基-4-甲硫基丁酸;L-甲硫基丁氨酸
貨號 規格 價格 上海 北京 武漢 南京 購買數量
S20060-25g
BR,99% ¥30.00 >10 2 - -
S20060-100g
BR,99% ¥45.00 >10 - - 2
S20060-500g
BR,99% ¥140.00 >10 1 - 1
產品介紹 參考文獻(27篇) 質檢證書(COA) 摩爾濃度計算器 相關產品

產品介紹

 L-Methionine 是 Methionine 的 L-異構體,Methionine 是一種必需氨基酸。Methionine 是一種強肝解毒劑,作為肝臟保護劑。

熔點: 284°C
沸點: 306.9oC at 760 mmHg
比旋光度: 23.25 o (C=2, 6N HCL)
溶解性: Souble  in  H2O
敏感性: 對光敏感
儲存條件: RT
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。

參考文獻(27篇)

22. [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 21. [IF=3.366] Qu Fei et al."Fluorescent Detection of 2,4-Dichlorophenoxyacetic Acid in Food Samples Based on Covalent Organic Frameworks and MnO2 Nanosheets."Food Anal Method. 2020 Oct;13(10):1842-1851 20. [IF=4.242] Mohammad Mizanur Rahman et al."Dietary threonine requirement of juvenile largemouth bass, Micropterus salmoides."Aquaculture. 2021 Oct;543:736884 19. [IF=4.418] Yuan Li et al."Deciphering the Mechanism of the Anti-Hypertensive Effect of Isorhynchophylline by Targeting Neurotransmitters Metabolism of Hypothalamus in Spontaneously Hypertensive Rats."Acs Chem Neurosci. 2020;11(11):1563–1572 18. [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 17. [IF=1.902] Guozhuan Li et al."Comparison of the chromatographic fingerprint, multicomponent quantitation and antioxidant activity of Salvia miltiorrhiza Bge. between sweating and nonsweating."Biomed Chromatogr. 2018 Jun;32(6):e4203 16. [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 15. [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 14. [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 13. [IF=4.952] Fengfeng Qu et al."Effect of different drying methods on the sensory quality and chemical components of black tea."Lwt Food Sci Technol. 2019 Jan;99:112 12. [IF=6.079] Tian Luo et al."Determination of underivatized amino acids to evaluate quality of beer by capillary electrophoresis with online sweeping technique."J Food Drug Anal. 2017 Oct;25:789 11. [IF=9.594] Fushuang Niu et al."Electrochemically generated green-fluorescent N-doped carbon quantum dots for facile monitoring alkaline phosphatase activity based on the Fe3+-mediating ON-OFF-ON-OFF fluorescence principle."Carbon. 2018 Feb;127:340 10. Li, Guozhuan, et al. "Comparison of the chromatographic fingerprint, multicomponent quantitation and antioxidant activity of Salvia miltiorrhiza Bge. between sweating and nonsweating." Biomedical Chromatography 32.6 (2018): e4203.https://doi.org/10.1002/bm 9. Niu, Fushuang, et al. "Controllable electrochemical/electroanalytical approach to generate nitrogen-doped carbon quantum dots from varied amino acids: pinpointing the utmost quantum yield and the versatile photoluminescent and electrochemiluminescent appli 8. 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 7. Lyu, Man, et al. "Inhibition effect of thiol-type antioxidants on protein oxidative aggregation caused by free radicals."?Biophysical chemistry?260 (2020): 106367.https://doi.org/10.1016/j.bpc.2020.106367 6. 王婷婷,郜玉鋼,臧埔,趙巖,何忠梅,祝洪艷,張連學.復方麥鹿芪人參制劑主要成分變化及其在肝癌H22荷瘤小鼠體內的抗腫瘤作用[J].吉林大學學報(醫學版),2017,43(04):698-704+858-859. 5. 李婉斯, 李婷, 陸春怡,等. 基于HPLC指紋圖譜及聚類分析評價市售阿膠的質量[J]. 上海中醫藥大學學報, 2017, 031(006):91-96. 4. 嚴超, 侯麗娟, 齊曉茹,等. 紅棗白蘭地發酵過程中酒醅氨基酸和有機酸的變化分析[J]. 食品工業科技, 2017, 38(014):121-125. 3. 侯麗娟 嚴超 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 2017(5):208-212. 2. 談夢霞, 陳佳麗, 鄒立思,等. 麥冬與山麥冬中多元指標成分的比較分析[J]. 中國中藥雜志, 2018, 43(20). 1. 彭錦芬, 陳亮, 周傳社. 蛋白酶以及纖維素酶處理對蠶豆秸稈青貯品質及氨基酸含量的影響[J]. 湖南畜牧獸醫, 2019(4):6-8.

質檢證書(COA)

如何獲取質檢證書(COA)?
請輸入貨號和一個與之匹配的批號。
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批號:JS298415 貨號:S20001-25g
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摩爾濃度計算器

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

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