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B21824	5-肌苷一磷酸二钠盐
源叶	分析标准品,HPLC≥98%

英文名：
5′-IMP，2Na

别名：
肌苷-5'-磷酸二钠盐; 肌苷-5’-磷酸二钠盐;;INOSINE 5'-MONOPHOSPHATE DISODIUM SALT N-HYDRATE; 5'-Inosinic acid disodium salt octahydrate; INOSINE-5'-MONOPHOSPHATESODIUMSALT,OCTAHYDRATE; INOSINE-5'-MONOPHOSPHATE DISODIU

CAS号：
20813-76-7

分子式：
C₁₀H₁₁N₄Na₂O₈P·8H₂O

分子量：
536.29

MDL：
MFCD10567442

核磁/质谱：

品牌	货号	产品规格	价格(RMB)	库存（上海）	北京	武汉	南京	数量	计量单位	加入购物车...
源叶	B21824-20mg	分析标准品,HPLC≥98%	￥150.00元	>10	3	1	-		EA	加入购物车

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产品介绍

参考文献(14篇)

质检证书(COA)

摩尔浓度计算器

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熔点： 175°C

沸点： 851.4°C at 760 mmHg

外观：白色或类白色粉末

溶解性：易溶于水，不溶于乙醇、乙醚

敏感性：易吸潮

储存条件： 2-8℃

注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

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13. [4.7] Ya Mao et al."Flavoromics Analysis of Passion Fruit-Roasted Chicken."Foods.2024 Jan;13(14):2221

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9. [IF=4.52] Tianyu Wang et al."Widely targeted metabolomics investigation of the meat taste of Eriocheir sinensis under ammonia exposure."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Aug;121:105408

8. [IF=9.231] Yao Feng et al."Effects of different monochromatic lights on umami and aroma of dried Suillus granulatus."FOOD CHEMISTRY.2023 Mar;404:134524

7. [IF=3.167] Zhenshan Hou et al."Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)."Journal Of Food Science. 2022 Mar 26

6. [IF=3.463] Xuemei Zhao et al."Postharvest short-time partial dehydration affects shiitake mushroom (Lentinus edodes) storage quality and umami taste."Sci Hortic-Amsterdam. 2021 Sep;287:110274

5. [IF=6.475] Donglu Fang et al."Microflora and umami alterations of different packaging material preserved mushroom (Flammulina filiformis) during cold storage."Food Res Int. 2021 Sep;147:110481

4. [IF=7.514] Yao Feng et al."Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods."Food Chem. 2022 Jan;366:130570

3. [IF=3.497] C.-X. Sun et al."Different preference is modulated by the feeding stimulants supplementation in different Chinese soft-shelled turtle (Pelodiscus sinensis) basic diets."Aquacult Nutr. 2018 Feb;24(1):195-203

2. 唐建新,秦苏怡,任浩,于官楚,辛广,孙炳新.初始氧气体积分数对采后双孢蘑菇品质的影响[J].包装工程,2021,42(01):8-17.

1. 刘天天梁中永范思华等. 北海沙蟹特征滋味成分的分析[J]. 食品科学 2018 039(014):236-241.