• 介绍：

   D-Phenylalanine 是苯丙氨酸的合成右旋异构体。D-Phenylalanine 能抑制 Pseudoalteromonas sp. SC2014 的生物膜发育。

• 熔点： 273-276°C

• 沸点： 293.03°C (rough estimate)

• 比旋光度： 33.5 º (c=2, H2O)

• 外观： 白色结晶粉末

• 溶解性： Souble  in  H2O,DMSO

• 储存条件： RT

• 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。

• 14. [IF=4.6] Yaning Wu et al."The Effect of Fermentation on the Chemical Constituents of Gastrodia Tuber Hallimasch Powder (GTHP) Estimated by UHPLC-Q-Orbitrap HRMS and HPLC."MOLECULES".2024 Jan;29(7):1663

• 13. [IF=5] Zhang Xiaohan et al."Biosynthesis of resveratrol by an endophytic Priestia megaterium PH3 via the phenylpropane pathway."APPLIED MICROBIOLOGY AND BIOTECHNOLOGY.2023 Oct;:1-19

• 12. [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

• 11. [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

• 10. [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

• 9. [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

• 8. [IF=9.5] Hongxia Li et al."Revelation of the Electrochemical Chiral Recognition of l-Proline-Tuned Zr-MOFs."ACS Applied Materials & Interfaces.10.1021/acsami.3c10543

• 7. [IF=2.863] Qiang Wang et al."Effects of turmeric on reducing heterocyclic aromatic amines in Chinese tradition braised meat products and the underlying mechanism."Food Sci Nutr. 2021 Oct;9(10):5575-5582

• 6. [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

• 5. [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

• 4. [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

• 3. [IF=5.537] Yurong Ma et al."Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents."Postharvest Biol Tec. 2021 Aug;178:111543

• 2. Xi, Y., Du, Y., Sun, X. et al. A monolithic capillary modified with a copoplymer prepared from the ionic liquid 1-vinyl-3-octylimidazolium bromide and styrene for electrochromatography of alkylbenzenes, polycyclic aromatic hydrocarbons, proteins and amino

• 1. 甘惠玉 黄露. L-脯氨酸修饰金纳米通道的制备及应用[J]. 闽江学院学报 2019 40(02):101-105.

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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

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