5-腺苷一磷酸

    
分析标准品,HPLC≥98%

5-AMP

源叶
B24464 一键复制产品信息
61-19-8
C10H14N5O7P
347.22
MFCD00065023
5-腺苷酸;腺苷-5′-单磷酸;腺苷-5′-磷酸;5′-磷酸腺苷;5'-腺嘌呤核苷酸;5'-腺嘌呤核甙酸;5-单磷酸腺苷
货号 产品规格 价格(RMB) 库存(上海) 北京 武汉 南京 购买数量
B24464-20mg 分析标准品,HPLC≥98% ¥100.00 >10 3 - 1
B24464-100mg 分析标准品,HPLC≥98% ¥350.00 >10 - - -
产品介绍 参考文献(59篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

 Adenosine monophosphate 是调节能量稳态和信号转导的关键细胞代谢物。

熔点: 178-185 °C
沸点: 798.5°C at 760 mmHg
比旋光度: -47.5°(20°C,2%于2%氢氧化钠中)。
外观: 白色结晶粉末
溶解性: DMSO  :  16.67  mg/mL  (48.01  mM;  Need  ultrasonic)

H2O  :  1.67  mg/mL  (4.81  mM;  Need  ultrasonic)
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。

参考文献(59篇)

54. [IF=6.5] Chunyong Song et al."Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases."Food Chemistry-X.2024 Dec;24:102056 53. [IF=7] Xinlei Yu et al."Evaluation of edible quality and processing suitability of segmented products from silver carp under different thermal processing methods."FOOD RESEARCH INTERNATIONAL.2024 Dec;:115623 52. [IF=5.6] Ying Tian et al."Evaluate the freshness and shelf life of refrigerated salted perch (Perca fluviatilis) focusing on the flavor change."FOOD CONTROL.2025 Oct;176:111394 51. [IF=4.7] Long Li et al."A Comprehensive and Comparative Study on the Biochemical Composition and Non-Volatile Taste Compounds of Thirteen Shellfish Species."Foods.2025 Jan;14(9):1595 50. [IF=4.2] Qiaoli Wang et al."Serine Rejuvenated Degenerated Volvariella volvacea by Enhancing ROS Scavenging Ability and Mitochondrial Function."Journal of Fungi.2024 Aug;10(8):540 49. [IF=8.5] Jian Shi et al."Comparison of non-volatile compounds of Penaeus vannemei with different drying treatments via multidimensional infrared spectroscopy."FOOD CHEMISTRY.2024 Nov;458:140233 48. [IF=8.5] Zhiqian Yu et al."Tert-Butylhydroquinone retards longan fruit deterioration by regulating membrane lipid and energy metabolisms."FOOD CHEMISTRY.2024 Nov;457:140041 47. [IF=4.3] Lixin Xue et al."Evaluation of the umami in edible fungi and study on umami extraction of Agaricus bisporus."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Apr;128:106069 46. [IF=3.9] Fengjiao Fan et al."Gelatin/dextran active films incorporated with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation."JOURNAL OF FOOD SCIENCE".2024 May;: 45. [IF=5.2] Haiying Wang et al."Screening and evaluation of a novel nucleotide-degrading Levilactobacillus brevis grx821 with anti-hyperuricemia ability."Food Bioscience".2024 Aug;60:104337 44. [IF=8.8] Yueying Zhai et al."The impacts of cold plasma on the taste and odor formation of dried silver carp products."FOOD CHEMISTRY".2024 Oct;454:139775 43. [IF=8.8] Xiangwei Zhu et al."Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors."FOOD CHEMISTRY".2024 Aug;450:139343 42. [IF=8.8] Zhenyang Liu et al."Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures."FOOD CHEMISTRY".2024 Mar;:139150 41. [IF=5.2] Fan Yang et al."Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes."Food Bioscience".2024 Apr;58:103772 40. [IF=6.1] Zewen Chen et al."Metabolomics investigation of the chemical variations in white teas with different producing areas and storage durations."Food Chemistry-X.2024 Mar;21:101127 39. [IF=7.2] Jiajia Luo et al."Multi-omics analysis reveals the roles of purple acid phosphatases in organic phosphorus utilization by the tropical legume Stylosanthes guianensis."PLANT JOURNAL.2023 Nov;: 38. [IF=5.2] Na Xu et al."Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA."Food Bioscience.2023 Dec;56:103243 37. [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 36. [IF=5.2] Hong Xiao et al."Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity."Food Bioscience.2023 Aug;:103089 35. [IF=8.1] Hui-Ming Chen et al."Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives."FOOD RESEARCH INTERNATIONAL.2023 Nov;173:1133 34. [IF=8.8] Junlong Mao et al."Flavor characteristics of semi-dried yellow croaker (Pseudosciaena crocea) with KCl and ultrasound under sodium-reduced conditions before and after low temperature vacuum heating."FOOD CHEMISTRY.2023 Nov;426:136574 33. [IF=5.561] Chunlu Qian et al."Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods."Foods.2023 Jan;12(10):2012 32. [IF=6.751] Jing Pan et al."Enhancing the resistance of peach fruit against Monilinia fructicola using exogenous nitric oxide by activating the gamma-aminobutyric acid shunt."POSTHARVEST BIOLOGY AND TECHNOLOGY.2023 Jun;200:112314 31. [IF=9.231] Xiaoliang Huang et al."Effect of three culture patterns on quality changes of crayfish meats during partial freezing storage."FOOD CHEMISTRY.2023 Jul;414:135683 30. [IF=9.231] Hai Chen et al."In vivo biosynthesis of nutritional holoferritin nanoparticles: Preparation, characterization, iron content analysis, and synthetic pathway."FOOD CHEMISTRY.2023 Jul;414:135692 29. [IF=6.056] Jin Zhao et al."A comparative analysis of the umami taste of five fresh edible mushrooms by simulating the chemical environment of oral digestion in vitro."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Feb;176:114522 28. [IF=5.561] Wei Ding et al."Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs (Eriocheir sinensis): The Use of Artificial Neural Network Model."Foods.2022 Jan;11(24):4106 27. [IF=6.443] Pengfei Xu et al."Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels."Food Chemistry-X.2023 Mar;17:100534 26. [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 25. [IF=9.231] Hong Xiao et al."Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality."FOOD CHEMISTRY.2022 Sep;:134186 24. [IF=8.786] Chenzhe Gao et al."Intestinal alkaline phosphatase (IAP, IAP Enhancer) attenuates intestinal inflammation and alleviates insulin resistance."Frontiers in Immunology.2022; 13: 927272 23. [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 22. [IF=4.24] Na Xu et al."Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis."Food Biosci. 2021 Oct;43:101326 21. [IF=5.268] Huanqing Niu et al."Immobilization of a polyphosphate kinase 2 by coordinative self-assembly of his-tagged units with metal-organic frameworks and its application in ATP regeneration from AMP."Colloid Surface B. 2019 Sep;181:261 20. [IF=5.328] Li Xin Ping et al."The signaling role of extracellular ATP in co-culture of Shiraia sp. S9 and Pseudomonas fulva SB1 for enhancing hypocrellin A production."Microb Cell Fact. 2021 Dec;20(1):1-15 19. [IF=5.537] Bingxin Sun et al."Effect of 1-methylcyclopropene (1-MCP) on quality of button mushrooms (Agaricus bisporus) packaged in different packaging materials."Postharvest Biol Tec. 2020 Jan;159:111023 18. [IF=5.548] Qian Luo et al."Portable functional hydrogels based on silver metallization for visual monitoring of fish freshness."Food Control. 2021 May;123:107824 17. [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 16. [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 15. [IF=7.514] Saili Zhang et al."Effects of negative air ions treatment on the quality of fresh shiitake mushroom (Lentinus edodes) during storage."Food Chem. 2022 Mar;371:131200 14. Liu, L, Fang, J, Liang, X-F, He, S. Nucleotide promotes feed intake and protein utilization via regulating the gene expression of feeding and nitrogen metabolism in juvenile Chinese perch (Siniperca chuatsi). Aquacult Nutr. 2020; 26: 1702– 1712. https://do 13. Zhiyong Zhang, Xiaoyu Zhang, Guang Xin, Xue Gong, Yudi Wang, Lu Wang, Bingxin Sun,Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures,Food Chemistry,Volume 279,2019,Pages 179-186,ISSN 0308- 12. 姜玉,张苗,汤静,金鹏,郑永华.冷激结合水杨酸处理对黄瓜果实冷害及能量和脯氨酸代谢的影响[J].核农学报,2021,35(01):128-137. 11. 赵思敏,贝文戈,鲍泽洋,管峰,袁勇军.流化冰对养殖大黄鱼保鲜效果的研究[J].食品工业科技,2021,42(01):297-303. 10. 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. 9. 刘鑫烨,李蕴澍,马琦,吴子健,徐怀德,李梅.不同干燥方式对杏鲍菇滋味成分的影响研究[J].食品研究与开发,2020,41(16):8-13. 8. 殷朝敏 范秀芝 史德芳 等. HS-SPME-GC-MS结合HPLC分析5种食用菌鲜品中的风味成分[J]. 食品工业科技 2019 040(003):254-260. 7. 陈世达, 郭美辰, 杨留明,等. 预处理对养殖大黄鱼物流中保鲜品质的影响[J]. 食品工业科技, 2018(17):258-262. 6. 吴湛霞,潘江球,杨子明,陈松,黄盛东,李普旺,杨锡洪,李思东.混合分子质量壳聚糖结合臭氧杀菌处理对罗非鱼片的冷藏保鲜作用[J].广东海洋大学学报,2016,36(03):71-75. 5. 魏云云, 宫雪, 辛广,等. 基于化学分析与电子舌研究干燥方式对点柄粘盖牛肝菌鲜味的影响[J]. 食品科学, 2018(18). 4. 黄盛东 陈松 潘江球 蔡鹰 李思东 李普旺 杨锡洪 吴玉英.不同分子量壳聚糖对罗非鱼片冷藏保鲜作用的研究[J].食品工业科技 2015 36(19):318-321. 3. 张小康 上官相超 陈长宝 张丽丽 周杰 朱树华.一氧化氮对冷藏桃果实能量代谢的调控作用[J].保鲜与加工 2019 19(04):1-9. 2. 祝亚辉, 曹文红, 刘忠嘉,等. 热加工处理对华贵栉孔扇贝柱特征风味形成的影响[J]. 食品科学, 2017(20):131-138. 1. 祝亚辉 曹文红 章超桦. 华贵栉孔扇贝干贝呈味特性评价[J]. 食品与发酵工业 2016 42(012):183-188.

质检证书(COA)

如何获取质检证书(COA)?
请输入货号和一个与之匹配的批号。
例如:
批号:JS298415 货号:S20001-25g
在货品标签上如何找到货号和批号?

摩尔浓度计算器

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

=
×
×

相关产品