• 介绍：

  用于生化研究，作为营养增补剂

• 熔点： >300°C

• 沸点： 225.8 °C at 760 mmHg

• 比旋光度： 15.4 °(C=4, 6N HCL)

• 外观： 白色结晶

• 溶解性： Souble  in  1M  Hcl

• 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。

• 26. [6] Luyu Shan et al."Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Oct;209:116793

• 25. [IF=6.048] Hao Qi et al.Methionine and leucine induce ARID1A degradation to promote mTOR expression and milk synthesis in mammary epithelial cells.J Nutr Biochem. 2021 Nov;:108924

• 24. [IF=2.849] Peng Lu et al."Physicochemical and Pharmacokinetic Evaluation of Spray-Dried Coformulation of Salvia miltiorrhiza Polyphenolic Acid and L-Leucine with Improved Bioavailability."J Aerosol Med Pulm D. 2020 Apr;33(2):73-82

• 23. [IF=4.242] Mohammad Mizanur Rahman et al."Dietary threonine requirement of juvenile largemouth bass, Micropterus salmoides."Aquaculture. 2021 Oct;543:736884

• 22. [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

• 21. [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

• 20. [IF=4.098] Chunlin Li et al."Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy."Spectrochim Acta A. 2019 Jan;206:254

• 19. [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

• 18. [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

• 17. [IF=5.923] Cuihua Chen et al."Variations in Physiology and Multiple Bioactive Constituents under Salt Stress Provide Insight into the Quality Evaluation of Apocyni Veneti Folium."Int J Mol Sci. 2018 Oct;19(10):3042

• 16. [IF=7.1] Haiyan Fu et al."Rational design of an “on-off-on” fluorescent assay for chiral amino acids based on quantum dots and nanoporphyrin."Sensor Actuat B-Chem. 2019 May;287:1

• 15. [IF=9.594] Zhongqian Song et al."Multifunctional N,S co-doped carbon quantum dots with pH- and thermo-dependent switchable fluorescent properties and highly selective detection of glutathione."Carbon. 2016 Aug;104:169

• 14. 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

• 13. Wang, Chengcheng, et al. "Distribution patterns for metabolites in medicinal parts of wild and cultivated licorice." Journal of pharmaceutical and biomedical analysis 161 (2018): 464-473.https://doi.org/10.1016/j.jpba.2018.09.004

• 12. Qu, Fei, et al. "Fluorescent Detection of 2, 4-Dichlorophenoxyacetic Acid in Food Samples Based on Covalent Organic Frameworks and MnO 2 Nanosheets." Food Analytical Methods 13.10 (2020): 1842-1851.https://doi.org/10.1007/s12161-020-01807-2

• 11. Zhongqian Song, Fengyu Quan, Yuanhong Xu, Mengli Liu, Liang Cui, Jingquan Liu, Multifunctional N,S co-doped carbon quantum dots with pH- and thermo-dependent switchable fluorescent properties and highly selective detection of glutathione, Carbon, Volume 10

• 10. Li, Suhong, et al. "Mechanisms of high concentration valine-mediated inhibition of peach tree shoot growth." Frontiers in Plant Science 11 (2020).https://dx.doi.org/10.3389%2Ffpls.2020.603067

• 9. 谈梦霞, 陈佳丽, 邹立思,等. 不同贮藏条件对麦冬药材质量的影响[J]. 中药材, 2018(11).

• 8. 王婷婷,郜玉钢,臧埔,赵岩,何忠梅,祝洪艳,张连学.复方麦鹿芪人参制剂主要成分变化及其在肝癌H22荷瘤小鼠体内的抗肿瘤作用[J].吉林大学学报(医学版),2017,43(04):698-704+858-859.

• 7. 李婉斯, 李婷, 陆春怡,等. 基于HPLC指纹图谱及聚类分析评价市售阿胶的质量[J]. 上海中医药大学学报, 2017, 031(006):91-96.

• 6. 严超, 侯丽娟, 齐晓茹,等. 红枣白兰地发酵过程中酒醅氨基酸和有机酸的变化分析[J]. 食品工业科技, 2017, 38(014):121-125.

• 5. 侯丽娟 严超 齐晓茹 王颉. 不同品种红枣酿制枣酒的香气差异性研究[J]. 食品工业 2017(5):208-212.

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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 *