S20123 |
L-组氨酸 |
源叶 | BR,99% |
- 介绍:
L-Histidine 是婴儿必需的氨基酸。L-Histidine 是线粒体谷氨酰胺转运的抑制剂。
- 熔点: 282°C
- 沸点: 458.9ºC at 760 mmHg
- 比旋光度: 12.4 º(C=11,6N HCL))
- 外观: 白色晶体或结晶性粉末
- 溶解性: Souble in H2O,DMSO
- 敏感性: 对光敏感
- 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。
- 20. 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
- 19. 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
- 18. 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
- 17. Wang, Furong, et al. "Formation of Pyrazines in Maillard Model Systems: Effects of Structures of Lysine-Containing Dipeptides/Tripeptides." Foods 10.2 (2021): 273.https://doi.org/10.3390/foods10020273
- 16. Wang, Furong, et al. "Formation of Pyrazines in Maillard Model Systems: Effects of Structures of Lysine-Containing Dipeptides/Tripeptides." Foods 10.2 (2021): 273.https://doi.org/10.3390/foods10020273
- 15. Wang, Zuokai, Changsheng Hou, and Guixiang Wang. "Influence of histidine as an electrolyte additive on the electrochemical performance of Al electrodes in 4.0 M KOH electrolyte." Materials and Corrosion 71.9 (2020): 1473-1479.https://doi.org/10.1002/maco.2
- 14. 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
- 13. Qu, Fengfeng, et al. "Effect of different drying methods on the sensory quality and chemical components of black tea." Lwt 99 (2019): 112-118.https://doi.org/10.1016/j.lwt.2018.09.036
- 12. 祝洪艳, 张荻, 张力娜,等. 柱前衍生化HPLC法检测紫苏子和紫苏叶中氨基酸的含量[J]. 药物分析杂志, 2017(10):1858-1864.
- 11. 陈思, 郜玉钢, 臧埔,等. 鹿角脱盘及其5种提取部位21种氨基酸含量对比分析[J]. 药物分析杂志, 2017(10):1851-1857.
- 10. 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).
- 9. 唐何娜, 杨磊, 欧阳志远,等. 基于体外仿生的海水珍珠矿化机制初步研究[J]. 电子显微学报, 2017, 036(006):589-597.
- 8. 马长中, 罗章, 辜雪冬. 林芝砖红绒盖牛肝菌的营养成分分析及评价[J]. 食品科学, 2016, 37(024):124-129.
- 7. 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.
- 6. 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.
- 5. 梁静静, 李大伟, 史瑞琴,等. 腐乳中产生物胺菌株的筛选鉴定及产生物胺能力评价[J]. 河北农业大学学报, 2019(3).
- 4. 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.
- 3. 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.
- 2. 谈梦霞, 陈佳丽, 邹立思,等. 麦冬与山麦冬中多元指标成分的比较分析[J]. 中国中药杂志, 2018, 43(20).
- 1. 王诗琪 王雨舟 黄明艳 等. 一种绿色低毒的聚合物纳米粒子在过氧草酸酯和过氧化氢中的化学发光行为研究[J]. 贵州师范大学学报:自然科学版 2020(2):64-69.
输入产品批号:
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)