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5’-肌苷酸

    
分析标准品,HPLC≥98%

IMP

源叶
B27618 一键复制产品信息
131-99-7
C10H13N4O8P
348.21
MFCD00066754
Inosine 5′-monophosphate from Saccharomyces cerevisiae;5'-肌苷酸
货号 规格 价格 上海 北京 武汉 南京 购买数量
B27618-20mg
分析标准品,HPLC≥98% ¥980.00 10 2 1 1
B27618-100mg
分析标准品,HPLC≥98% ¥2400.00 7 - - -
产品介绍 参考文献(42篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

SMILES: O[C@@H]([C@H]([C@H](N1C=NC2=C1N=CN=C2O)O3)O)[C@H]3COP(O)(O)=O
沸点: 851.4°C at 760mmHg
外观: 无色或白色结晶,或白色结晶性粉末
溶解性: 极易溶于水,几乎不溶于乙醇(OT-42)
储存条件: -20℃
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(42篇)

37. [IF=7.2] Xin Zhao et al."High pressure processing pretreatment of dried shrimps (Litopenaeus vannamei) for volatile and taste attributes assessment."Journal of Future Foods.2025 Aug;: 36. [IF=9.3] Xinxin Jia et al."The horizontally transferred gene, CsMTAN, rewired purine traffic to build caffeine factories in tea leaves."Journal of Integrative Plant Biology.2025 Jul;: 35. [IF=9.8] Bingru Liu et al."The effects of twin-screw extrusion conditions on the flavor quality of sturgeon mince: Lipid metabolic pathways."FOOD CHEMISTRY.2025 Nov;491:145237 34. [IF=8.5] Lingxiang Bao et al."Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms."FOOD CHEMISTRY.2024 Oct;:141466 33. [IF=2.9] Manting Du et al."Plasma-Activated Water Combined with Chitosan–Oregano Essential Oil Coating to Prolong the Shelf Life of Carp Fillets."Coatings.2024 Oct;14(10):1306 32. [IF=8.5] Jinggui Nie et al."Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor."FOOD CHEMISTRY.2025 Feb;465:142087 31. [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 30. [IF=8.5] Yikun Fang et al."Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions."FOOD CHEMISTRY.2025 Jun;476:143367 29. [IF=10] Kexin Meng et al."Porous PtCu Alloys Decode Plasma Metabolic Fingerprints for the Recognition of Severe Community-Acquired Pneumonia."Advanced Healthcare Materials.2025 Mar;:2403733 28. [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 27. [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 26. [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 25. [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;: 24. [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 23. [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 22. [IF=2.2] Liangyin He et al."Molecular characterization of adenosine monophosphate deaminase 1 and the correlation analysis between its mRNA expression levels and inosine monophosphate content in large yellow croaker (Larimichthys crocea)."COMPARATIVE BIOCHEMISTRY 21. [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 20. [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 19. [IF=10.7] Dan Wu et al."Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp."FOOD HYDROCOLLOIDS".2024 Jul;152:109925 18. [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 17. [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 16. [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 15. [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 14. [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 13. [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 12. [IF=6.443] Siyu Qian et al."Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat."Food Chemistry-X.2023 Mar;17:100553 11. [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 10. [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 9. [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 8. [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 7. [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 6. 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. 5. 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. 4. 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. 3. 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. 2. 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). 1. 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.

质检证书(COA)

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摩尔浓度计算器

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