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5-肌苷一磷酸二钠盐

    
分析标准品,HPLC≥98%

5′-IMP,2Na

源叶
B21824 一键复制产品信息
20813-76-7
C10H11N4Na2O8P·8H2O
536.29
MFCD10567442
肌苷-5'-磷酸二钠盐; 肌苷-5’-磷酸二钠盐;;INOSINE 5'-MONOPHOSPHATE DISODIUM SALT N-HYDRATE; 5'-Inosinic acid disodium salt octahydrate; INOSINE-5'-MONOPHOSPHATESODIUMSALT,OCTAHYDRATE; INOSINE-5'-MONOPHOSPHATE DISODIU
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
B21824-20mg
分析标准品,HPLC≥98%

¥140.00

>10 9 3 - -
产品介绍 参考文献(21篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

SMILES: O=P([O-])(OC[C@H]1O[C@H]([C@@H]([C@@H]1O)O)N2C=NC3=C2N=CNC3=O)O.[H]O[H].[H]O[H].[H]O[H].[H]O[H].[H]O[H].[H]O[H].[H]O[H].[H]O[H].[Na+]
熔点: 175°C
沸点: 851.4°C at 760 mmHg
外观: 白色或类白色粉末
溶解性: 易溶于水,不溶于乙醇、乙醚
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(21篇)

16. [IF=6.6] Peng Guan et al."Comparative analysis of electrohydrodynamic, hot air, and natural air drying techniques on quality attributes and umami enhancement in king oyster mushroom (Pleurotus eryngii)."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Jun;225:117918 15. [IF=8.5] Hao Zhang et al."Effect of sous-vide processing duration on flavor and taste variations of oyster (Crassostrea gigas)."FOOD CHEMISTRY.2024 Nov;:142066 14. [IF=4.6] Yue Zhao et al."Comparative evaluation of sensory and instrumental flavor profiles of four edible microalgae: Spirulina platensis, Chlorella pyrenoidosa, Chlamydomonas reinhardtii, and Haematococcus pluvialis."Algal Research-Biomass Biofuels and Bioproduc 13. [IF=4.7] Ya Mao et al."Flavoromics Analysis of Passion Fruit-Roasted Chicken."Foods.2024 Jan;13(14):2221 12. [IF=8.1] Qiang Zhong et al."Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics."FOOD RESEARCH INTERNATIONAL".2024 Mar;:114209 11. [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 10. [IF=3.9] Sarina Ma et al."Preparation of sunflower seed-derived umami protein hydrolysates and their synergistic effect with monosodium glutamate and disodium inosine-5′-monophosphate."JOURNAL OF FOOD SCIENCE.2023 Jul;: 9. [IF=4.52] Tianyu Wang et al."Widely targeted metabolomics investigation of the meat taste of Eriocheir sinensis under ammonia exposure."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Aug;121:105408 8. [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 7. [IF=3.167] Zhenshan Hou et al."Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)."Journal Of Food Science. 2022 Mar 26 6. [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 5. [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 4. [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 3. [IF=3.497] C.-X. Sun et al."Different preference is modulated by the feeding stimulants supplementation in different Chinese soft-shelled turtle (Pelodiscus sinensis) basic diets."Aquacult Nutr. 2018 Feb;24(1):195-203 2. 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. 1. 刘天天 梁中永 范思华 等. 北海沙蟹特征滋味成分的分析[J]. 食品科学 2018 039(014):236-241.

质检证书(COA)

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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)

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