L-正亮氨酸 分析标准品,HPLC≥98%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
B23909-20mg促销 |
分析标准品,HPLC≥98% | ￥300.00 ￥240.00 |
>10 | - | - | - | - |
|
产品介绍
L-Norleucine ((S)-2-Aminohexanoic acid) 是亮氨酸的异构体，能够影响骨骼肌中蛋白质的合成。
| SMILES： | N[C@@H](CCCC)C(O)=O |
|---|---|
| 熔点： | 300℃ |
| 比旋光度： | 23 ° (C=5, 5mol/L HCl) |
| 溶解性： | Souble in H2O |
| 储存条件： | RT |
| 密度： | 1·038 |
| 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(14篇)
14. [IF=3.9] Zhen-Lang Xie, et al. "A europium-based fluorescent sensor for highly selective and on-site detection of malachite green"DYES AND PIGMENTS, 2026 Dec;255:114052
13. [IF=8.7] Ping Yu, et al. "Ginseng glycopeptides from Panax ginseng: Process optimization, structural characteristics, and immunomodulatory activities"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 Sep;374:153382
12. [IF=3.4] Minghui Xu, et al. "GC–IMS and GC–MS Combined With Multivariate Analysis for Objective Evaluation of Flavor Quality Differences Among Lotus Root Varieties"JOURNAL OF FOOD SCIENCE, 2026 Apr;91(4):e71069
11. [IF=5.1] Yan Wang et al."Comprehensive characterization of volatile and non-volatile compounds in the different parts of dandelion (Taraxacum mongolicum) integrating HS-GC-IMS, LC-MS and molecular networking."MICROCHEMICAL JOURNAL.2026 Jan;220:116458
10. [IF=5.4] Guowei Ying et al."Atractylodes macrocephala Koidz. water extract alleviates exercise-induced fatigue by activating mitochondrial biogenesis via the PGC-1α/NRF1/TFAM axis."JOURNAL OF ETHNOPHARMACOLOGY.2025 Dec;:121053
9. [IF=9.8] Weiying Su et al."Role of smoke withering process in the bitterness amelioration effect on smoked Lapsang Souchong tea."FOOD CHEMISTRY.2026 Mar;506:148211
8. [IF=9.8] Wen-Ting Duan et al."Microwave-assisted extraction enhances the epicatechin and bovine serum albumin the interaction by inducing protein conformational changes."FOOD CHEMISTRY.2026 Jan;:148055
7. [IF=8.2] Jingjing Yang et al."Characterization of chemical properties and component conversion during the fermentation of Semen Sojae Praeparatum."Food Chemistry-X.2025 Oct;:103214
6. [IF=8] Gege Liu et al."Potential interaction mechanism of glucose oxidase and cooked-induced components of peach puree during thermal processing."FOOD RESEARCH INTERNATIONAL.2025 Dec;221:117541
5. [IF=11.3] Yan Shen et al."Revealing the impact of side-chains in amino acids on the formation of haloacetamides during chlorination."JOURNAL OF HAZARDOUS MATERIALS.2025 Oct;498:139945
4. [IF=2.7] Wang Fushen et al."Preparation, flavor compounds, and antioxidant activity of hawthorn fruit-derived maillard reaction products."Applied Biological Chemistry.2025 Dec;68(1):1-14
3. [IF=2.7] Wang Fushen et al."Preparation, flavor compounds, and antioxidant activity of hawthorn fruit-derived maillard reaction products."Applied Biological Chemistry.2025 Dec;68(1):1-14
2. [IF=8.2] Xiaohui Li et al."Unveiling key aroma-active compounds of two distinct aroma-types oriental melon: An integrated sensomics approach utilizing GC × GC-O-TOF-MS, GC–MS, aroma recombination and omission experiments."Food Chemistry-X.2025 May;:102517
1. [IF=5.3] Xiaoyu Zhang et al."Elucidating the formation mechanism of gardenia blue pigment from amino acid and genipin."Arabian Journal of Chemistry.2024 Nov;:106048
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?
例如:
批号：JS298415 货号：S20001-25g
在货品标签上如何找到货号和批号?
如何获取质检证书(COA)
危险品化学品经营许可证（不带存储）
营业执照(三证合一)