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DL-丙氨酸

    
分析标准品,HPLC≥98%

DL-Alanine

源叶
B24606 一键复制产品信息
302-72-7
C3H7NO2
89.09
MFCD00064408
DL-α-丙氨酸;DL-初油氨基酸;DL-α-丝析氨酸
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
B24606-200mg促销
分析标准品,HPLC≥98%

¥180.00 ¥150.00

>10 4 3 - -
产品介绍 参考文献(28篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

丙氨酸是人体中一种很小的非必需氨基酸,丙氨酸是蛋白质结构中最广泛应用的一种,它参与了色氨酸和维生素B6的代谢。丙氨酸是肌肉和中枢神经系统的重要能量来源,增强免疫系统,帮助糖和有机酸的代谢,并在动物身上显示降低胆固醇的作用。DL-丙氨酸,一种化学品,用作制造维生素B6的原料,医学微生物和生物化学氨基酸代谢用。有甜味,味觉值0.06%.。200℃升华,264~269℃分解。并随加热速度而不同。由水-乙醇液重结晶者为斜方晶体系,由水重结晶者为针状结晶或结晶性粉末。10%水溶液的PH值5.5-7.0,约于295-300℃熔化并分解,化学性能稳定,遇亚硝酸可转变为L-乳酸。无旋光性。氨基酸代谢和生化研究,有机微量分析测定氮和氨基氮的标准样品,肝功能试验中测定谷一丙转氨酶活力 。

SMILES: NC(C)C(O)=O
熔点: 289°C (dec·)(lit·)
沸点: 212.9 °C at 760 mmHg
外观: 白色结晶性粉末
溶解性: Souble  in  H2O
储存条件: 2-8℃
密度: 1.424
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(28篇)

23. [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 22. [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 21. [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 20. [IF=2.8] Wei Zhou et al."Integrated untargeted and targeted metabolomics to reveal the mechanisms of herbal medicine HLXLD on Alzheimer's disease."JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES.2025 Jul;:124746 19. [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 18. [IF=4.5] Haowei Guo et al."Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas."Plants-Basel".2024 Jan;13(5):669 17. [IF=2.2] Yuwei Cao et al."The Role of Alanine in the Chemical Mechanical Polishing of Aluminum."ECS Journal of Solid State Science and Technology.2023 Dec;12(12):124005 16. [IF=5.2] Mengying Wu et al."Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage."Foods.2024 Jan;13(1):57 15. [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 14. [IF=2.8] Zhaoqi Ran et al."Enzymatic colorimetric method for turn-on determination of l-lactic acid through indicator displacement assay."JOURNAL OF BIOSCIENCE AND BIOENGINEERING.2023 Jun;: 13. [IF=3.241] Jia Xue et al."Constituent Analysis and Quality Evaluation of Epimedii Folium from Different Species."Journal of Chemistry.2023;2023:4221158 12. [IF=6.443] Yuchuan Li et al."Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes."Food Chemistry-X.2023 Jun;18:100731 11. [IF=10.05] Yuanhua Zhang et al."Surface Patterning Enhanced Visualization for Ultrasensitive Naked-Eye Detection and RGB-Based High-Density Information Storage."Advanced Optical Materials.2023 Apr;:2300010 10. [IF=3.402] Yan Sun et al."Effects of dietary lysine level on the growth performance, protein metabolism, and antioxidant status in Hemibagrus wyckioides juveniles."JOURNAL OF THE WORLD AQUACULTURE SOCIETY.2023 Mar;: 9. [IF=5.895] Xue Xia et al."Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-l-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated Temperatures."JOURNAL OF AGRICULTURAL AND FOOD CHEMIS 8. [IF=4.098] Chunlin Li et al."Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy."Spectrochim Acta A. 2020 Feb;227:117697 7. [IF=4.35] Xiaomei Dai et al."1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage."Foods. 2021 Aug;10(8):1792 6. [IF=4.379] Feng Lin et al."Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase."Sci Rep-Uk. 2020 Feb;10(1):1-10 5. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460 4. [IF=4.759] Jingtang Li et al."Synthesis and application of ionic liquid functionalized β-cyclodextrin, mono-6-deoxy-6-(4-amino-1,2,4-triazolium)-β-cyclodextrin chloride, as chiral selector in capillary electrophoresis."J Chromatogr A. 2018 Jul;1559:178 3. [IF=5.833] Yang Xuan et al."Open-tubular capillary electrochromatography with β-cyclodextrin-functionalized magnetic nanoparticles as stationary phase for enantioseparation of dansylated amino acids."Microchim Acta. 2019 Apr;186(4):1-8 2. 崔若宇, 李美娜, 方婷,等. 纸色谱法实现对丙氨酸快速手性分离的研究[J]. 化学教育, 2018, 039(004):22-24. 1. 乔现婷, 叶蕊芳, 毛全贵,等. 旁路代谢酶抑制剂对林可霉素发酵的影响[J]. 中国抗生素杂志, 2013, 38(002):116-120.

质检证书(COA)

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摩尔浓度计算器

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