源叶
B25055
一键复制产品信息
4578-31-8
C10H12N5O7PNa2
391.18
MFCD00065023
腺苷-5′-单磷酸二钠;5-腺苷酸二钠;5'-腺嘌呤核苷酸二钠盐;5'-腺嘌呤核甙酸二钠盐;5-磷酸腺苷二钠盐;单磷酸腺苷二钠;一磷酸腺苷二钠
5-腺苷一磷酸二钠盐 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 |
|---|---|---|---|---|---|---|---|---|
B25055-20mg |
分析标准品,HPLC≥98% | ￥100.00 |
>10 | 2 | - | - | - |
|
B25055-100mg |
分析标准品,HPLC≥98% | ￥350.00 |
>10 | 2 | 2 | - | - |
|
产品介绍
5-单磷酸腺苷仅用于生化实验研究，在能量代谢中起这重要作用。
| SMILES： | O=P([O-])([O-])OC[C@H]1O[C@@H](N2C=NC3=C(N)N=CN=C23)[C@H](O)[C@@H]1O.[Na+].[Na+] |
|---|---|
| 熔点： | 232-235°C |
| 沸点： | 798.5 °C at 760 mmHg |
| 比旋光度： | [α]20/D −43±2°, c = 1% in 0.5 M Na2HPO4 (dry matter) |
| 外观： | 白色结晶 |
| 溶解性： | H2O: soluble |
| 敏感性： | 易吸潮，对空气敏感 |
| 储存条件： | 2-8℃ |
| 密度： | 1.525 |
| 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(13篇)
13. [IF=6.2] Jianguo Qiu, et al. "Flavor remodeling and valorization of Dictyophora indusiata by-products via combined enzymatic hydrolysis and Maillard reaction"Food Bioscience, 2026 Oct;84:109893
12. [IF=3.6] Cao Jingjing, et al. "Effects of thermal processing methods on the flavor profiles of king oyster mushroom pre-made dishes: A combined GC-IMS, HPLC, and intelligent sensory analysis"Journal of Food Measurement and Characterization, 2026 May;:1-14
11. [IF=3.7] Tianqi Zhang, et al. "Steaming mode and temperature influence the flavour profile of pork ribs: A sensory and instrumental evaluation"International Journal of Gastronomy and Food Science, 2026 Sep;45:101551
10. [IF=3.2] Xing Gao et al."Effects of different cooking times on the sensory evaluation and flavor characteristics of soy sauce."International Journal of Gastronomy and Food Science.2025 Mar;:101157
9. [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
8. [IF=4.7] Ya Mao et al."Flavoromics Analysis of Passion Fruit-Roasted Chicken."Foods.2024 Jan;13(14):2221
7. [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
6. [IF=4.855] Jincheng Zhang et al."Water-Soluble Conjugated Polyelectrolytes for Adenosine Triphosphate (ATP) Detection."ACS Applied Polymer Materials.2023;XXXX(XXX):XXX-XXX
5. [IF=3.638] Meina Zhang et al."Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid."Journal Of The Science Of Food And Agriculture. 2021 Dec 14
4. [IF=4.155] Yucui Jiang et al."Zr-based acid-stable nucleotide coordination polymers: An excellent platform for acidophilic enzymes immobilization."J Inorg Biochem. 2021 Mar;216:111338
3. [IF=3.591] Hengchang Ma et al."Multiple cation-doped linear polymers toward ATP sensing and a cell imaging application."New J Chem. 2018 Jun;42(12):9702-9708
2. 朱伟豪,郑哲,孙凯,杨梦姿,钱茂升,莫耀南.大鼠死后肌肉总腺苷酸及腺苷酸能荷的时序性变化[J].法医学杂志,2021,37(01):7-10.
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.
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危险品化学品经营许可证（不带存储）
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