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D-色氨酸

    
分析标准品,HPLC≥99%

D-Trytophan

源叶
B25462 一键复制产品信息
153-94-6
C11H12N2O2
204.23
MFCD00005647
D-胰化蛋白氨基酸;D-2-氨基-3-吲哚基-1-丙酸;D-氨基吲哚丙酸;D-β-3-吲哚丙氨酸
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
B25462-200mg
分析标准品,HPLC≥99%

¥90.00

>10 5 2 - -
B25462-1g
分析标准品,HPLC≥99%

¥350.00

>10 - - - -
产品介绍 参考文献(20篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

H-D-Trp-OH 是色氨酸的 D 型异构体,它偶尔也会在自然界多肽中被发现,如海洋毒肽。

 

SMILES: [C@@H](N)(CC1=C[NH]C2=CC=CC=C12)C(=O)O
熔点: 282-285°C
沸点: 447.9°C at 760 mmHg
比旋光度: 31.5 º (c=1, H2O 24 ºC)
外观: 白色或类白色结晶性粉末
溶解性: Souble  in  H2O
储存条件: 2-8℃
密度: 1.362
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(20篇)

15. [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 14. [IF=3.1] Yunyuan Nong et al."Quality control for traditional Chinese medicine, Millettia Speciosa Champ, using ultra-high-performance liquid chromatography fingerprint, serum pharmacochemistry and network pharmacology."Analytical Methods.10.1039/D3AY01051A 13. [IF=8.8] Dan Zou et al."Insight into the effect of cultivar and altitude on the identification of EnshiYulu tea grade in untargeted metabolomics analysis."FOOD CHEMISTRY.2024 Mar;436:137768 12. [IF=3.6] Jiabei Xia et al."The Functional Components of By-Product Resources from the Aerial Parts of Polygonatum cyrtonema Hua."Agriculture-Basel.10.3390/agriculture13091820 11. [IF=4.3] Wenlong Yu et al."Effect of different preservation treatments on the formation of semicarbazide in Litopenaeus vannamei and the potential molecular mechanisms."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.10.1016/j.jfca.2023.105664 10. [IF=8.1] Qiuwen Yu et al."Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1)."FOOD RESEARCH INTERNATIONAL.10.1016/j.foodres.2023.113461 9. [IF=9.5] Hongxia Li et al."Revelation of the Electrochemical Chiral Recognition of l-Proline-Tuned Zr-MOFs."ACS Applied Materials & Interfaces.10.1021/acsami.3c10543 8. [IF=5.833] Yin Shi-Jun et al.Preparation of yolk-shell structure NH2-MIL-125 magnetic nanoparticles for the selective extraction of nucleotides.Microchim Acta. 2021 Dec;188(12):1-13 7. [IF=2.863] Qiang Wang et al."Effects of turmeric on reducing heterocyclic aromatic amines in Chinese tradition braised meat products and the underlying mechanism."Food Sci Nutr. 2021 Oct;9(10):5575-5582 6. [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 5. [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 4. [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 3. [IF=7.79] Ye Lu et al."Enhancing hydrogel-based long-lasting chemiluminescence by a platinum-metal organic framework and its application in array detection of pesticides and D-amino acids."Nanoscale. 2020 Feb;12(8):4959-4967 2. Xia, Yuanyuan, et al. "Characterization, quantitation and similarity evaluation of Codonopsis lanceolata from different regions in China by HPLC-Q-TQF-MS and chemometrics." Journal of Food Composition and Analysis 62 (2017): 134-142.https://doi.org/10.1016 1. 甘惠玉 黄露. L-脯氨酸修饰金纳米通道的制备及应用[J]. 闽江学院学报 2019 40(02):101-105.

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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