首页
订购/客服:400-666-5481

1,4-丁二胺双盐酸盐

    
分析标准品,T≥98%

Putrescine dihydrochloride

源叶
B26018 一键复制产品信息
333-93-7
C4H12N2.2HCl
161.07
MFCD00012526
1,4-Diaminobutane dihydrochloride;腐胺盐酸盐;1,4-二氨基丁烷二盐酸盐
1,4-丁二胺双盐酸盐(333-93-7)
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
B26018-20mg
分析标准品,T≥98%

¥100.00

>10 4 8 - 2
B26018-100mg
分析标准品,T≥98%

¥350.00

>10 - - - -

产品介绍

SMILES: [H+].[H+].C(CCN)CN.[Cl-].[Cl-]
熔点: 280°C
沸点: 159 °C at 760 mmHg
外观: 白色结晶粉末
溶解性: 易溶于水,能吸收二氧化碳
敏感性: 易吸潮
储存条件: 2-8℃
密度: 1.472
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(29篇)

24. [IF=4] Anzi Ding et al."Identification of amine-producing bacterium (APB) in Chinese fermented mandarin fish (Chouguiyu) by high-throughput sequencing and culture-dependent methods."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Sep;133:106368 23. [IF=3.9] Kang Wang et al."Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre-column derivatization-HPLC and their production."JOURNAL OF FOOD SCIENCE".2024 Mar;: 22. [IF=5.2] Shuanghui Wu et al."The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage."Foods".2024 Jan;13(6):817 21. [IF=3.8] Qi Wang et al."Deciphering relationship between depression and microbial molecules based on multi-omics: A case study of Chaigui Granules."Chinese Herbal Medicines".2024 Feb;: 20. [IF=5.6] Xia Wei et al."Elevated enteric putrescine suppresses differentiation of intestinal germinal center B cells."INTERNATIONAL IMMUNOPHARMACOLOGY.2024 Feb;128:111544 19. [IF=6.7] Xutong Sun et al."Exogenous spermidine enhanced the water deficit tolerance of Anoectochilus roxburghii by modulating plant antioxidant enzymes and polyamine metabolism."AGRICULTURAL WATER MANAGEMENT.2023 Nov;289:108538 18. [IF=5.2] Lei Zhao et al."Microbial Community Succession and Its Correlation with Quality Characteristics during Gray Sufu Fermentation."Foods.2023 Jan;12(14):2767 17. [IF=5.2] Zuoyi Zhu et al."Determination of Biogenic Amines in Wine from Chinese Markets Using Ion Chromatography–Tandem Mass Spectrometry."Foods.2023 Jan;12(11):2262 16. [IF=9.231] Jingru Mi et al."Highly sensitively detection of amine vapors released during shrimp spoilage by fluorescent molecules locked in covalent organic frameworks."FOOD CHEMISTRY.2023 Oct;424:136370 15. [IF=5.561] Jiahang Yu et al."Facile Synthesis of Ag NP Films via Evaporation-Induced Self-Assembly and the BA-Sensing Properties."Foods.2023 Jan;12(6):1285 14. [IF=6.056] Siqi Ding et al."Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Apr;180:114711 13. [IF=6.59] Yuyong Chen et al."Dynamic Changes in Microbial Communities and Physicochemical Characteristics During Fermentation of Non-post Fermented Shuidouchi."Frontiers in Nutrition.2022; 9: 926637 12. [IF=7.514] Tian-tian Zhou et al."Novel carrier-mediated membrane-assisted three-phase liquid–liquid extraction coupled with liquid chromatography–mass spectrometry for the determination of eight biogenic amines in foods."Food Chem. 2022 Sep;387:132857 11. [IF=7.514] Yongcai Li et al."Exogenous polyamines enhance resistance to Alternaria alternata by modulating redox homeostasis in apricot fruit."Food Chem. 2019 Dec;301:125303 10. [IF=4.215] Zhu Xujun et al."Physiological and iTRAQ-based proteomic analyses reveal the function of exogenous γ-aminobutyric acid (GABA) in improving tea plant (Camellia sinensis L.) tolerance at cold temperature."Bmc Plant Biol. 2019 Dec;19(1):1-20 9. Liu, B., Jiang, X., Cai, L. et al. Putrescine mitigates intestinal atrophy through suppressing inflammatory response in weanling piglets. J Animal Sci Biotechnol 10, 69 (2019). https://doi.org/10.1186/s40104-019-0379-9 8. 沙丽娜,吐尔洪·买买提,阿孜古丽·衣该木,艾买提江·阿衣甫别克,张明玥.建立检测酱油中8种生物胺的液相色谱-串联质谱方法(LC-MS)[J].中国调味品,2020,45(11):151-156. 7. 李丝丝,褚盈雁,尹晓青,刘亮,曹少谦,马丹妮,戚向阳.鱼粉加工压榨液制备鱼鲜汁的工艺及品质分析[J].中国食品学报,2020,20(10):160-168. 6. 曹少谦,马丹妮,蔡金秀,马佳雯,王正东,戚向阳.脱脂和脱腥处理对鲐鱼蛋白粉品质的影响[J].食品科技,2020,45(12):128-134. 5. 侯莹,祁雪鹤,任慧,洪诗雨,池宗豫,王鸿飞,许凤.鲜切处理对猕猴桃中γ-氨基丁酸富集的影响[J].食品工业科技,2020,41(20):58-63+84. 4. 吴小禾, 耿晓杰, 张建旭,等. 黄骅虾酱的微生物学和理化性质研究[J]. 食品研究与开发, 2019, v.40;No.361(12):83-89. 3. 马岳岳, 李永才, 胡培芳,等. 采后多胺处理对杏果实黑斑病的控制及贮藏品质的影响[J]. 食品科学, 2018. 2. 王杰, 王笃军, 李凤伟,等. 海蓬子发芽富集γ-氨基丁酸和黄酮类化合物的条件优化及关键酶活性的研究[J]. 食品研究与开发, 2019, v.40;No.372(23):66-73. 1. 张铖锋, 李硕, 石玉,等. 腐胺浸种对Ca(NO3)2胁迫下不同品种黄瓜幼苗生长及生理抗性的影响[J]. 山东农业科学, 2019, 051(012):67-72.

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?

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)

=
×
×