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6-Amino-5-1,3-dimethyl-5-(formamido)uracil

    
分析标准品,HPLC≥98%

6-Amino-5-1,3-dimethyl-5-(formamido)uracil

源叶
B81798 一键复制产品信息
7597-60-6
C7H10N4O3
198.18
多索茶碱杂质2;茶碱EP杂质C;咖啡因杂质B(EP);Theophylline EP Impurity C ;Doxofylline Impurity 2;Caffeine EP Impurity B
6-Amino-5-1,3-dimethyl-5-(formamido)uracil(7597-60-6)
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
B81798-10mg
分析标准品,HPLC≥98%

¥2300.00

>10 - - - -
B81798-20mg
分析标准品,HPLC≥98%

¥3220.00

>10 - - - -

产品介绍

储存条件: 2-8°C
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(49篇)

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[IF=7] Lunfang Huang et al."The processing of shaking and standing improves the taste quality of summer black tea."FOOD RESEARCH INTERNATIONAL.2024 Dec;:115545 18. [IF=6.5] Wenjing Huang et al."Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase."Food Chemistry-X.2025 Feb;26:102264 17. [IF=8.5] Lu Li et al."Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas."FOOD CHEMISTRY.2025 Jun;477:143580 16. [IF=4.7] Jiayi Xu et al."Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV."Foods.2025 Feb;14(5):829 15. [IF=5.7] Tianyu Luo et al."Tea Extracellular Vesicle-Derived MicroRNAs Contribute to Alleviate Intestinal Inflammation by Reprogramming Macrophages."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 14. [IF=7] Zixi Yang et al."Investigation of the classification criteria and flavor compounds in diversified commercially ripened Pu-erh teas."FOOD RESEARCH INTERNATIONAL.2025 Mar;:116198 13. [IF=6.5] Zixi Yang et al."Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics."Food Chemistry-X.2025 Mar;:102424 12. [IF=7] Guangshan Zhao et al."Tea drinking effectively improves symptoms of diabetes and prevents hepatorenal damage in mice."FOOD RESEARCH INTERNATIONAL.2025 Apr;:116502 11. [IF=6.5] Jingzhe Li et al."Exploring seasonal differences in taste and nonvolatiles of Lu'an Guapian tea and perceptual interactions between odorants and EGCG via multi-sensory analysis and metabolomics."Food Chemistry-X.2025 Apr;:102497 10. [IF=4.7] Rui Wu et al."Chemical, Sensory Variations in Black Teas from Six Tea Cultivars in Jingshan, China."Foods.2025 Jan;14(9):1558 9. 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