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茚三酮

    
AR,≥98%(HPLC)

Ninhydrin

源叶
S19209 一键复制产品信息
485-47-2
C9H6O4
178.14
MFCD00003791
苯并戊三酮;水合茚三酮;苯骈戊三酮;苯并环丙三酮;2,2-二羟基-1H-茚并-1,3(2H)-二酮;水合三酮氢茚;宁海群
茚三酮(485-47-2)
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
S19209-5g
AR,≥98%(HPLC)

¥55.00

>10 >10 2 1 7
S19209-25g
AR,≥98%(HPLC)

¥220.00

>10 >10 8 3 6
S19209-100g
AR,≥98%(HPLC)

¥645.00

>10 3 5 2 3
S19209-500g
AR,≥98%(HPLC)

¥2950.00

10 2 2 - -

产品介绍

测定蛋白质及肽的游离氨基及羧酸。

SMILES: O=C1C(O)(O)C(C2=C1C=CC=C2)=O
熔点: 250℃
外观: 白色或黄色粉末
溶解性: 溶于水和乙醇,微溶于乙醚和氯仿。
敏感性: 对光敏感
储存条件: RT,避光
用途: 本品仅供科研,不得用于其它用途。
密度: 0·862
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(44篇)

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[IF=5.1] Xin Gao et al."Variations of physical properties, bioactive phytochemicals, antioxidant capacities and PPO activities of cantaloupe melon (Cucumis melo L.) slices subjected to different drying methods."Frontiers in Nutrition.2025 May;12: 26. [IF=4] Jingjun Yang et al."Effects of Exogenous Boron on Salt Stress Responses of Three Mangrove Species."Plants-Basel.2025 Jan;14(1):79 25. [IF=7] Qi Wang et al."Soybean protein isolate/dialdehyde sodium alginate hydrogels based on dynamic imine bond cross-linking: Synthesis and properties."FOOD RESEARCH INTERNATIONAL.2024 Dec;:115643 24. [IF=8.5] Jingwen Xu et al."Hydrogel formed in situ through Schiff base reaction between gallic acid-grafted soybean protein isolate and oxidized dextran: Interactions, physicochemical properties, and digestive characteristics."FOOD CHEMISTRY.2025 Jan;:142783 23. [IF=7.7] Xiangyu Jiao et al."Development of pH and enzyme dual responsive chitosan/polyaspartic acid nanoparticle-embedded nanofibers for fruit preservation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Mar;297:139903 22. [IF=4.8] Cuiting Yang et al."Fermentation interactions and lipid-lowering potential of Monascus purpureus fermented Ginseng."Food Bioscience.2025 Apr;66:106260 21. [IF=2.9] Ai Yaxuan et al."Effect of thermal treatment on structural and physicochemical properties and in vitro starch and protein digestibility of whole grain highland barley."Journal of Food Measurement and Characterization.2025 Apr;:1-11 20. [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 19. [IF=26.8] Liang Tingxizi et al."In situ formation of biomolecular condensates as intracellular drug reservoirs for augmenting chemotherapy."Nature Biomedical Engineering.2024 Sep;:1-14 18. [IF=5.2] Lili Ji et al."Effects of Saccharomyces cerevisiae and Kluyveromyces marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage."Foods.2024 Jan;13(3):396 17. [IF=8.1] Jiawen Li et al."The alginate dialdehyde crosslinking on curcumin-loaded zein nanofibers for controllable release."FOOD RESEARCH INTERNATIONAL.2024 Feb;178:113944 16. [IF=8.8] Zhouping Fu et al."Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons."FOOD CHEMISTRY.2024 Jan;430:137000 15. 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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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