茚三酮

    AR,≥98%(HPLC)

Ninhydrin

源叶
S19209
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
品牌 货号 产品规格 价格(RMB) 库存(上海) 北京 武汉 南京 购买数量
源叶 S19209-5g AR,≥98%(HPLC) ¥55.00元 >10 >10 - 1
源叶 S19209-25g AR,≥98%(HPLC) ¥220.00元 >10 1 - 3
源叶 S19209-100g AR,≥98%(HPLC) ¥645.00元 >10 2 3 1
源叶 S19209-500g AR,≥98%(HPLC) ¥2950.00元 >10 - - -
产品介绍 参考文献(26篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

测定蛋白质及肽的游离氨基及羧酸。
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。
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(26篇)

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. [IF=4.993] Sun Hongguang et al."Interaction of nitrogen availability in the soil with leaf physiological traits and nodule formation of Robinia pseudoacacia-rhizobia symbiosis depends on provenance."PLANT AND SOIL.2023 May;:1-21 14. [IF=3.612] Jiao Wu et al."Quantification of bioactive components and evaluation of microbial community and antibacterial activity from Heterotrigona itama and Tetrigona binghami honeys."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Jan;: 13. [IF=9.231] Linlin Li et al."Colorimetric active carboxymethyl chitosan/oxidized sodium alginate-Oxalis triangularis ssp. papilionacea anthocyanins film@gelatin/zein-linalool membrane for milk freshness monitoring and preservation."FOOD CHEMISTRY.2023 Mar;405:134994 12. [IF=7.425] Jiao Wu et al."Bioactive characterization of multifloral honeys from Apis cerana cerana, Apis dorsata, and Lepidotrigona flavibasis."FOOD RESEARCH INTERNATIONAL.2022 Nov;161:111808 11. [IF=4.432] Jiangwen Liu et al."Effects of Fermented Green Tea Waste Extract Gels on Oxidative Damage in Short-Term Passive Smoking Mice."Gels.2022 Aug;8(8):461 10. [IF=6.475] Tiantian Min et al."Enzyme-responsive food packaging system based on pectin-coated poly (lactic acid) nanofiber films for controlled release of thymol."FOOD RESEARCH INTERNATIONAL. 2022 Jul;157:111256 9. 卢琪,薛淑静,杨德,王少华,李露.不同干燥条件下福白菊菊花茶风味品质的比较分析[J].食品科学,2020,41(20):249-255. 8. 郑刚,王奇,肖金星,杨志坚,陈冲,赵小立.一株产胶原蛋白酶海洋菌株的筛选及鉴定[J].生物化工,2021,7(01):5-10. 7. 王肇扬, 王彦多, 曹广超,等. 鼠妇粉酶解最佳用酶的初步筛选[J]. 当代化工, 2018, 47(006):1151-1154. 6. 黎敏 庞月兰 杨春 等. 兴安六垌茶白茶萎凋工艺研究[J]. 南方农业 2020 v.14(12):194-196. 5. 王丽 黄秀红 李卓毅 官晓倩 余能煌 林芷青.不同焙火程度对黄观音生化成分和抗氧化活性的影响[J].保鲜与加工 2020 20(04):178-182. 4. 张云娟, 田洋, 周学,等. 辣木叶毛霉固态发酵过程中主要营养成分及其抗氧化活性的动态变化研究[J]. 西南农业学报, 2019, 032(008):1773-1778. 3. 王晓梅, 王怡捷, 赵立芳, et al. 芋儿七的成分鉴定及抗氧化作用[J]. 化工时刊, 2017(7). 2. 李琦, 贡佳欣, 唐善虎,等. 无花果蛋白酶对牦牛肉糜理化和凝胶特性的影响[J]. 食品科技, 2020. 1. 王晓梅, 赵岩, 王金锁,等. 太白草药马牙七的成分鉴定及抗氧化作用[J]. 中国野生植物资源, 2018, v.37;No.183(06):36-38.

质检证书(COA)

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摩尔浓度计算器

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