業(yè)執(zhí)照.jpg)
D-丙氨酸
分析標(biāo)準(zhǔn)品,HPLC≥98%
D-Alanine
CAS號(hào)：338-69-2
分子式：C3H7NO2
分子量：89.1
MDL：MFCD00008077
別名：D-2-氨基丙酸;D-氨基丙酸;D-初油氨基酸;D-絲析氨酸
貨號(hào) | 規(guī)格/參數(shù)/品牌 | 價(jià)格 | 貨期 |
YJ-B20113-100mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥300.00 | 現(xiàn)貨 |
YJ-B20113-1g | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥1000.00 | 現(xiàn)貨 |
JS20002-5g | BR，99% | ￥120.00 | 現(xiàn)貨 |
JS20002-25g | BR，99% | ￥135.00 | 現(xiàn)貨 |
JS20002-100g | BR，99% | ￥185.00 | 現(xiàn)貨 |
JS20002-500g | BR，99% | ￥580.00 | 現(xiàn)貨 |
產(chǎn)品介紹
D-Alanine 是一種GlyR和PMBA的弱激動(dòng)劑，其對(duì)GlyR的EC50=9 mM。
熔點(diǎn)：278-282℃
沸點(diǎn)：212.9℃ at 760 mmHg
比旋光度：-14.5 o (c=10, 6N HCl)
溶解性：Souble in DMSO
儲(chǔ)存條件：2-8℃
注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶(hù)參考交流研究之用。
參考文獻(xiàn)(23篇)
23. [IF=4.3] Wei Wei et al."Prebiotic Formation of Peptides Through Bubbling and Arc Plasma."CHEMISTRY-A EUROPEAN JOURNAL".2024 May;:e202401809
22. [IF=6.1] Yanan Qin et al."Colorimetric sensor array for the rapid distinction and detection of various antibiotic-resistant psychrophilic bacteria in raw milk based-on machine learning."Food Chemistry-X".2024 Mar;:101281
21. [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
20. [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
19. [IF=4.8] Chen Wu et al."Sensitive and smartphone-assisted visual detection of oxytetracycline by a ratiometric fluorescence sensor based on nitrogen-doped carbon quantum dots from banana peel cooperating with europium."MICROCHEMICAL JOURNAL.10.1016/j.microc.2023.10
18. [IF=5.9] Xudong Zhou et al."Systematic assessment of the silk deterioration behaviors for silk aging prediction."POLYMER DEGRADATION AND STABILITY.10.1016/j.polymdegradstab.2023.110532
17. [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
16. [IF=4.927] Haijie Chen et al."Quality Evaluation of Tetrastigmae Radix from Two Different Habitats Based on Simultaneous Determination of Multiple Bioactive Constituents Combined with Multivariate Statistical Analysis."MOLECULES.2022 Jan;27(15):4813
15. [IF=7.514] Xue Xia et al."Structural Diversity and Concentration Dependence of Pyrazine Formation: Exogenous Amino Substrates and Reaction Parameters during Thermal Processing of L-alanyl-L-glutamine Amadori Compound."FOOD CHEMISTRY. 2022 May;:133144
14. [IF=3.463] Xiaomei Dai et al."S-alk(en)ylcysteine sulfoxides biosynthesis and free amino acids profile in different parts of postharvest chive (Allium schoenoprasum L.)."SCIENTIA HORTICULTURAE. 2022 Sep;303:111191
13. [IF=4.242] Hang Yang et al."Dietary leucine requirement of juvenile largemouth bass (Micropterus salmoides) based on growth, nutrient utilization and growth-related gene analyses."Aquaculture. 2022 Jun;555:738207
12. [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
11. [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
10. [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
9. [IF=5.833] Lu Ye et al."Enzymatic determination of D-alanine using a cationic poly(fluorenylenephenylene) as the fluorescent probe and MnO2 nanosheets as quenchers."Microchim Acta. 2019 Jul;186(7):1-8
8. [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
7. Li, Suhong, et al. "Mechanisms of high concentration valine-mediated inhibition of peach tree shoot growth." Frontiers in Plant Science 11 (2020).https:##dx.doi.org/10.3389%2Ffpls.2020.603067
6. 張喜峰,王鑫鑫,張青婷,羅光宏.溫敏性低共熔溶劑雙水相萃取分離油用牡丹籽粕多糖[J].中國(guó)油脂,2020,45(12):93-99.
5. 唐何娜, 楊磊, 歐陽(yáng)志遠(yuǎn),等. 基于體外仿生的海水珍珠礦化機(jī)制初步研究[J]. 電子顯微學(xué)報(bào), 2017, 036(006):589-597.
4. 崔若宇, 李美娜, 方婷,等. 紙色譜法實(shí)現(xiàn)對(duì)丙氨酸快速手性分離的研究[J]. 化學(xué)教育, 2018, 039(004):22-24.
3. 陳思, 郜玉鋼, 臧埔,等. 鹿角脫盤(pán)及其5種提取部位21種氨基酸含量對(duì)比分析[J]. 藥物分析雜志, 2017(10):1851-1857.
2. 談夢(mèng)霞, 陳佳麗, 鄒立思,等. 不同貯藏條件對(duì)麥冬藥材質(zhì)量的影響[J]. 中藥材, 2018(11).
1. 張海丹 葉蕊芳 毛全貴 呂和平 劉學(xué)威 馮匯.丙氨酸和三甲胺對(duì)林可霉素發(fā)酵的影響及部分相關(guān)基因的轉(zhuǎn)錄水平[J].江蘇農(nóng)業(yè)學(xué)報(bào) 2014 30(05):1003-1009.
從2011年開(kāi)始我們致力于在生命科學(xué)領(lǐng)域、生物醫(yī)學(xué)實(shí)驗(yàn)技術(shù)及論文潤(rùn)色服務(wù)，協(xié)助客戶(hù)各類(lèi)實(shí)驗(yàn)服務(wù)及論文潤(rùn)色十余年，是客戶(hù)您值得信賴(lài)的科研合作伙伴!
如果您受時(shí)間、試驗(yàn)條件等限制而無(wú)法完成您的課題研究，歡迎您與我們聯(lián)系。
實(shí)驗(yàn)技術(shù)服務(wù)：
