• 介紹：

   Xanthosine 5'-monophosphate sodium salt (5'-Xanthylic acid sodium salt) 是一種嘌呤代謝的中間體。Xanthosine 5'-monophosphate sodium salt 可用于遺傳密碼，核酸結(jié)構(gòu)以及 DNA，RNA 和蛋白質(zhì)合成的研究。

• 外觀： 粉末

• 溶解性： H2O  :  250  mg/mL  (612.49  mM;  Need  ultrasonic)

• 敏感性： 易吸潮

• 儲存條件： 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，僅供客戶參考交流研究之用。

• 10. [IF=4.3] Lixin Xue et al."Evaluation of the umami in edible fungi and study on umami extraction of Agaricus bisporus."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Apr;128:106069

• 9. [IF=5.2] Fan Yang et al."Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes."Food Bioscience".2024 Apr;58:103772

• 8. [6.056] Jin Zhao et al."A comparative analysis of the umami taste of five fresh edible mushrooms by simulating the chemical environment of oral digestion in vitro."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Feb;176:114522

• 7. [IF=9.231] Yao Feng et al."Effects of different monochromatic lights on umami and aroma of dried Suillus granulatus."FOOD CHEMISTRY.2023 Mar;404:134524

• 6. [IF=3.167] Zhenshan Hou et al."Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)."Journal Of Food Science. 2022 Mar 26

• 5. [IF=3.463] Xuemei Zhao et al."Postharvest short-time partial dehydration affects shiitake mushroom (Lentinus edodes) storage quality and umami taste."Sci Hortic-Amsterdam. 2021 Sep;287:110274

• 4. [IF=6.475] Donglu Fang et al."Microflora and umami alterations of different packaging material preserved mushroom (Flammulina filiformis) during cold storage."Food Res Int. 2021 Sep;147:110481

• 3. [IF=7.514] Yao Feng et al."Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods."Food Chem. 2022 Jan;366:130570

• 2. 唐建新,秦蘇怡,任浩,于官楚,辛廣,孫炳新.初始氧氣體積分?jǐn)?shù)對采后雙孢蘑菇品質(zhì)的影響[J].包裝工程,2021,42(01):8-17.

• 1. 魏云云, 宮雪, 辛廣,等. 基于化學(xué)分析與電子舌研究干燥方式對點柄粘蓋牛肝菌鮮味的影響[J]. 食品科學(xué), 2018(18).

輸入產(chǎn)品批號：

本計算器可幫助您計算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *