• 介紹：

  L-丙氨酸無(wú)色至白色結(jié)晶性粉末，溶于水、乙醇，不溶于乙醚和丙酮。主要用于生化研究、組織培養(yǎng)、肝功能測(cè)定、增味劑、可增加調(diào)味品的調(diào)味效果、還可用作酸味矯正劑，改善有機(jī)酸的酸味。

• 熔點(diǎn)： 314.5?°C

• 沸點(diǎn)： 212.9 °C at 760 mmHg

• 比旋光度： 14.5 o (c=10,6N HCl,dry sub.)

• 外觀： 結(jié)晶性粉末

• 溶解性： Souble  in  H2O

• 儲(chǔ)存條件： RT

• 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。

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• 27. [IF=4.242] Mohammad Mizanur Rahman et al."Dietary threonine requirement of juvenile largemouth bass, Micropterus salmoides."Aquaculture. 2021 Oct;543:736884

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• 25. [IF=4.952] Xinru Xu et al."Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract."Lwt Food Sci Technol. 2021 Feb;137:110371

• 24. [IF=7.312] Youan Ji et al."Highly efficient separation of indole from model wash oil using tetraethyl ammonium amino acid ionic liquids."Sep Purif Technol. 2021 Mar;258:117997

• 23. [IF=2.227] Zhang Jie et al."Preparation and characterization of L-phenylalanine modified chitosan resin for aromatic amino acid adsorption."Macromol Res. 2014 May;22(5):515-522

• 22. [IF=2.896] Ya-yun Chen et al."Determination of free amino acids and nucleosides and nucleobases in Annona squamosa L. fruitages from different regions in China by LC-QTRAP-MS/MS."Anal Methods-Uk. 2017 Jun;9(25):3862-3869

• 21. [IF=2.896] Jing Ke et al."Development of a gradient micellar liquid chromatographic method eluting from micellar mode to high submicellar mode for the rapid separation of free amino acids."Anal Methods-Uk. 2017 Mar;9(11):1762-1770

• 20. [IF=3.605] Youan Ji et al."Tetraethylammonium Amino Acid Ionic Liquids and CO2 for Separation of Phenols from Oil Mixtures."Energ Fuel. 2018;32(10):11046–11054

• 19. [IF=4.098] Chunlin Li et al."Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy."Spectrochim Acta A. 2019 Jan;206:254

• 18. [IF=4.411] Yujiao Hua et al."Quality Evaluation of Pseudostellariae Radix Based on Simultaneous Determination of Multiple Bioactive Components Combined with Grey Relational Analysis."Molecules. 2017 Jan;22(1):13

• 17. Xinru Xu, Mingguang Yu, Junaid Raza, Huanlu Song, Lin Gong, Wenqing Pan, Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract, LWT, Volume 137, 2021, 110371, ISSN 0023-6438, https://doi.org/10.1016/j.lw

• 16. Zhao, Zheng, et al. "Cholinium amino acids-glycerol mixtures: New class of solvents for pretreating wheat straw to facilitate enzymatic hydrolysis." Bioresource technology 245 (2017): 625-632.https://doi.org/10.1016/j.biortech.2017.08.209

• 15. Ji, Youan, et al. "Highly efficient separation of indole from model wash oil using tetraethyl ammonium amino acid ionic liquids."?Separation and Purification Technology?258 (2021): 117997.https://doi.org/10.1016/j.seppur.2020.117997

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• 1. 侯麗娟 嚴(yán)超 齊曉茹 王頡. 不同品種紅棗釀制棗酒的香氣差異性研究[J]. 食品工業(yè) 2017(5):208-212.

輸入產(chǎn)品批號(hào)：

本計(jì)算器可幫助您計(jì)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 *