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谷氨酸單鈉鹽,一水 分析標準品,HPLC≥98%
點擊次數(shù):141 更新時間:2025-10-30

谷氨酸單鈉鹽,一水

分析標準品,HPLC≥98%

MSG

CAS號:6106-04-3

分子式:C5H8NO4Na.H2O

分子量:187.13

MDLMFCD00150138

貨號

規(guī)格/參數(shù)/品牌

價格

貨期

YJ-B20465-50mg

分析標準品,HPLC≥98%

190.00

現(xiàn)貨

YJ-B20465-10*50mg

分析標準品,HPLC≥98%

700.00

現(xiàn)貨

JS66857-100g

99%

140.00

現(xiàn)貨

JS66857-500g

99%

200.00

現(xiàn)貨

產品介紹

熔點:232℃

沸點:333.8 ℃ at 760 mmHg

比旋光度:25.5 o (C=5,2 N HCL,DRY.SUB.)

外觀:粉末

溶解性:Soluble  in  water.

儲存條件:2-8℃

注意:部分產品我司僅能提供部分信息,我司不保證所提供信息的權威性,僅供客戶參考交流研究之用。

參考文獻(7)

7. [IF=8] Xiao-Chen Liu et al."Calcium binding to amino acids. Inspirations for design of calcium peptide chelates with high bioavailability."FOOD RESEARCH INTERNATIONAL.2025 Nov;220:117128

6. [IF=7.7] Meng-Qi Liu et al."Regulation and mechanism of enzyme metabolism in germinated hemp seeds by ultrasound combined with exogenous calcium chloride treatment."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jul;:133732

5. [IF=7] Rani Andaleeb et al."Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity."Food Science and Human Wellness".2024 May;13:1220

4. [IF=4.952] Dong-Yu Shen et al."Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation."Lwt Food Sci Technol. 2021 Jul;147:111559

3. [IF=1.085] Xue Han et al."A Novel Quantitative Prediction Approach for Astringency Level of Herbs Based on an Electronic Tongue."Pharmacogn Mag. 2017 Jul-Sep; 13(51): 492–497

2. [IF=3] Han CHEN et al."Chemical profile of the active fraction of Yi-Gan San by HPLC-DAD-Q-TOF-MS and its neuroprotective effect against glutamate-induced cytotoxicity."Chin J Nat Medicines. 2014 Nov;12:869

1. [IF=4.215] Zhu  Xujun et al."Physiological and iTRAQ-based proteomic analyses reveal the function of exogenous γ-aminobutyric acid (GABA) in improving tea plant (Camellia sinensis L.) tolerance at cold temperature."Bmc Plant Biol. 2019 Dec;19(1):1-20



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