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L-苯丙氨酸

    
分析標準品,含量99.2%,可溯源

L-Phenylalanine

源葉
A10222 一鍵復制產(chǎn)品信息
63-91-2
C9H11NO2
165.191
MFCD00064227
L-2-氨基-3-苯基丙酸;L-α-氨基-β-苯丙酸;L-α-氨基氫化肉桂酸
貨號 規(guī)格 價格 上海 北京 武漢 南京 購買數(shù)量
A10222-50mg 分析標準品,含量99.2%,可溯源 ¥120.00 >10 - - -
產(chǎn)品介紹 參考文獻(34篇) 質(zhì)檢證書(COA) 摩爾濃度計算器 相關產(chǎn)品

產(chǎn)品介紹

熔點: 270-275oC
沸點: 307.5oC at 760 mmHg
比旋光度: ?-16.5 (c, 2 in H2O).+26.5 (5M HCl)
外觀: 白色結晶性粉末
溶解性: 水中溶解度(g/L):27  g/L  (20°C);極微溶于乙醇和甲醇,難溶于乙醚
敏感性: 對光敏感
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威性,僅供客戶參考交流研究之用。

參考文獻(34篇)

29. [IF=4.5] Hengyu Li et al."Rapid screening of acetylcholinesterase inhibitors in Qi-Fu-Yin using magnetic metal–organic frameworks immobilized with acetylcholinesterase."BIOORGANIC CHEMISTRY.2025 Mar;156:108183 28. [IF=8.5] Pinghua Deng et al."Pathways of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) inhibited by basic amino acids in the glucose/ creatinine/ phenylalanine model system."FOOD CHEMISTRY.2025 May;473:143014 27. [IF=2.6] Zhang Hao et al."Exploring factors related to the browning of cherry (Prunus pseudocerasus lindl) wine during fermentation and aging."JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE.2025 Jan;:1-9 26. [IF=3.8] Fan Zheyuan et al."Ultra performance liquid chromatography with ultrasound assisted magnetic ionic liquid dispersive liquid liquid microextraction for determination of 20 neurotransmitters in spinal cords."Scientific Reports.2025 Feb;15(1):1-19 25. [IF=4.7] Lin Zhang et al."Gut Microbiota and Neurotransmitter Regulation: Functional Effects of Four Traditional Chinese Fermented Soybean (Sojae Semen Praeparatum)."Foods.2025 Jan;14(4):671 24. [IF=8.5] Shiqi Chen et al."Multilayered visual metabolomics analysis framework for enhanced exploration of functional components in wolfberry."FOOD CHEMISTRY.2025 Jun;477:143583 23. [IF=11.4] Yating Guo et al."Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea."Journal of Advanced Research.2025 Mar;: 22. [IF=8.5] Qi Chen et al."Trapping phenylacetaldehyde by litchi shell polyphenols and their characteristic catechins in chemical model and roast pork patty: Identification of catechins-adducts and toxicity assessment."FOOD CHEMISTRY.2025 Apr;:144357 21. [IF=5.8] Xiaofei Lei et al."Close atomic surface on aluminum alloy achieved by a near-neutral novel green chemical mechanical polishing method with high material removal rate."Nanoscale.2025 Apr;: 20. 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[IF=4.3] Xinning Wang et al."Jingzhi Guanxin Oral Liquids Attenuate Atherosclerotic Coronary Heart Disease via Modulating Lipid Metabolism and PPAR-Related Targets."Pharmaceuticals.2024 Jun;17(6):784 15. [IF=5.3] Xiong Zhiqiang et al."In vivo assembly in tobacco cells to elucidate and engineer the biosynthesis of 4-hydroxydihydrocinnamaldehyde from Gloriosa superba."PLANT CELL REPORTS.2024 Oct;43(10):1-13 14. [IF=3.1] Zhujun Wang et al."Study on the chemical composition of Gegen-Tianma decoction and its absorbed constituents in rat plasma, brain based on UPLC-Q-TOF-MS and DESI-MSI."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS.2024 Dec;251:116446 13. [IF=3.7] Zhang Lei et al."Fluorescent enhanced endogenous carbon dots derived from green tea residue for multiplex detection of heavy metal ions in food."Frontiers in Sustainable Food Systems.2024 Aug;8: 12. [IF=6.1] Qianqian Li et al."The total biosynthesis route of rosmarinic acid in Sarcandra glabra based on transcriptome sequencing."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2024 Aug;:109016 11. [IF=6.5] Hao Dong et al."Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) formation in chemical models and roast pork patties."Food Chemistry-X.2024 Oct;23:101672 10. [IF=2.8] Ai Yansong et al."Improved performance of quasi-two dimensional perovskite light-emitting diodes with l-phenylalanine-doped PEDOT:PSS hole transport layer."JOURNAL OF MATERIALS SCIENCE-MATERIALS IN ELECTRONICS".2024 Apr;35(10):1-9 9. [IF=5] Mengru Sang et al."Multi-omics reveals phenol-based coordinated defense of Sparganium stoloniferum rhizoma."Plant Stress".2024 Mar;11:100400 8. 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質(zhì)檢證書(COA)

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摩爾濃度計算器

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

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