• 介紹：

  L-丙氨酸無色至白色結晶性粉末，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)、肝功能測定、增味劑、可增加調味品的調味效果、還可用作酸味矯正劑，改善有機酸的酸味。

• 熔點： 314.5?°C

• 沸點： 212.9 °C at 760 mmHg

• 比旋光度： 14.5 o (c=10,6N HCl,dry sub.)

• 外觀： 結晶性粉末

• 溶解性： Souble  in  H2O

• 儲存條件： 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威性，僅供客戶參考交流研究之用。

• 32. [IF=4.5] Yating Guo et al."Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars."Plants-Basel.2023 Jan;12(21):3707

• 31. [IF=4.9] Lu Shuang et al."L-Alanine promotes anti-infectious properties of Bacillus subtilis S-2 spores via the germination receptor gerAA."Probiotics and Antimicrobial Proteins.2023 Jul;:1-12

• 30. [IF=6.576] Jie Yang et al."Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities."Front Nutr. 2022; 9: 83

• 29. [IF=4.076] Fei Liu et al."Crystal Growth of l-Alanine with Glycine-Based Oligopeptides: The Revelation for the Competitive Mechanism."Cryst Growth Des. 2021;21(7):3818–3830

• 28. [IF=4.142] Qu Fei et al."Ratiometric detection of alkaline phosphatase based on aggregation-induced emission enhancement."Anal Bioanal Chem. 2019 Nov;411(28):7431-7440

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

• 26. [IF=4.821] Yixin Nie et al."Nitrogen-rich quantum dots-based fluorescence molecularly imprinted paper strip for p-nitroaniline detection."Microchem J. 2019 Jul;148:162

• 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

• 14. 孔艷,邢雪,李娜,于巧紅,王萌,劉志東.注射用血栓通（凍干）與3種生物化學注射劑配伍穩(wěn)定性研究[J].藥物評價研究,2020,43(10):1988-1996

• 13. 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].中國油脂,2020,45(12):93-99.

• 12. 孫來玉,錢坤,趙明星,肖莉.紙基微流控器件法檢測丙氨酸氨基轉移酶的研究[J].湖州師范學院學報,2020,42(10):50-56.

• 11. 宮瑞澤 趙卉 曲迪 等. 不同產(chǎn)地加工及炮制方法對鹿茸中膠原蛋白含量的影響[J]. 食品科學 2019(22).

• 10. 祝洪艷, 張荻, 張力娜,等. 柱前衍生化HPLC法檢測紫蘇子和紫蘇葉中氨基酸的含量[J]. 藥物分析雜志, 2017(10):1858-1864.

• 9. 甘學文,王光耀,鄧仕彬,張春暉,崔和平,劉曙光,于靜洋,成濤,張曉鳴.美拉德反應中間體對卷煙評吸品質的影響及其風味受控形成研究[J].食品與機械,2017,33(06):46-52.

• 8. 崔若宇, 李美娜, 方婷,等. 紙色譜法實現(xiàn)對丙氨酸快速手性分離的研究[J]. 化學教育, 2018, 039(004):22-24.

• 7. 李婉斯, 李婷, 陸春怡,等. 基于HPLC指紋圖譜及聚類分析評價市售阿膠的質量[J]. 上海中醫(yī)藥大學學報, 2017, 031(006):91-96.

• 6. 王婷婷,郜玉鋼,臧埔,趙巖,何忠梅,祝洪艷,張連學.復方麥鹿芪人參制劑主要成分變化及其在肝癌H22荷瘤小鼠體內的抗腫瘤作用[J].吉林大學學報(醫(yī)學版),2017,43(04):698-704+858-859.

• 5. 鄒蘭, 胡月英, 陳文學. 黑胡椒石油醚相提取物對大腸桿菌和金黃色葡萄球菌的抑菌機制研究[J]. 食品科技, 2018(6).

• 4. 鄒蘭, 胡月英, 陳文學. 黑胡椒提取物對枯草芽孢桿菌生理代謝的影響[J]. 食品工業(yè)科技, 2015, 36(023):148-151.

• 3. 嚴超, 侯麗娟, 齊曉茹,等. 紅棗白蘭地發(fā)酵過程中酒醅氨基酸和有機酸的變化分析[J]. 食品工業(yè)科技, 2017, 38(014):121-125.

• 2. 孫時光, 左勇, 徐佳, et al. 外源添加物對桑椹果酒高級醇的影響[J]. 食品與發(fā)酵工業(yè), 2019, 045(019):180-187.

• 1. 侯麗娟 嚴超 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：

本計算器可幫助您計算出特定溶液中溶質的質量、溶液濃度和體積之間的關系，公式為：

質量 (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 *