5-腺苷一磷酸

    
分析標(biāo)準(zhǔn)品,HPLC≥98%

5-AMP

源葉
B24464 一鍵復(fù)制產(chǎn)品信息
61-19-8
C10H14N5O7P
347.22
MFCD00065023
5-腺苷酸;腺苷-5′-單磷酸;腺苷-5′-磷酸;5′-磷酸腺苷;5'-腺嘌呤核苷酸;5'-腺嘌呤核甙酸;5-單磷酸腺苷
貨號(hào) 規(guī)格 價(jià)格 上海 北京 武漢 南京 購買數(shù)量
B24464-20mg 分析標(biāo)準(zhǔn)品,HPLC≥98% ¥100.00 >10 2 - 1
B24464-100mg 分析標(biāo)準(zhǔn)品,HPLC≥98% ¥350.00 >10 - - -
產(chǎn)品介紹 參考文獻(xiàn)(59篇) 質(zhì)檢證書(COA) 摩爾濃度計(jì)算器 相關(guān)產(chǎn)品

產(chǎn)品介紹

 Adenosine monophosphate 是調(diào)節(jié)能量穩(wěn)態(tài)和信號(hào)轉(zhuǎn)導(dǎo)的關(guān)鍵細(xì)胞代謝物。

熔點(diǎn): 178-185 °C
沸點(diǎn): 798.5°C at 760 mmHg
比旋光度: -47.5°(20°C,2%于2%氫氧化鈉中)。
外觀: 白色結(jié)晶粉末
溶解性: DMSO  :  16.67  mg/mL  (48.01  mM;  Need  ultrasonic)

H2O  :  1.67  mg/mL  (4.81  mM;  Need  ultrasonic)
敏感性: 易吸潮
儲(chǔ)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。

參考文獻(xiàn)(59篇)

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[IF=8.1] Hui-Ming Chen et al."Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives."FOOD RESEARCH INTERNATIONAL.2023 Nov;173:1133 34. [IF=8.8] Junlong Mao et al."Flavor characteristics of semi-dried yellow croaker (Pseudosciaena crocea) with KCl and ultrasound under sodium-reduced conditions before and after low temperature vacuum heating."FOOD CHEMISTRY.2023 Nov;426:136574 33. [IF=5.561] Chunlu Qian et al."Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods."Foods.2023 Jan;12(10):2012 32. [IF=6.751] Jing Pan et al."Enhancing the resistance of peach fruit against Monilinia fructicola using exogenous nitric oxide by activating the gamma-aminobutyric acid shunt."POSTHARVEST BIOLOGY AND TECHNOLOGY.2023 Jun;200:112314 31. 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[IF=6.443] Pengfei Xu et al."Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels."Food Chemistry-X.2023 Mar;17:100534 26. [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 25. [IF=9.231] Hong Xiao et al."Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality."FOOD CHEMISTRY.2022 Sep;:134186 24. [IF=8.786] Chenzhe Gao et al."Intestinal alkaline phosphatase (IAP, IAP Enhancer) attenuates intestinal inflammation and alleviates insulin resistance."Frontiers in Immunology.2022; 13: 927272 23. [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 22. 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[IF=5.548] Qian Luo et al."Portable functional hydrogels based on silver metallization for visual monitoring of fish freshness."Food Control. 2021 May;123:107824 17. [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 16. [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 15. [IF=7.514] Saili Zhang et al."Effects of negative air ions treatment on the quality of fresh shiitake mushroom (Lentinus edodes) during storage."Food Chem. 2022 Mar;371:131200 14. Liu, L, Fang, J, Liang, X-F, He, S. Nucleotide promotes feed intake and protein utilization via regulating the gene expression of feeding and nitrogen metabolism in juvenile Chinese perch (Siniperca chuatsi). Aquacult Nutr. 2020; 26: 1702– 1712. https://do 13. 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摩爾濃度計(jì)算器

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