谷氨酸單鈉鹽，一水
分析標(biāo)準(zhǔn)品,HPLC≥98%
MSG
CAS號：6106-04-3
分子式：C5H8NO4Na.H2O
分子量：187.13
MDL：MFCD00150138
貨號 | 規(guī)格/參數(shù)/品牌 | 價格 | 貨期 |
YJ-B20465-50mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥190.00 | 現(xiàn)貨 |
YJ-B20465-10*50mg | 分析標(biāo)準(zhǔn)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(chǎn)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(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(7篇)
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
