| 英文名称 | L-Glutamine |
|---|---|
| 中文名称 | 谷氨酰胺/L-谷氨酰胺 |
| CAS号 | 56-85-9 |
| 分子式 | C5H10N2O3 |
| 分子量 | 146.14 |
| 外观 | |
| 熔点 | 185.5 °C (decomp) |
| 沸点 | 445.6±40.0 °C | Condition: Press: 760 Torr |
| 酸度系数pKa | 2.27±0.10 | Condition: Most Acidic Temp: 25 °C |
| 英文名称 | L-Glutamine |
|---|---|
| 中文名称 | 谷氨酰胺/L-谷氨酰胺 |
| CAS号 | 56-85-9 |
| 分子式 | C5H10N2O3 |
| 分子量 | 146.14 |
| 外观 | |
| 熔点 | 185.5 °C (decomp) |
| 沸点 | 445.6±40.0 °C | Condition: Press: 760 Torr |
| 酸度系数pKa | 2.27±0.10 | Condition: Most Acidic Temp: 25 °C |
WKQ-0001055
中文名称：谷氨酰胺
中文别名：L-谷氨酰胺
英文名称：L-Glutamine
英文别名：Glutamine, L- (8CI);(2S)-2,5-Diamino-5-oxopentanoic acid;(2S)-2-Amino-4-carbamoylbutanoic acid;(S)-2,5-Diamino-5-oxopentanoic acid;12: PN: WO2021055880 SEQID: 13 claimed protein;2-Aminoglutaramic acid;Acustasin;Aesgen 14;Cebrogen;Endari;Glumin;Glumin (amino acid);Glutamic acid 5-amide;Glutamic acid amide;Glutamine;L-(+)-Glutamine;L-2-Aminoglutaramidic acid;L-Glutamic acid γ-amide;Levoglutamide;NSC 27421;Pentanoic acid, 2,5-diamino-5-oxo-, (S)-;Saforis;Stimulina;γ-Glutamine;
分子式：C5H10N2O3
分子量：146.14
CAS号：56-85-9
纯度：HPLC≥98%
熔点：185.5 °C (decomp)
沸点：445.6±40.0 °C | Condition: Press: 760 Torr
密度：1.321±0.06 g/cm3 | Condition: Temp: 20 °C Press: 760 Torr
酸系度数：2.27±0.10 | Condition: Most Acidic Temp: 25 °C
储存条件：-20℃，干燥、避光、密封
规格：5mg10mg20mg50mg100mg500mg1g2g等应客户需求包装
供应单位：四川省维克奇生物科技有限公司
供应电话：028-81700200/4008005713
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| Effect of Different Processing Methods on the Chemical Constituents of Scrophulariae Radix as Revealed by 2D NMR-Based Metabolomics | ||
| 来源：SCI：MOLECULES | 作者：Xiaohui Duan | 备注：影响因子：4.927 |
| 引用描述 | ||
Cinnamic acid (19121235) was obtained from Shanghai Tauto Biotech Co., Ltd. (Shanghai, China). Tryptophan (6135), methionine, and tyrosine (140609-201914) were bought from the China Academy of Food and Drug Control (Beijing, China). Catalpol and glutamine were purchased from Sichuan Weikeqi Biological Technology Co. Ltd. (Chengdu, China). The 6-O-methyl-catalpol was made by the research group. The purity of each standard compound was over 98%. | ||
