• 介紹：

   L-Methionine 是 Methionine 的 L-異構(gòu)體，Methionine 是一種必需氨基酸。Methionine 是一種強肝解毒劑，作為肝臟保護劑。

• 熔點： 284°C

• 沸點： 306.9oC at 760 mmHg

• 比旋光度： 23.25 o (C=2, 6N HCL)

• 外觀： 白色結(jié)晶

• 溶解性： Souble  in  H2O

• 敏感性： 對光敏感

• 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(quán)威性，僅供客戶參考交流研究之用。

• 24. [8.5] Xin Yao et al."Characterization of cooked off-flavor volatile sulfur-containing compounds in green tea and their thermal inhibition via (?)-epigallocatechin gallate."FOOD CHEMISTRY.2025 Jan;463:141143

• 23. [IF=5.1] Ren Yan-Lin et al."Loss of CHCHD2 Stability Coordinates with C1QBP/CHCHD2/CHCHD10 Complex Impairment to Mediate PD-Linked Mitochondrial Dysfunction."MOLECULAR NEUROBIOLOGY".2024 Mar;:1-21

• 22. [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

• 21. [IF=3.366] Qu Fei et al."Fluorescent Detection of 2,4-Dichlorophenoxyacetic Acid in Food Samples Based on Covalent Organic Frameworks and MnO2 Nanosheets."Food Anal Method. 2020 Oct;13(10):1842-1851

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

• 19. [IF=4.418] Yuan Li et al."Deciphering the Mechanism of the Anti-Hypertensive Effect of Isorhynchophylline by Targeting Neurotransmitters Metabolism of Hypothalamus in Spontaneously Hypertensive Rats."Acs Chem Neurosci. 2020;11(11):1563–1572

• 18. [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

• 17. [IF=1.902] Guozhuan Li et al."Comparison of the chromatographic fingerprint, multicomponent quantitation and antioxidant activity of Salvia miltiorrhiza Bge. between sweating and nonsweating."Biomed Chromatogr. 2018 Jun;32(6):e4203

• 16. [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

• 15. [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

• 14. [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

• 13. [IF=4.952] Fengfeng Qu et al."Effect of different drying methods on the sensory quality and chemical components of black tea."Lwt Food Sci Technol. 2019 Jan;99:112

• 12. [IF=6.079] Tian Luo et al."Determination of underivatized amino acids to evaluate quality of beer by capillary electrophoresis with online sweeping technique."J Food Drug Anal. 2017 Oct;25:789

• 11. [IF=9.594] Fushuang Niu et al."Electrochemically generated green-fluorescent N-doped carbon quantum dots for facile monitoring alkaline phosphatase activity based on the Fe3+-mediating ON-OFF-ON-OFF fluorescence principle."Carbon. 2018 Feb;127:340

• 10. Li, Guozhuan, et al. "Comparison of the chromatographic fingerprint, multicomponent quantitation and antioxidant activity of Salvia miltiorrhiza Bge. between sweating and nonsweating." Biomedical Chromatography 32.6 (2018): e4203.https://doi.org/10.1002/bm

• 9. Niu, Fushuang, et al. "Controllable electrochemical/electroanalytical approach to generate nitrogen-doped carbon quantum dots from varied amino acids: pinpointing the utmost quantum yield and the versatile photoluminescent and electrochemiluminescent appli

• 8. 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

• 7. Lyu, Man, et al. "Inhibition effect of thiol-type antioxidants on protein oxidative aggregation caused by free radicals."?Biophysical chemistry?260 (2020): 106367.https://doi.org/10.1016/j.bpc.2020.106367

• 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(nèi)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. 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(zhì)量[J]. 上海中醫(yī)藥大學學報, 2017, 031(006):91-96.

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• 1. 彭錦芬, 陳亮, 周傳社. 蛋白酶以及纖維素酶處理對蠶豆秸稈青貯品質(zhì)及氨基酸含量的影響[J]. 湖南畜牧獸醫(yī), 2019(4):6-8.

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(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)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 *