• 介紹：

  L-Carnosine 是 由beta-丙氨酸和組氨酸組成的二肽，具有抑制衰老的作用。

• 熔點(diǎn)： 253°C

• 沸點(diǎn)： 656.2°C at 760 mmHg

• 比旋光度： 21 ° (C=2, H2O)

• 外觀： white to off-white（powder）

• 溶解性： Souble  in  H2O

• 敏感性： 易吸潮

• 儲(chǔ)存條件： -20℃

• 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(hù)參考交流研究之用。

• 7. [IF=6.706] Jian Zhang et al."Immunomodulatory Effects of Chicken Broth and Histidine Dipeptides on the Cyclophosphamide-Induced Immunosuppression Mouse Model."Nutrients.2022 Jan;14(21):4491

• 6. [IF=9.231] Liangge Sun et al."Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanism."FOOD CHEMISTRY.2022 Nov;395:133615

• 5. [IF=2.629] Guan Mengqi et al."The Aqueous Extract of Eucommia Leaves Promotes Proliferation, Differentiation, and Mineralization of Osteoblast-Like MC3T3-E1 Cells."Evid-Based Compl Alt. 2021;2021:3641317

• 4. [IF=2.659] G.Y. Xiong et al."Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates."Poultry Sci. 2020 Jul;99:3733

• 3. [IF=4.568] Yanyan Guo et al."Boosting the Peroxidase-like Activity of Cobalt Ions by Amino Acid-based Biological Species and Its Applications."Chem-Asian J. 2020 Apr;15(7):1067-1073

• 2. [IF=7.514] Xiaoying Luo et al."Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying."Food Chem. 2022 Mar;372:131260

• 1. 朱作藝, 張玉, 王君虹,等. 離子色譜-積分脈沖安培法測(cè)定肉類(lèi)產(chǎn)品中鵝肌肽,高肌肽及肌肽[J]. 色譜, 2018, 036(012):1297-1302.

輸入產(chǎn)品批號(hào)：

本計(jì)算器可幫助您計(jì)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 *