• 介紹：

   L-Valine (Valine) 是一種新型非線性有機(jī)材料。

• 熔點： 315°C

• 沸點： 213.6oC at 760 mmHg

• 比旋光度： 28 o (c=8, 6N HCl)

• 外觀： 白色結(jié)晶或結(jié)晶性粉末

• 溶解性： Souble  in  H2O

• 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。

• 23. [6] Luyu Shan et al."Metabolism and release of characteristic components and profiles of enzymatic activities during fermentation of Massa Medicata Fermentata."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Oct;209:116793

• 22. [IF=4.142] Zhang Wei et al."Ratiometric fluorescence and colorimetric dual-mode sensing platform based on carbon dots for detecting copper(II) ions and D-penicillamine."Anal Bioanal Chem. 2022 Feb;414(4):1651-1662

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

• 20. [IF=4.759] Lixia Chen et al."Theoretical electronic circular dichroism investigations of chiral amino acids and development of separation and identification methods independent of standards."J Chromatogr A. 2021 Sep;1654:462446

• 19. [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

• 18. [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

• 17. [IF=4.098] Chunlin Li et al."Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy."Spectrochim Acta A. 2019 Jan;206:254

• 16. [IF=7.1] Haiyan Fu et al."Rational design of an “on-off-on” fluorescent assay for chiral amino acids based on quantum dots and nanoporphyrin."Sensor Actuat B-Chem. 2019 May;287:1

• 15. [IF=9.594] Zhongqian Song et al."Multifunctional N,S co-doped carbon quantum dots with pH- and thermo-dependent switchable fluorescent properties and highly selective detection of glutathione."Carbon. 2016 Aug;104:169

• 14. 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

• 13. Cai, Z, Liao, H, Wang, C, et al. A comprehensive study of the aerial parts of Lonicera japonica Thunb. based on metabolite profiling coupled with PLS-DA. Phytochemical Analysis. 2020; 31: 786– 800. https://doi.org/10.1002/pca.2943

• 12. Zhongqian Song, Fengyu Quan, Yuanhong Xu, Mengli Liu, Liang Cui, Jingquan Liu, Multifunctional N,S co-doped carbon quantum dots with pH- and thermo-dependent switchable fluorescent properties and highly selective detection of glutathione, Carbon, Volume 10

• 11. Wen, Zhiqi, et al. "Metabolomics and 16S rRNA Gene sequencing analyses of changes in the intestinal flora and biomarkers induced by gastrodia-uncaria treatment in a rat model of chronic migraine." Frontiers in pharmacology 10 (2019): 1425.https://doi.org/1

• 10. Li, Suhong, et al. "Mechanisms of high concentration valine-mediated inhibition of peach tree shoot growth."?Frontiers in Plant Science?11 (2020).https://dx.doi.org/10.3389%2Ffpls.2020.603067

• 9. 談夢霞, 陳佳麗, 鄒立思,等. 不同貯藏條件對麥冬藥材質(zhì)量的影響[J]. 中藥材, 2018(11).

• 8. 馬長中, 羅章, 辜雪冬. 林芝磚紅絨蓋牛肝菌的營養(yǎng)成分分析及評價[J]. 食品科學(xué), 2016, 37(024):124-129.

• 7. 甘學(xué)文,王光耀,鄧仕彬,張春暉,崔和平,劉曙光,于靜洋,成濤,張曉鳴.美拉德反應(yīng)中間體對卷煙評吸品質(zhì)的影響及其風(fēng)味受控形成研究[J].食品與機(jī)械,2017,33(06):46-52.

• 6. 嚴(yán)超, 侯麗娟, 齊曉茹,等. 紅棗白蘭地發(fā)酵過程中酒醅氨基酸和有機(jī)酸的變化分析[J]. 食品工業(yè)科技, 2017, 38(014):121-125.

• 5. 王婷婷,郜玉鋼,臧埔,趙巖,何忠梅,祝洪艷,張連學(xué).復(fù)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(xué)學(xué)報(醫(yī)學(xué)版),2017,43(04):698-704+858-859.

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• 1. 張楠,劉勁松,王國凱,鄭娟,劉松照.柱前衍生化反相高效液相色譜法測定蟬蛻中3種氨基酸含量[J].安徽中醫(yī)藥大學(xué)學(xué)報,2017,36(02):80-83.

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 *