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- 详细信息
- 文献和实验
- 技术资料
- 保存条件：
Store at -20℃，2 years.
- 保质期：
Store at -20℃，2 years.
- 英文名：
XMP
- 库存：
999
- 供应商：
北京索莱宝科技有限公司
- CAS号：
25899-70-1
- 规格：
50mg
网站信息仅供参考哦 以实货标签/说明书为准
| 详细描述 |
本品为分析标准品 使用本产品的案例（仅供参考） LC-MS/MS Chromatographic conditions: UPLC HSS T3 column (1.8µm × 2.1 mm × 150 mm); flow rate: 0.26 ml/min; Injection volume was 3 µl; column temperature: 45℃; mobile phase A consisted of 0.1% formic acid and 5 mmol/L ammonium formate, and mobile phase B consisted of methanol. Elution conditions: 0–1 min, 2% B; 1–2.3 min, 2%, 100% B; 2.3–3 min, 100% B; 3–3.1 min, 100%, 2% B; 3.1–5 min, 2% B . The collection mode was positive ion, and the ion source voltage was 2.0 kV; cone voltage was 10 V; the source temperature was 150℃; the desolvation temperature was 500℃. the auxiliary gas flow rate was 10 L/h and the de-solvent gas flow rate was 1,000 L/h. The peak area of nucleotide data was calculated using the targetLynx quantitative software, and the permissible retention time was 15 s. The quantitative results of nucleotide concentration were obtained by the standard curve method. 来源文献：Gao B, Hu X, Xue H, Li R, Liu H, Han T, Tu Y, Zhao Y. The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance. Front Nutr. 2022 Sep 26;9:998448. doi: 10.3389/fnut.2022.998448. Erratum in: Front Nutr. 2022 Oct 24;9:1064331. PMID: 36225876; PMCID: PMC9549109. |
| CAS | No.25899-70-1 |
| 分子式 | C10H11N4Na2O9P |
| 分子量 | 408.17 |
| 单位 | 瓶 |
| 储存条件 | Store at -20℃，2 years. |
| 纯度 | HPLC≥98% |
| 英文名称 | XMP |
| 中文名称 | 黄苷-5'-单磷酸钠 |
| 别名 | L-XMP Sodium；XMP |
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文献和实验【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance
成员:Gao Binghong, Hu Xiaobo, Xue Hui, Li Ruiling, Liu Huilan, Han Tianfeng, Tu Yonggang, Zhao Yan
论文因子:6.59 发表期刊:Frontiers in Nutrition pmid:36225876
【本资料源自公开渠道，如需（此处）屏蔽，请联系删除】
标题:The changes of umami substances and influencing factors in preserved egg yolk: pH; endogenous protease; and proteinaceous substance
成员:Gao B; Hu X; Xue H; Li R; Liu H; Han T; Tu Y; Zhao Y.
论文因子:5 发表期刊:Frontiers in Nutrition pmid:36225876
注意：以上文献 仅供参考
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