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5-鸟苷一磷酸二钠盐

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  • ¥300
  • YOYOBIO
  • 上海
  • YJ-B21828-20mg
  • 2026年01月30日
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    • 详细信息
    • 文献和实验
    • 技术资料
    • 保存条件

      2-8℃

    • 保质期

      见包装

    • 英文名

      5′-GMP,2Na

    • 库存

      大量现货

    • 供应商

      上海研谨生物

    • CAS号

      5550-12-9

    • 规格

      20mg

    5-鸟苷一磷酸二钠盐 水合物

    分析标准品,HPLC≥98%

    5′-GMP2Na

    CAS号:5550-12-9

    分子式:C10H12N5O8PNa2·xH2O

    分子量:407.18

    MDLMFCD00070575

    货号

    规格/参数/品牌

    价格

    货期

    YJ-B21828-20mg

    分析标准品,HPLC≥98%

    300.00

    现货

    JS18076-5g

    超纯,98%

    130.00

    现货

    JS18076-25g

    超纯,98%

    165.00

    现货

    JS18076-100g

    超纯,98%

    345.00

    现货

    JS18076-500g

    超纯,98%

    1190.00

    现货

     

    产品介绍

    Guanosine 5'-diphosphate (GDP) disodium salt 是一种核苷二磷酸,可激活 5'-三磷酸腺苷敏感的 K+ 通道。Guanosine 5'-diphosphate disodium salt 是一种潜在的铁动员剂,可阻断铁调素-铁转运蛋白 (hepcidin-ferroportin) 相互作用并调节 IL-6/stat-3 通路。Guanosine 5'-diphosphate disodium salt 可用于炎症研究,如炎症性贫血 (AI)

    熔点:300℃

    沸点:890.2℃ at 760 mmHg

    溶解性:H2O  :  50  mg/mL  (122.80  mM;  Need  ultrasonic)

    DMSO  :  <  1  mg/mL  (ultrasonic;warming;heat  to  80℃)  (insoluble  or  slightly  soluble)

    敏感性:易吸潮

    储存条件:2-8℃

    注意:部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。

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    图标文献和实验
    该产品被引用文献

    参考文献(36)

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    35. [IF=6.6] Peng Guan et al."Comparative analysis of electrohydrodynamic, hot air, and natural air drying techniques on quality attributes and umami enhancement in king oyster mushroom (Pleurotus eryngii)."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Jun;225:117918

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    33. [IF=8.5] Hao Zhang et al."Effect of sous-vide processing duration on flavor and taste variations of oyster (Crassostrea gigas)."FOOD CHEMISTRY.2024 Nov;:142066

    32. [IF=5.7] Yating Gu et al."Ergothioneine, a New Acrolein Scavenger at Elevated Temperature."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX

    31. [IF=3.2] Xing Gao et al."Effects of different cooking times on the sensory evaluation and flavor characteristics of soy sauce."International Journal of Gastronomy and Food Science.2025 Mar;:101157

    30. [IF=5.6] Ying Tian et al."Evaluate the freshness and shelf life of refrigerated salted perch (Perca fluviatilis) focusing on the flavor change."FOOD CONTROL.2025 Oct;176:111394

    29. [IF=4.7] Long Li et al."A Comprehensive and Comparative Study on the Biochemical Composition and Non-Volatile Taste Compounds of Thirteen Shellfish Species."Foods.2025 Jan;14(9):1595

    28. [IF=5.6] Qian-Yu Zhou et al."A convenient colorimetric assay for Cr(VI) detection based on homogeneous Cu(II)–GMP system with oxidoreductase-like activity."TALANTA.2025 Jan;281:126884

    27. [IF=4.6] Yue Zhao et al."Comparative evaluation of sensory and instrumental flavor profiles of four edible microalgae: Spirulina platensis, Chlorella pyrenoidosa, Chlamydomonas reinhardtii, and Haematococcus pluvialis."Algal Research-Biomass Biofuels and Bioproduc

    26. [IF=4.7] Ya Mao et al."Flavoromics Analysis of Passion Fruit-Roasted Chicken."Foods.2024 Jan;13(14):2221

    25. [IF=5.2] Haiying Wang et al."Screening and evaluation of a novel nucleotide-degrading Levilactobacillus brevis grx821 with anti-hyperuricemia ability."Food Bioscience".2024 Aug;60:104337

    24. [IF=8.1] Qiang Zhong et al."Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics."FOOD RESEARCH INTERNATIONAL".2024 Mar;:114209

    23. [IF=4.3] Lixin Xue et al."Evaluation of the umami in edible fungi and study on umami extraction of Agaricus bisporus."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Apr;128:106069

    22. [IF=5.2] Fan Yang et al."Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes."Food Bioscience".2024 Apr;58:103772

    21. [IF=10.7] Dan Wu et al."Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp."FOOD HYDROCOLLOIDS".2024 Jul;152:109925

    20. [IF=8.8] Junlong Mao et al."Flavor characteristics of semi-dried yellow croaker (Pseudosciaena crocea) with KCl and ultrasound under sodium-reduced conditions before and after low temperature vacuum heating."FOOD CHEMISTRY.2023 Nov;426:136574

    19. [IF=5.561] Chunlu Qian et al."Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods."Foods.2023 Jan;12(10):2012

    18. [IF=6.056] Jin Zhao et al."A comparative analysis of the umami taste of five fresh edible mushrooms by simulating the chemical environment of oral digestion in vitro."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Feb;176:114522

    17. [IF=5.561] Wei Ding et al."Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs (Eriocheir sinensis): The Use of Artificial Neural Network Model."Foods.2022 Jan;11(24):4106

    16. [IF=6.443] Siyu Qian et al."Capturing the impact of oral processing behavior and bolus formation on the dynamic sensory perception and composition of steamed sturgeon meat."Food Chemistry-X.2023 Mar;17:100553

    15. [IF=6.443] Pengfei Xu et al."Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels."Food Chemistry-X.2023 Mar;17:100534

    14. [IF=9.231] Yao Feng et al."Effects of different monochromatic lights on umami and aroma of dried Suillus granulatus."FOOD CHEMISTRY.2023 Mar;404:134524

    13. [IF=9.231] Hong Xiao et al."Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality."FOOD CHEMISTRY.2022 Sep;:134186

    12. [IF=3.167] Zhenshan Hou et al."Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)."Journal Of Food Science. 2022 Mar 26

    11. [IF=3.463] Xuemei Zhao et al."Postharvest short-time partial dehydration affects shiitake mushroom (Lentinus edodes) storage quality and umami taste."Sci Hortic-Amsterdam. 2021 Sep;287:110274

    10. [IF=4.155] Yucui Jiang et al."Zr-based acid-stable nucleotide coordination polymers: An excellent platform for acidophilic enzymes immobilization."J Inorg Biochem. 2021 Mar;216:111338

    9. [IF=4.24] Na Xu et al."Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis."Food Biosci. 2021 Oct;43:101326

    8. [IF=5.537] Bingxin Sun et al."Effect of 1-methylcyclopropene (1-MCP) on quality of button mushrooms (Agaricus bisporus) packaged in different packaging materials."Postharvest Biol Tec. 2020 Jan;159:111023

    7. [IF=6.475] Donglu Fang et al."Microflora and umami alterations of different packaging material preserved mushroom (Flammulina filiformis) during cold storage."Food Res Int. 2021 Sep;147:110481

    6. [IF=7.514] Yao Feng et al."Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods."Food Chem. 2022 Jan;366:130570

    5.  唐建新,秦苏怡,任浩,于官楚,辛广,孙炳新.初始氧气体积分数对采后双孢蘑菇品质的影响[J].包装工程,2021,42(01):8-17.

    4.  魏云云, 宫雪, 辛广,. 基于化学分析与电子舌研究干燥方式对点柄粘盖牛肝菌鲜味的影响[J]. 食品科学, 2018(18).

    3.  杨军林, 任亚梅, 张武岗,. 基于主成分分析法的熟化马铃薯品质评价[J]. 食品科学, 2018, 039(019):70-77.

    2.  刘天天  梁中永  范思华 等. 北海沙蟹特征滋味成分的分析[J]. 食品科学  2018  039(014):236-241.

    1.  殷朝敏  范秀芝  史德芳 等. HS-SPME-GC-MS结合HPLC分析5种食用菌鲜品中的风味成分[J]. 食品工业科技  2019  040(003):254-260.

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      BCIP溶液  【配制方法】   把0.5g的5-溴-4-氯-3-吲哚磷酸二钠盐(BCIP)溶解于10ml 100%的二甲基甲酰胺中,保存于4℃   (责任编辑:大汉昆仑王)

    • 碱性磷酸单酯酶的提取和离子交换层析

      碱性磷酸单酯酶的提取和离子交换层析 [原理] 碱性磷酸单酯酶(Alkaline phophatase,简称AKP)为金属酶,在磷酸代谢中起重要作用。它能水解磷酸单酯键,但不水解磷酸二酯键,作用于多种底物的酯解,如单核苷酸、葡萄糖-1-磷酸、β-甘油磷酸等。核酸序列分析、DNA重组技术、酶标免疫检测技术都要利用此酶。 AKP是一种多聚体金属酶,酶分子中含有

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    5-鸟苷一磷酸二钠盐
    ¥300