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      色胺 分析標(biāo)準(zhǔn)品,HPLC≥98%
      點(diǎn)擊次數(shù):81 更新時(shí)間:2025-11-19

      色胺

      分析標(biāo)準(zhǔn)品,HPLC≥98%

      Tryptamine

      CAS號(hào):61-54-1

      分子式:C10H12N2

      分子量:160.218

      MDLMFCD00005661

      別名:3-(2-氨乙基)吲哚;β-吲哚基乙胺;2-(3-吲哚基)乙胺

      貨號(hào)

      規(guī)格/參數(shù)/品牌

      價(jià)格

      貨期

      YJ-B21112-20mg

      分析標(biāo)準(zhǔn)品,HPLC≥98%

      350.00

      現(xiàn)貨

      JS20204-5g

      BR98%

      130.00

      現(xiàn)貨

      JS20204-25g

      BR98%

      180.00

      現(xiàn)貨

      JS20204-100g

      BR98%

      340.00

      現(xiàn)貨

      JS20204-500g

      BR98%

      1180.00

      2-3

      JT90219-1ml5贈(zèng)1

      10mM in DMSO

      335.00

      現(xiàn)貨

       

      產(chǎn)品介紹

      Tryptamine是一種在動(dòng)物、植物和真菌中發(fā)現(xiàn)的單胺生物堿。它含有吲哚環(huán)結(jié)構(gòu),結(jié)構(gòu)類似于色氨酸。在哺乳動(dòng)物的大腦中發(fā)現(xiàn)了微量這種物質(zhì),并被認(rèn)為是一種神經(jīng)遞質(zhì)或神經(jīng)調(diào)節(jié)劑。

      熔點(diǎn):113-116℃(lit.)

      沸點(diǎn):137℃(0.15 mmHg)

      外觀:白色或淡黃色結(jié)晶

      溶解性:Souble  in  DMSO

      敏感性:對(duì)熱和空氣敏感

      儲(chǔ)存條件:2-8℃

      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。

      參考文獻(xiàn)(25)

      25. [IF=5.7] Xingfan Li et al."Comparative role of oxidative balance, alkaloid production, and metabolites in exposure to red-to-blue light in Catharanthus roseus."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2025 Oct;227:110170

      24. [IF=6.3] Qingjian Zhang et al."Functional Characterization of GNA1 as a Serotonin N-Acetyltransferase Reveals a Key Role in the Serotonin to Melatonin Pathway in Saccharomyces cerevisiae."JOURNAL OF PINEAL RESEARCH.2025 Jun;77(4):e70065

      23. [IF=5.9] Mengzhen Han et al."Postbiotics ameliorate DSS-induced colitis in mice by regulating gut microbiota, promoting tryptophan metabolism, and activating AhR/ IL-22 signaling pathway."Food Bioscience.2025 Jul;69:106828

      22. [IF=3.8] Fan Zheyuan et al."Ultra performance liquid chromatography with ultrasound assisted magnetic ionic liquid dispersive liquid liquid microextraction for determination of 20 neurotransmitters in spinal cords."Scientific Reports.2025 Feb;15(1):1-19

      21. [IF=4] Minyu Li et al."Chemical quality indices, microbial community shifts, and biogenic amine exposure risk in boiled and fried ready-to-eat crayfish during refrigerated storage."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Jul;143:107585

      20. [IF=4] Anzi Ding et al."Identification of amine-producing bacterium (APB) in Chinese fermented mandarin fish (Chouguiyu) by high-throughput sequencing and culture-dependent methods."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Sep;133:106368

      19. [IF=3.9] Kang Wang et al."Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre-column derivatization-HPLC and their production."JOURNAL OF FOOD SCIENCE".2024 Mar;:

      18. [IF=5.2] Shuanghui Wu et al."The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage."Foods".2024 Jan;13(6):817

      17. [IF=8.4] Chen Chen et al."SERS aptasensor utilizing aptamer-conformation-mediated regulation of Au dumbbell dimers for the ultrasensitive detection of β-phenethylamine in foods."SENSORS AND ACTUATORS B-CHEMICAL.2024 Apr;404:135293

      16. [IF=4.1] Yixuan Fan et al."Development of a capillary electrophoresis method based on magnetic solid-phase extraction for simultaneous and sensitive detection of eight biogenic amines in foods."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Dec;:

      15. [IF=2.9] An-An Zhang et al."Mining and Characterization of Indolethylamine N-Methyltransferases in Amphibian Toad Bufo gargarizans."BIOCHEMISTRY.2023;62(16):2371–2381

      14. [IF=6.556] Xiangdong Ding et al."Magnetic ionic liquid-based liquid-liquid microextraction followed by ultra-performance liquid chromatography coupled with triple-quadrupole tandem mass spectrometry for simultaneous determination of neurotransmitters in human cerebr

      13. [IF=6.056] Siqi Ding et al."Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Apr;180:114711

      12. [IF=4.927] Yixuan Fan et al."A Capillary Electrophoresis Method Based on Molecularly Imprinted Solid-Phase Extraction for Selective and Sensitive Detection of Histamine in Foods."MOLECULES.2022 Jan;27(20):6987

      11. [IF=6.59] Yuyong Chen et al."Dynamic Changes in Microbial Communities and Physicochemical Characteristics During Fermentation of Non-post Fermented Shuidouchi."Frontiers in Nutrition.2022; 9: 926637

      10. [IF=9.231] Chen Chen et al."A molecularly-imprinted SERS sensor based on a TiO2@Ag substrate for the selective capture and sensitive detection of tryptamine in foods."FOOD CHEMISTRY.2022 Nov;394:133536

      9. [IF=7.271] Gangzheng Wang et al."Transcriptome and proteome analyses reveal the regulatory networks and metabolite biosynthesis pathways during the development of Tolypocladium guangdongense."Comput Struct Biotec. 2020 Jan;18:2081

      8. [IF=7.514] Chen Chen et al."A surface-imprinted surface-enhanced Raman scattering sensor for histamine detection based on dual semiconductors and Ag nanoparticles."Food Chem. 2022 Feb;369:130971

      7. [IF=2.896] Zi-Jian Chen et al."Development of competitive indirect ELISAs with a flexible working range for the simple quantification of melatonin in medicinal foods."Anal Methods-Uk. 2017 Mar;9(10):1617-1626

      6. [IF=5.923] Chunyan Jiao et al."Metabolic Profiling of Dendrobium officinale in Response to Precursors and Methyl Jasmonate."Int J Mol Sci. 2018 Mar;19(3):728

      5.  李絲絲,褚盈雁,尹曉青,劉亮,曹少謙,馬丹妮,戚向陽(yáng).魚粉加工壓榨液制備魚鮮汁的工藝及品質(zhì)分析[J].中國(guó)食品學(xué)報(bào),2020,20(10):160-168.

      4.  曹少謙,馬丹妮,蔡金秀,馬佳雯,王正東,戚向陽(yáng).脫脂和脫腥處理對(duì)鮐魚蛋白*粉品質(zhì)的影響[J].食品科技,2020,45(12):128-134.

      3.  沙麗娜,吐爾洪·買買提,阿孜古麗·衣該木,艾買提江·阿衣甫別克,張明玥.建立檢測(cè)醬油中8種生物胺的液相色譜-串聯(lián)質(zhì)譜方法(LC-MS)[J].中國(guó)調(diào)味品,2020,45(11):151-156.

      2.  吳小禾, 耿曉杰, 張建旭,. 黃驊蝦醬的微生物學(xué)和理化性質(zhì)研究[J]. 食品研究與開發(fā), 2019, v.40;No.361(12):83-89.

      1.  霍曉慧  宮瑞澤  王燕華 等. UPLC法測(cè)定桔梗泡菜中的生物胺類成分[J]. 食品科技  2018  043(009):325-329.


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