您当前的位置:L-亮氨酸

L-亮氨酸

时间:2023-07-15  来源:化工号   作者:C6H13NO2
  • 亮氨酸
  • L-亮氨酸
  • L-白氨酸
  • 氨基异己酸
  • L-闪白氨基酸
  • A一氨基异己酸
  • 亮氨酸 (LEU)
  • 亮氨酸溶液 (LEU)
  • 2-氨基-4-甲基戊酸
  • L-2-氨基-4-甲基戊酸
  • (S)-2-氨基-4-甲基戊酸
  • 亮氨酸 (LEU)溶液,100PPM
  • L-白氨酸,L-闪白氨基酸,氨基异己酸
  • 中文名 L-亮氨酸
    英文名 L-Leucine
    别名 亮氨酸
    L-亮氨酸
    L-白氨酸
    氨基异己酸
    L-闪白氨基酸
    A一氨基异己酸
    亮氨酸 (LEU)
    亮氨酸溶液 (LEU)
    2-氨基-4-甲基戊酸
    L-2-氨基-4-甲基戊酸
    (S)-2-氨基-4-甲基戊酸
    亮氨酸 (LEU)溶液,100PPM
    L-白氨酸,L-闪白氨基酸,氨基异己酸
    英文别名 L-Leu
    Leucine
    H-Leu-OH
    L-Leucine
    1-Leucine
    L(+)LEUCINE
    4-methyl-norvalin
    4-methyl-l-norvalin
    2-amino-4-methyl-valericaci
    2-amino-4-methylpentanoicacid
    2-Amino-4-methylpentanoic acid
    (s)-2-amino-4-methylvalericacid
    (S)-2-Amino-4-methylpentanoic acid
    alpha-Amino-gamma-methylvaleric acid
    CAS 61-90-5
    200936-87-4
    EINECS 200-522-0
    化学式 C6H13NO2
    分子量 131.17
    InChI InChI=1/C6H13NO2/c1-4(2)3-5(7)6(8)9/h4-5H,3,7H2,1-2H3,(H,8,9)/t5-/m0/s1
    密度 1,293 g/cm3
    熔点 >300 °C (lit.)
    沸点 122-134 °C(Press: 2-3 Torr)
    比旋光度 15.4 º (c=4, 6N HCl)
    闪点 145-148°C
    水溶性 22.4 g/L (20 C)
    蒸汽压 <1 hPa (20 °C)
    JECFA Number 1423
    溶解度 1 M HCl: 50mg/mL
    折射率 1.4630 (estimate)
    酸度系数 2.328(at 25℃)
    PH值 5.5-6.5 (20g/l, H2O, 20℃)
    存储条件 2-8°C
    稳定性 Stability Moisture and light sensitive. Incompatible with strong oxidising agents.
    外观 powder
    颜色 White to Off-white
    最大波长(λmax) ['λ: 260 nm Amax: 0.05',
    , 'λ: 280 nm Amax: 0.05']
    Merck 14,5451
    BRN 1721722
    物化性质 白色有光泽六面体晶体或白色结晶性粉末。略有苦味(DL-亮氨酸呈甜味)。于145~148℃升华。熔点293~295℃(分解)。在烃类存在下,在无机酸水溶液中性能稳定。每g溶于约40ml水和约100ml醋酸。微溶于乙醇(0.07%),溶于稀盐酸和碱性氢氧化物和碳酸盐溶液。不溶于乙醚。属必需氨基酸,成人男子需要量2.2g/d(151本)。为婴儿正常生长及成人维持正常氮平衡所必需。天然品存在于脾脏、心脏等中,并以蛋白质形式存在于各种动植物组织中,腐败分解后可游离而出。
    产品用途 用作医药原料及食品添加剂
    MDL号 MFCD00002617
    安全术语 24/25 - 避免与皮肤和眼睛接触。
    WGK Germany 3
    RTECS OH2850000
    TSCA Yes
    海关编号 29224995
    上游原料 邻二甲苯 硫酸 碳酸氢铵
    下游产品 L-苯丙氨酸 N-乙酰-L-亮氨酸
    参考资料 展开查看 1. 金顺顺 姚康 印遇龙 等. 亮氨酸和α-酮戊二酸对小鼠体重 血清及脏器的影响[J]. 食品与机械 2019 035(008):172-176.
    2. 罗艳华, 王全杰, 陈沛海,等. 蛋白水解物水解度测定方法的研究[J]. 皮革与化工, 2017, 02:32-37.
    3. 罗艳华 王全杰 陈沛海. CaO NaOH对铬革屑水解效果的对比[J]. 皮革与化工 2017 034(003):1-12.
    4. 陈发忠, 廖东庆, 李晓明,等. 米曲霉AS3.800基因工程转化体系的构建[J]. 轻工科技, 2013(06):12-15.
    5. 侯丽娟 严超 齐晓茹 王颉. 不同品种红枣酿制枣酒的香气差异性研究[J]. 食品工业 2017(5):208-212.
    6. 严超, 侯丽娟, 齐晓茹,等. 红枣白兰地发酵过程中酒醅氨基酸和有机酸的变化分析[J]. 食品工业科技, 2017, 38(014):121-125.
    7. 李婉斯, 李婷, 陆春怡,等. 基于HPLC指纹图谱及聚类分析评价市售阿胶的质量[J]. 上海中医药大学学报, 2017, 031(006):91-96.
    8. 王婷婷,郜玉钢,臧埔,赵岩,何忠梅,祝洪艳,张连学.复方麦鹿芪人参制剂主要成分变化及其在肝癌H22荷瘤小鼠体内的抗肿瘤作用[J].吉林大学学报(医学版),2017,43(04):698-704+858-859.
    9. 谈梦霞, 陈佳丽, 邹立思,等. 不同贮藏条件对麦冬药材质量的影响[J]. 中药材, 2018(11).
    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
    11. 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
    12. Qu, Fei, et al. "Fluorescent Detection of 2, 4-Dichlorophenoxyacetic Acid in Food Samples Based on Covalent Organic Frameworks and MnO 2 Nanosheets." Food Analytical Methods 13.10 (2020): 1842-1851.https://doi.org/10.1007/s12161-020-01807-2
    13. Wang, Chengcheng, et al. "Distribution patterns for metabolites in medicinal parts of wild and cultivated licorice." Journal of pharmaceutical and biomedical analysis 161 (2018): 464-473.https://doi.org/10.1016/j.jpba.2018.09.004
    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
    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
    16. [IF=6.079] Tian Luo et al."Determination of underivatized amino acids to evaluate quality of beer by capillary electrophoresis with online sweeping technique."J Food Drug Anal. 2017 Oct;25:789
    17. [IF=5.923] Cuihua Chen et al."Variations in Physiology and Multiple Bioactive Constituents under Salt Stress Provide Insight into the Quality Evaluation of Apocyni Veneti Folium."Int J Mol Sci. 2018 Oct;19(10):3042
    18. [IF=4.952] Fengfeng Qu et al."Effect of different drying methods on the sensory quality and chemical components of black tea."Lwt Food Sci Technol. 2019 Jan;99:112
    19. [IF=4.411] Yujiao Hua et al."Quality Evaluation of Pseudostellariae Radix Based on Simultaneous Determination of Multiple Bioactive Components Combined with Grey Relational Analysis."Molecules. 2017 Jan;22(1):13
    20. [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
    21. [IF=3.535] Tian Luo et al."Establishing a sensitive capillary electrophoresis-UV method for direct determination of amino acids to evaluate vinegar quality."Electrophoresis. 2018 Jun;39(11):1410-1416
    22. [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
    23. [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
    24. [IF=2.727] Tian Luo et al."Quality assessment of soy sauce using underivatized amino acids by capillary electrophoresis."International Journal Of Food Properties. 2018 Jan 08
    25. [IF=1.913] Xie Yunfei et al."Rapid Determination of Amino Acids in Beer, Red Wine, and Donkey-Hide Gelatin by Gradient Elution of HPLC: From Micellar Liquid Chromatography to High Submicellar Liquid Chromatography."J Aoac Int. 2018 Jan;101(1):249-255
    26. [IF=5.537] Yurong Ma et al."Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents."Postharvest Biol Tec. 2021 Aug;178:111543
    27. [IF=4.952] Huan Zhang et al."Label-free quantification proteomics reveals the active peptides from protein degradation during anaerobic fermentation of tea."Lwt Food Sci Technol. 2021 Oct;150:111950
    28. [IF=4.821] Peng Wan et al."Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup."Microchem J. 2021 Sep;168:106436
    29. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460
    30. [IF=4.411] Mengxia Tan et al."Quality Evaluation of Ophiopogonis Radix from Two Different Producing Areas."Molecules. 2019 Jan;24(18):3220
    31. [IF=4.411] Shengxin Yin et al."Comparison of Multiple Bioactive Constituents in the Corolla and Other Parts of Abelmoschus manihot."Molecules. 2021 Jan;26(7):1864
    32. [IF=4.379] Feng Lin et al."Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase."Sci Rep-Uk. 2020 Feb;10(1):1-10
    33. [IF=4.36] Zhao-Yi Wang et al."Integrated strategy of LC-MS and network pharmacology for predicting active constituents and pharmacological mechanisms of Ranunculus japonicus Thunb. for treating rheumatoid arthritis."J Ethnopharmacol. 2021 May;271:113818
    34. [IF=4.35] Xiaomei Dai et al."1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage."Foods. 2021 Aug;10(8):1792
    35. [IF=4.142] Wang Chenxi et al."Systematic quality evaluation of Peiyuan Tongnao capsule by offline two-dimensional liquid chromatography/quadrupole-Orbitrap mass spectrometry and adjusted parallel reaction monitoring of quality markers."Anal Bioanal Chem. 2019 Nov;4
    36. [IF=3.935] Biru Shi et al."Investigation on the stability in plant metabolomics with a special focus on freeze-thaw cycles: LC–MS and NMR analysis to Cassiae Semen (Cassia obtusifolia L.) seeds as a case study."J Pharmaceut Biomed. 2021 Sep;204:114243
    37. [IF=3.361] Ning Zhao et al."Ratiometric fluorescence probe of Cu2+ and biothiols by using carbon dots and copper nanoclusters."Rsc Adv. 2021 Oct;11(53):33662-33674
    38. [IF=3.361] Furong Wang et al."Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions."Rsc Adv. 2021 Aug;11(45):27772-27781
    39. [IF=3.24] Zhichen Cai et al."Metabolomics characterizes the metabolic changes of Lonicerae Japonicae Flos under different salt stresses."Plos One. 2020 Dec;15(12):e0243111
    40. [IF=2.849] Peng Lu et al."Physicochemical and Pharmacokinetic Evaluation of Spray-Dried Coformulation of Salvia miltiorrhiza Polyphenolic Acid and L-Leucine with Improved Bioavailability."J Aerosol Med Pulm D. 2020 Apr;33(2):73-82
    41. [IF=2.097] Ke Jing et al."Isocratic micellar liquid chromatography using mixed anionic and non-ionic surfactants as mobile phase additives for separation of 17 free amino acids."Chem Pap. 2019 Oct;73(10):2417-2426
    42. [IF=2.043] Guan Chengran et al."Variation of bitter components of the asparagus juices during lactic acid bacteria fermentation."Biosci Biotech Bioch. 2021 Oct;85(11):2300-2310
    43. [IF=1.618] Wang Shengnan et al."Simultaneous Determination of Iridoid Glycosides, Phenylpropanoid Glycosides, Organic Acids, Nucleosides and Amino Acids in Scrophulariae Radix Processed by Different Processing Methods by HPLC-QTRAP-MS/MS."J Chromatogr Sci. 2021 Jun;
    44. [IF=6.598] Peng Lu et al."Salvianolic acid B dry powder inhaler for the treatment of idiopathic pulmonary fibrosis."Asian Journal of Pharmaceutical Sciences. 2022 Apr;:
    45. [IF=3.463] Xiaomei Dai et al."S-alk(en)ylcysteine sulfoxides biosynthesis and free amino acids profile in different parts of postharvest chive (Allium schoenoprasum L.)."SCIENTIA HORTICULTURAE. 2022 Sep;303:111191
    来顶一下
    返回首页
    返回首页
    推荐资讯
    热门点击