产品名称
L-谷氨酸 单钠盐 水合物, analytical standard
InChI
1S/C5H9NO4.Na.H2O.H/c6-3(5(9)10)1-2-4(7)8;;;/h3H,1-2,6H2,(H,7,8)(H,9,10);;1H2;
InChI key
JYDGDQPVBSBYRT-UHFFFAOYSA-N
grade
analytical standard
assay
≥98.5% (TLC)
shelf life
limited shelf life, expiry date on the label
impurities
9.62% water (theory, monohydrate)
application(s)
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
format
neat
Quality Level
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Biochem/physiol Actions
红藻氨酸、NMDA 和喹喹啉酸受体激动剂；一种兴奋性氨基酸神经递质。
存储类别
11 - Combustible Solids
wgk
WGK 2
flash_point_f
Not applicable
flash_point_c
Not applicable
Monosodium L-glutamate-induced asthma.
Allen, David H., John Delohery, and Gary Baker.
The Journal of Allergy and Clinical Immunology, 80.4, 530-537 (1987)
E von Hauff et al.
Biosensors & bioelectronics, 26(2), 596-601 (2010-08-07)
A biocompatible device for the voltage dependent uptake and release of the neural transmitter L-glutamate in neutral pH solutions is demonstrated. The device consists of a gold electrode coated with molecularly imprinted, overoxidised polypyrrole (oPPy). It is shown here that
Zumin Shi et al.
PloS one, 7(12), e51567-e51567 (2012-12-15)
Emerging evidence shows that diet is related to asthma. The aim of this analysis was to investigate the association between monosodium glutamate (MSG) intake, overall dietary patterns and asthma. Data from 1486 Chinese men and women who participated in the
Cássia Borges Lima et al.
Life sciences, 93(9-11), 388-392 (2013-07-23)
Monosodium glutamate (MSG) is a neuroexcitatory amino acid used in human food to enhance flavor. MSG can affect the morphological and electrophysiological organization of the brain. This effect is more severe during brain development. Here, we investigated the electrophysiological and
Karen Ackroff et al.
Physiology & behavior, 107(2), 207-217 (2012-07-11)
Monosodium glutamate (MSG), the prototypical umami substance, is used as a flavor enhancer in many foods, but when presented alone is often only weakly attractive. Yet with experience mice will develop strong preferences for MSG solution over water. The present
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