43011
L-组氨酸盐酸盐 溶液
100 mM amino acid in 0.1 M HCl, analytical standard
别名:
L -组氨酸盐酸盐溶液
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关于此项目
经验公式（希尔记法）:
C6H9N3O2 · HCl
化学文摘社编号:
分子量:
191.62
NACRES:
NA.24
PubChem Substance ID:
eCl@ss:
32160406
UNSPSC Code:
85151701
MDL number:
Beilstein/REAXYS Number:
4168261
InChI
1S/C6H9N3O2.ClH/c7-5(6(10)11)1-4-2-8-3-9-4;/h2-3,5H,1,7H2,(H,8,9)(H,10,11);1H/t5-;/m0./s1
SMILES string
Cl.N[C@@H](Cc1c[nH]cn1)C(O)=O
InChI key
QZNNVYOVQUKYSC-JEDNCBNOSA-N
grade
analytical standard
form
liquid
analyte chemical class(es)
amino acids, peptides, proteins
concentration
100 mM amino acid in 0.1 M HCl
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
color
colorless
application(s)
food and beverages
format
single component solution
storage temp.
2-8°C
Quality Level
General description
L-组氨酸盐酸盐在水中加热可发生外消旋化，生成 DL-组氨酸。在缺乏核黄素维生素的情况下可作为补充。
Application
有关合适仪器技术的更多信息，请参考产品分析证书。如需进一步支持，请联系技术服务部门。
signalword
Warning
hcodes
pcodes
Hazard Classifications
Met. Corr. 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves
存储类别
12 - Non Combustible Liquids
Advances in Protein Chemistry, 3 (1947)
Sutanate Saelao et al.
Archives of microbiology, 199(4), 551-562 (2017-01-07)
Lactococcus lactis KTH0-1S isolated from Thai traditional fermented shrimp (Kung-som) is able to produce heat-stable bacteriocin and inhibits food spoilage bacteria and food-borne pathogens. The inhibitory effect of bacteriocin remained intact after treatment with different pHs and after heating, but
William J Rayfield et al.
Journal of pharmaceutical sciences, 106(8), 1944-1951 (2017-03-28)
The storage of drug substance at subzero temperatures mitigates potential risks associated with liquid storage, such as degradation and shipping stress, making it the best solution for long-term storage. However, slower (generally uncontrolled) rates of freezing and thawing of drug
Vitamins and Hormones, 26 (2014)
Valéria Quintana Cavicchioli et al.
Probiotics and antimicrobial proteins, 11(2), 696-704 (2018-08-03)
Bacteriocinogenic Enterococcus hirae ST57ACC and Pediococcus pentosaceus ST65ACC strains, previously isolated from artisanal cheese, were evaluated for their safety with the aim to determine whether they could be used as beneficial strains, especially in the control of Listeria monocytogenes. Both
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