T5509
葫芦巴碱 盐酸盐
analytical standard
别名:
1-甲基吡啶-3-甲酸内盐 盐酸盐, N-甲基烟酸甜菜碱 盐酸盐
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关于此项目
经验公式（希尔记法）:
C7H7NO2 · HCl
化学文摘社编号:
分子量:
173.60
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
EC Number:
228-119-5
Beilstein/REAXYS Number:
3734169
MDL number:
产品名称
葫芦巴碱 盐酸盐, analytical standard
InChI key
TZSYLWAXZMNUJB-UHFFFAOYSA-N
InChI
1S/C7H7NO2.ClH/c1-8-4-2-3-6(5-8)7(9)10;/h2-5H,1H3;1H
SMILES string
[Cl-].C[n+]1cccc(c1)C(O)=O
grade
analytical standard
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
application(s)
food and beverages
format
neat
Quality Level
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Application
有关合适仪器技术的更多信息，请参考产品′s分析证书。如需进一步支持，请联系技术服务。
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
法规信息
涉药品监管产品
此项目有
Dayene do Carmo Carvalho et al.
Plant foods for human nutrition (Dordrecht, Netherlands), 66(2), 114-121 (2011-04-28)
Differentiation between organic and conventional coffee has increased due to the growing demand and high consumption of healthy foods that contain compounds with antioxidant potential, which have been associated with the reduction of chronic diseases. We used organic and conventional
Joseph L McClay et al.
Journal of proteome research, 9(6), 3083-3090 (2010-04-23)
Chronic obstructive pulmonary disease (COPD), characterized by chronic airflow limitation, is a serious public health concern. In this study, we used proton nuclear magnetic resonance ((1)H NMR) spectroscopy to identify and quantify metabolites associated with lung function in COPD. Plasma
Gloria del Campo et al.
Talanta, 81(1-2), 367-371 (2010-03-02)
A quantitative method for the determination of caffeine, formic acid, trigonelline and 5-(hydroxymethyl)furfural (5-HMF) in soluble coffees by applying the proton nuclear magnetic resonance technique ((1)H NMR) is proposed. Each of these compounds records a singlet signal at the 7.6-9.5
Ulla Mueller et al.
Food & function, 2(5), 265-272 (2011-07-23)
Coffee shows distinct antimicrobial activity against several bacterial genera. The present study investigated molecular mechanisms and active ingredients mediating the antimicrobial effect of coffee. Depending on concentration, roasted, but not raw coffee brew inhibited the growth of Escherichia coli and
Delia-Irina Corol et al.
Journal of agricultural and food chemistry, 60(21), 5471-5481 (2012-05-09)
This study examined the environmental and genetic variation in methyl donor contents and compositions of 200 cereal genotypes. Glycine betaine, choline, and trigonelline contents were determined by (1)H NMR, and significant differences were observed between cereal types (G) and across
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