P3755
6-丙基-2-硫尿嘧啶
≥99% (HPLC), powder
别名:
2,3-二氢-6-丙基-2-硫代-4 (1 H )-嘧啶酮, 4-羟基-2-巯基-6-丙基嘧啶
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关于此项目
经验公式（希尔记法）:
C7H10N2OS
化学文摘社编号:
分子量:
170.23
NACRES:
NA.51
PubChem Substance ID:
UNSPSC Code:
41106305
EC Number:
200-103-2
MDL number:
Beilstein/REAXYS Number:
130039
产品名称
6-丙基-2-硫尿嘧啶, enzyme inhibitor
InChI key
KNAHARQHSZJURB-UHFFFAOYSA-N
InChI
1S/C7H10N2OS/c1-2-3-5-4-6(10)9-7(11)8-5/h4H,2-3H2,1H3,(H2,8,9,10,11)
SMILES string
CCCC1=CC(=O)NC(=S)N1
description
enzyme inhibitor
assay
≥99% (HPLC)
form
powder
mp
218-220 °C (lit.)
solubility
10% NH3: 100 mg/mL, clear to slightly hazy, colorless to faintly yellow
Quality Level
Gene Information
human ... DIO1(1733), TPO(7173)
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Application
6-丙基-2-硫尿嘧啶(PROP)已用于浸渍尝味片，用于研究限定人样品组中PROP品尝员的感官性状评价状态。 它已被用作筛选试剂，用于通过标签量值（labeled magnitude scale，LMS）测试味觉强度。
6-丙基-2-硫氧嘧啶是一种甲状腺抑制剂（甲状腺激素），可作为毛细管电泳、高效液相色谱（HPLC） 或气相色谱等甲状腺药物分离检测技术中的标准物质。
Biochem/physiol Actions
6-丙基-2-硫氧嘧啶（6-PTU）是D1碘甲状腺原氨酸脱碘酶的潜在抑制剂，参与了碘甲状腺原氨酸的脱碘作用。它是碘甲状腺原氨酸底物的非竞争性抑制剂。。
General description
6-丙基-2-硫尿嘧啶或6-n-丙基硫尿嘧啶（PROP，或丙硫氧嘧啶PTU）是一种带苦味物质。
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Carc. 2
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type P3 (EN 143) respirator cartridges
Characterization of recombinant Xenopus laevis type I iodothyronine deiodinase: substitution of a proline residue in the catalytic center by serine (Pro132Ser) restores sensitivity to 6-propyl-2-thiouracil
Kuiper George GJM, et al.
Endocrinology, 147(7), 3519-3529 (2006)
Adiposity in middle-aged women is associated with genetic taste blindness to 6-n-propylthiouracil
Goldstein G L, et al.
Obesity Research, 13(6), 1017-1023 (2005)
Ran Tao et al.
Foods (Basel, Switzerland), 9(8) (2020-08-06)
Rebaudioside (Reb) D and M are the recent focus of the food industry to address the bitter taste challenge of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. This study evaluated the sensory characteristics
Neeta Y Yousaf et al.
Nutrients, 12(9) (2020-09-25)
Astringency is a complex oral sensation, commonly experienced when dietary polyphenols interact with salivary proteins. Most astringent stimuli alter protein levels, which then require time to be replenished. Although it is standard practice in astringency research to provide breaks in
Tyler S Allison et al.
PloS one, 15(8), e0237142-e0237142 (2020-08-09)
Electrical stimulation of nerve endings in the tongue can be used to communicate information to users and has been shown to be highly effective in sensory substitution applications. The anterior tip of the tongue has very small somatosensory receptive fields
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