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Merck
CN
所有图片(1)

主要文件

04054

Supelco

安赛蜜

for food analysis, ≥99.0%

别名:

6-甲基-1,2,3-氧恶嗪-4(3H)-酮 2,2-二氧化物 钾盐

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25 G
CN¥1,137.62
100 G
CN¥3,150.42

CN¥1,137.62


预计发货时间April 07, 2025详情


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25 G
CN¥1,137.62
100 G
CN¥3,150.42

About This Item

经验公式(希尔记法):
C4H4KNO4S
CAS号:
分子量:
201.24
Beilstein:
3637857
EC 号:
MDL编号:
UNSPSC代码:
12164500
PubChem化学物质编号:
NACRES:
NA.21

CN¥1,137.62


预计发货时间April 07, 2025详情


获取大包装报价

质量水平

方案

≥99.0% (HPLC)
≥99.0%

甜味

200 × sucrose

应用

food and beverages

SMILES字符串

[K+].CC1=CC(=O)[N-]S(=O)(=O)O1

InChI

1S/C4H5NO4S.K/c1-3-2-4(6)5-10(7,8)9-3;/h2H,1H3,(H,5,6);/q;+1/p-1

InChI key

WBZFUFAFFUEMEI-UHFFFAOYSA-M

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此商品
PHR126647134318361
Acesulfame K for food analysis, ≥99.0%

04054

Acesulfame K

Acesulfame K

47134

Acesulfame K

application(s)

food and beverages

application(s)

cleaning products
cosmetics
food and beverages
personal care
pharmaceutical (small molecule)

application(s)

cleaning products
cosmetics
food and beverages
personal care

application(s)

-

assay

≥99.0% (HPLC)

assay

-

assay

-

assay

99%

sweetness

200 × sucrose

sweetness

-

sweetness

-

sweetness

-

Quality Level

100

Quality Level

300

Quality Level

-

Quality Level

100

生化/生理作用

无中毒或致癌作用的新型热稳定性甜味剂。Tas1r3 基因的等位基因突变影响了对该分子的行为性味觉响应,表明它是 T1R3 受体配体。

储存分类代码

11 - Combustible Solids

WGK

WGK 1

个人防护装备

Eyeshields, Gloves, type N95 (US)

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    Wei-Li Li et al.
    Journal of molecular neuroscience : MN, 51(1), 225-236 (2013-04-23)
    The sweet taste is of immense interest to scientists and has been intensively studied during the last two decades. However, the sweet preference modification and the related mechanisms are still unclear. In this study, we try to establish a mice
    Mi-Sun Ha et al.
    International journal of food sciences and nutrition, 64(6), 715-723 (2013-05-02)
    Using a stepwise assessment of the exposure of Korean consumers to acesulfame K and sucralose, theoretical maximum daily intakes of the sweeteners were calculated using the Budget screening method, which resulted in values greater than the acceptable daily intakes (ADIs).
    In search of a role for carbonation: is this a good or bad taste?
    Catia Sternini
    Gastroenterology, 145(3), 500-503 (2013-07-31)
    Francesco Di Salle et al.
    Gastroenterology, 145(3), 537-539 (2013-05-30)
    Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The
    Hao Jin et al.
    Cell, 184(1), 257-271 (2021-01-09)
    Hardwired circuits encoding innate responses have emerged as an essential feature of the mammalian brain. Sweet and bitter evoke opposing predetermined behaviors. Sweet drives appetitive responses and consumption of energy-rich food sources, whereas bitter prevents ingestion of toxic chemicals. Here

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