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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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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

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
SRP6016SRP3007SRP3025
technique(s)

cell culture | mammalian: suitable

technique(s)

-

technique(s)

cell culture | mammalian: suitable

technique(s)

cell culture | mammalian: suitable

biological source

human

biological source

mouse

biological source

human

biological source

human

recombinant

expressed in Sf9 cells

recombinant

expressed in Sf9 cells

recombinant

expressed in HeLa cells

recombinant

expressed in HEK 293 cells

mol wt

90.0 kDa

mol wt

75-85 kDa

mol wt

60.0-70.0 kDa

mol wt

57.0-60.0 kDa

form

lyophilized

form

lyophilized

form

lyophilized

form

lyophilized

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)


  • 历史批次信息供参考:

    分析证书(COA)

    Lot/Batch Number

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    访问文档库

    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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