质量水平
检测方案
≥98.0% (GC)
mp
~46 °C
溶解性
chloroform: 1 g/10 mL, clear, colorless to faintly greenish-yellow
储存温度
2-8°C
SMILES字符串
CCCCCCCCCCCC(=O)Oc1ccc(cc1)[N+]([O-])=O
InChI
1S/C18H27NO4/c1-2-3-4-5-6-7-8-9-10-11-18(20)23-17-14-12-16(13-15-17)19(21)22/h12-15H,2-11H2,1H3
InChI key
YNGNVZFHHJEZKD-UHFFFAOYSA-N
正在寻找类似产品? 访问 产品对比指南
应用
4-硝基苯基月桂酸酯已用作：
- 羧酸酯酶的底物，以评估酶与底物的亲和力
- 显色试验中的底物，以评估脂肪酶活性
- 测定马铃薯糖蛋白的酯酶活性
生化/生理作用
4-硝基苯基月桂酸酯是一种对硝基酚酯衍生物，是脂肪酶检测中的典型模型底物。
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
Crosslinked, biodegradable polyurethanes for precision-porous biomaterials: synthesis and properties
Calleros EL, et al.
Journal of Applied Polymer Science, 48943 null
Tanaporn Hengpratom et al.
BMC complementary and alternative medicine, 18(1), 177-177 (2018-06-10)
Oroxylum indicum (L.) Kurz (O. indicum) is found in Thailand. It has been used for the treatment of obesity. This study aimed to investigate the effects of an O. indicum extract (OIE) on the adipogenic and biomolecular change in 3T3-L1
Thaiza S P de Souza et al.
Scientific reports, 10(1), 10873-10873 (2020-07-04)
The almond cake is a protein-rich residue generated by the mechanical expression of the almond oil. The effects of the aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) on the biological properties of the almond cake protein were evaluated. Total
Chemical characterization and functional properties of a potato protein concentrate prepared by large-scale expanded bed adsorption chromatography
Lokra S, et al.
LWT--Food Science and Technology, 1089-1099 null
Honglei Zhai et al.
Food & function, 7(8), 3382-3389 (2016-07-12)
The aim of this study was to investigate the effects of cereal soluble dietary fibres (SDFs), β-glucans (BG) from oat and barley as well as arabinoxylans (AX) from wheat and rye, on the lipolysis of p-nitrophenyl laurate (p-NP laurate). p-NP
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门