L-组氨酸
L-组氨酸(L-Histidine)
CAS: 71-00-1
化学式: C6H9N3O2
性质
- 本品为无色针状或片状结晶。无臭，稍有苦味。227℃软化，277℃分解。溶于水(7. 59%，25℃)，极难溶于醇，不溶于醚。其咪唑基易与金属离子形成络盐，常用者为其盐酸盐。在生物体内经由5一磷酸核糖焦磷酸(PRPP)和三磷酸腺苷ATP合成。它是组胺、尿刊酸、肌肽等生物物质的合成前体。
- 它是半必需氨基酸，但是是婴幼儿生长发育必不可少的氨基酸。有尿毒症患者，供应组氨酸有利于患者对氨基酸的全面利用。长期缺乏组氨酸会出现负氮平衡、皮肤损害、血清白蛋白下降，特别是红细胞压积减低。它参与生血作用中血红蛋白的合成。
制法
- 水解法 将猪血粉用盐酸在110～115℃水解24h，猪血粉球蛋白质的肽链断开，生成游离氨基酸。水解液经过滤，稀释，通过阳离子交换柱，各种氨基酸组分就按一定顺序交换在树脂上。然后在洗脱液作用下，氨基酸从树脂相转入溶液相，取含L-组氨酸的洗脱液，浓缩结晶即获得L-组氨酸。L-组氨酸也可从脱脂大豆的水解产物中提取。
- 直接发酵法。
用途
- 氨基酸类药。氨基酸输液及综合氨基酸制剂的主要成分。用法及剂量 用于治疗胃溃疡、贫血、过敏症等。皮下或肌注4%溶液5mL。
- 食品添加剂作增味剂和营养增补剂，面包制造中添加可改善香味，应用于婴幼儿食品及手术后病人食品中。
安全性
- 低毒，成人中毒量> 64g/d，成人每天摄入32g可耐受一较短时期；小鼠、大鼠，经口，LD50>15g/kg，皮下LD50 >lOg/kg，大鼠腹腔注射LD50>8g/kg;小鼠、大鼠，静脉注射LD50>2g/kg。
- 遮光，密闭干燥保存。
| 中文名 | L-组氨酸 |
| 英文名 | L-Histidine |
| 别名 | 组氨酸 L-组氨酸 左旋组氨酸 L-组氨酸标准品 L-2-氨基-3(4-咪唑基)丙酸 L-HISTIDINE L-组氨酸 |
| 英文别名 | His H-His-OH Histidine L-Histidine L-[+]-Histidine L-Histidine Base L-HISTIDINE BASE L-Histidine,free base (s)-1h-imidazole-4-alanin 3-(1h-imidazol-4-yl)-l-alanin (s)-1h-imidazole-4-propanoicaci 4-(2-Amino-2-carboxyethyl)imidazole (s)-4-(2-amino-2-carboxyethyl)imidazole (s)-alpha-amino-1h-imidazole-4-propanoicacid 1H-Imidazole-4-propanoic acid, alpha-amino-, (S)- (S)-2-Amino-3-(4-imidazolyl)propionic acid~H-His-OH |
| CAS | 71-00-1 |
| EINECS | 200-745-3 |
| 化学式 | C6H9N3O2 |
| 分子量 | 155.15 |
| InChI | InChI:1S/C6H9N3O2/c7-5(6(10)11)1-4-2-8-3-9-4/h2-3,5H,1,7H2,(H,8,9)(H,10,11) |
| InChIKey | HNDVDQJCIGZPNO-YFKPBYRVSA-N |
| 密度 | 1.3092 (rough estimate) |
| 熔点 | 282°C (dec.)(lit.) |
| 沸点 | 278.95°C (rough estimate) |
| 比旋光度 | 12.4 º (c=11,6N HCl) |
| 水溶性 | 41.6 g/L (25 ºC) |
| JECFA Number | 1431 |
| 溶解度 | H2O: 50 mg/mL |
| 折射率 | 13 ° (C=11, 6mol/L H |
| 酸度系数 | 1.8(at 25℃) |
| PH值 | 7.0-8.0 (25℃, 0.1M in H2O) |
| 存储条件 | 2-8°C |
| 稳定性 | 稳定。与强氧化剂不相容。 |
| 敏感性 | Sensitive to light |
| 外观 | 粉末 |
| 颜色 | White to off-white or pale yellow |
| 最大波长(λmax) | ['λ: 260 nm Amax: 0.05', , 'λ: 280 nm Amax: 0.05'] |
| Merck | 14,4720 |
| BRN | 4673585 |
| 物化性质 | 白色晶体或结晶性粉末。无臭。稍有苦味。约于277～288℃熔化并分解。其咪唑基易与金属离子形成络盐。溶于水(4.3g/100ml，25℃)，极难溶于乙醇，不溶于乙醚。因溶解度极小等原因，常用者为其盐酸盐。 |
| MDL号 | MFCD00064315 |
| 危险品标志 | Xn - 有害物品 |
| 风险术语 | R22 - 吞食有害。 R36/37/38 - 刺激眼睛、呼吸系统和皮肤。 |
| 安全术语 | S24/25 - 避免与皮肤和眼睛接触。 S36/37 - 穿戴适当的防护服和手套。 S26 - 不慎与眼睛接触后，请立即用大量清水冲洗并征求医生意见。 S22 - 切勿吸入粉尘。 |
| WGK Germany | 2 |
| RTECS | MS3070000 |
| FLUKA BRAND F CODES | 10-23 |
| TSCA | Yes |
| 海关编号 | 29332990 |
| 上游原料 | 蛋白质 水解物 大豆 组胺 2-硫代组氨酸 |
| 下游产品 | 亮丙瑞林 血管紧张素II 组胺 N-Boc-L-组氨酸 |
| 参考资料 展开查看 | 1. 王诗琪 王雨舟 黄明艳 等. 一种绿色低毒的聚合物纳米粒子在过氧草酸酯和过氧化氢中的化学发光行为研究[J]. 贵州师范大学学报:自然科学版 2020(2):64-69. 2. 谈梦霞, 陈佳丽, 邹立思,等. 麦冬与山麦冬中多元指标成分的比较分析[J]. 中国中药杂志, 2018, 43(20). 3. 侯丽娟 严超 齐晓茹 王颉. 不同品种红枣酿制枣酒的香气差异性研究[J]. 食品工业 2017(5):208-212. 4. 李婉斯, 李婷, 陆春怡,等. 基于HPLC指纹图谱及聚类分析评价市售阿胶的质量[J]. 上海中医药大学学报, 2017, 031(006):91-96. 5. 梁静静, 李大伟, 史瑞琴,等. 腐乳中产生物胺菌株的筛选鉴定及产生物胺能力评价[J]. 河北农业大学学报, 2019(3). 6. 王婷婷,郜玉钢,臧埔,赵岩,何忠梅,祝洪艳,张连学.复方麦鹿芪人参制剂主要成分变化及其在肝癌H22荷瘤小鼠体内的抗肿瘤作用[J].吉林大学学报(医学版),2017,43(04):698-704+858-859. 7. 严超, 侯丽娟, 齐晓茹,等. 红枣白兰地发酵过程中酒醅氨基酸和有机酸的变化分析[J]. 食品工业科技, 2017, 38(014):121-125. 8. 马长中, 罗章, 辜雪冬. 林芝砖红绒盖牛肝菌的营养成分分析及评价[J]. 食品科学, 2016, 37(024):124-129. 9. 唐何娜, 杨磊, 欧阳志远,等. 基于体外仿生的海水珍珠矿化机制初步研究[J]. 电子显微学报, 2017, 036(006):589-597. 10. 谈梦霞, 陈佳丽, 邹立思,等. 不同贮藏条件对麦冬药材质量的影响[J]. 中药材, 2018(11). 11. 陈思, 郜玉钢, 臧埔,等. 鹿角脱盘及其5种提取部位21种氨基酸含量对比分析[J]. 药物分析杂志, 2017(10):1851-1857. 12. 祝洪艳, 张荻, 张力娜,等. 柱前衍生化HPLC法检测紫苏子和紫苏叶中氨基酸的含量[J]. 药物分析杂志, 2017(10):1858-1864. 13. Qu, Fengfeng, et al. "Effect of different drying methods on the sensory quality and chemical components of black tea." Lwt 99 (2019): 112-118.https://doi.org/10.1016/j.lwt.2018.09.036 14. Zhongqian Song, Fengyu Quan, Yuanhong Xu, Mengli Liu, Liang Cui, Jingquan Liu, Multifunctional N,S co-doped carbon quantum dots with pH- and thermo-dependent switchable fluorescent properties and highly selective detection of glutathione, Carbon, Volume 10 15. Wang, Zuokai, Changsheng Hou, and Guixiang Wang. "Influence of histidine as an electrolyte additive on the electrochemical performance of Al electrodes in 4.0 M KOH electrolyte." Materials and Corrosion 71.9 (2020): 1473-1479.https://doi.org/10.1002/maco.2 16. Wang, Furong, et al. "Formation of Pyrazines in Maillard Model Systems: Effects of Structures of Lysine-Containing Dipeptides/Tripeptides." Foods 10.2 (2021): 273.https://doi.org/10.3390/foods10020273 17. Wang, Furong, et al. "Formation of Pyrazines in Maillard Model Systems: Effects of Structures of Lysine-Containing Dipeptides/Tripeptides." Foods 10.2 (2021): 273.https://doi.org/10.3390/foods10020273 18. Wang, Chengcheng, et al. "Distribution patterns for metabolites in medicinal parts of wild and cultivated licorice." Journal of pharmaceutical and biomedical analysis 161 (2018): 464-473.https://doi.org/10.1016/j.jpba.2018.09.004 19. Niu, Fushuang, et al. "Controllable electrochemical/electroanalytical approach to generate nitrogen-doped carbon quantum dots from varied amino acids: pinpointing the utmost quantum yield and the versatile photoluminescent and electrochemiluminescent appli 20. Zhao, Zheng, et al. "Cholinium amino acids-glycerol mixtures: New class of solvents for pretreating wheat straw to facilitate enzymatic hydrolysis." Bioresource technology 245 (2017): 625-632.https://doi.org/10.1016/j.biortech.2017.08.209 21. [IF=9.594] Zhongqian Song et al."Multifunctional N,S co-doped carbon quantum dots with pH- and thermo-dependent switchable fluorescent properties and highly selective detection of glutathione."Carbon. 2016 Aug;104:169 22. [IF=9.594] Fushuang Niu et al."Electrochemically generated green-fluorescent N-doped carbon quantum dots for facile monitoring alkaline phosphatase activity based on the Fe3+-mediating ON-OFF-ON-OFF fluorescence principle."Carbon. 2018 Feb;127:340 23. [IF=6.079] Tian Luo et al."Determination of underivatized amino acids to evaluate quality of beer by capillary electrophoresis with online sweeping technique."J Food Drug Anal. 2017 Oct;25:789 24. [IF=5.548] Wenli Liu et al."Assessment of the safety and applications of bacteriocinogenic Enterococcus faecium Y31 as an adjunct culture in North-eastern Chinese traditional fermentation paocai."Food Control. 2015 Apr;50:637 25. [IF=4.952] Fengfeng Qu et al."Effect of different drying methods on the sensory quality and chemical components of black tea."Lwt Food Sci Technol. 2019 Jan;99:112 26. [IF=4.939] Lili Wen et al."Protein Aggregation and Performance Optimization Based on Microconformational Changes of Aromatic Hydrophobic Regions."Mol Pharmaceut. 2018;15(6):2257–2267 27. [IF=4.411] Cuihua Chen et al."Quality Evaluation of Apocyni Veneti Folium from Different Habitats and Commercial Herbs Based on Simultaneous Determination of Multiple Bioactive Constituents Combined with Multivariate Statistical Analysis."Molecules. 2018 Mar;23(3):5 28. [IF=4.411] Yujiao Hua et al."Quality Evaluation of Pseudostellariae Radix Based on Simultaneous Determination of Multiple Bioactive Components Combined with Grey Relational Analysis."Molecules. 2017 Jan;22(1):13 29. [IF=4.098] Chunlin Li et al."Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy."Spectrochim Acta A. 2019 Jan;206:254 30. [IF=3.535] Tian Luo et al."Establishing a sensitive capillary electrophoresis-UV method for direct determination of amino acids to evaluate vinegar quality."Electrophoresis. 2018 Jun;39(11):1410-1416 31. [IF=2.896] Jing Ke et al."Development of a gradient micellar liquid chromatographic method eluting from micellar mode to high submicellar mode for the rapid separation of free amino acids."Anal Methods-Uk. 2017 Mar;9(11):1762-1770 32. [IF=2.896] Ya-yun Chen et al."Determination of free amino acids and nucleosides and nucleobases in Annona squamosa L. fruitages from different regions in China by LC-QTRAP-MS/MS."Anal Methods-Uk. 2017 Jun;9(25):3862-3869 33. [IF=2.727] Tian Luo et al."Quality assessment of soy sauce using underivatized amino acids by capillary electrophoresis."International Journal Of Food Properties. 2018 Jan 08 34. [IF=1.913] Xie Yunfei et al."Rapid Determination of Amino Acids in Beer, Red Wine, and Donkey-Hide Gelatin by Gradient Elution of HPLC: From Micellar Liquid Chromatography to High Submicellar Liquid Chromatography."J Aoac Int. 2018 Jan;101(1):249-255 35. [IF=6.057] Chenglong Sun et al."1,1′-binaphthyl-2,2′-diamine as a novel MALDI matrix to enhance the in situ imaging of metabolic heterogeneity in lung cancer."Talanta. 2020 Mar;209:120557 36. [IF=5.706] Yanchun Ge et al."Efficient visible-light-driven selective conversion of glucose to high-value chemicals over Bi2WO6/Co-thioporphyrazine composite in aqueous media."Appl Catal A-Gen. 2021 Aug;623:118265 37. [IF=5.537] Yurong Ma et al."Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents."Postharvest Biol Tec. 2021 Aug;178:111543 38. [IF=4.952] Huan Zhang et al."Label-free quantification proteomics reveals the active peptides from protein degradation during anaerobic fermentation of tea."Lwt Food Sci Technol. 2021 Oct;150:111950 39. [IF=4.821] Peng Wan et al."Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup."Microchem J. 2021 Sep;168:106436 40. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460 41. [IF=4.418] Yuan Li et al."Deciphering the Mechanism of the Anti-Hypertensive Effect of Isorhynchophylline by Targeting Neurotransmitters Metabolism of Hypothalamus in Spontaneously Hypertensive Rats."Acs Chem Neurosci. 2020;11(11):1563–1572 42. [IF=4.411] Mengxia Tan et al."Quality Evaluation of Ophiopogonis Radix from Two Different Producing Areas."Molecules. 2019 Jan;24(18):3220 43. [IF=4.379] Feng Lin et al."Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase."Sci Rep-Uk. 2020 Feb;10(1):1-10 44. [IF=4.35] Furong Wang et al."Formation of Pyrazines in Maillard Model Systems: Effects of Structures of Lysine-Containing Dipeptides/Tripeptides."Foods. 2021 Feb;10(2):273 45. [IF=4.142] Qu Fei et al."Ratiometric detection of alkaline phosphatase based on aggregation-induced emission enhancement."Anal Bioanal Chem. 2019 Nov;411(28):7431-7440 46. [IF=4.142] Li Cong et al."A fluorescence strategy for monitoring α-glucosidase activity and screening its inhibitors from Chinese herbal medicines based on Cu nanoclusters with aggregation-induced emission."Anal Bioanal Chem. 2021 Apr;413(9):2553-2563 47. [IF=4.098] Chunlin Li et al."Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy."Spectrochim Acta A. 2020 Feb;227:117697 48. [IF=4.076] Ahui Sun et al."A Zinc Coordination Polymer Sensor for Selective and Sensitive Detection of Doxycycline Based on Fluorescence Enhancement."Cryst Growth Des. 2021;21(9):4971–4978 49. [IF=3.935] Biru Shi et al."Investigation on the stability in plant metabolomics with a special focus on freeze-thaw cycles: LC–MS and NMR analysis to Cassiae Semen (Cassia obtusifolia L.) seeds as a case study."J Pharmaceut Biomed. 2021 Sep;204:114243 50. [IF=3.366] Qu Fei et al."Fluorescent Detection of 2,4-Dichlorophenoxyacetic Acid in Food Samples Based on Covalent Organic Frameworks and MnO2 Nanosheets."Food Anal Method. 2020 Oct;13(10):1842-1851 51. [IF=3.361] Furong Wang et al."Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions."Rsc Adv. 2021 Aug;11(45):27772-27781 52. [IF=3.361] Ruixue Yu et al."Targeted neurotransmitter metabolomics profiling of oleanolic acid in the treatment of spontaneously hypertensive rats."Rsc Adv. 2019 Jul;9(40):23276-23288 53. [IF=3.24] Zhichen Cai et al."Metabolomics characterizes the metabolic changes of Lonicerae Japonicae Flos under different salt stresses."Plos One. 2020 Dec;15(12):e0243111 54. [IF=2.097] Ke Jing et al."Isocratic micellar liquid chromatography using mixed anionic and non-ionic surfactants as mobile phase additives for separation of 17 free amino acids."Chem Pap. 2019 Oct;73(10):2417-2426 55. [IF=2.043] Guan Chengran et al."Variation of bitter components of the asparagus juices during lactic acid bacteria fermentation."Biosci Biotech Bioch. 2021 Oct;85(11):2300-2310 56. [IF=1.618] Wang Shengnan et al."Simultaneous Determination of Iridoid Glycosides, Phenylpropanoid Glycosides, Organic Acids, Nucleosides and Amino Acids in Scrophulariae Radix Processed by Different Processing Methods by HPLC-QTRAP-MS/MS."J Chromatogr Sci. 2021 Jun; 57. [IF=2.419] Shanshan Gao et al."Development and validation of a sensitive and reliable targeted metabolomics method for the quantification of cardiovascular disease-related biomarkers in plasma by using UPLC-MS/MS."Rapid Communications In Mass Spectrometry. 2022 Mar 58. [IF=6.498] Yusong Yang et al."Activation of peroxymonosulfate by α-MnO2 for Orange Ⅰ removal in water."Environ Res. 2022 Feb;:112919 59. [IF=6.576] Jie Yang et al."Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities."Front Nutr. 2022; 9: 83 60. [IF=3.216] Pinxian Yang et al."Dietary effects of fish meal substitution with Clostridium autoethanogenum on flesh quality and metabolomics of largemouth bass (Micropterus salmoides)."Aquacult Rep. 2022 Apr;23:101012 61. [IF=4.142] Zhang Wei et al."Ratiometric fluorescence and colorimetric dual-mode sensing platform based on carbon dots for detecting copper(II) ions and D-penicillamine."Anal Bioanal Chem. 2022 Feb;414(4):1651-1662 62. [IF=4.411] Nan Wu et al."Quality Evaluation of Taxilli Herba from Different Hosts Based on Simultaneous Determination of Multiple Bioactive Constituents Combined with Multivariate Statistical Analysis."Molecules. 2021 Jan;26(24):7490 |
L-组氨酸 - 性质
可信数据
- 本品为无色针状或片状结晶。无臭，稍有苦味。227℃软化，277℃分解。溶于水(7. 59%，25℃)，极难溶于醇，不溶于醚。其咪唑基易与金属离子形成络盐，常用者为其盐酸盐。在生物体内经由5一磷酸核糖焦磷酸(PRPP)和三磷酸腺苷ATP合成。它是组胺、尿刊酸、肌肽等生物物质的合成前体。
- 它是半必需氨基酸，但是是婴幼儿生长发育必不可少的氨基酸。有尿毒症患者，供应组氨酸有利于患者对氨基酸的全面利用。长期缺乏组氨酸会出现负氮平衡、皮肤损害、血清白蛋白下降，特别是红细胞压积减低。它参与生血作用中血红蛋白的合成。
最后更新：2024-01-02 23:10:35
L-组氨酸 - 制法
可信数据
- 水解法 将猪血粉用盐酸在110～115℃水解24h，猪血粉球蛋白质的肽链断开，生成游离氨基酸。水解液经过滤，稀释，通过阳离子交换柱，各种氨基酸组分就按一定顺序交换在树脂上。然后在洗脱液作用下，氨基酸从树脂相转入溶液相，取含L-组氨酸的洗脱液，浓缩结晶即获得L-组氨酸。L-组氨酸也可从脱脂大豆的水解产物中提取。
- 直接发酵法。
最后更新：2022-01-01 11:10:19
L-组氨酸 - 用途
可信数据
- 氨基酸类药。氨基酸输液及综合氨基酸制剂的主要成分。用法及剂量 用于治疗胃溃疡、贫血、过敏症等。皮下或肌注4%溶液5mL。
- 食品添加剂作增味剂和营养增补剂，面包制造中添加可改善香味，应用于婴幼儿食品及手术后病人食品中。
最后更新：2025-08-19 16:24:40
L-组氨酸 - 安全性
可信数据
- 低毒，成人中毒量> 64g/d，成人每天摄入32g可耐受一较短时期；小鼠、大鼠，经口，LD50>15g/kg，皮下LD50 >lOg/kg，大鼠腹腔注射LD50>8g/kg;小鼠、大鼠，静脉注射LD50>2g/kg。
- 遮光，密闭干燥保存。
最后更新：2022-01-01 11:10:20
L-组氨酸 - 简介
L-组氨酸是一种氨基酸，它是人体所需的八种必需氨基酸之一。L-组氨酸具有以下性质：
结构：L-组氨酸的化学结构式为NH2-CH(CH2CH2CHNH2COOH)-COOH，它是氨基酸的左旋异构体。
溶解性：L-组氨酸在水中溶解度较高。
酸碱性：L-组氨酸属于中性氨基酸，其等电点为pH 6.0 - 6.5。
蛋白质合成：L-组氨酸是构建蛋白质的基本组成部分，参与蛋白质的合成和修复，对维持身体健康和功能至关重要。
肌肉生长和恢复：L-组氨酸可以促进肌肉生长和恢复，对于抗疲劳和增强运动能力有一定作用。
血液循环：L-组氨酸可以提高氮氧化物的生产，扩张血管，改善血液循环，有助于降低血压。
免疫调节：L-组氨酸可以增强免疫系统功能，提高身体的抵抗力。
L-组氨酸的制法主要有生物合成和化学合成两种方法。生物合成是通过发酵微生物、真菌或酵母来产生L-组氨酸，而化学合成是通过化学反应来合成L-组氨酸。
安全信息：L-组氨酸是人体内的自然组成部分，通常认为对大部分人没有明显的毒副作用。在一些特定情况下，如过敏体质、严重肾脏疾病或先天性代谢异常等，L-组氨酸的使用可能会引起不良反应。
结构：L-组氨酸的化学结构式为NH2-CH(CH2CH2CHNH2COOH)-COOH，它是氨基酸的左旋异构体。
溶解性：L-组氨酸在水中溶解度较高。
酸碱性：L-组氨酸属于中性氨基酸，其等电点为pH 6.0 - 6.5。
蛋白质合成：L-组氨酸是构建蛋白质的基本组成部分，参与蛋白质的合成和修复，对维持身体健康和功能至关重要。
肌肉生长和恢复：L-组氨酸可以促进肌肉生长和恢复，对于抗疲劳和增强运动能力有一定作用。
血液循环：L-组氨酸可以提高氮氧化物的生产，扩张血管，改善血液循环，有助于降低血压。
免疫调节：L-组氨酸可以增强免疫系统功能，提高身体的抵抗力。
L-组氨酸的制法主要有生物合成和化学合成两种方法。生物合成是通过发酵微生物、真菌或酵母来产生L-组氨酸，而化学合成是通过化学反应来合成L-组氨酸。
安全信息：L-组氨酸是人体内的自然组成部分，通常认为对大部分人没有明显的毒副作用。在一些特定情况下，如过敏体质、严重肾脏疾病或先天性代谢异常等，L-组氨酸的使用可能会引起不良反应。
最后更新：2024-04-09 20:13:35
供应商列表
主打产品现货供应
产品名: L-组氨酸 去供应商网站查看 询盘CAS: 71-00-1
产地: 上海
包装: 1ml,5g,20g,100g,5g,100g,25g,500g,5g,2.5kg,12X500g,100g,500g,25g
规格: L796877
价格: 185,96,248,928,46,110,48,396,29,1393,4700,392,1112,156
库存: 现货
电话: 13816333479/17821173903
手机: 13816333479/17821173903
电子邮件: wangrui@macklin.cn
QQ: 2881510266
微信: 19863730987/17821173903
提供多种规格现货供应
产品名: 水中L-组氨酸标准溶液1000μg/ml 去供应商网站查看 询盘CAS: 71-00-1
产地: 北京
包装: 1ml/瓶,5*1ml/瓶
规格: BY113510
价格: 电话、微信、QQ、邮件
库存: 现询
电话: 010-50973130
手机: 18101056239(微信同号)
电子邮件: 3193328036@qq.com
QQ: 3193328036
微信: 18101056239
产品描述: 产品覆盖：小分子化合物、分析对照品、染色试剂、生化试剂盒、细胞生物学、分子生物学、抗体、蛋白、多肽、ELISA试剂盒、微生物培养、化学合成、仪器耗材、CRO技术 更多
主打产品现货供应
产品名: L-组氨酸 去供应商网站查看 询盘CAS: 71-00-1
产地: 上海
包装: 1ml,5g,20g,100g,5g,100g,25g,500g,5g,2.5kg,12X500g,100g,500g,25g
规格: L796877
价格: 185,96,248,928,46,110,48,396,29,1393,4700,392,1112,156
库存: 现货
电话: 13816333479/17821173903
手机: 13816333479/17821173903
电子邮件: wangrui@macklin.cn
QQ: 2881510266
微信: 19863730987/17821173903
提供多种规格现货供应
产品名: 水中L-组氨酸标准溶液1000μg/ml 去供应商网站查看 询盘CAS: 71-00-1
产地: 北京
包装: 1ml/瓶,5*1ml/瓶
规格: BY113510
价格: 电话、微信、QQ、邮件
库存: 现询
电话: 010-50973130
手机: 18101056239(微信同号)
电子邮件: 3193328036@qq.com
QQ: 3193328036
微信: 18101056239
产品描述: 产品覆盖：小分子化合物、分析对照品、染色试剂、生化试剂盒、细胞生物学、分子生物学、抗体、蛋白、多肽、ELISA试剂盒、微生物培养、化学合成、仪器耗材、CRO技术 更多
L-组氨酸的上游原料
L-组氨酸的下游产品
您刚刚浏览过
L-组氨酸 Bis[4-(2-phenyl-2-propyl)phenyl]amine Octanoic acid,6,8-dichloro- 3-(2-Naphtyloxy)-1,2-propanediol 2-Hydroxy-4-(trifluoromethyl)phenylboronic acid 7-methyl-1H-indole-2,3-dione
你知道吗？
微信搜索化工百科或扫描下方二维码，添加化工百科小程序，随时随地查信息！