中文名 | 辅羧酶 |
英文名 | cocarboxylase |
别名 | 辅羧酶 脱羧辅酶 二磷酸硫胺 氯化辅羧酶 氯化脱羧辅酶 焦磷酸硫胺素 硫胺素二磷酸盐 氯化硫胺焦磷酸酯 氯化硫胺二磷酸酯 焦磷酸硫胺素,辅羧酶,脱羧辅酶 3-[(4-氨基-2-甲基-5-嘧啶基)甲基]-5-[2-[[羟基-(磷酸基氧代)磷酰]氧]乙基]-4-甲基噻唑氯化物,3-[(4-AMINO-2-METHYL-5-PYRIMIDINYL) METHYL]-5-[2-[[HYDROXY-(PHOSPHONOOXY)PHOSPHINYL]OXY]ETHYL]-4-METHYLTHIAZOLIUM CHLORIDE |
英文别名 | Vitamin B1 cocarboxylase COCARBOXYLASE COCARBOXYLASE CHLORIDE ANEURINEPYROPHOSPHORIC ACID Thiamine diphosphate chloride Thiamine, pyrophosphoric acid ester Thiaminium diphosphoric acid ester chloride Aneurinepyrophosphoric acid, Cocarboxylase, Thiamine pyrophosphate chloride thiazolium, 3-[(4-amino-2-methyl-5-pyrimidinyl)methyl]-5-[2-[[hydroxy(phosphonooxy)phosphinyl]oxy]ethyl]-4-methyl- 3-[(4-Amino-2-methylpyrimidin-5-yl)methyl]-5-(2-{[hydroxy(phosphonooxy)phosphoryl]oxy}ethyl)-4-methyl-1,3-thiazol-3-ium [2-[3-[(4-Amino-2-methyl-pyrimidin-5-yl)methyl]-4-methyl-1,3-thiazol-5-yl]ethoxy-hydroxy-phosphoryl]oxyphosphonic acid chloride 3-[(4-amino-2-methylpyrimidin-5-yl)methyl]-5-(2-{[hydroxy(phosphonooxy)phosphoryl]oxy}ethyl)-4-methyl-1,3-thiazol-3-ium chloride |
CAS | 154-87-0 |
EINECS | 205-836-1 |
化学式 | C12H19ClN4O7P2S |
分子量 | 460.767382 |
InChI | InChI=1/C12H18N4O7P2S.ClH/c1-8-11(3-4-22-25(20,21)23-24(17,18)19)26-7-16(8)6-10-5-14-9(2)15-12(10)13;/h5,7H,3-4,6H2,1-2H3,(H4-,13,14,15,17,18,19,20,21);1H |
InChIKey | YXVCLPJQTZXJLH-UHFFFAOYSA-N |
熔点 | 240~241℃ |
水溶性 | It is soluble in water. |
溶解度 | H2O: 可溶物50mg/mL,澄清至微混浊,无色 |
存储条件 | -20°C |
稳定性 | 吸湿性 |
敏感性 | Sensitive to light and heat |
外观 | 整洁 |
颜色 | White to Off-White |
BRN | 3875902 |
物化性质 | 白色结晶性粉末。干燥品稳定,水溶液不稳定。Mp238-240℃,在242nm波长处有最大吸收。本品易溶于水,水溶液pH值显酸性;难溶于乙醇、丙酮和乙醚。 |
MDL号 | MFCD00038740 |
安全术语 | S22 - 切勿吸入粉尘。 S24/25 - 避免与皮肤和眼睛接触。 |
危险品运输编号 | 1759 |
WGK Germany | 3 |
RTECS | XI7552000 |
FLUKA BRAND F CODES | 3-8-10 |
TSCA | Yes |
海关编号 | 29362200 |
Hazard Class | 8 |
Packing Group | III |
参考资料 展开查看 | 1. 纪淑娟 沈昳潇 张丽萍 卜庆状.1-甲基环丙烯处理(1-MCP)对南果梨酯类物质、氨基酸及相关代谢酶的影响[J].食品科学 2012 33(18):286-289. 2. 张丽萍, 纪淑娟. 乙烯利对1-MCP处理南果梨冷藏后香气及香气合成过程中关键酶活的影响[J]. 食品科学, 2013, 34(10):294-298. 3. 张巧 陈春喜 吴天保. 利用猴头菌发酵大果山楂汁的条件优化研究[J]. 中国酿造 2018 37(12):171-174. 4. Zhao T, Li Y, Yuan S, et al. Structure-Based Design of Acetolactate Synthase From Bacillus licheniformis Improved Protein Stability Under Acidic Conditions. Front Microbiol. 2020;11:582909. Published 2020 Oct 27. doi:10.3389/fmicb.2020.582909 5. Zhang, Li‐Ping, et al. "Effects of 1‐methylcyclopropene on the Metabolic Pathways of Aroma‐Related Compounds in N anguo Pear." Journal of Food Processing and Preservation 38.4 (2014): 1749-1758.https://doi.org/10.1111/jfpp.12138 |
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