執(zhí)照.jpg)
色胺
分析標(biāo)準(zhǔn)品,HPLC≥98%
Tryptamine
CAS號(hào)：61-54-1
分子式：C10H12N2
分子量：160.218
MDL：MFCD00005661
別名：3-(2-氨乙基)吲哚；β-吲哚基乙胺;2-(3-吲哚基)乙胺
貨號(hào) | 規(guī)格/參數(shù)/品牌 | 價(jià)格 | 貨期 |
YJ-B21112-20mg | 分析標(biāo)準(zhǔn)品,HPLC≥98% | ￥350.00 | 現(xiàn)貨 |
JS20204-5g | BR，98% | ￥130.00 | 現(xiàn)貨 |
JS20204-25g | BR，98% | ￥180.00 | 現(xiàn)貨 |
JS20204-100g | BR，98% | ￥340.00 | 現(xiàn)貨 |
JS20204-500g | BR，98% | ￥1180.00 | 2-3天 |
JT90219-1ml買5贈(zèng)1 | 10mM in DMSO | ￥335.00 | 現(xiàn)貨 |
產(chǎn)品介紹
Tryptamine是一種在動(dòng)物、植物和真菌中發(fā)現(xiàn)的單胺生物堿。它含有吲哚環(huán)結(jié)構(gòu)，結(jié)構(gòu)類似于色氨酸。在哺乳動(dòng)物的大腦中發(fā)現(xiàn)了微量這種物質(zhì)，并被認(rèn)為是一種神經(jīng)遞質(zhì)或神經(jīng)調(diào)節(jié)劑。
熔點(diǎn)：113-116℃(lit.)
沸點(diǎn)：137℃(0.15 mmHg)
外觀：白色或淡黃色結(jié)晶
溶解性：Souble in DMSO
敏感性：對(duì)熱和空氣敏感
儲(chǔ)存條件：2-8℃
注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。
參考文獻(xiàn)(25篇)
25. [IF=5.7] Xingfan Li et al."Comparative role of oxidative balance, alkaloid production, and metabolites in exposure to red-to-blue light in Catharanthus roseus."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2025 Oct;227:110170
24. [IF=6.3] Qingjian Zhang et al."Functional Characterization of GNA1 as a Serotonin N-Acetyltransferase Reveals a Key Role in the Serotonin to Melatonin Pathway in Saccharomyces cerevisiae."JOURNAL OF PINEAL RESEARCH.2025 Jun;77(4):e70065
23. [IF=5.9] Mengzhen Han et al."Postbiotics ameliorate DSS-induced colitis in mice by regulating gut microbiota, promoting tryptophan metabolism, and activating AhR/ IL-22 signaling pathway."Food Bioscience.2025 Jul;69:106828
22. [IF=3.8] Fan Zheyuan et al."Ultra performance liquid chromatography with ultrasound assisted magnetic ionic liquid dispersive liquid liquid microextraction for determination of 20 neurotransmitters in spinal cords."Scientific Reports.2025 Feb;15(1):1-19
21. [IF=4] Minyu Li et al."Chemical quality indices, microbial community shifts, and biogenic amine exposure risk in boiled and fried ready-to-eat crayfish during refrigerated storage."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Jul;143:107585
20. [IF=4] Anzi Ding et al."Identification of amine-producing bacterium (APB) in Chinese fermented mandarin fish (Chouguiyu) by high-throughput sequencing and culture-dependent methods."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Sep;133:106368
19. [IF=3.9] Kang Wang et al."Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre-column derivatization-HPLC and their production."JOURNAL OF FOOD SCIENCE".2024 Mar;:
18. [IF=5.2] Shuanghui Wu et al."The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage."Foods".2024 Jan;13(6):817
17. [IF=8.4] Chen Chen et al."SERS aptasensor utilizing aptamer-conformation-mediated regulation of Au dumbbell dimers for the ultrasensitive detection of β-phenethylamine in foods."SENSORS AND ACTUATORS B-CHEMICAL.2024 Apr;404:135293
16. [IF=4.1] Yixuan Fan et al."Development of a capillary electrophoresis method based on magnetic solid-phase extraction for simultaneous and sensitive detection of eight biogenic amines in foods."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Dec;:
15. [IF=2.9] An-An Zhang et al."Mining and Characterization of Indolethylamine N-Methyltransferases in Amphibian Toad Bufo gargarizans."BIOCHEMISTRY.2023;62(16):2371–2381
14. [IF=6.556] Xiangdong Ding et al."Magnetic ionic liquid-based liquid-liquid microextraction followed by ultra-performance liquid chromatography coupled with triple-quadrupole tandem mass spectrometry for simultaneous determination of neurotransmitters in human cerebr
13. [IF=6.056] Siqi Ding et al."Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Apr;180:114711
12. [IF=4.927] Yixuan Fan et al."A Capillary Electrophoresis Method Based on Molecularly Imprinted Solid-Phase Extraction for Selective and Sensitive Detection of Histamine in Foods."MOLECULES.2022 Jan;27(20):6987
11. [IF=6.59] Yuyong Chen et al."Dynamic Changes in Microbial Communities and Physicochemical Characteristics During Fermentation of Non-post Fermented Shuidouchi."Frontiers in Nutrition.2022; 9: 926637
10. [IF=9.231] Chen Chen et al."A molecularly-imprinted SERS sensor based on a TiO2@Ag substrate for the selective capture and sensitive detection of tryptamine in foods."FOOD CHEMISTRY.2022 Nov;394:133536
9. [IF=7.271] Gangzheng Wang et al."Transcriptome and proteome analyses reveal the regulatory networks and metabolite biosynthesis pathways during the development of Tolypocladium guangdongense."Comput Struct Biotec. 2020 Jan;18:2081
8. [IF=7.514] Chen Chen et al."A surface-imprinted surface-enhanced Raman scattering sensor for histamine detection based on dual semiconductors and Ag nanoparticles."Food Chem. 2022 Feb;369:130971
7. [IF=2.896] Zi-Jian Chen et al."Development of competitive indirect ELISAs with a flexible working range for the simple quantification of melatonin in medicinal foods."Anal Methods-Uk. 2017 Mar;9(10):1617-1626
6. [IF=5.923] Chunyan Jiao et al."Metabolic Profiling of Dendrobium officinale in Response to Precursors and Methyl Jasmonate."Int J Mol Sci. 2018 Mar;19(3):728
5. 李絲絲,褚盈雁,尹曉青,劉亮,曹少謙,馬丹妮,戚向陽.魚粉加工壓榨液制備魚鮮汁的工藝及品質(zhì)分析[J].中國食品學(xué)報(bào),2020,20(10):160-168.
4. 曹少謙,馬丹妮,蔡金秀,馬佳雯,王正東,戚向陽.脫脂和脫腥處理對(duì)鮐魚蛋白*粉品質(zhì)的影響[J].食品科技,2020,45(12):128-134.
3. 沙麗娜,吐爾洪·買買提,阿孜古麗·衣該木,艾買提江·阿衣甫別克,張明玥.建立檢測(cè)醬油中8種生物胺的液相色譜-串聯(lián)質(zhì)譜方法（LC-MS)[J].中國調(diào)味品,2020,45(11):151-156.
2. 吳小禾, 耿曉杰, 張建旭,等. 黃驊蝦醬的微生物學(xué)和理化性質(zhì)研究[J]. 食品研究與開發(fā), 2019, v.40;No.361(12):83-89.
1. 霍曉慧 宮瑞澤 王燕華 等. UPLC法測(cè)定桔梗泡菜中的生物胺類成分[J]. 食品科技 2018 043(009):325-329.
