D-精氨酸,英文名:D-(-)-Arginine,CAS:157-06-2,化学式:C6H14N4O2,分子量:174.2,密度:1.2297 (rough estimate),熔点:226 °C (
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157-06-2
D-精氨酸(D-(-)-Arginine)
CAS: 157-06-2
化学式: C6H14N4O2
| 中文名 | D-精氨酸 |
| 英文名 | D-(-)-Arginine |
| 别名 | D-精氨酸 D型精氨酸 精氨酸杂质5 D-蛋白氨基酸 D-精氨酸, 试剂级 D-2-氨基-5-胍基戊酸 |
| 英文别名 | D-ARG D-Arginine D-ARGININE H-D-Arg-OH H-D-Arginine D(-)-arginine D-(-)-ARGININE R-(-)-ARGININE D-(-)-Arginine RARECHEM AB PP 1748 D-2-AMINO-5-GUANIDINOVALERIC ACID D-2-Amino-5-guanidinopentanoic acid (R)-2-AMINO-5-GUANIDINOPENTANOIC ACID (2R)-2-ammonio-5-(diaminomethylideneammonio)pentanoate |
| CAS | 157-06-2 |
| EINECS | 205-866-5 |
| 化学式 | C6H14N4O2 |
| 分子量 | 174.2 |
| InChI | InChI=1/C6H14N4O2/c7-4(5(11)12)2-1-3-10-6(8)9/h4H,1-3,7H2,(H,11,12)(H4,8,9,10)/t4-/m1/s1 |
| InChIKey | ODKSFYDXXFIFQN-SCSAIBSYSA-N |
| 密度 | 1.2297 (rough estimate) |
| 熔点 | 226 °C (dec.) (lit.) |
| 沸点 | 305.18°C (rough estimate) |
| 比旋光度 | -28.5 º (c=8, 6 N HCl) |
| 水溶性 | SOLUBLE |
| 溶解度 | 酸水溶液 (微溶) 、水 (微溶) |
| 折射率 | -23 ° (C=8, 6mol/L H |
| 酸度系数 | 2.49±0.24(Predicted) |
| 存储条件 | Keep in dark place,Inert atmosphere,Room temperature |
| 敏感性 | Air Sensitive |
| 外观 | 固体 |
| 颜色 | White to Off-White |
| BRN | 1725412 |
| 物化性质 | 白色结晶状物质；溶于水；分解点为238℃；比旋光度[α]25D-12.5°(0.5-2.0 mg/ml，H2O)，[α]25D-27.6°(0.5-2.0 mg/ml，5mol/L HCl)。 |
| MDL号 | MFCD00063116 |
| 危险品标志 | Xi - 刺激性物品 Xn - 有害物品 |
| 风险术语 | R36 - 刺激眼睛。 R36/37/38 - 刺激眼睛、呼吸系统和皮肤。 R20/21/22 - 吸入、皮肤接触及吞食有害。 |
| 安全术语 | 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。 S36 - 穿戴适当的防护服。 |
| WGK Germany | 3 |
| RTECS | CF1934220 |
| FLUKA BRAND F CODES | 9 |
| TSCA | Yes |
| 海关编号 | 29252000 |
| Hazard Class | IRRITANT |
| 上游原料 | D-鸟氨酸盐酸盐 |
| 参考资料 展开查看 | 1. [IF=7.79] Ye Lu et al."Enhancing hydrogel-based long-lasting chemiluminescence by a platinum-metal organic framework and its application in array detection of pesticides and D-amino acids."Nanoscale. 2020 Feb;12(8):4959-4967 2. [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 3. [IF=4.616] Ling Li et al."Point-of-care testing of melamine via gas pressure readout using polythymine-coated Au@Pt nanoparticles through specific triple hydrogen-bonding recognition."Analyst. 2021 Sep;146(19):5898-5903 4. [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 5. [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 6. [IF=4.36] Xiaoli Zhao et al."Transcriptomic study of the mechanism by which the Kai Yu Zhong Yu recipe improves oocyte quality in a stressed mouse model."J Ethnopharmacol. 2021 Oct;278:114298 7. [IF=4.35] Xiaomei Dai et al."1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage."Foods. 2021 Aug;10(8):1792 8. [IF=1.986] Dandan Di et al."Schirmer paper tear sampling of human eye diseases for paper spray mass spectrometry analysis."Int J Mass Spectrom. 2021 Nov;469:116689 |
