L-Theanine
Cat.No:IT0750 Solarbio
CAS:3081-61-6
Molecular Formula:C7H14N2O3
Molecular Weight:174.2
Storage:Powder:2-8℃,2 years;Insolvent(Mother Liquid):-20℃,6 months;-80℃,1 year
Purity:HPLC≥98%
Appearance:White to off-white Solid
Qty:
Size:
{{cart_num}}
My CartCAS:3081-61-6
Molecular Formula:C7H14N2O3
Molecular Weight:174.2
Storage:Powder:2-8℃,2 years;Insolvent(Mother Liquid):-20℃,6 months;-80℃,1 year
Purity:HPLC≥98%
Appearance:White to off-white Solid
Qty:
Size:
CAS | 3081-61-6 |
Name | L-Theanine |
Molecular Formula | C7H14N2O3 |
Molecular Weight | 174.2 |
Solubility | Soluble in Water ≥10mg/mL |
Purity | HPLC≥98% |
Appearance | White to off-white Solid |
Storage | Powder:2-8℃,2 years;Insolvent(Mother Liquid):-20℃,6 months;-80℃,1 year |
EC | EINECS 221-379-0 |
MDL | MFCD00059653 |
SMILES | OC([C@@H](N)CCC(NCC)=O)=O |
Target Point | Others |
Passage | Others |
Background | L-Theanine blocks the binding of glutamate to glutamate receptors in the brain and has neuroprotective and antioxidant activity. |
Unit | Bottle |
Specification | 20mg 10mM*1mL in Water 100mg |
L-Theanine能阻断大脑中谷氨酸与谷氨酸受体结合,具有神经保护和抗氧化活性。
Remark:These protocols are for reference only. Solarbio does not independently validate these methods.
Note:
1. The products are all for scientific research use only. Do not use it for medical, clinical diagnosis or treatment, food and cosmetics, etc. Do not store them in ordinary residential areas.
2. For your safety and health, please wear laboratory clothes, disposable gloves and masks.
3. The experimental results may be affected by many factors, after-sale service is limited to the product itself and does not involve other compensation.
Sorry, there is no more information.
Effects of withering time of fresh leaves on the formation of flavor quality of Taiping Houkui tea
Click to check >>Author:Dahe Qiao, Junyan Zhu, Xiaozeng Mi, Hui Xie, Mingtao Shu, Minyi Chen, Rui Li, Shengrui Liu, Chaoling Wei
IF:6.0560
Publish_to:LWT-FOOD SCIENCE AND TECHNOLOGY
PMID:
Effects of matcha and its active components on the structure and rheological properties of gluten
Click to check >>Author:ZlA;JinCA;BoZA;etal
IF:4.4100
Publish_to:LWT
PMID: