lenthionine
1,2,3,5,6-pentathiepane

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    psi-胡萝卜素ci 75125番茄红素vit(全反式)-番茄红素全反式番茄红素反式番茄红素番茄红素10 cwd番茄红素来自大肠杆菌(Blakeslea trispora番茄红素),表达番茄红素生物合成酶番茄红素粉5%番茄红素10%ft %os lycotene 20%tg lycotene pe lycovit天然黄27 c.i. 75125(6e M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, 我们能够提供稳定优质的材料供应。我们位于中国最大的通讯枢纽 we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, 上海和美国靠近东海岸最大的海港之一。我们设施的战略位置确保方便 Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, 及时安全地将我们的产品交付给客户。 prompt and secure delivery of our products to our customers.
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    sunaux国际公司由所有者约翰·费尔顿先生于2012年创立,历经18年的发展,从事芳香族化学品的全球业务 Sunaux International was founded in 2012 by the owner Mr.John Felton after spending 18 years involved in developing global business in the aromatic chemicals, 香料和香精化合物业务。 fragrance and flavour compounds business.
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    h0189 1 H0189 1,2,3,5,6-五硫环庚烷 6-PENTASULFUR-CYCLOHEPTANE
CAS号 CAS Number: 292-46-6Picture of molecule3D/INCHI
FDA UNII:71G9U1CIRD
nikkaji网站 Nikkaji Web:J5.458E
MDL :mfcd03840531 MFCD03840531
代号 CoE Number:11619
XlogP3-AA: 2.00(估 est)
分子量 Molecular Weight:188.37888000
式 Formula:c2 h4 s5 C2 H4 S5
生物活性总结 BioActivity Summary:清单 listing
核磁共振预测器 NMR Predictor:预测(适用于Chrome或Firefox) Predict (works with chrome or firefox)
类别 Category:flavoring agents
 
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
谷歌学术 Google Scholar:搜索 Search
谷歌书 Google Books:搜索 Search
谷歌学术 Google Scholar: with word "volatile"搜索 Search
谷歌学术 Google Scholar: with word "flavor"搜索 Search
谷歌学术 Google Scholar: with word "odor"搜索 Search
调香师和调味师 Perfumer and Flavorist:搜索 Search
谷歌专利 Google Patents:搜索 Search
美国专利 US Patents:搜索 Search
欧盟专利 EU Patents:搜索 Search
pubchem专利 Pubchem Patents:搜索 Search
Flavis号码 FLAVIS Number:15.081(旧) 15.081 (Old)
dg sante食品调味料 DG SANTE Food Flavourings:15.081蛋氨酸 15.081 lenthionine
 
物理性质 Physical Properties:
化验 Assay: 95.00至100.00 95.00 to 100.00
食品化学品法典列表 Food Chemicals Codex Listed: No
熔点 Melting Point: 61.00 °C. @ 760.00 mm 汞 Hg
沸点 Boiling Point: 287.00 °C. @ 760.00 mm 汞 Hg
蒸汽压力 Vapor Pressure:0.000082 毫米汞柱 mm汞 Hg @ 25.00 °C. (估 est)
闪点 Flash Point: 374.00 °F. tcc TCC ( 190.00 °C. )
logp(o / w) logP (o/w): 4.238(估 est)
溶于 Soluble in:
 alcohol
 水 water, 532.7 mg / l @ 25°C(估 est)
不溶于 Insoluble in:
 水 water
 
感官特性 Organoleptic Properties:
气味描述 Odor Description:蘑菇 FLmushroom
来自其他 的气味和/或风味描述(如果找到)。 Odor and/or flavor descriptions from others (if found).
 
化妆品信息 Cosmetic Information:
没找到 None found
 
供应商 Suppliers:
BOC Sciences
仅供实验/研究使用。 For experimental / research use only.
1,2,3,5,6-五硫环庚烷95% 6-Pentasulfur-cycloheptane 95%
碳合蛋白 Carbosynth
仅供实验/研究使用。 For experimental / research use only.
蛋氨酸 Lenthionine
济南启蒙化工技术(梧桐香气) Jinan Enlighten Chemical Technology(Wutong Aroma )
1,2,3,5,6-五硫环庚烷(椎茸) 6-Pentasulfur-cylloheptane(Shiitake)
M&U International
1,2,3,5,6-五硫环庚烷 6-PENTASULFUR-CYCLOHEPTANE, 犹太洁食 Kosher
矩阵科学 Matrix Scientific
仅供实验/研究使用。 For experimental / research use only.
1,2,3,5,6-pentathiepane 6-Pentathiepane, 95+%
Sunaux International
1,2,3,5,6-五硫环庚烷 6-PENTASULFUR-CYCLOHEPTANE
 
安全信息 Safety Information:
 
危害识别 Hazards identification
 
物质或混合物的分类 Classification of the substance or mixture
根据29 cfr 1910(osha hcs)进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
没有找到。 None found.
ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements
 
象形图 Pictogram
 
危险说明 Hazard statement(s)
没有找到。 None found.
防范说明 Precautionary statement(s)
没有找到。 None found.
口服/肠胃外毒性 Oral/Parenteral Toxicity:
未定 Not determined
皮肤毒性 Dermal Toxicity:
未定 Not determined
吸入毒性 Inhalation Toxicity:
未定 Not determined
 
使用安全信息 Safety in Use Information:
类别 Category: flavoring agents
推荐使用的蛋氨酸水平 Recommendation for lenthionine usage levels up to:
 不用于香水。 not for fragrance use.
 
最大化源自调查的每日摄入量(ms di- di- eu) : 0.012(微克/ 均/天) 0.012 (μg/capita/day)
修改后的理论增加的最大每日摄入量(mtamdi) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 78(微克/ /天) 78 (μg/person/day)
关注点 Threshold of Concern:90(微克/ /天) 90 (μg/person/day)
结构类 Structure Class: iii III
 
根据委员会法规ec EC号的食品类别。 1565/2000(ec , 2000)在fge.06(efsa 2000) in FGE.06 (EFSA, 2002a). 根据 According to the Industry the "正常 normal" use is 定义的 defined as the 平均 average of 已报告 reported 用法 用法 usages and "最大 maximum use" is 定义的 defined as the 95th 百分位 percentile of 已报告 reported 用法 用法 usages (efsa EFSA, 2002i)。 2002i).
注意 Note: 毫克/千克= 0.001 / 1000 = 0.000001 = 1/1000000 = 百万分之几 ppm
 平均 average 用法 usage mg/kg kg最大 maximum 用法 usage mg/kg kg
乳制品 Dairy products, 不包括02.0(01.0)类产品 excluding products of category 02.0 (01.0): 0.200001.00000
脂肪和油脂 Fats and oils, 和脂肪乳液(油包水型)(02.0) and fat emulsions (type water-in-oil) (02.0): 0.100000.50000
食用冰 Edible ices, 包括果子露和果汁冰糕(03.0) including sherbet and sorbet (03.0): 0.200001.00000
加工水果(04.1) Processed fruit (04.1): 0.200001.00000
加工蔬菜(包括蘑菇和真菌) Processed vegetables (incl. mushrooms & fungi, 根与根块茎 roots & tubers, 豆类和豆类) pulses and legumes), 和坚果种子(04.2) and nuts & seeds (04.2): --
糖果(05.0) Confectionery (05.0): 0.200001.00000
谷物和谷物产品 Cereals and cereal products, 含税面粉根和淀粉块茎 incl. flours & starches from roots & tubers, 脉冲和豆类 pulses & legumes, 不包括面包店(06.0) excluding bakery (06.0): 0.100000.50000
烘焙用具(07.0) Bakery wares (07.0): 0.200001.00000
肉和肉制品 Meat and meat products, 包括家禽和野味(08.0) including poultry and game (08.0): 0.100000.20000
鱼和鱼制品 Fish and fish products, 包括软体动物 including molluscs, 甲壳类和棘皮类动物(麦克 MCE)(09.0) : 0.100000.20000
鸡蛋和蛋制品(10.0) Eggs and egg products (10.0): --
甜味剂 Sweeteners, 包括蜂蜜(11.0) including honey (11.0): --
盐 Salts, 香料 spices, 汤类 soups, 酱料 sauces, 色拉 salads, 蛋白产品 protein products, 等(12.0) etc. (12.0): 0.100000.50000
用于特定营养用途的食品(13.0) Foodstuffs intended for particular nutritional uses (13.0): --
不含醇 Non-alcoholic ("柔软的 soft") 饮料 beverages, 不包括乳制品(14.1) excl. dairy products (14.1): 0.100000.30000
含醇的饮料 Alcoholic beverages, 含税无醇和低醇的对口(14.2) incl. alcohol-free and low-alcoholic counterparts (14.2): 0.200001.00000
即食美味(15.0) Ready-to-eat savouries (15.0): 0.400002.00000
复合食品(例如砂锅菜) Composite foods (e.g. casseroles, 肉馅饼 meat pies, 百果馅)-无法放在01.0-15.0(16.0)类别中的食物 mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.100000.50000
 
安全参考 Safety references:
欧洲食品安全法规(efsa) European Food Safety Athority(efsa):风味使用水平;亚急性 Flavor usage levels; Subacute, 亚慢性 Subchronic, 慢性和致癌性研究;发育/ 毒性研究;遗传毒性研究... Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

欧洲食品安全局(efsa EFSA)参考 :

调味组评估8(fge.08)[1] Flavouring Group Evaluation 8 (FGE.08)[1]: 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups from chemical group 20
视图 View page or 视图 View pdf

调味组评估74(fge.74)[1] Flavouring Group Evaluation 74 (FGE.74)[1]: jecfa(第六十一次会议)评估的与脂肪族和脂环族单-结构相关的简单脂肪族硫化物和硫醇的考虑 Consideration of Simple Aliphatic Sulphides and Thiols evaluated by JECFA (61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, di- di- , 三 tri-, and 多硫化物 Poly硫化物 sulphides with or 没有 without 额外 Additional 充氧 Oxygenated Functional 团体 组 Groups from Chemical 组 Group 20 已评估 evaluated by by efsa EFSA in ge FGE.08 (2008)
视图 View page or 视图 View pdf

调味组评估8 Flavouring Group Evaluation 8, 版本1(fge.08rev1) Revision 1 (FGE.08Rev1): 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups from chemical 团体 groups 20 and 30
视图 View page or 视图 View pdf

调味组评估91(fge.91) Flavouring Group Evaluation 91 (FGE.91): jecfa(第五十三次和第六十八次会议)评估的与脂族和脂环族单-结构相关的简单脂族和芳族硫化物和硫醇的考虑 Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups 已评估 evaluated by by efsa EFSA in ge FGE.08Rev1 (2009)
视图 View page or 视图 View pdf

调味组评估08 Rev2(fge.08 rev2) Flavouring Group Evaluation 08 Rev2 (FGE.08 Rev2): 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups from chemical 团体 groups 20 and 30
视图 View page or 视图 View pdf

调味品组评价的科学见解8 Scientific Opinion on Flavouring Group Evaluation 8, 版本3(fge.08rev3) Revision 3 (FGE.08Rev3): 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups from chemical 团体 groups 20 and 30
视图 View page or 视图 View pdf

调味品组评价的科学见解08 Scientific Opinion on Flavouring Group Evaluation 08, 修订版4(fge.08rev4) Revision 4 (FGE.08Rev4): 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups from chemical 团体 groups 20 and 30
视图 View page or 视图 View pdf

调味品组评价的科学见解08 Scientific Opinion on Flavouring Group Evaluation 08, 修订版5(fge.08rev5) Revision 5 (FGE.08Rev5): 脂族和脂环族单- Aliphatic and alicyclic mono-, di- di- , 三 tri-, and 多硫化物 poly硫化物 sulphides with or 没有 without 额外 additional 充氧 oxygenated 功能性 functional 团体 groups from chemical 团体 groups 20 and 30
视图 View page or 视图 View pdf

Epi系统 EPI System: 视图 View
EPA ACToR:毒理学资料 Toxicology Data
EPA物质注册服务(SRS) :注册表 Registry
实验室化学安全摘要 Laboratory Chemical Safety Summary :67521
国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data
1,2,3,5,6-pentathiepane
chemidplus Chemidplus:0000292466
 
参考资料 References:
 1,2,3,5,6-pentathiepane
NIST化学网络书籍 NIST Chemistry WebBook: 搜索INCHI
pubchem(cid) Pubchem (cid):67521
pubchem(sid) Pubchem (sid):135024285
 
其他资料 Other Information:
(iupac) (IUPAC):元素的原子量2009 Atomic Weights of the Elements 2009
(iupac) (IUPAC):元素的原子量2009(pdf) Atomic Weights of the Elements 2009 (pdf)
影片 Videos:元素周期表 The Periodic Table of Videos
RBC :本网站使用的原子量 Atomic Weights use for this web site
(iupac) (IUPAC):元素周期表 Periodic Table of the Elements
CHEBI:视图 View
KEGG (GenomeNet):C08382
hmdb(人类代谢组数据库) HMDB (The Human Metabolome Database):HMDB31258
食物 FooDB:FDB003295
vcf在线 VCF-Online:食品中的挥发性有机化合物 VCF Volatile Compounds in Food
化学蜘蛛 ChemSpider:视图 View
维基百科 Wikipedia:视图 View
rsc学习化学 RSC Learn Chemistry:视图 View
 
潜在搅拌机 Potential Blenders and core 组件 components note
没找到 None found
 
潜在用途 Potential Uses:
FL蘑菇 FLmushroom
 
存在(自然 Occurrence (nature, food, 其他) other):note
 香菇香菇 mushroom shiitake mushroom
搜索 Search pmc PMC Picture
 
同义词 Synonyms:
1,2,3,5,6-pentathiepane
 

文章 Articles:

已发布 PubMed:刺肠肠球菌水提取物与n6-(δ2-异戊烯基)腺苷和1-β-d-阿拉伯呋喃糖基胞嘧啶合用对1210白血病细胞的杀伤作用。 Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat.
已发布 PubMed:一种治疗的气味 A scent of therapy: 含有氧化还原活性硫原子的天然产物的药理意义。 pharmacological implications of natural products containing redox-active sulfur atoms.
已发布 PubMed:微型腹腔镜手术修复肾下腹主动脉瘤。 Mini-laparotomy for repair of infrarenal abdominal aortic aneurysm.
已发布 PubMed:香精香料对血小板聚集的抑制活性。 Inhibitory activity of shiitake flavor against platelet aggregation.
已发布 PubMed:香菇香菇制剂对仔猪小肠细菌学和形态学的影响。 The influence of Lentinus edodes (Shiitake mushroom) preparations on bacteriological and morphological aspects of the small intestine in piglets.
已发布 PubMed:通过喷雾干燥包封香菇(香菇)香精。 Encapsulation of shiitake (Lenthinus edodes) flavors by spray drying.
已发布 PubMed:浸没液体培养中香菇菌丝体培养液的抑菌作用。 Antibacterial effect of the culture fluid of Lentinus edodes mycelium grown in submerged liquid culture.
已发布 PubMed:s-烷基半胱氨酸α催化的L-邻苯二甲酸酯降解 Degradation of L-djenkolate catalyzed by S-alkylcysteine alpha,恶臭假单胞菌的β-裂合酶。 beta-lyase from Pseudomonas putida.
已发布 PubMed:红藻类-高级真菌的系统发生联系 The red algal-higher fungi phylogenetic link: 最近十年。 the last ten years.
已发布 PubMed:隔离 Isolation, 结构体 structure, 和蛋氨酸及其类似物的合成。 and synthesis of lenthionine and its analogs.
 
笔记 Notes:
构成。食用香菇(香菇)的数量 Constit. of the edible mushroom Shiitake (Lentinus edodes), 负责其独特的气味。也是易变的产品。羊肉也是异酚。来自佩泰 petai(parkia speciosa)
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