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描述
enzyme inhibitor
化驗
≥99% (HPLC)
形狀
powder
mp
218-220 °C (lit.)
溶解度
10% NH3: 100 mg/mL, clear to slightly hazy, colorless to faintly yellow
SMILES 字串
CCCC1=CC(=O)NC(=S)N1
InChI
1S/C7H10N2OS/c1-2-3-5-4-6(10)9-7(11)8-5/h4H,2-3H2,1H3,(H2,8,9,10,11)
InChI 密鑰
KNAHARQHSZJURB-UHFFFAOYSA-N
基因資訊
human ... DIO1(1733) , TPO(7173)
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一般說明
6-丙基-2-硫尿嘧啶或6-n-丙基硫尿嘧啶（PROP，或丙硫氧嘧啶PTU）是一种带苦味物质。
應用
6-丙基-2-硫尿嘧啶(PROP)已用于浸渍尝味片，用于研究限定人样品组中PROP品尝员的感官性状评价状态。 它已被用作筛选试剂，用于通过标签量值（labeled magnitude scale，LMS）测试味觉强度。
6-丙基-2-硫氧嘧啶是一种甲状腺抑制剂（甲状腺激素），可作为毛细管电泳、高效液相色谱（HPLC） 或气相色谱等甲状腺药物分离检测技术中的标准物质。
生化／生理作用
6-丙基-2-硫氧嘧啶（6-PTU）是D1碘甲状腺原氨酸脱碘酶的潜在抑制剂，参与了碘甲状腺原氨酸的脱碘作用。它是碘甲状腺原氨酸底物的非竞争性抑制剂。。
訊號詞
Warning
危險聲明
危險分類
Acute Tox. 4 Oral - Carc. 2
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 3
閃點（°F）
Not applicable
閃點（°C）
Not applicable
個人防護裝備
Eyeshields, Gloves, type P3 (EN 143) respirator cartridges
其他客户在看
Adiposity in middle-aged women is associated with genetic taste blindness to 6-n-propylthiouracil
Goldstein G L, et al.
Obesity Research, 13(6), 1017-1023 (2005)
Characterization of recombinant Xenopus laevis type I iodothyronine deiodinase: substitution of a proline residue in the catalytic center by serine (Pro132Ser) restores sensitivity to 6-propyl-2-thiouracil
Kuiper George GJM, et al.
Endocrinology, 147(7), 3519-3529 (2006)
Tyler S Allison et al.
PloS one, 15(8), e0237142-e0237142 (2020-08-09)
Electrical stimulation of nerve endings in the tongue can be used to communicate information to users and has been shown to be highly effective in sensory substitution applications. The anterior tip of the tongue has very small somatosensory receptive fields
Neeta Y Yousaf et al.
Nutrients, 12(9) (2020-09-25)
Astringency is a complex oral sensation, commonly experienced when dietary polyphenols interact with salivary proteins. Most astringent stimuli alter protein levels, which then require time to be replenished. Although it is standard practice in astringency research to provide breaks in
Ran Tao et al.
Foods (Basel, Switzerland), 9(8) (2020-08-06)
Rebaudioside (Reb) D and M are the recent focus of the food industry to address the bitter taste challenge of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. This study evaluated the sensory characteristics
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