跳轉至內容
Merck
全部照片(1)

文件

P3755

Sigma-Aldrich

6-丙基-2-硫尿嘧啶

enzyme inhibitor

同義詞:

2,3-二氢-6-丙基-2-硫代-4 (1 H )-嘧啶酮, 4-羟基-2-巯基-6-丙基嘧啶

登入查看組織和合約定價


About This Item

經驗公式(希爾表示法):
C7H10N2OS
CAS號碼:
分子量::
170.23
Beilstein:
130039
EC號碼:
MDL號碼:
分類程式碼代碼:
41106305
PubChem物質ID:
NACRES:
NA.51

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

尋找類似的產品? 前往 產品比較指南

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。。

象形圖

Health hazardExclamation mark

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


分析證明 (COA)

輸入產品批次/批號來搜索 分析證明 (COA)。在產品’s標籤上找到批次和批號,寫有 ‘Lot’或‘Batch’.。

已經擁有該產品?

您可以在文件庫中找到最近購買的產品相關文件。

存取文件庫

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
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
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

我們的科學家團隊在所有研究領域都有豐富的經驗,包括生命科學、材料科學、化學合成、色譜、分析等.

聯絡技術服務