BioReagent 级 ，适用于对基线干扰要求严格的色谱和分析工作流程。
避光,-20°C储存。超低温运输 。请查阅批次 COA 获取详细规格。
SDS、COA、产品数据表及规格说明书均可下载。可通过批号查询获取批次 COA。
在色谱分析、有机合成和交叉偶联反应领域已被 0 篇同行评审文献引用。
半胱氨酰亚砜裂解酶（Cysteinyl sulfoxide lyase, CSL），简称蒜酶，又名蒜氨酸酶。半胱氨酰亚砜裂解酶几乎存在于所有葱属植物中，如大蒜，洋葱，韭菜等。蒜氨酸酶存在于液泡内，其天然底物蒜氨酸存在于细胞质中；蒜氨酸酶与蒜氨酸接触并催化产生蒜素和顺、反式阿霍烯并生成丙酮酸和氨等副产物，也是大蒜等植物辛辣气味的主要来源。该产品可检测植物组织或液体等生物样本。在该试剂盒中，CSL 催化 S-甲基-L-半胱氨酸亚砜反应产生丙酮酸，与 2,4-二硝基苯肼反应，在碱性条件下显棕红色，在 510 nm 下有特征吸收峰。
Cysteinyl sulfoxide lyase (CSL), commonly known as alliinase, is an enzyme found in almost all Allium plants, such as garlic, onion, and leek. Alliinase is located within the vacuole, while its natural substrate, alliin, resides in the cytoplasm. Upon contact between alliinase and alliin, the enzyme catalyzes the production of allicin, cis- and trans-ajoene, along with by-products like pyruvate and ammonia. This reaction is also the primary source of the pungent aroma characteristic of garlic and other Allium plants. This product is suitable for detecting biological samples such as plant tissues or liquids. In this assay kit, CSL catalyzes the reaction of S-methyl-L-cysteine sulfoxide to produce pyruvate, which then reacts with 2,4-dinitrophenylhydrazine. Under alkaline conditions, this reaction yields a brownish-red color with a characteristic absorption peak at 510 nm.
危险品化学品经营许可证（带存储）