5022-65-1
Chemical Structure
L-Tryptophanamide hydrochloride
Synonym(s): H-Trp-NH2 hydrochloride
- CAS No.: 5022-65-1
- Formula:C11H14ClN3O
- Molecular Weight:239.70
IUPAC Name: (S)-2-amino-3-(1H-indol-3-yl)propanamide hydrochloride
InChIKey: WOBDANBSEWOYKN-FVGYRXGTSA-N
SMILES: N[C@@](C(N)=O)([H])CC1=CNC2=CC=CC=C12.Cl
Biological Activity: L-Tryptophanamide (H-Trp-NH2) hydrochloride is tryptophanamide hydrochloride, a primary UV standard. L-Tryptophanamide hydrochloride is a metabolite downregulated after fermentation of sea buckthorn juice by Lactobacillus plantarum or Lactiplantibacillus plantarum, and is positively correlated with bitterness and astringency in taste sensory evaluation. L-Tryptophanamide hydrochloride can be used for metabolite analysis and flavor research[1][2].
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L-Tryptophanamide hydrochloride | 99.95% | L-Tryptophanamide (H-Trp-NH2) hydrochloride is tryptophanamide hydrochloride, a primary UV standard. L-Tryptophanamide hydrochloride is a metabolite downregulated after fermentation of sea buckthorn juice by Lactobacillus plantarum or Lactiplantibacillus plantarum, and is positively correlated with bitterness and astringency in taste sensory evaluation. L-Tryptophanamide hydrochloride can be used for metabolite analysis and flavor research. | ||||||||||||||||||||
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L-Tryptophanamide hydrochloride (Standard) | ≥98% | L-Tryptophanamide (H-Trp-NH2) hydrochloride (Standard) is the analytical standard of L-Tryptophanamide (H-Trp-NH2) hydrochloride (HY-W008766). This product is intended for research and analytical applications. L-Tryptophanamide (H-Trp-NH2) hydrochloride is tryptophanamide hydrochloride, a primary UV standard. L-Tryptophanamide hydrochloride is a metabolite downregulated after fermentation of sea buckthorn juice by Lactobacillus plantarum or Lactiplantibacillus plantarum, and is positively correlated with bitterness and astringency in taste sensory evaluation. L-Tryptophanamide hydrochloride can be used for metabolite analysis and flavor research. | ||||||||||||||||||||
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References
- [1]. Miller JS, et al. Solubilized, spaced polyalanines: a context-free system for determining amino acid alpha-helix propensities. Journal of the American Chemical Society. 2002 Feb 13;124(6):945-62.
- [2]. Yan T, et al. Effect of Lactiplantibacillus plantarum-mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis. Food Chem X. 2026 Apr 24;36:103921.
