Tyramine hydrochloride

98%

  • Product Code: 66208
  Alias:    Tyramine Hydrochloride; Tyramine Hydrochloride, P-Hydroxyphenylethylamine Hydrochloride
  CAS:    60-19-5
Molecular Weight: 173.64 g./mol Molecular Formula: C₈H₁₁NOHCl
EC Number: 200-462-5 MDL Number: MFCD00012901
Melting Point: 253-255 °C(lit.) Boiling Point: 269°C/760mmHg
Density: Storage Condition: room temperature
Product Description: Tyramine hydrochloride is commonly used in biochemical research as a substrate for studying the activity of monoamine oxidase (MAO) enzymes. It helps in understanding the mechanisms of neurotransmitter regulation and the effects of MAO inhibitors, which are relevant in the treatment of neurological disorders like depression and Parkinson's disease. Additionally, it is utilized in the synthesis of various pharmaceutical compounds, particularly those targeting the central nervous system. In food science, it serves as a marker to assess the fermentation process and the presence of biogenic amines in fermented products like cheese and wine, ensuring food safety and quality.
Product Specification:
Test Specification
LOSS ON DRYING 0 1%
PURITYTITRATION WITH AGNO3 97.5 102.5%
SULFATED ASH 0 0.1%
APPEARANCE WHITE TO OFF-WHITE OR LIGHT BROWN SOLID
INFRARED SPECTRUM Conforms to Structure
Sizes / Availability / Pricing:
Size (g) Availability Price Quantity
5.000 10-20 days ฿530.00
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25.000 10-20 days ฿1,590.00
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100.000 10-20 days ฿4,840.00
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500.000 10-20 days ฿20,110.00
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Tyramine hydrochloride
Tyramine hydrochloride is commonly used in biochemical research as a substrate for studying the activity of monoamine oxidase (MAO) enzymes. It helps in understanding the mechanisms of neurotransmitter regulation and the effects of MAO inhibitors, which are relevant in the treatment of neurological disorders like depression and Parkinson's disease. Additionally, it is utilized in the synthesis of various pharmaceutical compounds, particularly those targeting the central nervous system. In food science, it serves as a marker to assess the fermentation process and the presence of biogenic amines in fermented products like cheese and wine, ensuring food safety and quality.
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