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CAS:154-23-4
Purity:HPLC≥98%
Appearance:White to off-white powder
Storage:Store at 2-8℃，2 years.
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HPLC
HPLC conditions: chromatographic column was SB-C18 column (4.6 × 250 mm, 5 μm) and the column temperature was maintained at 30℃. The wavelength of ultraviolet detector were 280 nm and 320 nm, and the gradient elution with a flow rate at 0.8 mL/min was performed by mobile phase A (2% acetic acid in deionized water) and solvent B (methanol; 0–10 min, 5–30%; 10–35 min, 30–50%; 35–40 min, 50–60%; 40–45 min, 60–70%; 45–50 min, 70–5%; 50–55 min, 5%).
来源文献：Xu J, Qi Y, Zhang J, Liu M, Wei X, Fan M. Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation. Food Chem. 2019 Dec 1;300:125130. doi: 10.1016/j.foodchem.2019.125130. Epub 2019 Jul 4. PMID: 31325746.
GC-MS
with minor modification, using an Agilent 7890 gas chromatograph (Agilent Technologies, Santa Clara, CA), equipped with an Agilent 5975C series mass spectrometer. The volatile compounds were separated using a DBWax (30 m × 0.25 mm i.d. × 0.25 μm; Agilent Technologies) fused silica capillary column. Helium was used as the carrier gas and it was circulated at a rate of 1 mL/min in constant flow mode. The oven temperature was held at 35 ℃ for 2 min, ramped at a rate of 2 ℃/min up to 45 ℃, then ramped to 130 ℃ at the rate of 5 ℃/min, and finally ramped to 225 ℃ at a rate of 10 ℃/min for 5 min.
来源文献：Pan X, Zhang W, Lao F, Mi R, Liao X, Luo D, Wu J. Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices. Food Chem. 2021 May 1;343:128459. doi: 10.1016/j.foodchem.2020.128459. Epub 2020 Oct 23. PMID: 33158672.
