1) butyric acid
酪酸
2) Butyrate
酪酸
3) Aminobutyric acid
氨酪酸
1.
Study on the determination of related substances and compatible stability in aminobutyric acid for injection by thin-layer chromatography;
薄层色谱法测定注射用氨酪酸中的有关物质及配伍稳定性
2.
Expression of γ-aminobutyric acid and glutamate decarboxylase in the proliferating zones in jejunal epithelium of the rat;
氨酪酸及谷氨酸脱羧酶在大鼠空肠上皮增生带中的表达
3.
Determination of related substances in aminobutyric acid injection by HPLC;
HPLC法测定氨酪酸注射液中的有关物质
4) Clostridium butyricum
酪酸梭菌
1.
Effects of capsule of Clostridium butyricum and Bacillus bifidus to intestinal tract colony in healthy volunteers;
酪酸梭菌、双歧杆菌胶囊对健康受试者肠道菌群的影响
2.
Observation of ambulatory changes of Clostridium butyricum in mice interstinal tract;
酪酸梭菌在小白鼠肠道内的动态变化研究
3.
Inhibitory effect of Clostridium butyricum(C B) on bacteria;
酪酸梭菌的抑菌作用研究
5) Aminobutyric acid tablets
氨酪酸片
6) aminobutyric acid
γ-氨酪酸
参考词条
补充资料：酪酸
分子式C4H8O2，结构式CH3CH2CH2COOH,分子量88.10。俗称酪酸。是干酪的发酵产物，在牛奶中以甘油酯的形式存在。无色油状液体，有味。熔点-7.9℃，沸点163.5℃，密度（20/4℃）0.9587g/cm3。溶于水、乙醇、乙醚等。用于制药和果子香精，果子香精是甜酒、汽水、糖果等的香料成分；还用于皮革的鞣制。可由糖的适宜发酵制备，也可将丁醇或丁醛经氧化制备；还可由正丙醇与一氧化碳在一定压力下用四羰基镍和碘化镍催化制得。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。