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2-Acetyl-1-pyrroline (2-AP) has been identified as the characteristic aroma component of fragrant rice, and its concentration determines the quality and price of the rice. However, obtaining accurate assay results with modern analytical instruments remains a major challenge. The two reasons for this setback are the ultralow concentration of 2-AP in samples and the serious interferences in its determination. In natural fragrant rice, the concentration of 2-AP is very low, at the μg/kg level. The interferences mainly originate from the sam