DL-Alanin
DL-alanine
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Grundinformationen
- CAS
302-72-7- Standard-SMILES
CC(N)C(=O)O- InChIKey
QNAYBMKLOCPYGJ-UHFFFAOYSA-N- Summenformel
- C3H7NO2
- Durchschnittliche Molmasse
- 89,09 g/mol
- Monoisotopische Masse
- 89,04767846
Überblick
Alanine is an alpha-amino acid that consists of propionic acid bearing an amino substituent at position 2. It has a role as a fundamental metabolite. It is functionally related to a propionic acid. It is a conjugate base of an alaninium. It is a conjugate acid of an alaninate. It is a tautomer of an alanine zwitterion.
Namen und Bezeichner
- Bevorzugter Name
- DL-alanine
- IUPAC
- 2-aminopropanoic acid
- Lokaler Name
- DL-Alanin
- Englischer Name
- DL-Alanine
- Summenformel
- C3H7NO2
- Molmasse
- 89.09
Namen und Synonyme
DL-ALANINEDL-2-Aminopropionic acidAlanine, DL-D,L-AlanineDL-2-Aminopropanoic acidNSC 7602AI3-08908EINECS 206-126-4CCRIS 85961FU7983T0UNSC-7602DL-ALANINE [FCC]
Weitere Namen anzeigen
FEMA 3818DL-Ala-OHH-DL-ALA-OHDL-ALADL-AlaninDL-Alaine(±)-AlanineDL-α-Alanine
DTXSID6031255FEMA NO. 3818DLalphaAlanineD,LAlanineAlanine, DLDL2Aminopropanoic acidDL2Aminopropionic acidRefChem:589912
Datenbank-Bezeichner
- CAS
302-72-7、338-69-2、56-41-7- PubChem CID
- 602
- DTXSID
DTXSID6031255- ChEBI
CHEBI:16449- UNII
- 1FU7983T0U
- EC Number
- 206-126-4
- Nikkaji
- J1.276I
Eigenschaften
Berechnete StruktureigenschaftenWird ergänzt
- XLogP
- -3
- Polarare Oberfläche (TPSA)
- 63,3 Ų
- H-Brücken-Donoren
- 2
- H-Brücken-Akzeptoren
- 3
- Frei drehbare Bindungen
- 1
- Schwere Atome
- 6
- Formalladung
- 0
- Komplexität
- 61,8
Experimentelle und physikochemische Eigenschaften
Chemical ClassesBiological Agents -> Amino Acids and Derivatives
Food AdditivesFLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Flavoring AgentsEU Flavoring substances
Solubility
Solublein water
Slightly soluble (in ethanol)
Vapor Pressure0.00000011 [mmHg]
Physical Description
Solid; [Merck Index] White powder; [Sigma-Aldrich MSDS]
White crystalline powder; odourless
Physikochemische Eigenschaften
- Schmelzpunkt
- 289 °C · 289 °C (dec.) (lit.)
- Siedepunkt
- 212.9 · 212.9±23.0 °C(Predicted)
- Dichte
- 1 · 1,424 g/cm3
- Brechungsindex
Sicherheit und Regulatorisches
Sicherheitsangaben dienen nur zur Orientierung und ersetzen weder das Sicherheitsdatenblatt (SDB) des Lieferanten noch geltende Vorschriften oder eine fachliche Bewertung.
GHS-Klassifizierung
GHS Classification
This chemical does not meet GHS hazard criteria for 98.9% (275 of 278) of all reports.
Not Classified
Aggregated GHS information provided per 278 reports by companies from 4 notifications to the ECHA C&L Inventory.
Gefahrenhinweise
Regulatory Information
Chemical: DL-Alanine
Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)
Status: Active Update: 20-04-2021 https://echa.europa.eu/registration-dossier/-/registered-dossier/24843
Other Safety InformationIMAP assessments - DL-Alanine: Environment tier I assessment
Hazards SummarySafe when used as a flavoring agent in food; [JECFA] May cause irritation; [Sigma-Aldrich MSDS]
Hazard Classes and CategoriesNot Classified
Sicherheitsdaten
- wgk
- 3
- tsca
- TSCA listed
- hs_code
- 29224995
- RTECS-Nr.
- AY2980000
- risk_code
- 36/37/38
- hazard_code
- Xi
- safety_code
- 22-24/25-36-26
- Speicherklasse
- 11 - Combustible Solids
Chemie und Industrie
Verwendung und Herstellung
UsesA non-essential amino acid; [Merck Index] Used as a flavoring agent or adjuvant; [FDA]
Use Classification
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Anwendungen
BeschreibungDL-Alanine is the racemic modification of alanine, which si a non-essential amino acid that occurs in high levels in its free state in plasma. DL-Alanine is a colorless to white needle crystal or crystalline powder that is odorless and has a peculiarly sweet taste. It begins to sublime above 200℃ and the melting point is 297℃ (decomposition). It dissolves readily in water(25℃, 17%), slightly in ethanol and insoluble in ether. DL-Alanine is mainly used in food processing industry for nutritional supplements and seasoning, and also used in pharmaceutical industry. DL-alanine could enhance the effect of chemical seasoning sauce. Wiith a special sweet taste, DL-Alanine can improve the artificial sweetener, the acidity of organic acid and the flavor of vinegar. With sour, DL-Alanine could make salt fast tasty, to improve the effect of pickled vegetables and pichles. It could shorten the curing time and improve the flavor. As sour correction agent and buffer in synthesis of wine and drink, DL-Alanine could prevent foaming wine aging and reduce the smell of yeast. With antioxidant properties, DL-Alanine could be used in a vatiety of food processing, such as oil, egg yolk sauce, grains, soy sauce dipping food, rice bran preservend food.
OccurrenceNatural constituent of protein in plants and animals; found in apple, beef, carob, pea, soybean, wine and zucchini
VerwendenDL-Alanine is used in mixed ligand (chelate) studies with transition metals such as Cu(II), Zn(ll) and Cd(ll). It is a functional component in the alanine cycle which regulates the level of alanine aminotransferases which can be used as a diagnostic tool to predict type II diabetes. It is used as a model reagent for development of amino acid racemic resolution techniques.
Darstellung
Zugehörige Reaktionen
131
Notizen zur Verbindung
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