DL-Phenylalanin
Dl-Phenylalanine
Grundinformationen
- CAS
150-30-1- Standard-SMILES
NC(Cc1ccccc1)C(=O)O- InChIKey
COLNVLDHVKWLRT-UHFFFAOYSA-N- Summenformel
- C9H11NO2
- Durchschnittliche Molmasse
- 165,19 g/mol
- Monoisotopische Masse
- 165,07897859
Überblick
Phenylalanine is an aromatic amino acid that is alanine in which one of the methyl hydrogens is substituted by a phenyl group. It has a role as a Daphnia magna metabolite. It is an alpha-amino acid and an aromatic amino acid. It contains a benzyl group. It is a conjugate base of a phenylalaninium. It is a conjugate acid of a phenylalaninate.
Namen und Bezeichner
- Bevorzugter Name
- Dl-Phenylalanine
- IUPAC
- 2-amino-3-phenylpropanoic acid
- Lokaler Name
- DL-Phenylalanin
- Englischer Name
- DL-Phenylalanine
- Summenformel
- C9H11NO2
- Molmasse
- 165.19
Namen und Synonyme
DL-PHENYLALANINE150-30-1DL-3-PhenylalaninePhenylalanine DL-formPhenylalanine, dl-DL-2-Amino-3-phenylpropanoic acidFEMA No. 3726NSC 9959DTXSID9023463d,l-phenylalanineEINECS 205-756-7CCRIS 8601
Weitere Namen anzeigen
3-AMINO-3-PHENYLPROPANOIC ACIDH-DL-PHE-OHDL-PHENYALANINE3 AMINO-PHENYLPROPIONIC ACIDD,L-PHEDLPA 375FEMA 3726DL-Phenylalani
AI3-18436PHENYLALANINE DL8P946UF12SNSC-9959DL-PHENYLALANINE [FCC]DTXCID103463DL-PHENYLALANINE [FHFI]DL-PHENYLALANINE [WHO-DD]
Datenbank-Bezeichner
- CAS
150-30-1、30394-07-1、63-91-2、673-06-3- PubChem CID
- 994
- DTXSID
DTXSID9023463- ChEMBL
Eigenschaften
Berechnete Struktureigenschaften
- XLogP
- -1,5
- Polarare Oberfläche (TPSA)
- 63,3 Ų
- H-Brücken-Donoren
- 2
- H-Brücken-Akzeptoren
- 3
- Frei drehbare Bindungen
- 3
- Schwere Atome
- 12
- Formalladung
- 0
- Komplexität
- 153
Experimentelle und physikochemische Eigenschaften
Chemical ClassesBiological Agents -> Amino Acids and Derivatives
DrugsPharmaceuticals
Food AdditivesFLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Flavoring AgentsEU Flavoring substances
Solubility
Soluble in water and dilute mineral acid and alkali hydroxide solutions
Slightly soluble (in ethanol)
Vapor Pressure0.00000005 [mmHg]
Physical Description
Solid; [Merck Index] White powder; [Sigma-Aldrich MSDS]
White crystalline platelets; odourless
Physikochemische Eigenschaften
- Schmelzpunkt
- 266 · 266-267 °C (dec.) (lit.)
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 99.1% (112 of 113) of all reports.
Not Classified
Aggregated GHS information provided per 113 reports by companies from 2 notifications to the ECHA C&L Inventory.
Gefahrenhinweise
Regulatory Information
Chemical: DL-Phenylalanine
Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)
Phenylalanine: Does not have an individual approval but may be used under an appropriate group standard
Other Safety InformationIMAP assessments - DL-Phenylalanine: Human health tier I assessment
Hazards SummarySafe when used as a flavoring agent in food; [EFSA] Not considered hazardous by GHS classification; [Sigma-Aldrich MSDS] See Phenylalanine.
Hazard Classes and CategoriesNot Classified
Sicherheitsdaten
- wgk
- 3
- tsca
- TSCA listed
- hs_code
- 29224995
- risk_code
- 36/37/38-34
- hazard_code
- Xi,C
- hazard_note
- Irritant
- safety_code
- 37/39-24/25-45-36/37/39-27-26
- Speicherklasse
- 11 - Combustible Solids
Chemie und Industrie
Verwendung und Herstellung
UsesUsed as a component of aspartame and as a nutrient; [Merck Index] Used as a flavoring agent; [FDA]
Use Classification
Flavoring Agents -> JECFA Flavorings Index
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
General Manufacturing InformationPhenylalanine: ACTIVE
Anwendungen
OccurrencePhenylalanine is the most commonly found aromatic amino acid in proteins and enzymes with a molar ratio of 3.5% compared to the other amino acids, about double the amount of any other aromatic amino acid. Reported found in white bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheat flakes, shredded wheat, barley, brown rice, rye flour, whole grain wheat flour, buttermilk, blue cheese, cheddar cheese, cottage cheese, cream cheese, parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn, canned peas, canned lima beans, canned potatoes, canned asparagus, canned snap beans, canned beets, beef, lamb, fresh ham, veal round, beef liver, chicken, chicken liver, turkey and other natural sources.
VerwendenDL-Phenylalanine is used torelieve cases of minor depressionand other mood issues as well as and physical discomforts and pain. It is also used in acupunctureanesthesia, alcohol withdrawal.
Darstellung
synthetischeBy microbial bioengineered process.
Vor- und nachgelagerte Produkte
Vorgelagerte Rohstoffe
Zugehörige Reaktionen
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