DL-フェニルアラニン
DL-フェニルアラニン · rac-(R*)-α-アミノベンゼンプロパン酸 · rac-(R*)-2-アミノ-3-フェニル-プロピオン酸 · rac-(R*)-2-アミノ-3-フェニルプロピオン酸 · rac-(R*)-2-アミノ-3-フェニルプロパン酸 · rac-(2R*)-3-フェニル-2-アミノプロピオン酸 · (±)-2-アミノ-3-フェニルプロピオン酸 · D-フェニルアラニン/L-フェニルアラニン,(1:1)
識別子と物理属性
| CAS No. | 150-30-1 |
|---|---|
| 分子式 | C9H11NO2 |
| 平均分子量 | 165.19 g/mol |
| 単同位体質量 | 165.07897859 g/mol |
| SMILES | NC(Cc1ccccc1)C(=O)O |
| InChIKey | COLNVLDHVKWLRT-UHFFFAOYSA-N |
| PubChem CID | 994 |
| ChEMBL | CHEMBL25080 |
| ChEBI | CHEBI:28044 |
| EC No. | 205-756-7 |
| DTXSID | DTXSID9023463 |
| 現地名 | DL-フェニルアラニン |
化学・物理的性質
| XLogP | -1.5 |
|---|---|
| 極性表面積 | 63.3 |
| 水素結合供与体数 | 2 |
| 水素結合受容体数 | 3 |
| 回転可能結合数 | 3 |
| 重原子数 | 12 |
| 形式電荷 | 0 |
| 複雑度 | 153 |
| 物質分類 | Biological Agents -> Amino Acids and Derivatives |
| 医薬品 | Pharmaceuticals |
| 食品添加物 | FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| 香味料 | EU Flavoring substances |
| 溶解度 | Soluble in water and dilute mineral acid and alkali hydroxide solutionsSlightly soluble (in ethanol)水（少量、超音波処理）14.11g/L（25℃） |
| 蒸気圧 | 0.00000005 [mmHg] |
| Physical Description | Solid[Merck Index] White powder[Sigma-Aldrich MSDS]White crystalline plateletsodourless |
| 融点 | 266-267 °C (dec.) (lit.) |
| 沸点 | 293.03°C (rough estimate) |
| 密度 | 1.1603 (rough estimate) |
| 屈折率 | 1.5200 (estimate) |
| FEMA | 3726 | D,L-PHENYLALANINE |
| 貯蔵条件 | Store at RT. |
| 外観・状態 | 粉 |
| pKa（酸解離定数） | pK1 2.58pK2 9.24(at 25℃) |
| 色 | 白い |
| 臭い | 無臭 |
| においのタイプ | 無臭 |
| 由来生物 | synthetic |
| Merck | 14,7271 |
| JECFA Number | 1432 |
| BRN | 1910407 |
| 安定性 | 安定。強力な酸化剤とは相容れない。 |
| 主な用途 | ペプチド合成 |
| 化粧品成分の機能 | 香料スキンコンディショニングヘアコンディショニング |
| InChI | 1S/C9H11NO2/c10-8(9(11)12)6-7-4-2-1-3-5-7/h1-5,8H,6,10H2,(H,11,12) |
| InChIKey | COLNVLDHVKWLRT-UHFFFAOYSA-N |
| SMILES | NC(Cc1ccccc1)C(O)=O |
| LogP（分配係数） | 0.24 |
| CAS データベース | 150-30-1(CAS DataBase Reference) |
| NISTの化学物質情報 | L-Phenylalanine(150-30-1) |
| EPAの化学物質情報 | Phenylalanine (150-30-1) |
化学的特性
DL-Phenylalanine has a sweet taste. It is an essential amino acid that plays a key role in the biosynthesis of other amino acids and some neurotransmitters.
安全性と法規制
| GHS 分類 | This chemical does not meet GHS hazard criteria for 99.1% (112 of 113) of all reports.Not ClassifiedAggregated GHS information provided per 113 reports by companies from 2 notifications to the ECHA C&L Inventory. |
|---|---|
| 規制情報 | Chemical: DL-PhenylalanineCommission Regulation (EC) No 1565/2000 (Repealed by Com.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 |
| その他の安全情報 | IMAP assessments - DL-Phenylalanine: Human health tier I assessment |
| 有害性の概要 | Safe when used as a flavoring agent in food[EFSA] Not considered hazardous by GHS classification[Sigma-Aldrich MSDS] See Phenylalanine. |
| Hazard Classes and Categories | Not Classified |
| 水環境危害等級（WGK） | 3 |
| TSCA 収載状態 | TSCA listed |
| 税関コード | 29224995 |
| 危険文句（R） | 36/37/38-34 |
| 化審法 | (9)-1283 届出不要化学物質 |
| 危険表示 | Xi,C |
| hazard_note | Irritant |
| 安全措置（S） | 37/39-24/25-45-36/37/39-27-26 |
| 貯蔵分類 | 11 - Combustible Solids |
用途
天然物の起源
Phenylalanine 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.
使用
DL-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.
一般的な説明
Phenylalanine is an amino acid. It participates in the preparation of ternary piroxicam complexes of Fe(II), Fe(III), Co(II), Ni(II), Cu(II) and Zn(II). Characterization of these complexes by elemental analyses, molar conductance, IR, UV-Vis, magnetic moment, diffuse reflectance and X-ray powder diffraction methods has been conducted. Crystalline DL-phenylalanine was prepared by its reduction in silica gel by solubility method.
製法・合成法
製造方法
By microbial bioengineered process.
純化方法
dl-Phenylalanine crystallises from H2O or H2O/EtOH in large plates and is dried under vacuum over P2O5. S-Phenylalanine ethyl ester hydrochloride has m 156-158o and [ ] D -7.8o (c 2, H2O) after crystallisation from EtOH/Et2O [Billimoria & Cook J Chem Soc 2328 1949, Beilstein 14 IV 1556]. [Greenstein & Winitz The Chemistry of the Amino Acids J. Wiley, Vol 3 pp 2156-2175 1961, Beilstein 14 III 1229, 14 IV 1553.]