DL-알라닌
DL-2-아미노프로판오익산 · 알파알라닌 · 알파-아미노프로피오닉산 · DL-알라닌 · DL-알파-아미노프로피오닉산 · 알라닌 · 알라닌㎗ · FEMA 3818
식별자 및 물리적 특성
| CAS No. | 302-72-7 |
|---|---|
| 분자식 | C3H7NO2 |
| 평균 분자량 | 89.09 g/mol |
| 단동위원소 질량 | 89.04767846 g/mol |
| SMILES | CC(N)C(=O)O |
| InChIKey | QNAYBMKLOCPYGJ-UHFFFAOYSA-N |
| PubChem CID | 602 |
| ChEBI | CHEBI:16449 |
| EC No. | 206-126-4 |
| DTXSID | DTXSID6031255 |
| 현지명 | DL-알라닌 |
화학 및 물리적 성질
| XLogP | -3 |
|---|---|
| 극성 표면적 | 63.3 |
| 수소 결합 공여자 수 | 2 |
| 수소 결합 수용자 수 | 3 |
| 회전 가능 결합 수 | 1 |
| 무거운 원자 수 | 6 |
| 형식 전하 | 0 |
| 복잡도 | 61.8 |
| 물질 분류 | Biological Agents -> Amino Acids and Derivatives |
| 식품 첨가물 | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| 향미제 | EU Flavoring substances |
| 용해도 | Solublein waterSlightly soluble (in ethanol)H2O: 용해성 |
| 증기압 | 0.00000011 [mmHg] |
| Physical Description | Solid[Merck Index] White powder[Sigma-Aldrich MSDS]White crystalline powderodourless |
| 녹는점 | 289 °C (dec.) (lit.) |
| 끓는 점 | 212.9±23.0 °C(Predicted) |
| 밀도 | 1,424 g/cm3 |
| 굴절률 | 1.4650 (estimate) |
| FEMA | 3818 | DL-ALANINE |
| 저장 조건 | Keep in dark place,Inert atmosphere,Room temperature |
| 물리적 상태 | 결정 또는 결정성 분말 |
| pKa(산도 계수) | pK1 2.35pK2 9.87(at 25℃) |
| 색상 | 하얀색 |
| 냄새 | 100.00%에서. 냄새 없는 |
| 향취 유형 | 냄새 없는 |
| 생물학적 소스 | synthetic |
| 용해도 | 156g/L(20℃) |
| Merck | 14,204 |
| JECFA Number | 1437 |
| BRN | 635807 |
| 헨리 상수 | 3.5×1010 mol/(m3Pa) at 25℃, Brimblecombe et al. (1992) |
| 안정성 | 안정적인. 강한 산화제와 호환되지 않습니다. |
| 주요 응용 | 향료 및 향 |
| 화장품 원료 기능 | 헤어 컨디셔닝피부 컨디셔닝대전방지제향기 |
| InChI | 1S/C3H7NO2/c1-2(4)3(5)6/h2H,4H2,1H3,(H,5,6) |
| InChIKey | QNAYBMKLOCPYGJ-UHFFFAOYSA-N |
| SMILES | CC(N)C(O)=O |
| LogP(분배 계수) | -2.85 at 25℃ |
| NIST | DL-Alanine(302-72-7) |
| EPA | Alanine (302-72-7) |
화학적 성질
DL-Alanine is a colorless to white odorless needle crystal or crystalline powder with a sweet taste. Taste threshold 0.06%. Those recrystallized from water-ethanol liquid are orthorhombic crystals, and those recrystallized from water are needle crystals or crystalline powders. The PH value of 5% aqueous solution is 5.5~7.0. It melts and decomposes at about 295~300°C. Chemical properties is stable. In case of nitrous acid, it can be transformed into L-lactic acid. Soluble in water (16.72g/100ml, 25°C). Slightly soluble in ethanol. No optical activity.
안전 및 규제
| GHS 분류 | This chemical does not meet GHS hazard criteria for 98.9% (275 of 278) of all reports.Not ClassifiedAggregated GHS information provided per 278 reports by companies from 4 notifications to the ECHA C&L Inventory. |
|---|---|
| 규제 정보 | Chemical: DL-AlanineCommission 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 |
| 기타 안전 정보 | IMAP assessments - DL-Alanine: Environment tier I assessment |
| 유해성 요약 | Safe when used as a flavoring agent in food[JECFA] May cause irritation[Sigma-Aldrich MSDS] |
| Hazard Classes and Categories | Not Classified |
| 수질 위해 등급(WGK) | 3 |
| TSCA 등재 상태 | TSCA listed |
| RTECS 번호 | AY2980000 |
| 관세 코드 | 29224995 |
| 위험 문구(R) | 36/37/38 |
| 위험 표시 | Xi |
| 안전 문구(S) | 22-24/25-36-26 |
| 기존화학 물질 | KE-01566 |
| 저장 분류 | 11 - Combustible Solids |
용도
개요
DL-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.
출처
Natural constituent of protein in plants and animals; found in apple, beef, carob, pea, soybean, wine and zucchini
용도
DL-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.
제조 및 합성 방법
제조 방법
Anthrobacter oxydans HAP-1 hyper produces DL-alanine in a nongrowth-associated manner.