홈MCP워크벤치Skills
홈워크벤치알림마이페이지
Huagongshe 오픈 프로젝트：[email protected]AI 접속: llms.txt · MCP 가이드개인정보처리방침 · 이용약관 · 지원v1.7.8
돌아가기
Huagongshe화공사 화학 정보 인쇄 보고서 · 연구 참고용
HCID 6267생성일: 2026년 10월 27일

아스파라진

아스파라진 · DL-Asn · DL-ASPARAGINE · ASPARAGINE · h-dl-asn.h · DL-Asn.H2O · H-DL-Asn-OH · DL-Aspartamine

https://huagongshe.com/ko/chemical/6267

아스파라진 분자 구조식

식별자 및 물리적 특성

CAS No.3130-87-8
분자식C4H8N2O3
평균 분자량132.12 g/mol
단동위원소 질량132.05349212 g/mol
SMILESNC(=O)C[C@H](N)C(=O)O
InChIKeyDCXYFEDJOCDNAF-REOHCLBHSA-N
PubChem CID6267
ChEMBLCHEMBL58832
ChEBICHEBI:17196
EC No.200-735-9
DTXSIDDTXSID10883220
현지명아스파라진

화학 및 물리적 성질

XLogP-3.4
극성 표면적106
수소 결합 공여자 수3
수소 결합 수용자 수4
회전 가능 결합 수3
무거운 원자 수9
형식 전하0
복잡도134
LogP(분배 계수)-3.82log Kow = -3.82
LogS-0.74
밀도1.543 g/cu cm at 15/4 °C1.404±0.06 g/cm3(Predicted)
Color/FormOrthorhombic bisphenoidal crystals
용해도29400Practically insoluble in methanol, ethanol, ether, benzene. Soluble in acids and alkaliesIn water, 2.94X10+4 mg/L at 25 °C29.4 mg/mL산성 수용액(약간), 물(약간) 에 용해됨
DecompositionWhen heated to decomposition it emits toxic fumes of /nitrogen oxides/.
녹는점234-235 °C234 - 235 °C220 °C (dec.)(lit.)
증기압0.00000005 [mmHg]
Optical RotationSpecific optical rotation: -5.3 at 20 °C (c= 1.3 mg/L)+34.26 at 20 °C (c= 2.24 mg/L in 3.4N Hcl)-635 at 20 °C (c= 11.23 mg/L in 2.5N NaOH) /L-asparagine/Specific optical rotation: +5.41 at 20 °C (c= 1.3 mg/L) /D-asparagine/
Physical DescriptionDry PowderSolid[Merck Index] White hygroscopic powder[Alfa Aesar MSDS]
Ionization EfficiencyPositive2.122.7Agilent XCTElectrospray ionizationformic acid (5.3nM)
Dissociation Constants8.82 (at 18 °C)pKa1 = 2.02pKa2 = 8.80
끓는 점438.0±40.0 °C(Predicted)
저장 조건Room Temperature
pKa(산도 계수)2.17(at 20℃)
물리적 상태미세 결정성 분말
색상하얀색
용해도녹는
BRN6234992
주요 응용펩타이드 합성
화장품 원료 기능향기피부 컨디셔닝헤어 컨디셔닝대전방지제
InChI1S/C4H8N2O3.H2O/c5-2(4(8)9)1-3(6)7/h2H,1,5H2,(H2,6,7)(H,8,9)1H2
InChIKeyRBMGJIZCEWRQES-UHFFFAOYSA-N
SMILESO.NC(CC(N)=O)C(O)=O
LogP(분배 계수)-1.880 (est)
EPAAsparagine (3130-87-8)

화학적 성질

white fine crystalline powder, odorless; soluble in acid or alkali solution, slightly soluble in water, insoluble in ethanol, ether and other organic solvents.

안전 및 규제

GHS 분류This chemical does not meet GHS hazard criteria for 100% (164 of 164) of all reports.Not ClassifiedReported as not meeting GHS hazard criteria by 164 of 164 companies. For more detailed information, please visit ECHA C&L website.Aggregated GHS information provided per 164 reports by companies from 2 notifications to the ECHA C&L Inventory.Reported as not meeting GHS hazard criteria per 164 of 164 reports by companies.There are 0 notifications provided by 0 of 164 reports by companies with hazard statement code(s).Information may vary between notifications depending on impurities, additives, and other factors. The percentage value in parenthesis indicates the notified classification ratio from companies that provide hazard codes. Only hazard codes with percentage values above 10% are shown. For more detailed information, please visit ECHA C&L website.
규제 정보Chemical: L-AsparagineL-Asparagine is listed on the EPA's Chemical Data Reporting (CDR) system. Manufacturers and importers of L-Asparagine are required to report information about their production and use of this chemical to the EPA under the Toxic Substances Control Act (TSCA). (40 eCFR Part 711)Status: Active Update: 08-09-2022 https://echa.europa.eu/registration-dossier/-/registered-dossier/21618Asparagine: Does not have an individual approval but may be used under an appropriate group standardL-Asparagine: Does not have an individual approval but may be used under an appropriate group standard
기타 안전 정보IMAP assessments - L-Asparagine: Environment tier I assessmentEvaluation - Chemicals that are unlikely to require further regulation to manage risks to human health
유해성 요약Causes weight loss, effects on phosphatases, lipids (including transport), and transaminases, changes in brain, kidney, and testicular weights, hyperglycemia, and changes in potassium in 90-day constant oral studies of rats[RTECS] May cause irritation[Alfa Aesar MSDS]
FDA 요건L-Asparagine is a food additive permitted for direct addition to food for human consumption, as long as 1) the quantity of the substance added to food does not exceed the amount reasonably required to accomplish its intended physical, nutritive, or other technical effect in food, and 2) any substance intended for use in or on food is of appropriate food grade and is prepared and handled as a food ingredient.

용도

용도

DL-asparagine is a racemic mixture of the non-essential amino acids, L and D-aparagine. It is generally used in growth-media for bacteria-growth. DL-Asparagine monohydrate can also be used to synthesize other salts such as DL-asparaginium perchlorate, DL-asparaginium nitrate and dimethyl DL-aspartate.

제조 및 합성 방법

제조 방법

DL-Asparagine monohydrate was synthesized by dissolving maleic anhydride in 1,4-dioxane solution and refluxing with benzylamine after ammonolysis, followed by catalytic hydrogenation.

Hazard Classes and CategoriesNot Classified
처리 방법SRP: The most favorable course of action is to use an alternative chemical product with less inherent propensity for occupational exposure or environmental contamination. Recycle any unused portion of the material for its approved use or return it to the manufacturer or supplier. Ultimate disposal of the chemical must consider: the material's impact on air qualitypotential migration in soil or watereffects on animal, aquatic, and plant lifeand conformance with environmental and public health regulations.
환경 거동TERRESTRIAL FATE: Based on a classification scheme(1), an estimated Koc value of 1(SRC), determined from a structure estimation method(2), indicates that asparagine is expected to have very high mobility in soil(SRC). Asparagine will not volatilize from moist soil surfaces since it exists as either an anion, cation, or zwitterion(3) in the environment depending upon pH, and ionic compounds do not volatilize. Asparagine is not expected to volatilize from dry soil surfaces(SRC) based upon an estimated vapor pressure of 4.8X10-8 mm Hg(SRC), determined from a fragment constant method(4). Amino acids are an important nitrogen source for microorganisms, and are readily assimilated by microbes(5). A screening study using activated sludge, indicated that asparagine reached approximately 25% of its theoretical BOD over a 1 day incubation period(6).AQUATIC FATE: Based on a classification scheme(1), an estimated Koc value of 1(SRC), determined from a structure estimation method(2), indicates that asparagine is not expected to adsorb to suspended solids and sediment(SRC). Asparagine is an amino acid with pKa1 = 2.02, pKa2 = 8.80, and isoelectric point of 5.41(3). This indicates that asparagine will exist as a cation, anion, or zwitterion depending upon pH, and ionic compounds do not volatilize from water(SRC). According to a classification scheme(4), an estimated BCF of 3(SRC), from a log Kow of -3.82(5) and a regression-derived equation(6), suggests the potential for bioconcentration in aquatic organisms is low(SRC). Amino acids are an important nitrogen source for microorganisms, and are readily assimilated by microbes(7). A screening study using activated sludge, indicated that asparagine reached approximately 25% of its theoretical BOD over a 1 day incubation period(8). Asparagine contains an amide functional group which may be susceptible to hydrolysis(9)however, the rate of this reaction is not known(SRC).ATMOSPHERIC FATE: According to a model of gas/particle partitioning of semivolatile organic compounds in the atmosphere(1), asparagine, which has an estimated vapor pressure of 4.8X10-8 mm Hg at 25 °C(SRC), determined from a fragment constant method(2), is expected to exist solely in the particulate phase in the ambient atmosphere. Particulate-phase asparagine may be removed from the air by wet and dry deposition(SRC). Amino acids have weak absorption bands with tails extending beyond 290 nm(3), indicating the potential for direct photolysis(SRC). The rate of this potential reaction for asparagine is not known(SRC).
식품 조사 수치Asparagine was reported in the following foods (mg/g): cheese 40 to 300asparagus 5.4 to 108cocoa (raw) 30.9, roasted at 125 °C 14.5, roasted at 135 °C 9.4potato 0.5-10rye 0.2 to 2.8wheat 0.02 to 2corn 0.6 to 1(1).
독성 요약Safe in the present practices of use and concentration. Ingredient, concentration, and use information are available in documents discoverable at https://cir-reports.cir-safety.orgAsparagine, a non-essential amino acid is important in the metabolism of toxic ammonia in the body through the action of asparagine synthase which attaches ammonia to aspartic acid in an amidation reaction. Asparagine is also used as a structural component in many proteins.
Soil Adsorption/MobilityUsing a structure estimation method based on molecular connectivity indices(1), the Koc for asparagine can be estimated to be 1(SRC). According to a classification scheme(2), this estimated Koc value suggests that asparagine is expected to have very high mobility in soil(SRC).
Natural Pollution SourcesAsparagine is a non essential amino acid that is widely distributed in animals and plants, both free and combined with proteins(1).
Human Toxicity Excerpts/OTHER TOXICITY INFORMATION/ ...Because exposure of humans to acrylamide can come from both external sources and the diet, a need exists to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, this integrated review presents data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide. Specifically covered are the following aspects: nonfood and food sourcesexposure from the environment and the dietmechanism of formation in food from asparagine and glucoseasparagine-asparaginase relationshipsMaillard browning-acrylamide relationshipsquenching of protein fluorescencebiological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamiderisk assessmentneurotoxicity, reproductive toxicity, and carcinogenicityprotection against adverse effectsand possible approaches to reducing levels in food. ... Neurotoxicity appears to be the only documented effect of acrylamide in human epidemiological studiesreproductive toxicity, genotoxicity/clastogenicity, and carcinogenicity are potential human health risks on the basis of only animal studies. A better understanding of the chemistry and biology of pure acrylamide in general and its impact in a food matrix in particular can lead to the development of improved food processes to decrease the acrylamide content of the diet./OTHER TOXICITY INFORMATION/ The discovery of the formation of acrylamide in fried and baked foods containing high levels of starch and the amino acid asparagine, prompted widespread concern. Both processed and home cooked foods are affected and this has led to the increased study of variations in cooking and processing conditions to minimize formation. While changes in cooking protocols have been in part successful, particularly when lower frying and baking temperatures are used, pretreatments to reduce levels of acrylamide by prevention of formation or acceleration of destruction have been investigated. In this study, a range of pretreatments of grilled potato were investigated and compared with surface washing to remove asparagine and reducing sugars. Synergies were observed between different treatments, and reductions of up to 40% were achieved in a non-optimized system./OTHER TOXICITY INFORMATION/ The relationship between acrylamide and its precursors, namely free asparagine and reducing sugars, was studied in simple cakes made from potato flake, wholemeal wheat and wholemeal rye, cooked at 180 degrees C, from 5 to 60 min. Between 5 and 20 min, large losses of asparagine, water and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to any extent until the moisture contents of the cakes fell below 5%. A comparison of each type of cake with a commercial product, made from the same food material, showed that acrylamide levels in all three commercial products were well below the maximum levels in the cooked cakes.
Artificial Pollution SourcesAspargine's production and use in biochemical research, preparation of culture media, and medicine(1) may result in its release to the environment through various waste streams(SRC).
Environmental BiodegradationAEROBIC: Amino acids are an important nitrogen source for microbes and degrade readily in the environment(1). Asparagine at a concentration of 500 mg/L, achieved 10.3, 19.5 and 24.7% of its theoretical BOD using 2500 mg/L activated sludge in a Warburg respirometer study over a 6, 12 and 24 hour incubation periods, respectively(2).
Carcinogen ClassificationNo indication of carcinogenicity to humans (not listed by IARC).
Environmental BioconcentrationAn estimated BCF of 3 was calculated for asparagine(SRC), using a log Kow of -3.82(1) and a regression-derived equation(2). According to a classification scheme(3), this BCF suggests the potential for bioconcentration in aquatic organisms is low(SRC).
Volatilization from Water/SoilAsparagine is an amino acid with pKa1 = 2.02, pKa2 = 8.80, and isoelectric point of 5.41(1). This indicates that asparagine will exist primarily as a cation in strongly acidic environments, an anion under highly alkaline conditions, and as the zwitterion from weakly acidic to weakly alkaline pH(SRC). Volatilization from water and moist soil surfaces will not occur since ionic species do not volatilize(SRC). Volatilization from dry soil surfaces is not expected(SRC), based upon an estimated vapor pressure of 4.8X10-8 mm Hg at 25 °C determined from a fragment constant method(2).
Environmental Abiotic DegradationAsparagine is an amino acid with pKa1 = 2.02, pKa2 = 8.80, and an isoelectric point of 5.41(1). This indicates that asparagine will exist primarily as a cation in strongly acidic environments, an anion under highly alkaline conditions, and as the zwitterion from weakly acidic to weakly alkaline pH(SRC). Asparagine contains an amide functional group which may be susceptible to hydrolysis(2)however, the rate of this reaction is not known(SRC). Amino acids have weak absorption bands with tails extending beyond 290 nm(3), indicating the potential for direct photolysis(SRC). The sunlight photolysis of 0.1 M aspartic acid at pH 7 to malonic acid has been demonstrated(4). The rate of this potential reaction for asparagine is not known(SRC).
수질 위해 등급(WGK)3
TSCA 등재 상태TSCA listed
관세 코드29241900
위험 문구(R)20/21/22-36/37/38
위험 표시Xn
안전 문구(S)24/25-36-26
저장 분류11 - Combustible Solids