DL-3-페닐알라닌
DL-3-페닐알라닌 · 3-AMINO-3-PHENYLPROPANOIC ACID · DL-3-PHENYLALANINE · H-DL-PHE-OH · DL-PHENYALANINE · 3 AMINO-PHENYLPROPIONIC ACID · D,L-PHE · DLPA 375
식별자 및 물리적 특성
| CAS No. | 150-30-1 |
|---|---|
| 분자식 | C9H11NO2 |
| 평균 분자량 | 165.19 g/mol |
| 단동위원소 질량 | 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 |
| 현지명 | DL-3-페닐알라닌 |
화학 및 물리적 성질
| XLogP | -1.5 |
|---|---|
| 극성 표면적 | 63.3 |
| 수소 결합 공여자 수 | 2 |
| 수소 결합 수용자 수 | 3 |
| 회전 가능 결합 수 | 3 |
| 무거운 원자 수 | 12 |
| 형식 전하 | 0 |
| 복잡도 | 153 |
| 물질 분류 | Biological Agents -> Amino Acids and Derivatives |
| 의약품 | Pharmaceuticals |
| 식품 첨가물 | FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| 향미제 | EU Flavoring substances |
| 용해도 | Soluble in water and dilute mineral acid and alkali hydroxide solutionsSlightly soluble (in ethanol)물(난용성, 초음파 처리) |
| 증기압 | 0.00000005 [mmHg] |
| Physical Description | Solid[Merck Index] White powder[Sigma-Aldrich MSDS]White crystalline plateletsodourless |
| 녹는점 | 266-267 °C (dec.) (lit.) |
| 끓는 점 | 293.03°C (rough estimate) |
| 밀도 | 1.1603 (rough estimate) |
| 굴절률 | 1.5200 (estimate) |
| FEMA | 3726 | D,L-PHENYLALANINE |
| 저장 조건 | Store at RT. |
| 물리적 상태 | 가루 |
| pKa(산도 계수) | pK1 2.58pK2 9.24(at 25℃) |
| 색상 | 하얀색 |
| 냄새 | 냄새 없는 |
| 향취 유형 | 냄새 없는 |
| 생물학적 소스 | synthetic |
| 용해도 | 14.11g/L(25℃) |
| Merck | 14,7271 |
| JECFA Number | 1432 |
| BRN | 1910407 |
| 안정성 | 안정적인. 강한 산화제와 호환되지 않습니다. |
| 주요 응용 | 펩타이드 합성 |
| 화장품 원료 기능 | 향기피부 컨디셔닝헤어 컨디셔닝 |
| 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(분배 계수) | 0.24 |
| NIST | L-Phenylalanine(150-30-1) |
| EPA | Phenylalanine (150-30-1) |
화학적 성질
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.
안전 및 규제
| GHS 분류 | 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. |
|---|---|
| 규제 정보 | Chemical: DL-PhenylalanineCommission Regulation (EC) No 1565/2000 (Repealed by Com.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 |
| 기타 안전 정보 | IMAP assessments - DL-Phenylalanine: Human health tier I assessment |
| 유해성 요약 | 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 |
| 수질 위해 등급(WGK) | 3 |
| TSCA 등재 상태 | TSCA listed |
| 관세 코드 | 29224995 |
| 위험 문구(R) | 36/37/38-34 |
| 위험 표시 | Xi,C |
| 안전 문구(S) | 37/39-24/25-45-36/37/39-27-26 |
| 기존화학 물질 | 2014-3-5931 |
| 위험 참고 사항 | Irritant |
| 저장 분류 | 11 - Combustible Solids |
용도
출처
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.
용도
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.
일반 설명
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.
제조 및 합성 방법
제조 방법
By microbial bioengineered process.