L-异亮氨酸
L-异亮氨酸(L-Isoleucine)
CAS: 73-32-5;131598-62-4
化学式: C6H13NO2
性质
本品为白色结晶或结晶性粉末；无臭，味微苦。熔点284℃（分解），168～170℃升华。在水中微溶(4.12%，25℃)，在乙醇和乙醚中几乎不溶。它属于必需氨基酸，是三个支链氨基酸之一，氧化分解可释放较多能量，每摩尔异亮氨酸可产生43mol ATP。其代谢场所主要在肌肉，是生糖兼生酮氨基酸，代谢过程既释出乙酰CoA，又生成琥珀酸。它有促进胰岛素分泌的作用。缺乏L_异亮氨酸会引起骨骼肌障碍。它与另两种支链氨基酸相互之间有竞争性抑制作用。
制法
发酵法
用途
氨基酸类药。为营养增补剂，与其他碳水化合物、无机盐和维生素混合后供注射用。与其他氨基酸配伍共用于氨基酸输液和制剂。
安全性
- 补充氨基酸时，异亮氨酸与其他氯基酸保持适当比例，若异亮氨酸用量过大，反而产生营养对抗作用，引起其他氨基酸消耗及负氮平衡。
- 成人一次滴注15g时可引起发热反应和头痛、背痛。 遮光，密闭保存。
| 中文名 | L-异亮氨酸 |
| 英文名 | L-Isoleucine |
| 别名 | 异亮氨酸 L-异亮氨酸 L-异白氨酸 L-异闪白氨基酸 L-2-氨基-3-甲基戊酸 L-α-氨基-β-甲基戊酸 L-异亮氨酸(白色结晶粉末) L-异白氨酸,L-异闪白氨基酸,L-Α-氨基-Β-甲基戊酸 |
| 英文别名 | Ile L-Ile L-Ile-OH H-Ile-OH Isoleucine Isoleucina Isoleucinum iso-leucine L-Isoieucine L-ISOLEUSINE L-Isoleucine Isoleucine, L- L-(+)-Isoleucine Isoleucine (USP) (2S,3S)-(+)-Isoleucine 2-Amino-3-methylvaleric acid L-(+)-Isoleucine, Animal-Free L-2-Amino-3-methylvaleric Acid (2S,3S)-2-Amino-3-methylpentansαure 6-Amino-5-ethylamino-1-methyluracil (2S)-2-Amino-3-methylpentanoic acid (2S,3S)-a-Amino-b-methylvaleric acid (2S,3S)-2-amino-3-methyl-Pentanoic acid (2S,3S)-a-Amino-b-methyl-n-valeric acid (2s,3s)-alpha-amino-beta-merthylvalericacid (2s,3s)-alpha-amino-beta-methyl-n-valericacid |
| CAS | 73-32-5 131598-62-4 |
| EINECS | 200-798-2 |
| 化学式 | C6H13NO2 |
| 分子量 | 131.17 |
| InChI | InChI=1/C6H13NO2/c1-3-4(2)5(7)6(8)9/h4-5H,3,7H2,1-2H3,(H,8,9)/t4-,5-/m0/s1 |
| InChIKey | AGPKZVBTJJNPAG-WHFBIAKZSA-N |
| 密度 | 1.2930 (estimate) |
| 熔点 | 288 °C (dec.) (lit.) |
| 沸点 | 225.8±23.0 °C(Predicted) |
| 比旋光度 | 41 º (c=4, 6N HCl) |
| 闪点 | 168-170°C |
| 水溶性 | 41.2 g/L (50 ºC) |
| JECFA Number | 2118 |
| 溶解度 | 1 M HCl: 50 mg/mL |
| 折射率 | 40.5 ° (C=4, 6mol/L |
| 酸度系数 | 2.32, 9.76(at 25℃) |
| PH值 | 5.5-6.5 (40g/l, H2O, 20℃) |
| 存储条件 | Store below +30°C. |
| 外观 | 粉末 |
| 颜色 | White to Off-white |
| 最大波长(λmax) | λ: 260 nm Amax: 0.07λ: 280 nm Amax: 0.05 |
| Merck | 14,5179 |
| BRN | 1721792 |
| 物化性质 | 为白色结晶或结晶性粉末， 无臭， 味微苦。 mp284℃（分解）， 168-170℃升华。 在水中的溶解度为4.12%， 极难溶于乙醇和乙醚， [α]25D+39.5 (C=0.5-2.0g/ml, 5mol/L HCl), [α]25D+12.4 (C=0.5-2.0g/ml, H2O)， 等电点pI为6.02。 |
| MDL号 | MFCD00064222 |
| 危险品标志 | Xn - 有害物品 |
| 风险术语 | 40 - 少数报道有致癌后果。 |
| 安全术语 | S24/25 - 避免与皮肤和眼睛接触。 S36 - 穿戴适当的防护服。 S22 - 切勿吸入粉尘。 |
| WGK Germany | 3 |
| RTECS | NR4705000 |
| TSCA | Yes |
| 海关编号 | 29224995 |
| 上游原料 | 无水葡萄糖 液氨 |
| 下游产品 | L-亮氨酸 2-甲基正丁胺 4-羟基-N-甲基-2-喹啉 L-异亮氨酸苄酯对甲苯磺酸盐 L-丙氨酸 |
| 参考资料 展开查看 | 1. 成柯, 闫俊, 严晓雪,等. 湖北地区不同品种蓝莓果汁加工品质特征及抗氧化活性评价[J]. 食品与发酵工业, 2020, 046(009):146-151. 2. 谈梦霞, 陈佳丽, 邹立思,等. 麦冬与山麦冬中多元指标成分的比较分析[J]. 中国中药杂志, 2018, 43(20). 3. 侯丽娟 严超 齐晓茹 王颉. 不同品种红枣酿制枣酒的香气差异性研究[J]. 食品工业 2017(5):208-212. 4. 李婉斯, 李婷, 陆春怡,等. 基于HPLC指纹图谱及聚类分析评价市售阿胶的质量[J]. 上海中医药大学学报, 2017, 031(006):91-96. 5. 王婷婷,郜玉钢,臧埔,赵岩,何忠梅,祝洪艳,张连学.复方麦鹿芪人参制剂主要成分变化及其在肝癌H22荷瘤小鼠体内的抗肿瘤作用[J].吉林大学学报(医学版),2017,43(04):698-704+858-859. 6. 严超, 侯丽娟, 齐晓茹,等. 红枣白兰地发酵过程中酒醅氨基酸和有机酸的变化分析[J]. 食品工业科技, 2017, 38(014):121-125. 7. 马长中, 罗章, 辜雪冬. 林芝砖红绒盖牛肝菌的营养成分分析及评价[J]. 食品科学, 2016, 37(024):124-129. 8. 谈梦霞, 陈佳丽, 邹立思,等. 不同贮藏条件对麦冬药材质量的影响[J]. 中药材, 2018(11). 9. 高学军,王哲,祁昊,王璐璐,甄贞.染色质重建因子BRG1介导Ile调节牛乳腺上皮细胞乳合成分子机理研究[J].东北农业大学学报,2020,51(09):54-60. 10. Li, Suhong, et al. "Mechanisms of high concentration valine-mediated inhibition of peach tree shoot growth." Frontiers in Plant Science 11 (2020).https://dx.doi.org/10.3389%2Ffpls.2020.603067 11. Cai, Z, Liao, H, Wang, C, et al. A comprehensive study of the aerial parts of Lonicera japonica Thunb. based on metabolite profiling coupled with PLS-DA. Phytochemical Analysis. 2020; 31: 786– 800. https://doi.org/10.1002/pca.2943 12. Zhao, Zheng, et al. "Cholinium amino acids-glycerol mixtures: New class of solvents for pretreating wheat straw to facilitate enzymatic hydrolysis." Bioresource technology 245 (2017): 625-632.https://doi.org/10.1016/j.biortech.2017.08.209 13. [IF=6.079] Tian Luo et al."Determination of underivatized amino acids to evaluate quality of beer by capillary electrophoresis with online sweeping technique."J Food Drug Anal. 2017 Oct;25:789 14. [IF=5.923] Cuihua Chen et al."Variations in Physiology and Multiple Bioactive Constituents under Salt Stress Provide Insight into the Quality Evaluation of Apocyni Veneti Folium."Int J Mol Sci. 2018 Oct;19(10):3042 15. [IF=4.952] Fengfeng Qu et al."Effect of different drying methods on the sensory quality and chemical components of black tea."Lwt Food Sci Technol. 2019 Jan;99:112 16. [IF=4.411] Cuihua Chen et al."Quality Evaluation of Apocyni Veneti Folium from Different Habitats and Commercial Herbs Based on Simultaneous Determination of Multiple Bioactive Constituents Combined with Multivariate Statistical Analysis."Molecules. 2018 Mar;23(3):5 17. [IF=4.411] Yujiao Hua et al."Quality Evaluation of Pseudostellariae Radix Based on Simultaneous Determination of Multiple Bioactive Components Combined with Grey Relational Analysis."Molecules. 2017 Jan;22(1):13 18. [IF=4.098] Chunlin Li et al."Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy."Spectrochim Acta A. 2019 Jan;206:254 19. [IF=3.535] Tian Luo et al."Establishing a sensitive capillary electrophoresis-UV method for direct determination of amino acids to evaluate vinegar quality."Electrophoresis. 2018 Jun;39(11):1410-1416 20. [IF=2.896] Jing Ke et al."Development of a gradient micellar liquid chromatographic method eluting from micellar mode to high submicellar mode for the rapid separation of free amino acids."Anal Methods-Uk. 2017 Mar;9(11):1762-1770 21. [IF=2.727] Tian Luo et al."Quality assessment of soy sauce using underivatized amino acids by capillary electrophoresis."International Journal Of Food Properties. 2018 Jan 08 22. [IF=1.913] Xie Yunfei et al."Rapid Determination of Amino Acids in Beer, Red Wine, and Donkey-Hide Gelatin by Gradient Elution of HPLC: From Micellar Liquid Chromatography to High Submicellar Liquid Chromatography."J Aoac Int. 2018 Jan;101(1):249-255 23. [IF=6.057] Chenglong Sun et al."1,1′-binaphthyl-2,2′-diamine as a novel MALDI matrix to enhance the in situ imaging of metabolic heterogeneity in lung cancer."Talanta. 2020 Mar;209:120557 24. [IF=5.753] Suhong Li et al."Mechanisms of High Concentration Valine-Mediated Inhibition of Peach Tree Shoot Growth."Front Plant Sci. 2020; 11: 603067 25. [IF=5.753] Suhong Li et al."Mechanisms of High Concentration Valine-Mediated Inhibition of Peach Tree Shoot Growth."Front Plant Sci. 2020; 11: 603067 26. [IF=5.537] Yurong Ma et al."Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents."Postharvest Biol Tec. 2021 Aug;178:111543 27. [IF=4.952] Huan Zhang et al."Label-free quantification proteomics reveals the active peptides from protein degradation during anaerobic fermentation of tea."Lwt Food Sci Technol. 2021 Oct;150:111950 28. [IF=4.821] Peng Wan et al."Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup."Microchem J. 2021 Sep;168:106436 29. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460 30. [IF=4.411] Mengxia Tan et al."Quality Evaluation of Ophiopogonis Radix from Two Different Producing Areas."Molecules. 2019 Jan;24(18):3220 31. [IF=4.411] Shengxin Yin et al."Comparison of Multiple Bioactive Constituents in the Corolla and Other Parts of Abelmoschus manihot."Molecules. 2021 Jan;26(7):1864 32. [IF=4.379] Feng Lin et al."Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase."Sci Rep-Uk. 2020 Feb;10(1):1-10 33. [IF=4.35] Huali Chen et al."High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice."Foods. 2019 Aug;8(8):308 34. [IF=4.142] Qu Fei et al."Ratiometric detection of alkaline phosphatase based on aggregation-induced emission enhancement."Anal Bioanal Chem. 2019 Nov;411(28):7431-7440 35. [IF=4.142] Wang Chenxi et al."Systematic quality evaluation of Peiyuan Tongnao capsule by offline two-dimensional liquid chromatography/quadrupole-Orbitrap mass spectrometry and adjusted parallel reaction monitoring of quality markers."Anal Bioanal Chem. 2019 Nov;4 36. [IF=4.142] Li Cong et al."A fluorescence strategy for monitoring α-glucosidase activity and screening its inhibitors from Chinese herbal medicines based on Cu nanoclusters with aggregation-induced emission."Anal Bioanal Chem. 2021 Apr;413(9):2553-2563 37. [IF=4.098] Chunlin Li et al."Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy."Spectrochim Acta A. 2020 Feb;227:117697 38. [IF=4.098] Chunlin Li et al."Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy."Spectrochim Acta A. 2020 Feb;227:117697 39. [IF=3.935] Biru Shi et al."Investigation on the stability in plant metabolomics with a special focus on freeze-thaw cycles: LC–MS and NMR analysis to Cassiae Semen (Cassia obtusifolia L.) seeds as a case study."J Pharmaceut Biomed. 2021 Sep;204:114243 40. [IF=3.373] Zhichen Cai et al."A comprehensive study of the aerial parts of Lonicera japonica Thunb. based on metabolite profiling coupled with PLS-DA."Phytochem Analysis. 2020 Nov;31(6):786-800 41. [IF=3.366] Qu Fei et al."Fluorescent Detection of 2,4-Dichlorophenoxyacetic Acid in Food Samples Based on Covalent Organic Frameworks and MnO2 Nanosheets."Food Anal Method. 2020 Oct;13(10):1842-1851 42. [IF=3.366] Qu Fei et al."Fluorescent Detection of 2,4-Dichlorophenoxyacetic Acid in Food Samples Based on Covalent Organic Frameworks and MnO2 Nanosheets."Food Anal Method. 2020 Oct;13(10):1842-1851 43. [IF=3.361] Ning Zhao et al."Ratiometric fluorescence probe of Cu2+ and biothiols by using carbon dots and copper nanoclusters."Rsc Adv. 2021 Oct;11(53):33662-33674 44. [IF=3.361] Furong Wang et al."Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions."Rsc Adv. 2021 Aug;11(45):27772-27781 45. [IF=3.361] Xiao Lin et al."Applying molecular networking for targeted isolation of depsipeptides."Rsc Adv. 2021 Jan;11(5):2774-2782 46. [IF=2.097] Ke Jing et al."Isocratic micellar liquid chromatography using mixed anionic and non-ionic surfactants as mobile phase additives for separation of 17 free amino acids."Chem Pap. 2019 Oct;73(10):2417-2426 47. [IF=2.043] Guan Chengran et al."Variation of bitter components of the asparagus juices during lactic acid bacteria fermentation."Biosci Biotech Bioch. 2021 Oct;85(11):2300-2310 48. [IF=1.618] Wang Shengnan et al."Simultaneous Determination of Iridoid Glycosides, Phenylpropanoid Glycosides, Organic Acids, Nucleosides and Amino Acids in Scrophulariae Radix Processed by Different Processing Methods by HPLC-QTRAP-MS/MS."J Chromatogr Sci. 2021 Jun; 49. [IF=4.242] Hang Yang et al."Dietary leucine requirement of juvenile largemouth bass (Micropterus salmoides) based on growth, nutrient utilization and growth-related gene analyses."Aquaculture. 2022 Jun;555:738207 50. [IF=6.576] Jie Yang et al."Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities."Front Nutr. 2022; 9: 83 51. [IF=3.645] Aijin Shen et al."Chemical profiling of Qingfei Paidu Decoction by triplex off-line two-dimensional liquid chromatography coupled with quadrupole time-of-flight mass spectrometry."Journal Of Separation Science. 2022 Jan 09 52. [IF=7.514] YueTong Yu et al."Identification and Quantification of Oligomeric Proanthocyanidins, Alkaloids, and Flavonoids in Lotus Seeds: A Potentially Rich Source of Bioactive Compounds."Food Chem. 2022 Jan;:132124 53. [IF=4.411] Nan Wu et al."Quality Evaluation of Taxilli Herba from Different Hosts Based on Simultaneous Determination of Multiple Bioactive Constituents Combined with Multivariate Statistical Analysis."Molecules. 2021 Jan;26(24):7490 54. [IF=4.411] Nan Wu et al."Quality Evaluation of Taxilli Herba from Different Hosts Based on Simultaneous Determination of Multiple Bioactive Constituents Combined with Multivariate Statistical Analysis."Molecules. 2021 Jan;26(24):7490 55. [IF=3.463] Xiaomei Dai et al."S-alk(en)ylcysteine sulfoxides biosynthesis and free amino acids profile in different parts of postharvest chive (Allium schoenoprasum L.)."SCIENTIA HORTICULTURAE. 2022 Sep;303:111191 |
L-异亮氨酸 - 性质
可信数据
本品为白色结晶或结晶性粉末；无臭，味微苦。熔点284℃（分解），168～170℃升华。在水中微溶(4.12%，25℃)，在乙醇和乙醚中几乎不溶。它属于必需氨基酸，是三个支链氨基酸之一，氧化分解可释放较多能量，每摩尔异亮氨酸可产生43mol ATP。其代谢场所主要在肌肉，是生糖兼生酮氨基酸，代谢过程既释出乙酰CoA，又生成琥珀酸。它有促进胰岛素分泌的作用。缺乏L_异亮氨酸会引起骨骼肌障碍。它与另两种支链氨基酸相互之间有竞争性抑制作用。
最后更新：2024-01-02 23:10:35
L-异亮氨酸 - 制法
可信数据
发酵法
最后更新：2022-01-01 11:10:04
L-异亮氨酸 - 用途
可信数据
氨基酸类药。为营养增补剂，与其他碳水化合物、无机盐和维生素混合后供注射用。与其他氨基酸配伍共用于氨基酸输液和制剂。
最后更新：2022-01-01 11:10:04
L-异亮氨酸 - 安全性
可信数据
- 补充氨基酸时，异亮氨酸与其他氯基酸保持适当比例，若异亮氨酸用量过大，反而产生营养对抗作用，引起其他氨基酸消耗及负氮平衡。
- 成人一次滴注15g时可引起发热反应和头痛、背痛。 遮光，密闭保存。
最后更新：2022-01-01 11:10:05
L-异亮氨酸 - 简介
L-异亮氨酸是一种非必需氨基酸，人体无法自行合成，需从食物中获取。它是由异亮氨酸合成酶催化顺式异构化而成的。
L-异亮氨酸在生物体内具有重要的生理功能。它是蛋白质的组成成分之一，参与蛋白质的合成和修复。L-异亮氨酸还参与体内代谢过程，能够促进肌肉生长和维持肌肉组织的正常功能。
L-异亮氨酸可以通过化学合成或微生物发酵的方式进行制备。化学合成方法主要是通过对手性化合物进行光学反应或酶催化反应来获得。
需要特别注意的是可能出现过敏反应的情况，在使用前应进行过敏测试。
L-异亮氨酸在生物体内具有重要的生理功能。它是蛋白质的组成成分之一，参与蛋白质的合成和修复。L-异亮氨酸还参与体内代谢过程，能够促进肌肉生长和维持肌肉组织的正常功能。
L-异亮氨酸可以通过化学合成或微生物发酵的方式进行制备。化学合成方法主要是通过对手性化合物进行光学反应或酶催化反应来获得。
需要特别注意的是可能出现过敏反应的情况，在使用前应进行过敏测试。
最后更新：2024-04-09 20:49:11
供应商列表
提供多种规格
产品名: 苏氨酸杂质4 (苏氨酸EP杂质D) 询盘产地: 湖北
电话: 0714-3999186
手机: 15671228036
电子邮件: 2853786052@qq.com
QQ: 2853786052
微信: 15671228036
产品描述: 21204T
提供多种规格
产品名: 苏氨酸杂质4 (苏氨酸EP杂质D) 询盘产地: 湖北
电话: 0714-3999186
手机: 15671228036
电子邮件: 2853786052@qq.com
QQ: 2853786052
微信: 15671228036
产品描述: 21204T
L-异亮氨酸的上游原料
L-异亮氨酸的下游产品
您刚刚浏览过
你知道吗？
微信搜索化工百科或扫描下方二维码，添加化工百科小程序，随时随地查信息！