L-脯氨酸
L-脯氨酸(L(-)-Proline)
CAS: 147-85-3
化学式: C5H9NO2
性质
- 本品为针状结晶或斜方结晶。有强甜味，几乎无臭。熔点222℃（分解）。极易溶于水(162. 3%，25℃)，溶于乙醇，不溶于醚和丁醇，易潮解，不易得到结晶。
- 它是含吡咯烷的亚氨基酸，属非必需氨基酸之一。在生物体内，从谷氨酸出发经△' 吡咯啉-5-羧酸合成得，分解则通过与生物合成的逆反应相同的过程转向谷氨酸代谢。在骨胶原等蛋白质中，氨酸残基以羟基化形式（羟脯氨酸）存在。
制发
- 化学法。
- 直接发酵法。
用途
氨基酸类药。为复方氨基酸大输液原料之一。用于营养不良、蛋白质缺乏症、严重肠胃道疾患、烫伤及外科手术后的蛋白质补充。
安全性
密封保存。
| 中文名 | L-脯氨酸 |
| 英文名 | L(-)-Proline |
| 别名 | 脯氨酸 L-脯氨酸 依那普利杂质8 (S)-吡咯烷-2-羧酸 L-PROLINE L-脯氨酸 脯氨酸 (PRO)溶液,100PPM |
| 英文别名 | Proline H-Pro-OH L-Proline L(-)-Proline L(-)-Proline 0 L-PROLINE, NATURAL L-PROLINE, SYNTHETIC 2-Pyrrolidinecarboxylic acid L-(-)-PROLINE ((S)-(-)-PROLINE) (S)-Pyrrolidine-2-carboxylic acid L-Proline ,L-2-Pyrrolidinecarboxylic acid |
| CAS | 147-85-3 |
| EINECS | 205-702-2 |
| 化学式 | C5H9NO2 |
| 分子量 | 115.13 |
| InChI | InChI=1/C5H9NO2/c7-5(8)4-2-1-3-6-4/h4,6H,1-3H2,(H,7,8)/t4-/m1/s1 |
| InChIKey | ONIBWKKTOPOVIA-UHFFFAOYSA-N |
| 密度 | 1.35 |
| 熔点 | 228 °C (dec.) (lit.) |
| 沸点 | 215.41°C (rough estimate) |
| 比旋光度 | -85.5 º (c=4, H2O) |
| 闪点 | 106.3°C |
| 水溶性 | soluble |
| 蒸汽压 | 0Pa at 25℃ |
| JECFA Number | 1425 |
| 溶解度 | H2O: 50 mg/mL |
| 折射率 | -85 ° (C=4, H2O) |
| 酸度系数 | 1.95, 10.64(at 25℃) |
| PH值 | 6.0-7.0 (25℃, 1M in H2O) |
| 存储条件 | 2-8°C |
| 稳定性 | 稳定。与强氧化剂不相容。 |
| 敏感性 | Hygroscopic |
| 外观 | 粉末 |
| 颜色 | White |
| 最大波长(λmax) | ['λ: 260 nm Amax: 0.05', , 'λ: 280 nm Amax: 0.05'] |
| Merck | 14,7780 |
| BRN | 80810 |
| 物化性质 | 无色结晶，无臭，味甜；易溶于水(25℃水中溶解度为162.3 g/100 ml)和乙醇，不溶于丁醇及乙醚，遇水合茚三酮试液呈黄色，冰乙酸酸化后显红色；pI6.3，分解点为220-222℃；比旋光度[α]20D-85°(0.5-2.0 mg/ml，H2O)，[α]20D-60.4°(0.5-2.0 mg/ml，5 mol/L HCl)。 |
| MDL号 | MFCD00064318 |
| 危险品标志 | Xi - 刺激性物品 Xn - 有害物品  |
| 风险术语 | R36/37/38 - 刺激眼睛、呼吸系统和皮肤。 R22 - 吞食有害。 |
| 安全术语 | S24/25 - 避免与皮肤和眼睛接触。 S36/37/39 - 穿戴适当的防护服、手套和护目镜或面具。 S26 - 不慎与眼睛接触后，请立即用大量清水冲洗并征求医生意见。 |
| WGK Germany | 3 |
| RTECS | TW3584000 |
| FLUKA BRAND F CODES | 3-10 |
| TSCA | Yes |
| 海关编号 | 29339990 |
| 上游原料 | 无水葡萄糖 |
| 下游产品 | D-脯氨酸 卡托普利 赖诺普利 依那普利 |
| 参考资料 展开查看 | 1. 甘惠玉 黄露. L-脯氨酸修饰金纳米通道的制备及应用[J]. 闽江学院学报 2019 40(02):101-105. 2. 宫瑞泽 赵卉 曲迪 等. 不同产地加工及炮制方法对鹿茸中胶原蛋白含量的影响[J]. 食品科学 2019(22). 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. 甘学文,王光耀,邓仕彬,张春晖,崔和平,刘曙光,于静洋,成涛,张晓鸣.美拉德反应中间体对卷烟评吸品质的影响及其风味受控形成研究[J].食品与机械,2017,33(06):46-52. 5. 刘丹宁, 黄洁瑶, 杨璐嘉,等. 超声波辅助低共熔溶剂提取枳实中芸香柚皮苷,柚皮苷和橙皮苷[J]. 中药材 2020年43卷1期, 155-160页, MEDLINE ISTIC PKU, 2020. 6. 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). 7. 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. 8. 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. 9. 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. 10. 陈思, 郜玉钢, 臧埔,等. 鹿角脱盘及其5种提取部位21种氨基酸含量对比分析[J]. 药物分析杂志, 2017(10):1851-1857. 11. 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). 12. 祝洪艳, 张荻, 张力娜,等. 柱前衍生化HPLC法检测紫苏子和紫苏叶中氨基酸的含量[J]. 药物分析杂志, 2017(10):1858-1864. 13. 唐何娜, 杨磊, 欧阳志远,等. 基于体外仿生的海水珍珠矿化机制初步研究[J]. 电子显微学报, 2017, 036(006):589-597. 14. 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. 15. 姜鹏, 孙言才, 蔡颖,等. 基于超高效液相色谱-高分辨质谱联用技术研究苦参醇提物致大鼠肝毒性的尿液代谢组[J]. 安徽中医药大学学报, 2018. 16. Wang, Chengcheng, et al. "Distribution patterns for metabolites in medicinal parts of wild and cultivated licorice." Journal of pharmaceutical and biomedical analysis 161 (2018): 464-473.https://doi.org/10.1016/j.jpba.2018.09.004 17. Weifeng Chen, Guo Lv, Xiang Liu, Jiaying Yan, Qichun Zhang, Dong-Sheng Li,A universal high-efficient and reusable “on–off” switch for the on-demand hydrogen evolution,Chemical Engineering Journal Advances,Volume 7,2021,100128,ISSN 2666-8211,https:// 18. Ji, Youan, et al. "Highly efficient separation of indole from model wash oil using tetraethyl ammonium amino acid ionic liquids." Separation and Purification Technology 258 (2021): 117997.https://doi.org/10.1016/j.seppur.2020.117997 19. Xinru Xu, Mingguang Yu, Junaid Raza, Huanlu Song, Lin Gong, Wenqing Pan, Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract, LWT, Volume 137, 2021, 110371, ISSN 0023-6438, https://doi.org/10.1016/j.lw 20. Qu, Fengfeng, et al. "Effect of different drying methods on the sensory quality and chemical components of black tea." Lwt 99 (2019): 112-118.https://doi.org/10.1016/j.lwt.2018.09.036 21. 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 22. 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 23. 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 24. Jiang, Peng, Yancai Sun, and Nengneng Cheng. "Liver metabolomic characterization of Sophora flavescens alcohol extract-induced hepatotoxicity in rats through UPLC/LTQ-Orbitrap mass spectrometry." Xenobiotica 50.6 (2020): 670-676.https://doi.org/10.1080/004 25. [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 26. [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 27. [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 28. [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 29. [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 30. [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 31. [IF=2.896] Ya-yun Chen et al."Determination of free amino acids and nucleosides and nucleobases in Annona squamosa L. fruitages from different regions in China by LC-QTRAP-MS/MS."Anal Methods-Uk. 2017 Jun;9(25):3862-3869 32. [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 33. [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 34. [IF=13.273] Xiaoxiao Wei et al."Fabrication of di-selective adsorption platform based on deep eutectic solvent stabilized magnetic polydopamine: Achieving di-selectivity conversion through adding CaCl2."Chem Eng J. 2021 Oct;421:127815 35. [IF=7.79] Ye Lu et al."Enhancing hydrogel-based long-lasting chemiluminescence by a platinum-metal organic framework and its application in array detection of pesticides and D-amino acids."Nanoscale. 2020 Feb;12(8):4959-4967 36. [IF=7.514] Yayuan Tang et al."Comprehensive evaluation on tailor-made deep eutectic solvents (DESs) in extracting tea saponins from seed pomace of Camellia oleifera Abel."Food Chem. 2021 Apr;342:128243 37. [IF=6.475] Yuran Wang et al."Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement."Food Res Int. 2021 Jun;144:110319 38. [IF=5.833] Chen Jing et al."A composite prepared from MnO2 nanosheets and a deep eutectic solvent as an oxidase mimic for the colorimetric determination of DNA."Microchim Acta. 2020 Jan;187(1):1-7 39. [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 40. [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 41. [IF=4.952] Xinru Xu et al."Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract."Lwt Food Sci Technol. 2021 Feb;137:110371 42. [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 43. [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 44. [IF=4.616] Ling Li et al."Point-of-care testing of melamine via gas pressure readout using polythymine-coated Au@Pt nanoparticles through specific triple hydrogen-bonding recognition."Analyst. 2021 Sep;146(19):5898-5903 45. [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 46. [IF=4.466] Yao Tan et al."Multiomics Integrative Analysis for Discovering the Potential Mechanism of Dioscin against Hyperuricemia Mice."J Proteome Res. 2021;20(1):645–660 47. [IF=4.411] Mengxia Tan et al."Quality Evaluation of Ophiopogonis Radix from Two Different Producing Areas."Molecules. 2019 Jan;24(18):3220 48. [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 49. [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 50. [IF=4.35] Xiaomei Dai et al."1-Methylcyclopropene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage."Foods. 2021 Aug;10(8):1792 51. [IF=4.27] Cuihua Chen et al."Metabolomics characterizes metabolic changes of Apocyni Veneti Folium in response to salt stress."Plant Physiol Bioch. 2019 Nov;144:187 52. [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 53. [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 54. [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 55. [IF=3.373] Wanning Chen et al."The composition differences between small black beans and big black beans from different habitats and its effects on the processing of Polygonum multiflorum."Phytochem Analysis. 2021 Sep;32(5):767-779 56. [IF=3.361] Ruixue Yu et al."Targeted neurotransmitter metabolomics profiling of oleanolic acid in the treatment of spontaneously hypertensive rats."Rsc Adv. 2019 Jul;9(40):23276-23288 57. [IF=3.24] Zhichen Cai et al."Metabolomics characterizes the metabolic changes of Lonicerae Japonicae Flos under different salt stresses."Plos One. 2020 Dec;15(12):e0243111 58. [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 59. [IF=1.908] Peng Jiang et al."Liver metabolomic characterization of Sophora flavescens alcohol extract-induced hepatotoxicity in rats through UPLC/LTQ-Orbitrap mass spectrometry."Xenobiotica. 2020;50(6):670-676 60. [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; 61. [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 62. [IF=5.279] Sha Yan et al."Identification of Pigmented Substances in Black Honey from Leucosceptrum canum: Novel Quinonoids Contribute to Honey Color."J Agr Food Chem. 2022;XXXX(XXX):XXX-XXX 63. 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L-脯氨酸 - 性质
可信数据
- 本品为针状结晶或斜方结晶。有强甜味，几乎无臭。熔点222℃（分解）。极易溶于水(162. 3%，25℃)，溶于乙醇，不溶于醚和丁醇，易潮解，不易得到结晶。
- 它是含吡咯烷的亚氨基酸，属非必需氨基酸之一。在生物体内，从谷氨酸出发经△' 吡咯啉-5-羧酸合成得，分解则通过与生物合成的逆反应相同的过程转向谷氨酸代谢。在骨胶原等蛋白质中，氨酸残基以羟基化形式（羟脯氨酸）存在。
最后更新：2024-01-02 23:10:35
L-脯氨酸 - 制发
可信数据
- 化学法。
- 直接发酵法。
最后更新：2022-01-01 11:10:30
L-脯氨酸 - 用途
可信数据
氨基酸类药。为复方氨基酸大输液原料之一。用于营养不良、蛋白质缺乏症、严重肠胃道疾患、烫伤及外科手术后的蛋白质补充。
最后更新：2022-01-01 11:10:30
L-脯氨酸 - 安全性
可信数据
密封保存。
最后更新：2022-01-01 11:10:30
L-脯氨酸 - 简介
L-脯氨酸（L-Proline）是一种非必需氨基酸，具有特殊的性质和用途。以下是关于它的性质，用途，制法和安全信息的介绍：
性质：
1、L-脯氨酸是一种白色结晶性粉末，在水中溶解度较高。
2、它是一种双旋光性分子，可旋转入射线的振动方向。
3、L-脯氨酸是构成蛋白质结构的重要氨基酸之一，也是许多生物过程中重要酶的底物和辅因子。
用途：
作为脯氨酸代谢的组成部分，L-脯氨酸在机体中发挥重要作用，参与胶原蛋白合成、维持肌肉、骨骼和皮肤的健康，以及免疫调节等生理功能。
制法：
L-脯氨酸的制备可通过化学合成或生物合成两种方法实现：
1、化学合成：通过对吡咯烷酮进行环化、加氢还原、水解等步骤，可合成L-脯氨酸。
2、生物合成：利用微生物，如大肠杆菌等，经过改造和发酵工艺，将天然的发酵产生的L-脯氨酸纯化提取得到。
安全信息：
1、L-脯氨酸在一般情况下被认为是安全的，但仍需注意以下事项：
2、长期或大量摄入L-脯氨酸可能引起一些消化系统反应，如腹泻、恶心等症状。
3、如有过敏体质或对L-脯氨酸成分过敏的人，应避免使用。
在使用L-脯氨酸时，请务必遵循医生或专业人士的指导，并注意正确的剂量和用法。
最后更新：2024-04-18 10:51:23
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产品名: L-脯氨酸 紫外分光标准品 去供应商网站查看 询盘CAS: 147-85-3
产地: 北京
包装: 500mg /瓶
规格: SVP1075-500mg
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电话: 010-50973130
手机: 17801761073(微信同号)
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微信: 17801761073
产品描述: 索莱宝直销，欢迎来询
提供多种规格
产品名: L-脯氨酸 紫外分光标准品 去供应商网站查看 询盘CAS: 147-85-3
产地: 北京
包装: 500mg /瓶
规格: SVP1075-500mg
价格: 电话、微信、QQ、邮件
电话: 010-50973130
手机: 17801761073(微信同号)
电子邮件: 3193328036@qq.com
QQ: 3193328036
微信: 17801761073
产品描述: 索莱宝直销，欢迎来询
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