Name | DL-Glutamic Acid |
Synonyms | DL-Glu NSC 9967 DL-Glu-OH NSC 206301 dl-glutamic glutamic acid dl-glutamicaci DL-Glutamic Acid 2-Aminopentanedioic acid (R,S)-2-Amino-pentanedioicacid |
CAS | 617-65-2 |
EINECS | 210-522-2 |
InChI | InChI=1/C5H9NO4/c6-3(5(9)10)1-2-4(7)8/h3H,1-2,6H2,(H,7,8)(H,9,10) |
Molecular Formula | C5H9NO4 |
Molar Mass | 147.13 |
Density | 1.409g/cm3 |
Melting Point | 194℃ |
Boling Point | 333.8°C at 760 mmHg |
Specific Rotation(α) | [α]D20 -1~+1° (c=7, dil. HCl) |
Flash Point | 155.7°C |
Solubility | Dissolve water, HCl, ether, ethanol and petroleum ether. |
Vapor Presure | 2.55E-05mmHg at 25°C |
Appearance | White crystal powder or solid |
Storage Condition | 2-8℃ |
Refractive Index | 1.522 |
MDL | MFCD00063113 |
Physical and Chemical Properties | melting point 194°C |
Use | Mainly used for food flavor, but also used as biochemical reagents and fermentation with raw materials, but also amino acid drugs |
Safety Description | 24/25 - Avoid contact with skin and eyes. |
Reference Show more | 1. Li Liangqing, Zheng Wenjun, Wu xiaifeng, Liu Dexi. Comparison of quality and chemical composition of Wuyi Rock Tea standard sample [J]. Guangdong tea industry, 2021(01):5-8. 2. Yang, X., sun, X., feng, Z. et al. Open-tubular capillary electrochromatography with β-cyclodextrin-functionalized magnetic nanoparticles as stationary phase for enantioseparation of dansylated amino acids. Microchim Acta 186,244 (2019). https://doi.org/1 3. [IF = 5.833] Yang Xuan et al."Open-tubular capillary electrochromatography with β-cyclodextrin-functionalized magnetic nanoparticles as stationary phase for enantioseparation of dansylated amino acids."Microchim Acta. 2019 Apr;186(4):1-8 4. [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 5. [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 6. [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 7. [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 8. [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 9. [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 10. [IF=3.935] Min Zhang et al."Chemical profile and miscarriage prevention evaluation of Jiao-ai decoction, a classical traditional Chinese formula."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS. 2022 May;:114832 11. [IF=7.514] Xue Xia et al."Structural Diversity and Concentration Dependence of Pyrazine Formation: Exogenous Amino Substrates and Reaction Parameters during Thermal Processing of L-alanyl-L-glutamine Amadori Compound."FOOD CHEMISTRY. 2022 May;:133144 |
melting point | 194°C |
specific rotation | [α]D20 -1~ 1° (c=7, dil. HCl) |
boiling point | 267.21°C (rough estimate) |
density | 1,4601 g/cm3 |
refractive index | 1.4210 (estimate) |
storage conditions | Keep in dark place,Sealed in dry,Store in freezer, under -20°C |
acidity coefficient (pKa) | 2.17±0.10(Predicted) |
water solubility | Soluble in water (miscible), HCl, ether (sparingly), ethanol (sparingly), and petroleum ether (sparingly). |
Merck | 14,4469 |
InChIKey | WHUUTDBJXJRKMK-UHFFFAOYSA-N |
NIST chemical information | DL-Glutamic acid(617-65-2) |
safety instructions | 24/25 |
RTECS number | LZ9648000 |
TSCA | Yes |
customs code | 29224210 |