DL-Alanine 0.1
DL-Alanine
CAS: 302-72-7
Molecular Formula: C3H7NO2
DL-Alanine 0.1 - Names and Identifiers
| Name | DL-Alanine |
| Synonyms | DL-Alanine H-DL-Ala-OH (r,s)-alanine ALANINE, alpha DL-Alanine 0.1 DL-Alanine (1.00963) DL-2-Aminopropionic acid DL-2-Amino Propanoic Acid (R,S)-2-Amino-propionicacid DL-2-Aminopropionic AcidH-DL-Ala-OH |
| CAS | 302-72-7 |
| EINECS | 206-126-4 |
| InChI | InChI:1S/C3H7NO2/c1-2(4)3(5)6/h2H,4H2,1H3,(H,5,6) |
DL-Alanine 0.1 - Physico-chemical Properties
| Molecular Formula | C3H7NO2 |
| Molar Mass | 89.09 |
| Density | 1,424 g/cm3 |
| Melting Point | 289 °C (dec.) (lit.) |
| Boling Point | 212.9±23.0 °C(Predicted) |
| JECFA Number | 1437 |
| Water Solubility | 156 g/L (20 ºC) |
| Solubility | Easily soluble in hot water, soluble in water, slightly soluble in ethanol. |
| Appearance | White crystalline powder |
| Color | White |
| Merck | 14,204 |
| BRN | 635807 |
| pKa | pK1 2.35; pK2 9.87(at 25℃) |
| Storage Condition | Keep in dark place,Inert atmosphere,Room temperature |
| Stability | Stable. Incompatible with strong oxidizing agents. |
| Refractive Index | 1.4650 (estimate) |
| MDL | MFCD00064408 |
| Physical and Chemical Properties | properties colorless to white odorless needle-like crystals or crystalline powder. Sweet |
| Use | It can be used as a food flavoring agent, nutritional supplements, probiotics B6 intermediates, feed additives, can also be used as biochemical reagents, is a kind of nutritional supplement |
DL-Alanine 0.1 - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S22 - Do not breathe dust. S24/25 - Avoid contact with skin and eyes. S36 - Wear suitable protective clothing. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| WGK Germany | 3 |
| RTECS | AY2980000 |
| TSCA | Yes |
| HS Code | 29224995 |
DL-Alanine 0.1 - Upstream Downstream Industry
DL-Alanine 0.1 - Reference
| Reference Show more | 1. Qiao is Ting, Ye Ruifang, Mao is expensive, etc. Effects of bypass metabolic enzyme inhibitors on fermentation of lincomycin [J]. Chinese Journal of antibiotics, 2013, 38(002):116-120. 2. Cui Ruoyu, Li Meina, Fang Ting, etc. Study on fast Chiral separation of alanine by paper chromatography [J]. Chemical Education, 2018, 039(004):22-24. 3. [IF = 5.833] Yang Xu et al.. "Microchim Acta. 2019 Apr;186(4):1-8 4. [IF = 4.759] Jingtang Li et al."Synthesis and application of ionic liquid functionalized β-cyclodextrin, mono-6-deoxy-6-(4-amino-1,2,4-triazolium)-β-cyclodextrin chloride, as chiral selector in capillary electrophoresis."J Chromatogr A. 2018 Jul;1559:178 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=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 |
DL-Alanine 0.1 - Nature
Open Data Verified Data
white prism, double cone, needle or Rod crystal. Sweet taste. Soluble in hot water, soluble in water, ethanol-soluble (25 ° C, 0.0087G log), insoluble in ether. Heat to 200 °c sublimation. Chemical stability, nitrous acid can be transformed into L-lactic acid.
Last Update：2024-01-02 23:10:35
DL-Alanine 0.1 - Preparation Method
Open Data Verified Data
2 bromine propionic acid, ammonium carbonate, concentrated ammonia mixed reaction. Water was added and heated to reflux. The reaction solution was evaporated to dryness, washed with ethanol and filtered. The filter cake was dissolved in distilled water, boiled, decolorized with activated carbon, the filtrate was added with 95% ethanol, cooled to precipitate crystals, and dried to obtain alanine.
Last Update：2022-01-01 09:25:44
DL-Alanine 0.1 - Introduction
Alanine is a very small non-essential amino acid in the human body. Alanine is one of the most widely used protein structures. It participates in the metabolism of tryptophan and vitamin B6. Alanine is an important energy source for muscles and the central nervous system, strengthens the immune system, helps the metabolism of sugar and organic acids, and shows cholesterol-lowering effects in animals. DL-Alanine, a chemical used as a raw material for the manufacture of vitamin B6, is used for the metabolism of medical microbes and biochemical amino acids. Sweet taste, 0.06% taste value.. Sublimation at 200 ℃, decomposition at 264~269 ℃. And varies with the heating rate. Recrystallized by water-ethanol solution is orthorhombic crystal system, and recrystallized by water is needle crystal or crystalline powder. The PH value of the 10% aqueous solution is 5.5-7.0, which melts and decomposes at about 295-300 ℃, and has stable chemical properties. It can be converted into L-lactic acid in case of nitrous acid. No optical rotation. Amino acid metabolism and biochemical studies, organic microanalysis for the determination of nitrogen and amino nitrogen standard samples, liver function test for the determination of glutamic-pyruvic transaminase activity.
Last Update：2022-10-16 17:24:24
DL-Alanine 0.1 - Use
Open Data Verified Data
for amino acid metabolism and biochemical studies, organic microanalysis for the determination of nitrogen and amino nitrogen standard samples, liver function test for the determination of alanine aminotransferase activity. Organic element (N) Quantitative Analysis standard sample. Also used as a nutritional supplement, seasoning.
Last Update：2022-01-01 09:25:45
DL-Alanine 0.1 - Reference Information
| FEMA | 3818 | DL-ALANINE |
| LogP | -2.85 at 25℃ |
| NIST chemical information | Information provided by: webbook.nist.gov (external link) |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| application range | enhance the seasoning effect of chemical seasonings. for nucleic acid seasonings, adding about 3-5 times the amount can enhance the seasoning effect. Improve the taste of artificial sweeteners Add 1% ~ 10% (generally about 1%) to artificial sweeteners to soften the sweetness and improve the taste. To improve the sour taste of organic acids, adding to organic acids in an amount of 1% ~ 5% can improve the sour taste of glacial acetic acid, succinic acid, fumaric acid, citric acid, tartaric acid, etc. When improving the flavor of vinegar, the dosage is about 0.2%. Increasing the pickling effect can shorten the pickling time by adding 5% ~ 10% of the amount of salt. To improve the quality of alcoholic beverages, adding them to alcoholic beverages at a ratio of 0.1% ~ 0.5% or 0.2% ~ 1.5% can make alcohol mellow. It can also prevent foaming wine from aging and reduce yeast odor. Prevention |
| content analysis | accurately weigh the sample about 200mg, dissolve in 3ml of formic acid and 50ml of glacial acetic acid, add 2 drops of crystal violet test solution (TS-74), and titrate with 0.1mol/L perchloric acid to the blue-green end point. At the same time, blank test is carried out and necessary correction is made. 0.1mol/L perchloric acid per mL is equivalent to DL-alanine (C3H7NO2)8.909mg. |
| toxicity | LD50 1.75mg/g (frog, lymph node injection). No developmental disorders were found in young rats fed with low protein feed at 5%. Can be safely used in food (FDA, 172.320,2000). |
| use limit | 6.1% of the total protein content in food (by weight)(FDA § 172.320,2000). 1% of pickled spices (added to pickled water)(FDA § 172.540,2000). FEMA(mg/kg): baked goods 75-375; Alcohol-free beverages, egg products, fish products, 50-250; Alcohol-containing beverages, breakfast cereals, gel and pudding, milk substitutes, dairy products, 50-150; Cheese, fruit ice products, other cereals, sugar substitutes, 10-20; Gum sugar, jam, jelly, processed vegetables, rehydrated vegetables, 5-10; seasonings 20~100; Candy, soft candy, sweet sauce, 25~100; Grease, processed fruit, 10~30; Cold drinks 60~200; Seasoning sauce 200~1000; Hard candy 50~200; Instant coffee and tea, meat products, poultry products, soup, 100~500; Nut products, 75~225; Spice 2000~4000; Snack food 100~200; Soft candy 25~100. |
| use | nutritional supplement. Seasonings, including the following aspects. Enhance the seasoning effect of chemical seasonings For nucleic acid seasonings, adding about 3 to 5 times the amount can enhance the seasoning effect. Improve the taste of artificial sweeteners Add 1% ~ 10% (generally about 1%) to artificial sweeteners to soften the sweetness and improve the taste. To improve the sour taste of organic acids, adding to organic acids in an amount of 1% ~ 5% can improve the sour taste of glacial acetic acid, succinic acid, fumaric acid, citric acid, tartaric acid, etc. When improving the flavor of vinegar, the dosage is about 0.2%. Increasing the pickling effect can shorten the pickling time by adding 5% ~ 10% of the amount of salt. To improve the quality of alcoholic beverages, adding them to alcoholic beverages at a ratio of 0.1% ~ 0.5% or 0.2% ~ 1.5% can make alcohol mellow. It can also prevent foaming wine from aging and reduce yeast odor. Prevent sleeve oxidation by adding 0.0 1% ~ 1.0% to oil or mayonnaise, which has the effect of preventing oxidation. To improve the flavor of impregnated products, it can be added to bad food, soy sauce impregnated food and rice bran pickled food according to the ratio of 0.2% ~ 0.3%. The amount of seasoning for synthetic sake is 0.01% ~ 0.03%. GB 2760-2001 stipulates the permitted food spices. Used in biochemical research, used as a diagnostic agent in medicine, used in liver function testing to determine the activity of glutamic pyruvic transaminase. this product has a special sweet taste, sweeter than sugar, 1.6 times as much as glycine, and is the sweetest amino acid. Alanine is a non-essential amino acid for the human body, but it can produce reversible conversion with pyruvate and is related to sugar metabolism. It is a very important substance in the physiological process. Mainly used as food additives, can be used alone, can also be made with sodium glutamate compound condiment, its largest sales is sweet compound flavoring. Individual application is mainly used as an additive for pickling of pickles and sweet pickles. In addition, it is also used as an additive for vinegar, soy sauce and fruit juice, with a general dosage of 0.1%-0.5%. Its main function is to improve food flavor, taste, maintain primary colors, etc., and also provide a source of sweetness. DL-alanine is also used as a pharmaceutical intermediate. used as food flavoring agent, nutritional supplement, microbiotics B6 intermediate, feed additive, etc., can also be used as a biochemical reagent amino acid, widely used in food additives, vitamin B6, pantothenic acid and other pharmaceutical synthesis intermediates and other organic synthesis raw materials. |
| Production method | Acetaldehyde reacts with hydrocyanic acid to generate cyanohydrin, and then reacts with ammonia to obtain aminonitrile, and then hydrolyzes under alkaline conditions to generate aminopropionate Sodium, through ion exchange to obtain alanine. Synthesized by chemical methods. The reaction is carried out with acetaldehyde, ammonium chloride and sodium cyanide as raw materials, and the product is obtained after hydrolysis by hydrochloric acid. Cyanohydrin is formed from acetaldehyde and hydrogen cyanide. After removing the excess hydrogen cyanide, it is added to the ammonia solution to form cyanamide. Add alkali to hydrolyze the sodium salt of alanine, and treat it with ion exchange resin to obtain DL-alanine. It is obtained by recrystallization of water or aqueous ethanol. |
Last Update：2024-04-09 20:48:19
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Raw Materials for DL-Alanine 0.1