Dl-3-Phenylalanine
DL-Phenylalanine
CAS: 150-30-1
Molecular Formula: C9H11NO2
Dl-3-Phenylalanine - Names and Identifiers
| Name | DL-Phenylalanine |
| Synonyms | D,L-PHE FEMA 3726 H-DL-PHE-OH DL-Phenylalanine PHENYALANINE, DL- Dl-3-Phenylalanine PHENYLALANINE, DL- RARECHEM AK HC T302 LABOTEST-BB LTBB000477 D,L, Phenylalanine, dry DL-ALPHA-AMINO-BETA-PHENYLPROPIONIC ACID |
| CAS | 150-30-1 |
| EINECS | 205-756-7 |
| InChI | InChI=1/C9H11NO2/c10-8(9(11)12)6-7-4-2-1-3-5-7/h1-5,8H,6,10H2,(H,11,12)/t8-/m1/s1 |
Dl-3-Phenylalanine - Physico-chemical Properties
| Molecular Formula | C9H11NO2 |
| Molar Mass | 165.19 |
| Density | 1.1603 (rough estimate) |
| Melting Point | 266-267 °C (dec.) (lit.) |
| Boling Point | 293.03°C (rough estimate) |
| Flash Point | 139.8°C |
| JECFA Number | 1432 |
| Water Solubility | 14.11 g/L (25 ºC) |
| Solubility | Soluble in water, dilute inorganic acid and alkaline hydroxide solution, extremely difficult to dissolve in ethanol. |
| Vapor Presure | 0.000313mmHg at 25°C |
| Appearance | White flake crystal or crystalline powder |
| Color | White |
| Merck | 14,7271 |
| BRN | 1910407 |
| pKa | pK1 2.58; pK2 9.24(at 25℃) |
| Storage Condition | Store at RT. |
| Stability | Stable. Incompatible with strong oxidizing agents. |
| Sensitive | Sensitive to light |
| Refractive Index | 1.5200 (estimate) |
| MDL | MFCD00064225 |
| Physical and Chemical Properties | Melting point 266-267°C water-soluble 14.11g/L (25°C) |
| Use | Used as nutritional supplements, food additives |
Dl-3-Phenylalanine - Risk and Safety
| Risk Codes | R36/37/38 - Irritating to eyes, respiratory system and skin. R34 - Causes burns |
| Safety Description | S37/39 - Wear suitable gloves and eye/face protection S24/25 - Avoid contact with skin and eyes. S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. S27 - Take off immediately all contaminated clothing. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| WGK Germany | 3 |
| TSCA | Yes |
| HS Code | 29224995 |
| Hazard Note | Irritant |
Dl-3-Phenylalanine - Reference
| Reference Show more | 1. Rong Yali, Wang Zhihe, Zhou Tingting, Shi Wenzheng. Cold Adaptation and Protein Structure Prediction of Antarctic Krill Carboxypeptidase [J]. Journal of Fisheries, 2020,44(11):1893-1902. 2. Li Lili, Li Yue, Lu Heng, Wang Xiao. Metabonomics Analysis of Flos Lonicerae at Different Fasting Stages Based on Liquid Chromatography-Mass Spectrometry [J]. Journal of analytical testing, 2020,39(12):1501-1507. 3. [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 4. [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 5. [IF = 4.379] Feng Lin et al."Chemical profile changes during pile fermentation of Qingzhuan tea effect inhibition of α-amylase and lipase." Sci Rep-Uk. 2020 Feb;10(1):1-10 6. [IF = 4.35] Xiaomei Dai et al."1-Methylcyclopene Preserves the Quality of Chive (Allium schoenoprasum L.) by Enhancing Its Antioxidant Capacities and Organosulfur Profile during Storage." Foods. 2021 Aug;10(8):1792 7. [IF = 2.863] Qiang Wang et al."Effects of turmeric on reducing heterocyclic aromatic amines in Chinese tradition braised meat products and the underlying mechanism." Food Sci Nutr.2021 Oct;9(10):5575-5582 8. [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 9. [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 |
Dl-3-Phenylalanine - Introduction
Sweet. Sublimation in a vacuum. Solubility in water (g/L):14.11g/L (25°C). Very slightly soluble in ethanol and methanol, hardly soluble in ether.
Last Update：2022-10-16 17:14:05
Dl-3-Phenylalanine - Reference Information
| FEMA | 3726 | D,L-PHENYLALANINE |
| NIST chemical information | Information provided by: webbook.nist.gov (external link) |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| traits | white crystalline powder |
| use | used as nutritional supplement, food additive nutritional supplement, beverage additive. It can be used as a pharmaceutical raw material, and can be used as an intermediate of amino acids and sweeteners. DL-phenylalanine is one of the essential amino acids for the human body, used as a nutritional supplement used as a nutritional supplement, food additive |
| identification test | take 5ml of 1% sample solution, add 1ml of ninhydrin test solution (TS-250), and heat it together, and it should appear red and purple. Take 5ml of 1% sample solution, add several drops of potassium dichromate test solution (TS-186), and generate special smell after heating. Take 10mg of sample, add 500mg of potassium nitrate and 2ml of sulfuric acid, and heat in water bath for 20min. After cooling, add 2ml of hydroxylamine hydrochloride test solution (TS-121), immerse in ice water for 10min and add 10ml of sodium hydroxide test solution (TS-224), which should appear red and purple. |
| content analysis | accurately weigh about 500mg of the sample pre-dried at 105 ℃ for 2h and move it into a 250ml flask. After 75ml of glacial acetic acid is added to dissolve it, 2 drops of crystal violet test solution (TS-74) are added and titrated 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. Per Mi,0.1mol/L perchloric acid is equivalent to DL-phenylalanine (C9 H1l NO2)16.52mg. |
| toxicity | LD505452mg/kg (rat, intraperitoneal injection). |
| usage limit | FEMA(mg/kg): baked products, meat products, nut products, seasonings, 300; Flavor and aroma enhancer 5.0. |
| production method | acetyl L-phenylalanine is racemated under alkaline conditions, and then hydrolyzed with hydrochloric acid to remove acetyl groups, neutralized and refined. |
Last Update：2024-04-09 21:11:58
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