Name | Shikimic acid |
Synonyms | Shikimicacid Shikimic acid L-SHIKIMIC ACID (-)-Shikimic acid Illicium Verum P.E. Shikimic acid methyl esther 3,4,5-Trihydroxycyclohex-1-enecarboxylic acid 3,4,5-trihydroxycyclohex-1-ene-1-carboxylic acid 3,4,5-Trihydroxy-1-cyclohexene-1-carboxylic acid (3R,4S,5R)-3,4,5-trihydroxycyclohex-1-ene-1-carboxylate (3R,4S,5R)-3,4,5-trihydroxycyclohex-1-enecarboxylic acid (3R,4S,5R)-3,4,5-TRIHYDROXY-1-CYCLOHEXENECARBOXYLIC ACID (3R,4S,5R)-3,4,5-TRIHYDROXY-CYCLOHEX-1-ENECARBOXYLIC ACID (3R,4S,5R)-3,4,5-trihydroxycyclohex-1-ene-1-carboxylic acid Shikimic acid,(3R,4S,5R)-()-3,4,5-Trihydroxy-1-cyclohexenecarboxylic acid |
CAS | 138-59-0 |
EINECS | 205-334-2 |
InChI | InChI=1/C7H10O5/c8-4-1-3(7(11)12)2-5(9)6(4)10/h1,4-6,8-10H,2H2,(H,11,12)/p-1/t4-,5-,6-/m1/s1 |
InChIKey | JXOHGGNKMLTUBP-HSUXUTPPSA-N |
Molecular Formula | C7H10O5 |
Molar Mass | 174.15 |
Density | 1.52 g/cm3 (27.2℃) |
Melting Point | 185-187 °C (lit.) |
Boling Point | 225.11°C (rough estimate) |
Specific Rotation(α) | -180 º (c=4, H2O 25 ºC) |
Flash Point | 210.1°C |
Water Solubility | 18 g/100 mL (20 ºC) |
Solubility | Easily soluble in water, hardly soluble in chloroform, benzene and petroleum ether. |
Vapor Presure | 4.45E-08mmHg at 25°C |
Appearance | White fine powder |
Color | White to light beige or light gray |
Merck | 14,8480 |
BRN | 4782717 |
pKa | pK (14.1°) 5.19 |
Storage Condition | 2-8°C |
Sensitive | Hygroscopic |
Refractive Index | -180 ° (C=1, H2O) |
MDL | MFCD00066278 |
Physical and Chemical Properties | Melting point 185-191°C specific optical rotation -180 ° (c = 4, H2O 25°C) water-soluble 18g/100 mL (20°C) |
Use | Is a kind of anti-tumor drugs, but also dioxamycin, glyoxal enzyme inhibitors and other anti-tumor drugs synthetic raw materials |
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 | GW4600000 |
FLUKA BRAND F CODES | 3-10 |
HS Code | 29181980 |
Toxicity | LD5 i.p. in mice: 1000 mg/kg (Evans, Osman) |
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Determination of Organic Acid Content in Schisandra chinensis by High Performance Liquid Chromatography [J]. Food Industry Science and Technology, 2012, 33(015):328-330. 6. Li Yaoyao, Cao Maomao, Wang Xiaolu, et al. Effects of exogenous p-coumaric acid treatment on phenylpropane metabolism and antioxidant capacity of postharvest peach fruits [J]. Food Science, 2019, 40(23). 7. Zhao Guoqun, Yao Yao, Guan Junfeng. Effects of Fermentation Conditions on Organic Acids in Pear Vinegar Brewing [J]. Food Industry Science and Technology 2014 35(003):146-150. 8. Chen Kan, Wang Changqian, Fan Yuqi, et al. Zebrafish Platform Study on Lipid-lowering Effects of Seven Traditional Chinese Medicine Monomers [J]. Journal of Physiology, 2017, 069(001):55-60. 9. Li Weini, Zhang Yuxiang, Wei Jianping, et al. Optimization of Probiotic Fermentation Apple Juice Process and Changes of Organic Acids [J]. Food Science, 2017(22):80-87. 10. Wang Siwei, Liu Yanping, Wang Xiaonan, determination of 10 organic acids in fresh litchi pulp based on high performance liquid chromatography-triple quadrupole tandem mass spectrometry [J]. Journal of Pesticide Science, 2019(3). 11. Fan Rong, Yi Guojuan, Lu Lan, Zeng Ming, Zhou Yangyang, Cheng Qiang. In vitro antibacterial effects of chlorogenic acid and its 13 major metabolites in vivo [J]. Chinese herbal medicine, 2020,51(24):6239-6245. 12. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1 13. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1 14. Peng, Wanying, et al. "Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum." Food Chemistry 340 (2021): 127922.https://doi.org/10.1016/j.foodchem. 2020. 15. [IF=4.411] Jun Cao et al."Tailor-Made Deep Eutectic Solvents for Simultaneous Extraction of Five Aromatic Acids from Ginkgo biloba Leaves."Molecules. 2018 Dec;23(12):3214 16. [IF=3.757] Yuchen Wang et al."Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics."Process Biochem. 2019 Jan;76:25 17. [IF=7.514] Yan-Qing Fu et al."Effect of baking on the flavor stability of green tea beverages."Food Chem. 2020 Nov;331:127258 18. 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Introduction | shikimic acid is a water-soluble white crystalline powder. It was first isolated from Japanese shikima and named, is an important metabolite of plants and microorganisms. For a long time, shikimic acid is mainly extracted from dried and mature fruits of star anise or Japanese shikimia (Japanese anise), in recent years, studies on the extraction of shikimic acid from the fruits of North American liquidambar and pine needles have also been reported. |
plant origin | shikimic acid is present in the dried mature fruit of the Magnoliaceae plant. Star anise is a kind of evergreen tree grown in a humid, warm and semi-yin environment, high to 30 meters. Mainly distributed in Fujian, Guangdong, Guangxi, Yunnan, Guizhou and other provinces in the mountain soil. The bark was gray to red-brown in color. The whole margin was single-lobed, grown in the shape of a needle, the leaves were leathery, short-stem, 6-12cm in length and 2-5cm in width, with transparent oil spots on the upper surface. Flowering in spring and autumn. The flowers were single in the axilla of the leaf. There are 3 yellow-green sepals; 6-9 flowers, pink to deep red. Autumn to spring of the second year. The aggregate fruit is star-shaped, octagonal, 1-2cm long, 3-5cm wide, <1cm high. Mature from green to yellow. Mango tips are blunt or blunt-pointed, each containing one seed 6mm long. The fruits are picked in autumn and winter and are red-brown or yellow-brown after drying. The smell is aromatic and sweet. Shikimia, also known as Wild star anise, is a shrub, Evergreen, the seeds are light brown, shiny, flowering 5 months, the fruit period from 9 to 10 months, mainly distributed in the less than 1200 in the desert slope of the forest, autumn results, the fruit contains a large amount of shikimic acid, the fruit is very similar to the anise, but toxic, should avoid confusion. |
properties | white powder, soluble in water, solubility in water is 18g/100ml, insoluble in chloroform, benzene and petroleum ether. Melting point 185 ℃ ~ 191 ℃, optical rotation -180 °, odor caprylic acid. |
key feedstock for the production of Tamiflu | shikimic acid is a key feedstock for the production of Tamiflu by Roche. Shikimic acid, which is currently used in Roche, is processed and extracted from anise. The steps of synthesizing shikimic acid from petrochemical raw materials are complex, and there is no production and application value except scientific research at present. Shikimic acid can be synthesized from another natural product, quinic acid, which requires several steps of reaction. Quinic acid is derived from the bark of cinchona tree and can be extracted and supplied in large quantities like shikimic acid. The origin of the cinchona tree is mainly in the African country Zaire, but due to the political instability in ZRA, it is difficult to commercially ensure the supply of cinchona bark. At present, another method for producing shikimic acid is to use the method of biological fermentation, and glucose is used as the raw material. This is the second production scheme prepared by Roche in the production of Tamiflu to prevent the instability of the source of star anise (shikimic acid). Roche's fermentation method shikimic acid is produced in northern Europe. The production of shikimic acid by fermentation has been stopped due to the loss of high production costs. Roche claims that 1/3 of its shikimic acid used in Tamiflu production comes from fermentation. |
pharmacological effects | shikimic acid inhibits platelet aggregation, arterial and venous thrombosis and cerebral thrombosis by affecting the metabolism of arachidonic acid, it has anti-inflammatory and analgesic effects, and can also be used as an intermediate of antiviral and anticancer drugs. It also has the effect of preventing avian influenza drugs "Tamiflu" and "influenza. |
shikimic acid pathway | shikimic acid pathway is an important metabolic pathway in plants, fungi and microorganisms, there are seven enzymatic processes in this pathway. Dehydroquinic acid (DHQ) and shikimate dehydrogenase (SDH) promote stages 3 and 4 in the shikimate pathway. In most microorganisms, DHQ and SDH are monofunctional, but in plants DHQ and SDH can fuse to form enzymes with both functions. The advantage of the DHQ-SDH bifunctional enzyme is that it increases the efficiency of metabolite circulation in the shikimate pathway by limiting the quality of the intermediate in the competitive pathway. Christendat's team at the University of Toronto recently analyzed the structure of DHQ-SDH of Arabidopsis, an herb. The researchers first completed the co-crystallization of DHQ-SDH enzyme and shikimic acid by the gas phase suspension method, and then added nicotinamide adenine dinucleotide phosphate (NADP) to the crystal to form a triple complex. The production of dehydroshikimic acid product at DHQ site indicates that SDH-shikimic acid-NADP(H) is an active complex conducive to the oxidation of shikimic acid, and DHQ-SDH of the concave structure has active site. The DHQ-SDH protein can distinguish metabolites in the shikimate pathway by face-to-face localization and can increase the efficiency of transfer of metabolites from DHQ to the SDH domain. This model has been confirmed by the existing kinetic data, and it is believed that SDH plays a role in the storage of metabolites in the shikimic acid pathway. |
Chemical properties | soluble in water, insoluble in chloroform, benzene and petroleum ether. Dry, mature fruit derived from the Magnoliaceae plant Illicium verum. |
purpose | is an anti-tumor drug, and is also a kind, glyoxalase inhibitors and other anticancer drug synthesis raw materials shikimic acid is a key precursor for the synthesis of many alkaloids, aromatic amino acids, indole derivatives and chiral drugs. More recently, shikimic acid has been used as A starting material for oseltamivir, the active ingredient of Tamiflu, A neuraminidase inhibitor that is useful for the treatment and prevention of influenza A and influenza B. used as a standard for quantitative determination of shikimic acid content in root apical portion. It was also used as a substrate for the shikimate kinase assay. |
production method | shikimic acid is a monomer compound extracted from traditional Chinese medicine star anise. |
category | toxic substances |
toxicity grade | poisoning |
Acute toxicity | intraperitoneal-mouse LD50: 600 mg/kg |
flammability hazard characteristics | flammable, spicy and irritating smoke |
storage and transportation characteristics | warehouse low temperature, ventilation, dry |
extinguishing agent | water, carbon dioxide, dry powder, sand |
NIST chemical information | information provided by: webbook.nist.gov (external link) |
(IARC) carcinogen classification | 3 (Vol. 40, Sup 7) 1987 |
toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |