3-Phenyl-L-alanin

Bezeichnung:3-Phenyl-L-alanin

CAS-Nr63-91-2

Englisch Name:L-Phenylalanine

CBNumberCB2488691

SummenformelC9H11NO2

Molgewicht165.19

MOL-Datei63-91-2.mol

Synonyma

3-Phenyl-L-alanin

3-Phenyl-L-alanin physikalisch-chemischer Eigenschaften

Schmelzpunkt	270-275 °C (dec.)(lit.)
alpha	-34.1 º (c=2, water, dry basis)
Siedepunkt	293.03°C (rough estimate)
Dichte	1.29
chüttdichte	580kg/m3
Dampfdruck	<1 Pa (25 °C)
FEMA	3585 \| L-PHENYLALANINE
Brechungsindex	-34 ° (C=2, H2O)
storage temp.	Store below +30°C.
Löslichkeit	H₂O: 0.1 M at 20 °C, clear, colorless
Aggregatzustand	powder
pka	2.2(at 25℃)
Farbe	White to off-white
PH	5.0-7.0 (25℃, 0.1M in H2O)
Geruch (Odor)	at 100.00 %. odorless
Geruchsart	odorless
Biologische Quelle	synthetic
Optische Rotation	[α]25/D -34.2°, c = 2 in H2O (dried basis)
Wasserlöslichkeit	1-5 g/100 mL at 25 ºC
Merck	14,7271
JECFA Number	1428
BRN	1910408
Stabilität	Stable. Incompatible with strong oxidizing agents.
InChIKey	COLNVLDHVKWLRT-QMMMGPOBSA-N
LogP	0.24
CAS Datenbank	63-91-2(CAS DataBase Reference)
NIST chemische Informationen	L-Phenylalanine(63-91-2)
EPA chemische Informationen	L-Phenylalanine (63-91-2)
Absorption	cut-off at 274nm in H2O at 0.1M

Sicherheit

Kennzeichnung gefährlicher	C
R-Sätze:	36/37/38-34
S-Sätze:	22-24/25-37/39-45-36/37/39-27-26
WGK Germany	3
RTECS-Nr.	AY7535000
F	10
TSCA	Yes
HS Code	29224995
Giftige Stoffe Daten	63-91-2(Hazardous Substances Data)

Gefahreninformationscode (GHS)

L-Phenylalanine Chemische Eigenschaften,Einsatz,Produktion Methoden

R-Sätze Betriebsanweisung:
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
R34:Verursacht Verätzungen.
S-Sätze Betriebsanweisung:
S22:Staub nicht einatmen.
S24/25:Berührung mit den Augen und der Haut vermeiden.
S37/39:Bei der Arbeit geeignete Schutzhandschuhe und Schutzbrille/Gesichtsschutz tragen.
S45:Bei Unfall oder Unwohlsein sofort Arzt zuziehen (wenn möglich, dieses Etikett vorzeigen).
S36/37/39:Bei der Arbeit geeignete Schutzkleidung,Schutzhandschuhe und Schutzbrille/Gesichtsschutz tragen.
S27:Beschmutzte, getränkte Kleidung sofort ausziehen.
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
Chemische Eigenschaften
White crystalline powder
Chemische Eigenschaften
L-Phenylalanine has no odor and a slight bitter taste. It melts with decomposition at about 283°C. The pH of a 1 in 100 solution is between 5.4 and 6.0. FEMA notes this chemical is used in cocoa substitute only.
Occurrence
Reported found in white bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheat flakes, shredded wheat, barley, brown rice, rye flour, whole grain wheat flour, buttermilk, blue cheese, cheddar cheese, cottage cheese, cream cheese, parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn, canned peas, canned lima beans, canned potatoes, canned asparagus, canned snap beans, canned beets, beef, lamb, fresh ham, veal round, beef liver, chicken, chicken liver, turkey and other natural sources.
Verwenden
L-phenylalanine is an amino acid used as a skin-conditioning agent. It has greater use in hair care than in skin care products.
Verwenden
phenylalanine is a conditioning agent with greater application in hair care than in skin care preparations. It is also used in suntan products.
Verwenden
L-Phenylalanine is an essential amino acid. L-Phenylalanine is biologically converted into L-tyrosine, another one of the DNA-encoded amino acids, which in turn is converted to L-DOPA and further conv erted into dopamine, norepinephrine, and epinephrine. L-Phenylalanine is produced for medical, feed, and nutritional applications such as in the preparation of Aspartame.
Definition
ChEBI: The L-enantiomer of phenylalanine.
synthetische
From PTS-negative Escherichia coli bioengineered strains.
Vorbereitung Methode
In previous large-scale production processes for L-phenylalanine two enzymatic methods were applied: 1. Resolution of N-acetyl-D,L-phenylalanine by carrier-fixed microbial acylase: This process provided pharmaceutical-grade L-phenylalanine, but suffered from the disadvantage that the D-enantiomer had to be racemized and recycled. 2. Stereoselective and enantioselective addition of ammonia to trans-cinnamic acid, catalyzed by L-phenylalanine ammonia lyase (PAL, EC 4.3.1.5): PAL-containing Rhodotorula rubra was used in an industrial process to supply L-phenylalanine for the first production campaign of the sweetener aspartame. When continuously operated in an immobilized whole cell reactor, the bioconversion reached concentration up to 50 g/L Lphenylalanine at a conversion of about 83%. Other processes started from phenylpyruvate with L-aspartic acid as amine donor using immobilized cells of Escherichia coli or from a-acetamidocinnamic acid and immobilized cells of a Corynebacterium equi strain. In both cases L-phenylalanine concentrations up to 30 g/L and more (molar yields as high as at least 98 %) were reached.
However, fermentation processes based on glucose-consuming L-phenylalanine overproducing ;mutants of E. coli and coryneform strains turned out to be more economical. L-Phenylalanine is formed in ten enzymatic steps starting from erythrose-4-phosphate and phosphoenolpyruvate. A suitable profile of the specific glucose feed rate prevents acetate formation and leads to improved L-phenylalanine production with a final concentration up to 46 g/L and a corresponding yield of 18 %.
L-Phenylalanine is recovered from the fermentation broth either by two-step crystallization or by an ionexchange resin process. The preferred cell separation technique is ultrafiltration; and the filtrates may be treated with activated carbon for further purification. Instead of ion-exchange resins nonpolar, highly porous synthetic adsorbents are recommended to remove impurities. An alternative process in which a cell separator is integrated in the fermentation part, thus allowing cell recycling, was suggested for L-phenylalanine production and may lead to prospective developments.
Synthesis Reference(s)
Canadian Journal of Chemistry, 29, p. 427, 1951 DOI: 10.1139/v51-051
The Journal of Organic Chemistry, 30, p. 3414, 1965 DOI: 10.1021/jo01021a035
Tetrahedron Letters, 26, p. 2449, 1985 DOI: 10.1016/S0040-4039(00)94850-0
Allgemeine Beschreibung
Odorless white crystalline powder. Slightly bitter taste. pH (1% aqueous solution) 5.4 to 6.
Air & Water Reaktionen
Water soluble. Aqueous solutions are weak acids.
Reaktivität anzeigen
L-Phenylalanine may be light sensitive. Act as weak acids in solution.
Health Hazard
ACUTE/CHRONIC HAZARDS: When heated to decomposition L-Phenylalanine emits toxic fumes of nitrogen oxides.
Brandgefahr
Flash point data for L-Phenylalanine are not available; however, L-Phenylalanine is probably combustible.
Biochem/physiol Actions
L-Phenylalanine is an essential amino acid. It is significantly involved in the synthesis of neurotransmitters such as dopamine, epinephrine, norepinephrine, l-DOPA (Dihydroxyphenylalanine), melanin and thyroxine. L-Phenylalanine metabolism also results in phenylethylamine, that brings about effect of a stimulant in the brain and enhances mood.
Sicherheitsprofil
Mildly toxic by intraperitoneal route. An experimental teratogen. Experimental reproductive effects. Human mutation data reported. When heated to decomposition it emits toxic fumes of NOx.
läuterung methode
Likely impurities are leucine, valine, methionine and tyrosine. Crystallise L-phenylalanine from water by adding 4volumes of EtOH. Dry it in vacuo over P2O5. Also crystallise it from saturated refluxing aqueous solutions at neutral pH, or 1:1 (v/v) EtOH/water solution, or conc HCl. It sublimes at 176-184o/0.3mm with 98.7% recovery and unracemised [Gross & Gradsky J Am Chem Soc 77 1678 1955]. [Greenstein & Winitz The Chemistry of the Amino Acids J. Wiley, Vol 3 pp 2156-2175 1961, Beilstein 14 IV 1552.]

L-Phenylalanine Upstream-Materialien And Downstream Produkte

3-Phenyl-L-alanin Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

63-91-2, L-Phenylalanine Verwandte Suche:

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