Histidin

Bezeichnung:Histidin

CAS-Nr71-00-1

Englisch Name:L-Histidine

CBNumberCB6705020

SummenformelC6H9N3O2

Molgewicht155.15

MOL-Datei71-00-1.mol

Synonyma

Histidin

Histidin physikalisch-chemischer Eigenschaften

Schmelzpunkt	282 °C (dec.)(lit.)
alpha	12.4 º (c=11,6N HCl)
Siedepunkt	278.95°C (rough estimate)
Dichte	1.3092 (rough estimate)
FEMA	3694 \| L-HISTIDINE
Brechungsindex	13 ° (C=11, 6mol/L HCl)
storage temp.	2-8°C
Löslichkeit	H₂O: 50 mg/mL
Aggregatzustand	powder
pka	1.8(at 25℃)
Farbe	White to off-white or pale yellow
PH	7.0-8.0 (25℃, 0.1M in H2O)
Säure-Base-Indikators(pH-Indikatoren)	7 - 8 at 15.5 g/l at 25 °C
Geruch (Odor)	odorless
Geruchsart	odorless
Optische Aktivität	[α]20/D 39±1°, c = 2% in H2O
Wasserlöslichkeit	41.6 g/L (25 ºC)
maximale Wellenlänge (λmax)	λ: 260 nm Amax: 0.05 λ: 280 nm Amax: 0.05
JECFA Number	1431
Merck	14,4720
BRN	4673585
Stabilität	Stable. Incompatible with strong oxidizing agents.
InChIKey	HNDVDQJCIGZPNO-YFKPBYRVSA-N
LogP	-1.27
CAS Datenbank	71-00-1(CAS DataBase Reference)
NIST chemische Informationen	L-Histidine(71-00-1)
EPA chemische Informationen	L-Histidine (71-00-1)

Sicherheit

Kennzeichnung gefährlicher	Xn
R-Sätze:	22-36/37/38
S-Sätze:	24/25-36/37-26-22
WGK Germany	2
RTECS-Nr.	MS3070000
F	10-23
TSCA	Yes
HS Code	29332990
Giftige Stoffe Daten	71-00-1(Hazardous Substances Data)
Toxizität	LD50 orally in Rabbit: > 5110 mg/kg

Gefahreninformationscode (GHS)

L-Histidine Chemische Eigenschaften,Einsatz,Produktion Methoden

R-Sätze Betriebsanweisung:
R22:Gesundheitsschädlich beim Verschlucken.
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
S-Sätze Betriebsanweisung:
S24/25:Berührung mit den Augen und der Haut vermeiden.
S36/37:Bei der Arbeit geeignete Schutzhandschuhe und Schutzkleidung tragen.
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S22:Staub nicht einatmen.
Beschreibung
White, odorless crystals or crystalline powder having a slightly bitter taste. It is soluble in water, very slightly soluble in alcohol, and insoluble in ether. It melts with decomposition between about 277° and 288°C.
Chemische Eigenschaften
White or almost white, crystalline powder or colourless crystals
Chemische Eigenschaften
L-Histidine is an odorless powder with slightly bitter taste
Occurrence
Reported found in water 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, almonds, cashews, peanuts, dates, beef, lamb, veal, chicken, turkey and other natural sources
Verwenden
L-Histidine acts as a precursor to histamine and a component of carnosine. It is also used in medicine, feed additive, biochemical research, dietary supplement. It is used in a nutrition enhancer, is the amino acid fluid infusion. It can be used in the treatment of gastric ulcer.
Verwenden
L-Histidine is an essential amino acid for human development which the body cannot produce on its own. L-Histidine is one of the 22 proteinogenic amino acids. L-Histidine precursor to histamine (H4365 00) and a component of carnosine.
Verwenden
L-Histidine has been used for characterization of ZnO nanorod in an attempt to develop a technique for the ultra-low level detection of l-histidine.
Definition
ChEBI: The L-enantiomer of the amino acid histidine.
Biotechnologische Produktion
L-Histidine is grouped with the aromatic amino acids, but the metabolic route diverges at an early stage from the other members of the group. It is produced in C. glutamicum in a 10-step sequence starting from phosphoribosyl pyrophosphate. Originally production titers of up to 10.5 g/L were reported, but this has since been increased by workers at Kyowa Hakko to 22.5 g/L. In a parallel development, the fermentation of L-histidine using E. coli has been reported by Ajinomoto, with titers up to 19.1 g/L. Both the titer and the carbon yield for L-histidine are lower than those reported for L-phenylalanine and L-tryptophan, and L-histidine remains one of the more challenging amino acids to produce on an industrial scale.
Biochem/physiol Actions
Precursor of histamine by action of histidine decarboxylase.
läuterung methode
A likely impurity is arginine. S-Histidine is adsorbed from aqueous solution onto a Dowex 50-H+ ion-exchange resin, washed with 1.5M HCl (to remove other amino acids), then eluted with 4M HCl as the dihydrochloride. This purified dihydrochloride (see below) is finally dissolved in water, the pH adjusted to 7.0, and the free zwitterionic base crystallises out on addition of EtOH. Its solubility in H2O is 4.2% at 25o. [Greenstein & Winitz The Chemistry of the Amino Acids J. Wiley, Vol 3 pp 1971-1993 1961, Beilstein 25 III/IV 4344.]

L-Histidine Upstream-Materialien And Downstream Produkte

Histidin Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

71-00-1, L-Histidine Verwandte Suche:

Send Inquriy