Description References
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DL-Phenylalanine

Description References
DL-Phenylalanine Structure
DL-Phenylalanine
  • CAS No.150-30-1
  • Chemical Name:DL-Phenylalanine
  • CBNumber:CB4140195
  • Molecular Formula:C9H11NO2
  • Formula Weight:165.19
  • MOL File:150-30-1.mol
DL-Phenylalanine Property
  • Melting point: :266-267 °C (dec.) (lit.)
  • Boiling point: :293.03°C (rough estimate)
  • Density  :1.1603 (rough estimate)
  • refractive index  :1.5200 (estimate)
  • FEMA  :3726 | D,L-PHENYLALANINE
  • storage temp.  :Store at RT.
  • form  :Powder
  • pka :pK1 2.58; pK2 9.24(at 25℃)
  • color  :White
  • Water Solubility  :14.11 g/L (25 ºC)
  • Merck  :14,7271
  • JECFA Number :1432
  • BRN  :1910407
  • Stability: :Stable. Incompatible with strong oxidizing agents.
  • CAS DataBase Reference :150-30-1(CAS DataBase Reference)
  • Substances Added to Food (formerly EAFUS) :DL-PHENYLALANINE
  • FDA UNII :8P946UF12S
  • NIST Chemistry Reference :L-Phenylalanine(150-30-1)
  • EPA Substance Registry System :Phenylalanine (150-30-1)
Safety
Hazard and Precautionary Statements (GHS)
  • Symbol(GHS)
  • Signal word
  • Hazard statements
  • Precautionary statements
DL-Phenylalanine Price More Price(11)
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DL-Phenylalanine Chemical Properties,Usage,Production

  • Description As an essential amino acid, phenylalanine is necessary for the production of tyrosine in human body, which cannot be synthesized from more basic substances in humans and other animals, meaning that it is obtained only by ingestion of phenylalanine or phenylalanine- containing proteins, which is particularly rich in eggs, chicken, liver, beef, breast milk of mammals, and soybeans, etc. There are three forms of phenylalanine: L-phenylalanine, the natural form found in protein-rich foods, D-phenylalanine, the synthetic mirror image and DL-Phenylalanine (DLPA), the mixture of both forms made in the laboratory that can maximize benefits. DLPA is manufactured for medical, feed, and nutritional applications, which can be used to produce food and drink products. It is marketed as a nutritional supplement due to its reputed analgesic and antidepressant effects. Besides, it can be applied for depression, attention deficit-hyperactivity disorder (ADHD), Parkinson's disease, chronic pain, osteoarthritis, rheumatoid arthritis, alcohol withdrawal symptoms, and a skin disease called vitiligo.
  • References https://en.wikipedia.org/wiki/Phenylalanine
    http://www.livestrong.com/article/501701-what-are-the-benefits-of- dl-phenylalanine/
    http://www.webmd.com/vitamins-supplements/ingredientmono-653- phenylalanine.aspx? activeingredientid=653&activeingredientname=phenylalanine
  • Chemical Properties DL-Phenylalanine has a sweet taste. It is an essential amino acid that plays a key role in the biosynthesis of other amino acids and some neurotransmitters.
  • Chemical Properties White crystalline powder
  • Occurrence Phenylalanine is the most commonly found aromatic amino acid in proteins and enzymes with a molar ratio of 3.5% compared to the other amino acids, about double the amount of any other aromatic amino acid. 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.
  • Uses Component of the artificial sweetner aspartame, q.v.; nutrient.
  • Definition ChEBI: An aromatic amino acid that is alanine in which one of the methyl hydrogens is substituted by a phenyl group.
  • Preparation By microbial bioengineered process.
  • Purification Methods dl-Phenylalanine crystallises from H2O or H2O/EtOH in large plates and is dried under vacuum over P2O5. S-Phenylalanine ethyl ester hydrochloride has m 156-158o and [ ] D -7.8o (c 2, H2O) after crystallisation from EtOH/Et2O [Billimoria & Cook J Chem Soc 2328 1949, Beilstein 14 IV 1556]. [Greenstein & Winitz The Chemistry of the Amino Acids J. Wiley, Vol 3 pp 2156-2175 1961, Beilstein 14 III 1229, 14 IV 1553.]
DL-Phenylalanine Preparation Products And Raw materials
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150-30-1, DL-PhenylalanineRelated Search:
  • PHENYLALANINE, DL-
  • PHENYALANINE, DL-
  • RARECHEM AK HC T302
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  • DLPA 375
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  • (+/-)-2-AMINO-3-PHENYLPROPIONIC ACID
  • 2-AMINO-3-PHENYLPROPIONIC ACID
  • Alanine, phenyl-, DL-
  • beta-Phenylalanine, dl-
  • DL-beta-Phenyl-alpha-alanine
  • DL-N-Phenylalanine
  • D,L, Phenylalanine, dry
  • DL-PHENYLALANINE 98.5+% FCC
  • DL-PHENYLALANINE CELL CULTURE TESTED
  • Dl-PhenylalanineForBiochemistry
  • AspartaMe IMpurity C
  • DL-Phenylalanine ReagentPlus(R), 99%
  • DL-Phenylalani
  • DL-Phenylalanine Vetec(TM) reagent grade, 98%
  • DL-Phenylalanine≥ 99% (Assay)
  • (±)-2-Amino-3-phenylpropionic acid DL-β-Phenylalanine
  • DL-Phenylalanine, FTIR
  • VLOOKUP(C2,[1]Export!$D:$H,5,0)
  • (2R)-2-ammonio-3-phenylpropanoate
  • DL-Phenylalanine, >98.0%(HPLC)
  • (+/-)-2-Amino-3-phenylpropionicacid=H-DL-Phe-OH
  • DL-α-Amino-β-phenylpropionic acid
  • (n)-2-amino-3-phenylpropionic acid
  • DL-PHENYLALANINE,FCC
  • PHENYLALANINE, DL-(P)
  • PHENYLALANINE, DL(RG)
  • DL-PHENYLALANINE(DL-ALPHA-AMINO-BETA-PHENYLPROPIONICACID)
  • DL-beta-Phenylalanine
  • (+-)-3-Phenyl-2-aminopropanoic acid
  • Alanine, phenyl-, DL- (8CI)
  • DL-a-Amino-b-phenylpropionic acid
  • DL-b-Phenyl-a-alanine
  • DL-b-Phenylalanine
  • NSC 9959
  • Phenylalanine (9CI)
  • DL-Phenylalanin
  • (R,S)-2-Amino-3-phenyl-propionic acid
  • rac-(2R*)-3-Phenyl-2-aminopropionic acid
  • rac-(R*)-2-Amino-3-phenylpropionic acid
  • DL-Phenylalanine,99%