intro
Shikimic acid is a white crystalline powder easily soluble in water. It gets its name because it was first isolated
from Japanese shikimi and is an important metabolic product of plants and microorganisms. For a long time,
shikimic acid has been mainly extracted from the dried and ripe fruits of the aniseed family or Japanese shikimic
(Japanese anise), and in recent years, there are also reports of extracting shikimic acid from the fruits of North
American maple and pine needles.
Shikimic acid properties
Melting point 185-187°C(lit.)
Specific rotation -180º(c=4,H2O25ºC)
Boiling point 225.11°C(roughestimate)
Density 1.52g/cm3(27.2℃)
Vapor pressure 0Paat25℃
Refractive index -180°(C=1,H2O)
Storage conditions 2-8°C
Solubility 180 g/l form powder acidity coefficient (pKa)pK(14.1°)5.19
Color White to light beige or light gray opticalactivity [α]/D-180.0±5.0°,c=4inH2O
Water solubility 18gChemicalbook/100mL(20ºC)
Sensitivity HygroscopicMerck14, 8480 brn4782717inchikeyjxohggnkmltubp - HSUXUTPPSA - NLogP 1.5 at21 ℃
andpH1
Surface tension 49.86mN/mat1g/Land20℃CAS
Database 138-59-0(CASDataBaseReference)NIST
Chemical Information Shikimicacid(138-59-0)(IARC)
Classification of Carcinogens 3(Vol.40,Sup7)1987
China
