| Identification | More | [Name]
DL-Phenylalanine | [CAS]
150-30-1 | [Synonyms]
(+/-)-2-AMINO-3-PHENYLPROPIONIC ACID
2-AMINO-3-PHENYLPROPIONIC ACID
3-AMINO-3-PHENYLPROPANOIC ACID
3-AMINO-3-PHENYLPROPIONIC ACID
3 AMINO-PHENYLPROPIONIC ACID
BETA-AMINOHYDROCINNAMIC ACID
DL-2-AMINO-3-PHENYLPROPANOIC ACID
DL-2-AMINO-3-PHENYLPROPIONIC ACID
DL-3-AMINO-3-PHENYLPROPIONIC ACID
DL-3-PHENYLALANINE
DL-A-AMINOHYDROCINNAMIC ACID
DL-ALPHA-AMINO-BETA-PHENYLPROPIONIC ACID
DL-BETA-PHENYLALANINE
D,L-PHE
DL-PHENYALANINE
DL-PHENYLALANINE
FEMA 3726
H-DL-PHE-OH
LABOTEST-BB LTBB000477
PHENYALANINE, DL- | [EINECS(EC#)]
205-756-7 | [Molecular Formula]
C9H11NO2 | [MDL Number]
MFCD00064225 | [Molecular Weight]
165.19 | [MOL File]
150-30-1.mol |
| Chemical Properties | Back Directory | [Appearance]
White crystalline powder | [Melting point ]
266-267 °C (dec.) (lit.) | [Boiling point ]
293.03°C (rough estimate) | [density ]
1.1603 (rough estimate) | [FEMA ]
3726 | [refractive index ]
1.5200 (estimate) | [storage temp. ]
Store at RT. | [solubility ]
Water (Sparingly, Sonicated) | [form ]
Powder | [pka]
pK1 2.58; pK2 9.24(at 25℃) | [color ]
White | [Odor]
odorless | [Stability:]
Stable. Incompatible with strong oxidizing agents. | [Odor Type]
odorless | [Water Solubility ]
14.11 g/L (25 ºC) | [JECFA Number]
1432 | [Merck ]
14,7271 | [BRN ]
1910407 | [LogP]
0.24 | [CAS DataBase Reference]
150-30-1(CAS DataBase Reference) | [NIST Chemistry Reference]
L-Phenylalanine(150-30-1) | [EPA Substance Registry System]
150-30-1(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi,C | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin .
R34:Causes burns. | [Safety Statements ]
S37/39:Wear suitable gloves and eye/face protection .
S24/25:Avoid contact with skin and eyes .
S45:In case of accident or if you feel unwell, seek medical advice immediately (show label where possible) .
S36/37/39:Wear suitable protective clothing, gloves and eye/face protection .
S27:Take off immediately all contaminated clothing .
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice . | [WGK Germany ]
3
| [Hazard Note ]
Irritant | [TSCA ]
Yes | [HS Code ]
29224995 |
| Questions And Answer | Back Directory | [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
|
| Hazard Information | Back Directory | [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. | [General Description]
Phenylalanine is an amino acid. It participates in the preparation of ternary piroxicam complexes of Fe(II), Fe(III), Co(II), Ni(II), Cu(II) and Zn(II). Characterization of these complexes by elemental analyses, molar conductance, IR, UV-Vis, magnetic moment, diffuse reflectance and X-ray powder diffraction methods has been conducted. Crystalline DL-phenylalanine was prepared by its reduction in silica gel by solubility method. | [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.] |
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