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