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Product Name: |
L-malic acid natural |
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Synonyms: |
L-(-)-Malic acid, CP;Butanedioic acid, 2-hydroxy-, (2S)-;pinguosuan;Butanedioicacid,hydroxy-,(S)-;hydroxy-,(S)-Butanedioicacid;l-(ii)-malicacid;L-Gydroxybutanedioicacid;L-Mailcacid |
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CAS: |
97-67-6 |
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MF: |
C4H6O5 |
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MW: |
134.09 |
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EINECS: |
202-601-5 |
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Product Categories: |
Plant extracts;Aliphatics;Chiral Reagents;Chiral chemicals;MalicAcidSeries;Carboxylic Acids (Chiral);Chiral Building Blocks;for Resolution of Bases;Optical Resolution;Synthetic Organic Chemistry;Food & Feed ADDITIVES;Food additive and acidulant;Imidazoles ,Heterocyclic Acids |
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Mol File: |
97-67-6.mol |
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Melting point |
101-103 °C(lit.) |
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alpha |
-2 º (c=8.5, H2O) |
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Boiling point |
167.16°C (rough estimate) |
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density |
1.60 |
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FEMA |
2655 | L-MALIC ACID |
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refractive index |
-6.5 ° (C=10, Acetone) |
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Fp |
220 °C |
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storage temp. |
Store at RT. |
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solubility |
H2O: 0.5 M at 20 °C, clear, colorless |
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form |
Powder |
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color |
White |
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Specific Gravity |
1.595 (20/4℃) |
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PH |
2.2 (10g/l, H2O, 20℃) |
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pka |
(1) 3.46, (2) 5.10(at 25℃) |
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optical activity |
[α]20/D 30±2°, c = 5.5% in pyridine |
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Water Solubility |
soluble |
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Merck |
14,5707 |
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JECFA Number |
619 |
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BRN |
1723541 |
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InChIKey |
BJEPYKJPYRNKOW-REOHCLBHSA-N |
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CAS DataBase Reference |
97-67-6(CAS DataBase Reference) |
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NIST Chemistry Reference |
Butanedioic acid, hydroxy-, (s)-(97-67-6) |
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EPA Substance Registry System |
Butanedioic acid, 2-hydroxy-, (2S)- (97-67-6) |
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Hazard Codes |
Xi |
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Risk Statements |
36/37/38 |
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Safety Statements |
26-36-37/39 |
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WGK Germany |
3 |
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RTECS |
ON7175000 |
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TSCA |
Yes |
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HS Code |
29181980 |
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Provider |
Language |
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L(-)-Malic acid |
English |
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ACROS |
English |
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SigmaAldrich |
English |
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ALFA |
English |
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Description |
ι-Malic acid is nearly odorless (sometimes a faint, acrid odor) with a tart, acidic taste. It is nonpungent. May be prepared by hydration of maleic acid; by fermentation from sugars. |
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Chemical Properties |
L-Malic acid is nearly odorless (sometimes a faint, acrid odor). This compound has a tart, acidic, nonpungent taste. |
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Chemical Properties |
clear colourless solution |
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Occurrence |
Occurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root. |
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Uses |
The naturally occuring isomer is the L-form which has been found in apples and many other fruits and plants. Selective α-amino protecting reagent for amino acid derivatives. Versatile synthon for the preparation of chiral compounds including κ-opioid rece |
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Uses |
Intermediate in chemical synthesis. Chelating and buffering agent. Flavoring agent, flavor enhancer and acidulant in foods. |
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Definition |
ChEBI: An optically active form of malic acid having (S)-configuration. |
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Preparation |
By hydration of maleic acid; by fermentation from sugars. |
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Purification Methods |
Crystallise S-malic acid (charcoal) from ethyl acetate/pet ether (b 55-56o), keeping the temperature below 65o. Or dissolve it by refluxing in fifteen parts of anhydrous diethyl ether, decant, concentrate to one-third volume and crystallise it at 0o, repeatedly to constant melting point. [Beilstein 3 IV 1123.] |
