L-Malic acid Property

Melting point:

101-103 °C (lit.)

alpha 

-2 º (c=8.5, H2O)

Boiling point:

167.16°C (rough estimate)

Density 

1.60

vapor pressure 

0Pa at 25℃

FEMA 

2655 | L-MALIC ACID

refractive index 

-6.5 ° (C=10, Acetone)

Flash point:

220 °C

storage temp. 

Store below +30°C.

solubility 

H₂O: 0.5 M at 20 °C, clear, colorless

form 

Powder

color 

White

Specific Gravity

1.595 (20/4℃)

Odor

odorless

PH

2.2 (10g/l, H2O, 20℃)

pka

(1) 3.46, (2) 5.10(at 25℃)

Odor Type

odorless

optical activity

[α]20/D 30±2°, c = 5.5% in pyridine

Water Solubility 

soluble

Merck 

14,5707

JECFA Number

619

BRN 

1723541

InChIKey

BJEPYKJPYRNKOW-REOHCLBHSA-N

LogP

-1.68

CAS DataBase Reference

97-67-6(CAS DataBase Reference)

NIST Chemistry Reference

Butanedioic acid, hydroxy-, (s)-(97-67-6)

EPA Substance Registry System

Butanedioic acid, 2-hydroxy-, (2S)- (97-67-6)

Safety

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36-37/39

WGK Germany 

3

RTECS 

ON7175000

TSCA 

Yes

HS Code 

29181980

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H319Causes serious eye irritation

Precautionary statements

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P337+P313IF eye irritation persists: Get medical advice/attention.

L-Malic acid Chemical Properties,Usage,Production

Description

L-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.

Chemical Properties

L-Malic acid is nearly odorless (sometimes a faint, acrid odor). This compound has a tart, acidic, nonpungent taste.

Chemical Properties

clear colourless solution

Occurrence

Occurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root.

Uses

L-Malic acid is used as a food additive, Selective α-amino protecting reagent for amino acid derivatives. Versatile synthon for the preparation of chiral compounds including κ-opioid receptor agonists, 1α,25-dihydroxyvitamin D3 analogue, and phoslactomycin B.

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

Uses

Intermediate in chemical synthesis. Chelating and buffering agent. Flavoring agent, flavor enhancer and acidulant in foods.

Preparation

L-Malic acid can be prepared by hydration of maleic acid; by fermentation from sugar.

Definition

ChEBI: An optically active form of malic acid having (S)-configuration.

General Description

L-Malic acid is an organic acid that is commonly found in wine. It plays an important role in wine microbiological stability.

Biochem/physiol Actions

L-Malic acid is a part of cellular metabolism. Its application is recognized in pharmaceutics. It is useful in the treatment of hepatic malfunctioning, effective against hyper-ammonemia. It is used as a part of amino acid infusion. L-Malic acid also serves as a nanomedicine in the treatment of brain neurological disorders. A TCA (Krebs cycle) intermediate and partner in the malic acid aspartate shuttle.

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.]