DL-Phenylalanine Property

Melting point:

266-267 °C (dec.) (lit.)

Boiling point:

293.03°C (rough estimate)

Density 

1.1603 (rough estimate)

refractive index 

1.5200 (estimate)

FEMA 

3726 | D,L-PHENYLALANINE

storage temp. 

Store at RT.

solubility 

Water (Sparingly, Sonicated)

form 

Powder

pka

pK1 2.58; pK2 9.24(at 25℃)

color 

White

Odor

odorless

Odor Type

odorless

Water Solubility 

14.11 g/L (25 ºC)

Merck 

14,7271

JECFA Number

1432

BRN 

1910407

Stability:

Stable. Incompatible with strong oxidizing agents.

LogP

0.24

CAS DataBase Reference

150-30-1(CAS DataBase Reference)

NIST Chemistry Reference

L-Phenylalanine(150-30-1)

EPA Substance Registry System

Phenylalanine (150-30-1)

Safety

Hazard Codes 

Xi,C

Risk Statements 

36/37/38-34

Safety Statements 

37/39-24/25-45-36/37/39-27-26

WGK Germany 

3

Hazard Note 

Irritant

TSCA 

Yes

HS Code 

29224995

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

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.

P302+P352IF ON SKIN: wash with plenty of soap and water.

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

P332+P313IF SKIN irritation occurs: Get medical advice/attention.

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

DL-Phenylalanine Chemical Properties,Usage,Production

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

Chemical Properties

White crystalline powder

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.

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

DL-Phenylalanine is used to?relieve cases of minor depression?and other mood issues as well as and physical discomforts and pain. It is also used in acupuncture?anesthesia, alcohol withdrawal.

Uses

DL-Phenylalanine may be used in the synthesis of ternary piroxicam (Pir; 4-hydroxy-2-methyl-N-(2-pyridyl)-2H-1,2-benzothiazine-3-carboxamide 1,1-dioxide) complexes of Fe(II), Fe(III), Co(II), Ni(II), Cu(II) and Zn(II).

Uses

Component of the artificial sweetner aspartame, q.v.; nutrient.

Preparation

By microbial bioengineered process.

Definition

ChEBI: An aromatic amino acid that is alanine in which one of the methyl hydrogens is substituted by a phenyl group.

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.

Side effects

When taken by mouth: L-phenylalanine is commonly consumed in foods. L-phenylalanine, D-phenylalanine, and DL-phenylalanine are possibly safe when used as medicine, short-term. Side effects might include anxiety, headache, and constipation. When applied to the skin: Phenylalanine cream is possibly safe when used in the short-term.

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.]