L-Phenylalanine

Chinese Name: L-Phenylalanine

English Name: L-PHENYLALANINE

CAS Number: 63-91-2

Quality Standard: FCC, USP, AJI

Alias: L-2-Amino-3-phenylpropanoic acid, L-2-Aminophenylpropanoic acid, L-Phenylalanine, L-α-Amino-β-phenylpropanoic acid

Molecular Formula:C₉H₁₁NO₂

Molecular Weight:165.19

Properties: Colorless to white flaky crystals or white crystalline powder. Slight special odor and bitter taste. Melts and decomposes at approximately 283°C. The pH of a 10% aqueous solution is 5.4–6.0. Stable under heat, light, and air. Colors when heated with glucose. Unstable under alkaline conditions. Soluble in water (3g/100ml, 25°C). Slightly soluble in ethanol, dilute inorganic acids, and alkaline solutions.

Uses: Used in biochemical research, preparation of culture media, and as an amino acid nutrient in pharmaceuticals. Used in amino acid infusions, comprehensive amino acid preparations, and nutritional fortifiers. Nutritional supplement. One of the essential amino acids. It is almost a non-limiting amino acid in most food proteins. Can be added to baked goods; in addition to fortifying phenylalanine, it undergoes the Maillard reaction with sugars to improve food aroma. Also used in the preparation of amino acid infusions and comprehensive amino acid preparations. Permitted for use as a flavoring agent according to China's GB 2760—86.