| Identification | More | [Name]
L(-)-Malic acid | [CAS]
97-67-6 | [Synonyms]
1-HYDROXYSUCCINIC ACID
2-HYDROXYSYCCINIC ACID
apple acid
HYDROXYBUTANEDIOIC ACID
L-(-)-APPLE ACID
L-APPLE ACID
L-HYDROXYBUTANEDIOIC ACID
L-HYDROXYSUCCINIC ACID
L(-)-MALATE
(-)-L-MALIC ACID
L-(-)-MALIC ACID
L-MALIC ACID
MALIC ACID, L-(-)-
NATURAL APPLE ACID
(S)-2-HYDROXYBUTANEDICARBOXYLIC ACID
S(-)-2-HYDROXYSUCCINIC ACID
(S)-HYDROXYBUTANEDIOIC ACID
(S)-(-)-HYDROXYSUCCINIC ACID
(S)-HYDROXYSUCCINIC ACID
(S)-(-)-MALIC ACID | [EINECS(EC#)]
202-601-5 | [Molecular Formula]
C4H6O5 | [MDL Number]
MFCD00064213 | [Molecular Weight]
134.09 | [MOL File]
97-67-6.mol |
| Chemical Properties | Back Directory | [Appearance]
white crystalline powder or granules | [Melting point ]
101-103 °C (lit.) | [alpha ]
-2 º (c=8.5, H2O) | [Boiling point ]
167.16°C (rough estimate) | [bulk density]
600kg/m3 | [density ]
1.60 | [vapor pressure ]
0Pa at 25℃ | [FEMA ]
2655 | L-MALIC ACID | [refractive index ]
-6.5 ° (C=10, Acetone) | [Fp ]
220 °C
| [storage temp. ]
Store at RT. | [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℃) | [biological source]
microbial | [Odor Type]
odorless | [optical activity]
[α]20/D 30±2°, c = 5.5% in pyridine | [Water Solubility ]
soluble | [JECFA Number]
619 | [Merck ]
14,5707 | [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 Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing .
S37/39:Wear suitable gloves and eye/face protection . | [WGK Germany ]
3
| [RTECS ]
ON7175000 | [TSCA ]
Yes | [HS Code ]
29181980 |
| Hazard Information | Back Directory | [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. | [Chemical Properties]
clear colourless solution | [Chemical Properties]
L-Malic acid is nearly odorless (sometimes a faint, acrid odor). This compound has a tart, acidic, nonpungent taste. | [Occurrence]
Occurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root. | [Uses]
Intermediate in chemical synthesis. Chelating and buffering agent. Flavoring agent, flavor enhancer and acidulant in foods. | [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 | [Definition]
ChEBI: An optically active form of malic acid having (S)-configuration. | [Preparation]
By hydration of maleic acid; by fermentation from sugars. | [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]
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. 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. | [storage]
Store at -20°C | [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.] |
|
|