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| L-Malic acid Basic information |
| L-Malic acid Chemical Properties |
| 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) | | Fp | 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℃) | | PH | 2.2 (10g/l, H2O, 20℃) | | pka | (1) 3.46, (2) 5.10(at 25℃) | | 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) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36-37/39 | | WGK Germany | 3 | | RTECS | ON7175000 | | TSCA | Yes | | HS Code | 29181980 |
| L-Malic acid Usage And Synthesis |
| 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. | | Definition | ChEBI: An optically active form of malic acid having (S)-configuration. | | Preparation | L-Malic acid can be prepared by hydration of maleic acid; by fermentation from sugar. | | 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.] |
| L-Malic acid Preparation Products And Raw materials |
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