L-ASPARTIC ACID 4-AMIDE
L-Asparagine
CAS: 70-47-3
Molecular Formula: C4H8N2O3
L-ASPARTIC ACID 4-AMIDE - Names and Identifiers
| Name | L-Asparagine |
| Synonyms | ASN H-ASN-OH H-Asn-OH ASPARAGINE Asparagine L-Asparagine L-ASPARAGINE ASPARTIC ACID L-(+)-ASPARAGINE ASPARAGINIC ACID (S)-(+)-ASPARAGINE L-ASPARTIC ACID 4-AMIDE L-2-Aminosuccinamic acid L-2-AMINOSUCCINAMIC ACID L-2-AMINOBUTANEDIOIC ACID (S)-(+)-2-Aminosuccinamic acid 4-AMIDE-2-aminosuccinamic acid 2-amino-3-carbamoylpropanoic acid (2S)-2-amino-3-(aminomethoxy)propanoic acid (S)-2-AMINOSUCCINIC ACID 4-AMIDEl-aspargine |
| CAS | 70-47-3 |
| EINECS | 200-735-9 |
| InChI | InChI=1/C4H10N2O3/c5-2-9-1-3(6)4(7)8/h3H,1-2,5-6H2,(H,7,8)/t3-/m0/s1 |
L-ASPARTIC ACID 4-AMIDE - Physico-chemical Properties
| Molecular Formula | C4H8N2O3 |
| Molar Mass | 132.12 |
| Density | 1,543g/cm |
| Melting Point | 235 °C (dec.) (lit.) |
| Boling Point | 244.01°C (rough estimate) |
| Specific Rotation(α) | 34.5 º (c=10, 2N HCl) |
| Flash Point | 147.7°C |
| Water Solubility | H2O: 20 g/L (20 oC) , clear, colorless |
| Solubility | Soluble in water (3g/100L,25°C), almost insoluble in ethanol and ether. The aqueous solution is acidic. |
| Vapor Presure | 6.51E-05mmHg at 25°C |
| Appearance | White crystal or crystalline powder |
| Color | White |
| Odor | sltly sweet taste |
| Merck | 14,837 |
| BRN | 1723527 |
| pKa | 2.17(at 20℃) |
| Storage Condition | Keep in dark place,Inert atmosphere,Room temperature |
| Stability | Stable, but may be moisture-sensitive. Incompatible with strong oxidizing agents. |
| Sensitive | Hygroscopic |
| Refractive Index | 1.4880 (estimate) |
| MDL | MFCD00064401 |
| Physical and Chemical Properties | White orthorhombic crystal or crystalline powder. Slightly Sweet. The melting point was about 234 °c. Recrystallization method with water is the best, followed by ethanol. In case of alkaline water, it was hydrolyzed to aspartic acid. Heating of the aqueous solution also decomposes. Soluble in water (3G/100L,25 ° C), almost insoluble in ethanol and ether. The aqueous solution was acidic. Non-essential amino acids. If the lack of influence development, can regulate the metabolic function of brain and nerve cells. Natural products are present in various legumes and the like. |
| Use | Used as a Biochemical reagent |
L-ASPARTIC ACID 4-AMIDE - Risk and Safety
| Hazard Symbols | Xn - Harmful |
| Risk Codes | R20/21/22 - Harmful by inhalation, in contact with skin and if swallowed. R36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S24/25 - Avoid contact with skin and eyes. S36 - Wear suitable protective clothing. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| UN IDs | UN 2811 6.1 / PGIII |
| WGK Germany | 3 |
| FLUKA BRAND F CODES | 3-10 |
| TSCA | Y |
| HS Code | 29241900 |
| Hazard Class | IRRITANT |
L-ASPARTIC ACID 4-AMIDE - Reference
| Reference Show more | 1. Wu Fei, Liu Mengdi, Li Yue Xia, etc. Extraction of total amino acids and polysaccharides from asparagus [J]. Journal of Chizhou University, 2017, 031(003):60-63. 2. Li Xiaojiao he Zhongmei Zheng Jingyu, etc. Determination of fat-soluble components and amino acids in chia seeds by GC-MS and RP-HPLC methods [J]. Food Research and Development 2017(16):162-166. 3. Wu Shuyi, Gong Jixia, niehui, et al. Study on the inhibitory effect of the extract of nine head Lion grass on acrylamide in the model system [J]. Food Science and Technology 2019 v.44;No.335(09):262-269. 4. Wang Tingting, Changyu steel, Changpu, Zhao Yan, he Zhongmei, Zhu Hongyan, Zhang Lianxue. Changes of main components of compound mailuqi ginseng preparation and its anti-tumor effect in H22 tumor-bearing mice [J]. Journal of Jilin University (Medicine edition),2017,43(04):698-704 858-859. 5. Ma Chang Zhong, Luo Zhang, Gu snow Dong. Analysis and Evaluation of nutritional components of Boletus from Linzhi brick red cashmere cover [J]. Food Science, 2016, 37(024):124-129. 6. Chen, Yu-steel, Pu-po, et al. Comparative analysis of the contents of 21 amino acids in the disc of antler and its five extraction parts [J]. Journal of Pharmaceutical Analysis, 2017(10):1851-1857. 7. Zhu Hongyan, Zhang Yan, Zhang Na, et al. Determination of amino acids in perilla seed and perilla leaf by pre-column derivatization HPLC [J]. Journal of Pharmaceutical analysis, 2017(10):1858-1864. 8. Li An, Yongliang Yuan, Jingwei Ma, Hong Wang, Xiuying Piao, Junfeng Ma, Junfeng Zhang, Ling Zhou, Xujin Wu, NMR-based metabolomics approach to investigate the distribution characteristics of metabolites in Dioscorea opposita Thunb. cv. Tiegun, Food Chemist 9. Weifeng Chen, Guo Lv, Xiang Liu, Jiaying Yan Qichun Zhang, Dong-Sheng Li,A universal high-efficient and reusable “on-off” switch for the on-demand hydrogen evolution,Chemical Engineering Journal Advances,Volume 7,2021,100128,ISSN 2666-8211,https:// 10. [IF=5.923] Cuihua Chen et al."Variations in Physiology and Multiple Bioactive Constituents under Salt Stress Provide Insight into the Quality Evaluation of Apocyni Veneti Folium."Int J Mol Sci. 2018 Oct;19(10):3042 11. [IF=4.411] Cuihua Chen et al."Quality Evaluation of Apocyni Veneti Folium from Different Habitats and Commercial Herbs Based on Simultaneous Determination of Multiple Bioactive Constituents Combined with Multivariate Statistical Analysis."Molecules. 2018 Mar;23(3):5 12. [IF=4.098] Chunlin Li et al."Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy."Spectrochim Acta A. 2019 Jan;206:254 13. [IF=2.896] Jing Ke et al."Development of a gradient micellar liquid chromatographic method eluting from micellar mode to high submicellar mode for the rapid separation of free amino acids."Anal Methods-Uk. 2017 Mar;9(11):1762-1770 14. [IF=1.913] Xie Yunfei et al."Rapid Determination of Amino Acids in Beer, Red Wine, and Donkey-Hide Gelatin by Gradient Elution of HPLC: From Micellar Liquid Chromatography to High Submicellar Liquid Chromatography."J Aoac Int. 2018 Jan;101(1):249-255 15. [IF=7.514] Li An et al."NMR-based metabolomics approach to investigate the distribution characteristics of metabolites in Dioscorea opposita Thunb. cv. Tiegun."Food Chem. 2019 Nov;298:125063 16. [IF=4.142] Wang Chenxi et al."Systematic quality evaluation of Peiyuan Tongnao capsule by offline two-dimensional liquid chromatography/quadrupole-Orbitrap mass spectrometry and adjusted parallel reaction monitoring of quality markers."Anal Bioanal Chem. 2019 Nov;4 17. [IF=4.098] Chunlin Li et al."Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy."Spectrochim Acta A. 2020 Feb;227:117697 18. [IF=3.935] Biru Shi et al."Investigation on the stability in plant metabolomics with a special focus on freeze-thaw cycles: LC-MS and NMR analysis to Cassiae Semen (Cassia obtusifolia L.) seeds as a case study."J Pharmaceut Biomed. 2021 Sep;204:114243 19. [IF=2.097] Ke Jing et al."Isocratic micellar liquid chromatography using mixed anionic and non-ionic surfactants as mobile phase additives for separation of 17 free amino acids."Chem Pap. 2019 Oct;73(10):2417-2426 20. [IF=3.463] Xiaomei Dai et al."S-alk(en)ylcysteine sulfoxides biosynthesis and free amino acids profile in different parts of postharvest chive (Allium schoenoprasum L.)."SCIENTIA HORTICULTURAE. 2022 Sep;303:111191 |
L-ASPARTIC ACID 4-AMIDE - Nature
Open Data Verified Data
orthorhombic half-plane crystal. Acidic to litmus. Insoluble in methanol, ethanol, ether benzene, soluble in acid, alkali.
Last Update：2024-01-02 23:10:35
L-ASPARTIC ACID 4-AMIDE - Preparation Method
Open Data Verified Data
aspartic acid was prepared by acetylation.
Last Update：2022-01-01 09:27:36
L-ASPARTIC ACID 4-AMIDE - Introduction
Microbial culture, peptide synthesis, determination of transchlorase substrate, tuberculosis culture, treatment of acrylonitrile sewage, preparation of biological medium.
Last Update：2022-10-16 17:28:02
L-ASPARTIC ACID 4-AMIDE - Application
Open Data Verified Data
biochemical reagents.
Last Update：2025-08-19 16:24:40
L-ASPARTIC ACID 4-AMIDE - Reference Information
| NIST chemical information | information provided by: webbook.nist.gov (external link) |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| trait | white powder |
| properties | L-aspartic acid is a white crystal or crystalline powder with a slightly sour taste. Slightly soluble in water, insoluble in ethanol and ether, often in the presence of monohydrate, orthorhombic half-plane-shaped crystals. Melting point of 234~235 °, and sugar heat amino carbonyl reaction, can form a special flavor substances. |
| uses | nutritional supplements have a wide range of uses in medicine, food and chemical industry. 1. In medicine, can be used for the treatment of heart disease, liver disease, hypertension, with the prevention and recovery of fatigue, and a variety of amino acids together, made of amino acid infusion, used as ammonia antidote, liver function promoter, fatigue recovery agent. In the food industry, is a good nutritional supplements, added to a variety of cool drinks; Also Sweet (aspartame)-aspartame-the main raw material of methyl aspartate. In the chemical industry, can be used as a raw material for the manufacture of synthetic resin. It can also be used as a nutritional additive for cosmetics. nutritional supplements. Co-heating with sugar for amino-carbonyl reaction, can form a special flavor substances. For cool drinks. used in biochemical research, used to treat myocardial infarction, myocardial metabolic disorders, heart failure, heart block, fatigue and other symptoms. amino acid drugs. used as biochemical reagents used in the synthesis of organic raw materials or pharmaceutical intermediates biological culture, peptide synthesis, detection of chlorine enzyme substrate, tuberculosis culture, treatment of acrylonitrile wastewater, preparation of biological medium. |
| production method | White Lupine as raw material, after germination, slurry, heat treatment, under the condition of pH less than 6, the crude product is obtained by diatomite filtration and centrifugation, and then concentrated and crystallized to obtain the finished product. isolated from an aqueous extract of bean sprouts of Lupin and soybean having a high L-asparagine content. Obtained by amidation of L-aspartic acid with ammonium hydroxide. |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 20:52:54
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