Name | L(-)-Malic acid |
Synonyms | pinguosuan L-Mailcacid L-malic acid L(-)-Malic acid l-(ii)-malicacid L-(-)-Malic acid L-(-)-Malic acid, CP L-Hydroxysuccinic acid L-Gydroxybutanedioicacid (2S)-2-hydroxybutanedioate (S)-(-)-Hydroxysuccinic acid hydroxy-,(S)-Butanedioicacid Butanedioicacid,hydroxy-,(S)- (2S)-2-hydroxybutanedioic acid Butanedioic acid, 2-hydroxy-, (2S)- |
CAS | 97-67-6 |
EINECS | 202-601-5 |
InChI | InChI=1/C4H6O5/c5-2(4(8)9)1-3(6)7/h2,5H,1H2,(H,6,7)(H,8,9)/t2-/m0/s1 |
InChIKey | BJEPYKJPYRNKOW-REOHCLBHSA-N |
Molecular Formula | C4H6O5 |
Molar Mass | 134.09 |
Density | 1.60 |
Melting Point | 101-103 °C (lit.) |
Boling Point | 167.16°C (rough estimate) |
Specific Rotation(α) | -2 º (c=8.5, H2O) |
Flash Point | 220 °C |
JECFA Number | 619 |
Water Solubility | soluble |
Solubility | Soluble in water. 1g of the product can be dissolved in 1.4ml of alcohol, 1.7ml of ether, 0.7ml of methanol, 2.3ml of propanol, almost insoluble in benzene. |
Vapor Presure | 0Pa at 25℃ |
Appearance | Crystallization |
Specific Gravity | 1.595 (20/4℃) |
Color | White |
Merck | 14,5707 |
BRN | 1723541 |
pKa | (1) 3.46, (2) 5.10(at 25℃) |
PH | 2.2 (10g/l, H2O, 20℃) |
Storage Condition | Store below +30°C. |
Sensitive | Sensitive to light and easy to absorb moisture |
Refractive Index | -6.5 ° (C=10, Aceton |
MDL | MFCD00064213 |
Physical and Chemical Properties | Melting point 101-103°C specific optical rotation -2 ° (c = 8.5, H2O) water-soluble solution |
Use | Used as food additives, pharmaceutical raw materials |
Hazard Symbols | Xi - Irritant |
Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | 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 |
Reference Show more | 1. Duan Zhenzhen, Yuan Min, Chang Rong, etc. Changes of organic acids and volatile aroma in loquat vinegar processing and their effects on quality [J]. Food and Fermentation Industry, 2017, 043(012):114-123. 2. Duan Zhenzhen, Zhou Caiqiong, Yuan Min, etc. Optimization of alcohol fermentation process and analysis of sour taste characteristics in loquat vinegar production [J]. Food and machinery, 2018, 34(003):204-210. 3. Changrong, Yuan Min, Duan Zhenzhen, etc. Optimization of acetic acid fermentation process and quality characteristics of acetic acid flavor of loquat vinegar [J]. Food and Fermentation Industry, 2017, 43(010):102-110. 4. Li Aihua, Wang Xingjie, Liu Hao, et al. Effect of yeast extracellular enzyme treatment on production of ethyl octanoate and phenylethyl acetate during simulated grape juice fermentation [J]. Journal of Food Science and Technology, 37(4). 5. Ren Jiaqi. Study on physicochemical properties and stability of polyphenol/organic acid and apple pectin compound system [D]. Southwest University, 2020. 6. Li, Ning, Zhang, Bo, Niu, mi Ming, et al. Effects of caffeic acid and rosmarinic acid on color and aroma of dry red wine before fermentation [J]. Food and Fermentation Industry, 2020 046(010):132-140. 7. Yang Min, Wang Yuhua, Milan, et al. Effects of sequential inoculation of heat-resistant kluyveri yeast and Saccharomyces cerevisiae on sensory quality of Chardonnay dry white wine [J]. Food and Fermentation Industries, 2019, 45(18). 8. Zhang Nanhai, Liu Rui-yu, Dong Yun-Rui, Guo Yi-san, Yu Qian-hui, Zhao Liang, Zhang Libing, Wang Cheng-Tao, Wu Wei, ji bao-ping, Ge Zhang-chun, Zhou Feng. Study on the acid reduction technology of blackberry juice resin and the preparation of its compound juice [J]. Food Science, 2020,41(10):281-287. 9. Bai Yufeng, Zhang Wenxia, Tian Yanan, Zhang Xiaoyan. Screening of yeast for L-malic acid wine from the east of Helan Mountain in Ningxia [J]. China Brewing, 2021,40(01):49-54. 10. Wang, Min Li, Gao, Mei Zhao, Yang, min. Application potential of heat-resistant kluyveri yeast and Dell spore yeast in ice wine brewing [J]. Food and Fermentation Industry, 2021,47(01):79-87. 11. Yang Xinyue, Yang Yuchi, Zhou Xiujuan, Xue Guixin. Optimization of fermentation conditions and composition analysis of citrus vinegar [J]. Chinese condiment, 2020,45(10):75-79. 12. Ke, W. C., et al. "Influences of malic acid isolers and their application levels on fermentation quality and biochemistry of alfalfa silage." Animal Feed Science and Technology 245 (2018): 1-9.https:// doi.org/10.1016/j. Anifeedsci. [IF = 2.478] Qiang Chang et al."Physicochemical Properties and Antioxidant Capacity of Chinese Olive (Canarium album L.) Cultivars."J Food Sci. 2017 Jun;82(6):1369-1377 14. [IF=6.583] Yani Liang et al."Nickel cobalt bimetallic metal-organic frameworks with a layer-and-channel structure for high-performance supercapacitors."J Energy Storage. 2021 Jan;33:102149 15. [IF=6.429] Limei Wang et al."Changes in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage."Food Packaging Shelf. 2021 Sep;29:100732 16. [IF=6.291] Qiao Han et al."Health risk assessment and bioaccessibilities of heavy metals for children in soil and dust from urban parks and schools of Jiaozuo, China."Ecotox Environ Safe. 2020 Mar;191:110157 17. [IF=5.81] Dong Rong et al."An Integrated Strategy for Rapid Discovery and Identification of Quality Markers in Gardenia Fructus Using an Omics Discrimination-Grey Correlation-Biological Verification Method."Front Pharmacol. 2021 Jun;0:1596 18. [IF=5.64] Li Jie et al."Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation."Front Microbiol. 2020 Mar;0:228 19. [IF=4.952] Yuting Zheng et al."Antioxidant α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber."Lwt Food Sci Technol. 2020 Oct;132:109943 20. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460 21. [IF=4.466] Yao Tan et al."Multiomics Integrative Analysis for Discovering the Potential Mechanism of Dioscin against Hyperuricemia Mice."J Proteome Res. 2021;20(1):645-660 22. [IF=3.383] Ruizhe Lian et al."Physicochemical, antibacterial properties and cytocompatibility of starch/chitosan films incorporated with zinc oxide nanoparticles."Mater Today Commun. 2021 Jun;27:102265 23. [IF=3.383] Ruizhe Lian et al."Prolonged release of ciprofloxacin hydrochloride from chitosan/gelatin/poly (vinyl alcohol) composite films."Mater Today Commun. 2021 Jun;27:102219 24. [IF=3.251] Jiaran Zhang et al."A Fluorescence Method Based on N, S-Doped Carbon Dots for Detection of Ammonia in Aquaculture Water and Freshness of Fish."Sustainability-Basel. 2021 Jan;13(15):8255 25. [IF=5.154] Ying Jiang et al."Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice."Food Science and Human Wellness. 202 |
This product is L-hydroxysuccinic acid, by enzyme engineering method or fermentation method and separation and purification. The content of C4H6Os shall not be less than 99.0% calculated as anhydrous.
take this product, precision weighing, adding water to dissolve and quantitative dilution to make a solution containing about 85mg per lm l, determined according to law (General rule 0621), the specific rotation is 1. 6 ° to − 2. 6 degrees.
take 10.0g of this product, dissolve it in 0901 of water, and check it according to law (General rule 0902 and general rule). The solution should be clear and colorless; If it is turbid, compared with No. 1 turbidity standard solution (General Principles 0902 first method), should not be more concentrated.
take this product 0. 10g, put in a 100ml beaker, add water 25ral and sulfuric acid solution (1-20)25ml to dissolve, shake well, cool in a 20 ° C ± l t water bath, add 0. 02m o l/L potassium permanganate solution 5ml, the color of the solution should not disappear within 3 minutes.
take l .O g of this product and check it according to law (General rule 0801). Compared with the control solution made of 5. O m l of standard sodium chloride solution, it should not be more concentrated (0. 005%).
take this product l.O g, check according to law (General rule 0802), compared with the standard potassium sulfate solution 3. O m l made of the control solution, not more concentrated (0.03%).
Take 2 5.0g of this product, add 1 0 0 m l of water to dissolve, filter with No. 4 vertical melting crucible with constant weight at 10 0°C, and rinse the filter residue with hot water, dry to constant weight at l00 °C, residual fish shall not pass 0 .1%.
take this product, precision weighing, adding mobile phase to dissolve and quantitatively dilute to prepare a solution containing lm g per lm l, as a test solution; Take fumaric acid and maleic acid reference, precision weighing, plus mobile phase dissolution and quantitative dilution made per l m l containing 10mg and 0. 5 tons of mixed solution, as a control solution. Test according to high performance liquid chromatography (General 0512). The mobile phase was 0.1% phosphoric acid solution-methanol (90: 10). The detection wavelength was 214mn. An appropriate amount of fumaric acid, maleic acid and L-malic acid control was taken, and the mobile phase was added to dissolve and dilute to prepare a mixed solution containing 10 meshes, 4f,g and lm g per lm l. Take 10 ^ 1, inject human liquid chromatograph, the peak order of each component is L-malic acid, maleic acid and fumaric acid, the number of theoretical plate L-malic acid peak is not less than 2000, the resolution of L-malic acid peak, maleic acid peak and fumaric acid peak should meet the requirements. The control solution lOfxl was injected into the human liquid chromatograph to adjust the detection sensitivity so that the peak height of the maleic acid peak was about 10% of the full scale. Then the test solution and the reference solution were respectively injected with 1 0 fJ, and the human liquid chromatograph was recorded to 3 times of the retention time of the main peak. If the peaks of impurities are shown in the chromatogram of the test solution, the contents of fumaric acid and maleic acid shall not exceed 1. 0% and 0. 05% based on the peak area by external standard method. The Peak area of other individual impurities shall not be greater than 2 times (0 .1%) The Peak area of maleic acid in the reference solution, and the sum of the peak areas of other impurities shall not be greater than 10 times (0.5%) The Peak area of maleic acid in the reference solution.
take this product, according to the determination method of moisture (General 0832), the water content shall not be 2 .0%.
The l .O g of this product shall be taken for inspection according to law (General rule 0841), and the remaining residue shall not exceed.
take this product l .O g, add 10ml of water to dissolve, add 20ml of 5% sodium acetate solution, shake well, take 15ml, add 2M o l/L acetic acid solution lm l, shake well, as a test solution; Take the standard calcium solution (precision weighing calcium carbonate 2. 50g, put in 1000ml measuring flask, add 12ml of 5 m d /L acetic acid solution, add appropriate amount of water to dissolve and dilute to the scale, shake well, as a calcium solution stock solution. Immediately before use, accurately measure the stock solution of calcium solution lm l, put it in a 100ml measuring flask, dilute it with water to the scale, and shake it well, with Ca 10 mesh per lm l) 10. 0ml, add 2mol/L acetic acid solution lm l and water 5ml, shake, as a reference solution. Take alcohol to prepare standard calcium solution (before use, take 10ml of calcium solution stock solution, put it in a 100ml measuring flask, dilute it to the scale with ethanol, and shake well. Ca 0. lmg per lm l)
0.2ml, put in Nessler's colorimetric tube, add 4% ammonium oxalate solution lm l,1 min later, add human sample solution, shake, and place for 15 min later, compared with the control solution prepared by the same method, it should not be more concentrated (0.02%).
The residue left under the item of taking the ignition residue shall not contain more than 20 parts per million of heavy metal when examined by law (General rule 0821, Law II).
take 1. 0g of this product, add hydrochloric acid 5m l and water 2 3 m h for inspection according to law (General rule 0822 first law), shall comply with the regulations (0.0002%).
take this product about l.O g, precision weighing, put in 250ml measuring flask, add water to dissolve and dilute to the scale, shake well, take 25ml, put in Erlenmeyer flask, add 2 drops of phenolphthalein indicator solution, with sodium hydroxide titration solution (0.1 M o l/L) titrated to microscopic red color and held for 30 seconds without fading. Each 1 ml of sodium hydroxide titration solution (0.1 M o l/L) corresponds to 6.704 mg of C4HSO5.
pharmaceutical excipients, p H value regulator and antioxidant.
shade, seal, and store in a cool place.