Name | Aclame |
Synonyms | Aclame Alitame CP 54802 UNII-PCE8DAE750 Alitame anhydrous l-alpha-aspartyl-n-(2,2,4,4-tetramethyl-3-thietanyl)-d-alaninamide L-alpha-aspartyl-N-(2,2,4,4-tetramethylthietan-3-yl)-D-alaninamide L-alpha-Aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide D-Alaninamide, L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)- (S)-3-((R)-1-(2,2,4,4-TETRAMETHYLTHIETAN-3-YLCARBAMOYL)ETHYLCARBAMOYL)-3-AMINOPROPANOIC ACID (S)-3-Amino-4-oxo-4-(((R)-1-oxo-1-((2,2,4,4-tetramethylthietan-3-yl)amino)propan-2-yl)amino)bu (S)-3-amino-4-(((R)-1-amino-1-oxopropan-2-yl)(2,2,4,4-tetramethylthietan-3-yl)amino)-4-oxobutanoic acid (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid |
CAS | 80863-62-3 |
EINECS | 1312995-182-4 |
InChI | InChI=1/C14H25N3O4S/c1-7(16-11(21)8(15)6-9(18)19)10(20)17-12-13(2,3)22-14(12,4)5/h7-8,12H,6,15H2,1-5H3,(H,16,21)(H,17,20)(H,18,19)/t7-,8+/m1/s1 |
Molecular Formula | C14H25N3O4S |
Molar Mass | 331.43 |
Density | 1.25±0.1 g/cm3(Predicted) |
Melting Point | 136-147° |
Boling Point | 608.5±55.0 °C(Predicted) |
Specific Rotation(α) | D25 +40 to +50° (c = 1 in water) |
Flash Point | 321.8°C |
Vapor Presure | 2.25E-16mmHg at 25°C |
pKa | 3.71±0.10(Predicted) |
Storage Condition | -20℃ |
Refractive Index | 1.559 |
Physical and Chemical Properties | White crystalline powder, sweet, taste close to sucrose, sweetness of sucrose 2000 times. Soluble in water (13.1%), ethanol (61%), methanol (41.9%) and glycerol (53.7%), slightly soluble in chloroform. No moisture absorption, heat resistance, acid resistance are good. The rat oral LD50 was greater than 5g/kg. ADI to be determined (FAO/WHO,1996). |
HS Code | 29400090 |
white crystalline powder, sweet. Slightly soluble in chloroform. No moisture absorption, good heat resistance and acid resistance.
high intensity sweetener. The taste is close to sucrose, and the sweetness is 2000 times that of sucrose. Commonly used in beverages, jelly, cold drinks, sweeteners, etc.
Overview | alitam is a dipeptide artificial sweetener synthesized from aspartic acid and alanine, its sweetness is more than 2000 times that of sucrose, 10 times higher than aspartame. It has the advantages of good taste, high sweetness and low calorie, can be added to dairy products, frozen drinks, preserves, beverages, gum-based candy, jelly and other foods GB 2760-2014 "national food safety standards for the use of food additives" on the maximum use of the above food limits are clearly defined. As a strong sweetener, alotin is generally considered to be non-toxic and irritating substances, WHO regulations that the daily intake of alotan can be up to 0.1 mg/kg. |
Application | alitam is a kind of synthetic dipeptide sweetener, which is synthesized from aspartic acid and alanine, its sweetness is more than 2000 times that of sucrose, 10 times higher than aspartame. It has the advantages of good taste, high sweetness and low calorie, can be added to dairy products, frozen drinks, preserves, beverages, gum candy |
preparation | A preparation method of alitabine reference material, comprising the following steps:(1) preparation of alitabine solution: the raw material for preparing the standard substance of alitam is industrial grade alitam. The alitam raw material is dissolved in water and dissolved by ultrasound, and then filtered through 0.22 μm filter membrane to obtain alitam solution;(2) preparation of liquid chromatography: the Alitin solution was injected into the preparation of chromatographic separation of pure fractions, the chromatographic conditions for the column was PREP-ODS(H)· KIT(250mm × 20mm,5 μm); Mobile phase: 40%(v/v) methanol aqueous solution; Flow rate: 10mL/min; Column temperature: 30 ℃; Running time: 15min; Detection wavelength: 210nm, injection volume: 0.2mL, collect fractions within 7.5-9min;(3) fraction collection: the fraction is received in a brown bottle with outer wall wrapped with tin foil filled with nitrogen in advance, and then neutralized to pH 7 by adding a small amount of hydrochloric acid;(4) drying: the fraction was placed in a rotary evaporator at 55 ℃-75 ℃ by vacuum distillation, and then freeze-dried in a lyophilizer at -50 ℃ for 24 hours. After grinding, again lyophilized 24 hours have been as far as possible to remove free water, the standard substance of alitone; After determination, the standard substance purity is 99.4%. (5) Preservation: in a relatively independent and clean glove box, the prepared pure alitan solid is packed in a 2mL Brown sample bottle, and sealed with a black bottle cap with polytetrafluoroethylene lining, and the use of independent plastic bags vacuum plastic. |
properties | white crystalline powder. Sweet, sweetness is about 2000 times of sucrose; Flavor and sucrose close, no after bitter and metallic taste, sweet feeling quickly, leaving sweet weak. No smell or characteristic odor. No water absorption. Soluble in ethanol (61%), glycerol (53.7%), methanol (41.9%) and water (13.1%), slightly soluble in chloroform. Heat resistance, good acid and alkali resistance. |
Use | is a new, high intensity sweetener. China's regulations can be used for pectin, tangerine peel, plum, plum and bayberry dry, the maximum use of 0.3g/kg; In beverages, ice cream and ice cream, the maximum use of 0.1g/kg; can also be used as a table sweetener, the maximum amount of 0.015g/pack, tablets. |
production method | synthesized from aspartic acid, alanine, etc. (USP 4,441, 925,1983.10.25) |