2490-97-3

Basic information

• Product Name: Aceglutamide
• Synonyms: N-ACETYL GLUTAMINE;N-ACETYL-L-GLN;N-ALPHA-ACETYL-L-GLUTAMINE;L-GLUTAMINE, N2-ACETYL-;L-GLUTAMINE, N-ACETYL-;L-2-ACETAMIDOGLUTARAMIC ACID;ACETYL-L-GLUTAMINE;ACETYL-L-GLUTAMINE, N-
• CAS NO: 2490-97-3
• Molecular Formula: C₇H₁₂N₂O₄
• Molecular Weight: 188.18
• EINECS: 219-647-7
• Product Categories: Amino ACIDS SERIES;Amino Acids;Glutamine [Gln, Q];Ac-Amino Acids;Amino Acids (N-Protected);Biochemistry;N-Acetyl-Amino acid series;Amino Acid Derivatives;Glutamine;Peptide Synthesis;A - H;Amino Acids;Modified Amino Acids;amino acid;ACUTIL-S;amino;API
• Mol File: 2490-97-3.mol
• Article Data: 2

Chemical Properties

• Melting Point: 206-208 °C
• Boiling Point: 604.9 °C at 760 mmHg
• Flash Point: 319.6 °C
• Appearance: /Crystalline
• Density: 1.29 g/cm³
• Vapor Pressure: 3.42E-16mmHg at 25°C
• Refractive Index: -12 ° (C=3, H2O)
• Storage Temp.: 2-8°C
• PKA: 3.52±0.10(Predicted)
• Water Solubility: almost transparency
• Merck: 14,25
• BRN: 1727471
• CAS DataBase Reference: Aceglutamide(CAS DataBase Reference)
• NIST Chemistry Reference: Aceglutamide(2490-97-3)
• EPA Substance Registry System: Aceglutamide(2490-97-3)

Safety Data

• Safety Statements: 22-24/25
• WGK Germany: 3
• TSCA: Yes
• Hazardous Substances Data: 2490-97-3(Hazardous Substances Data)

Usage

Chemical Properties

Crystalline

Uses

nootropic

Definition

ChEBI: A glutamine derivative with an acetyl group bound at the alpha-amino group.

InChI:InChI=1/C7H12N2O4/c1-4(10)9-5(7(12)13)2-3-6(8)11/h5H,2-3H2,1H3,(H2,8,11)(H,9,10)(H,12,13)/t5-/m0/s1

Upstream product

• 71989-20-3 N₂-[(9H-fluoren-9-ylmethoxy)carbonyl]-L-glutamine 
• 64-19-7 acetic acid 
• 56-85-9 L-glutamine 
• 108-24-7 acetic anhydride 

Downstream Products

• 906536-45-6 (S)-2-acetamido-N₁-((R)-1-((2S,4R)-2-(3-azidopropyl)-4-(naphthalen-2-ylmethoxy)pyrrolidin-1-yl)-1-oxo-3-phenylpropan-2-yl)pentanediamide 
• 906537-56-2 (S)-2-acetamido-N₁-((R)-1-((2S,4S)-2-(3-azidopropyl)-4-(naphthalen-2-ylmethoxy)pyrrolidin-1-yl)-1-oxo-3-phenylpropan-2-yl)pentanediamide 
• 906536-12-7 benzyl 2-((2R,4R)-1-((R)-2-((S)-2-acetamido-5-amino-5-oxopentanamido)-3-phenylpropanoyl)-4-(naphthalen-2-ylmethoxy)pyrrolidine-2-carboxamido)ethylcarbamate 
• 910568-09-1 {3-[(S)-1-[(R)-2-((S)-2-Acetylamino-4-carbamoyl-butyrylamino)-3-(4-fluoro-phenyl)-propionyl]-4-((S)-1-methylcarbamoyl-2-naphthalen-2-yl-ethyl)-3-oxo-piperazin-2-yl]-propyl}-carbamic acid benzyl ester 
• 56159-64-9 methyl 2-acetamido-5-amino-5-oxopentanoate 
• 56-85-9 L-glutamine 
• 98-79-3 L-Pyroglutamic acid 
• 906537-66-4 (S)-2-acetamido-N₁-((R)-1-((2R,4S)-2-(3-azidopropyl)-4-(naphthalen-2-ylmethoxy)pyrrolidin-1-yl)-1-oxo-3-phenylpropan-2-yl)pentanediamide 
• 906537-40-4 (S)-2-acetamido-N₁-((R)-1-((2R,4R)-2-(3-azidopropyl)-4-(naphthalen-2-ylmethoxy)pyrrolidin-1-yl)-1-oxo-3-phenylpropan-2-yl)pentanediamide 

Relevant articles and documents

A fundamental study of amadori rearrangement products in reducing sugar-amino acid model system by electrospray ionization mass spectrometry and computation

It is crucial to characterize Amadori rearrangement products (ARPs) formed in the early stage of Maillard reaction, one of the most important modifications in food science. We setup a reaction model system using six selected amino acids (arginine, asparagines, glutamine, histamine, lysine and tryptophan) and their N-terminal acetylated forms with different reducing sugars for a fundamental study of Amadori rearrangement products. The effects on forming Amadori rearrangement products were studied by using electrospray ionization mass spectrometry (ESI-MS). The reaction rate was affected by reaction temperature, reaction time, property of sugars and amino acids and the fragmentation mechanism of Amadori rearrangement products was illustrated by tandem MS (MS2) with collision-induced dissociation. The proposed fragmentation mechanism of Amadori rearrangement products in MS2 was provided based on MS2 data and it was supported by their computational data of density functional theory (DFT) at the B3LYP/6-31++G(d,p) level.