97-67-6 Usage
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.
Occurrence
Occurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root.
Uses
Different sources of media describe the Uses of 97-67-6 differently. You can refer to the following data:
1. 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.
2. 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.]
Check Digit Verification of cas no
The CAS Registry Mumber 97-67-6 includes 5 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 2 digits, 9 and 7 respectively; the second part has 2 digits, 6 and 7 respectively.
Calculate Digit Verification of CAS Registry Number 97-67:
(4*9)+(3*7)+(2*6)+(1*7)=76
76 % 10 = 6
So 97-67-6 is a valid CAS Registry Number.
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
97-67-6Relevant articles and documents
Sesquiterpene dimers esterified with diverse small organic acids from the seeds of Sarcandra glabra
Wang, Peng,Luo, Jun,Zhang, Yang-Mei,Kong, Ling-Yi
, p. 5362 - 5370 (2015/07/15)
11 new sesquiterpene dimers, sarglabolides A-K (1-11), and five known ones were isolated from the seeds of Sarcandra glabra. Their structures were elucidated by spectroscopic data analysis and chemical evidence. Sarglabolide A (1) was verified to exclusively possess a seventeen-membered macrocyclic ester ring formed by the scaffold of the sesquiterpene dimer and small organic acids, different from the eighteen-membered rings of the other reported analogues. The chiral small organic acid moieties were assigned to l-malic acid, d-malic acid, and d-tartaric acid based on the combination of spectroscopy, chemical derivatization and HPLC analysis. Dimers 1, 12 and 13 can significantly inhibit NO production in LPS-induced macrophages with IC50 values at 3.04, 4.65 and 2.33 μmol/L, respectively.
METHODS OF PREPARATION OF MACROCYCLIC COMPOUNDS
-
Page/Page column 24-25, (2009/10/18)
The instant invention describes methods for producing macrocyclic compounds having antiproliferation activity, and useful in methods of treating disorders such as cancer, tumors and cell proliferation related disorders.
Method for purifying succinic acid from fermentation broth
-
Page/Page column 9, (2008/06/13)
Succinic acid is produced by bringing a succinic acid-containing liquid containing succinic acid and cation which is obtained by fermentation or an enzymatic method into contact with an H-type strongly acidic cation-exchange resin in an amount equivalent to or more than the amount of cation other than hydrogen ion contained in the succinic acid-containing liquid, and precipitating a crystal of succinic acid from the obtained ion-exchange-treated liquid to obtain purified succinic acid.