L-Hydroxyproline CAS：51-35-4 CAS NO.51-35-4

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chinesename： l-hydroxyproline
english name： (2s,4r)-(-)-4-hydroxy-2-pyrrolidinecarboxylic acid (2s,4r)-(-)-4-hydroxy-2-pyrrolinecarboxylic acid (2s,4r)-4-hydroxypyrrolidine-2-carboxylic acid [2s,4s]-4-hydroxy-2-pyrrolidinecarboxylic acid 4-hydroxy-2-pyrrolidinecarboxylic acid 4-hydroxy-l-proline 4-hydroxy-l-proline trans isomer 4-hydroxypyrrolidine-2-carboxylic acid h-hyp-oh h-hyp-oh (trans) h-l-hydroxyproline h-l-hyp-oh h-trans-hyp-oh hydroxy-l-proline hydroxy-l-proline, trans-4- hydroxyproline hydroxyproline, l- l4-4-hydroxy-2-pyrrolidine-carboxylic acid trans isomer l-4-hydroxy-2-pyrrolidinecarboxylic acid l-4-hydroxy-2-pyrrolidine-carboxylic acid trans-isomer
【cas】 51-35-4
chinese name： l-hydroxyproline
【einecs 】 200-091-9
c5h9no3
【mdl 】 mfcd00064320
131.13
【mol】 51-35-4.mol
food additives: nutritional enhancer (nutritional supplement: amino acid


white flake crystalls or crystal powder. the bitter taste of the unique sweet taste, can improve the flavor of fruit juice drinks, cool and refreshing beverages taste quality. with special flavor and fragrance materials. melting point 274 ℃ (decomposition). soluble in water (25 ℃, 36.1%), slightly soluble in alcohol.
273 °c (dec.)(lit.)
-75.5 º (c=5, h2o)
-75.5 ° (c=4, h2o)
store at rt.
h₂o: 50 mg/ml
357.8 g/l (20 º c)
【merck 】 14,4840
nmr,rotation
【brn 】 471933

used as a biochemical reagents
flavoring agent; nutrition enhancer. spices. mainly used for juice, cool and refreshing beverage, nutritional beverage, etc.
used as a biochemical reagents.
the japanese standards 98.0%～102.0%

item	limit	result
appearance	white crystalline or crystals powder	conforms
specific rotation[a]d²⁰^°	-74.0°~-77.0°	-75.5°
state of solution	≥95.0%	98.6%
chloride	≤0.020%	<0.020%
sulfate(so4)	≤0.020%	<0.020%
ammonium(nh4)	≤0.02%	<0.02%
iron(fe)	≤10ppm	<10ppm
heavy metals(pb)	≤10ppm	<10ppm
arsenic(as2o3)	≤1ppm	<1ppm
ph	5.0~6.5	6.16
other amino acids	meet the requirements	conforms
loss on drying	≤0.2%	0.03%
residue on ignition	≤0.1%	0.07%
assay	98.5%~101.0%	99.93%
conclusion	qualified