1113-60-6
中文名稱
[癸烷酸與2-乙基-2-(羥甲基)-1,3-丙二醇辛酯]的酯化物
英文名稱
-Hydroxypyruvic acid
CAS
1113-60-6
分子式
C3H4O4
分子量
104.06
MOL 文件
1113-60-6.mol
1113-60-6 結構式
基本信息
中文別名
羥丙酮酸羥基丙酮酸
Β-羥基丙酮酸
3-羥基丙酮酸
化合物 T19365
3-羥基-2-氧代丙酸
Β-HYDROXY PYRUVIC ACID
[癸烷酸與2-乙基-2-(羥甲基)-1,3-丙二醇辛酯]的酯化物
英文別名
3-hydroxy-2-oxopropanoic acid3-Hydroxypyruvate
β-hydroxypyruvic acid
hydroxypyruvic aci
3-hydroxypyruvicaci
3-HYDROXYPYRUVIC ACID
β-hydroxy Pyruvic Acid
3-HYDROXY-2-OXOPROPIONICACID
B-hydroxypyruvic acid free acid
所屬類別
食品添加劑: 食用香料（增香劑）: 天然等同香料和人造香物理化學性質
外觀性狀白色結晶性粉末。沸點257℃。溶于水(50g/L，20℃)和白油(＜100g/kg，20℃)。
熔點202℃ (ethanol )
沸點252.9±23.0 °C(Predicted)
密度1.546±0.06 g/cm3(Predicted)
儲存條件2-8°C
溶解度10mg/mL in PBS, pH7.2
酸度系數(shù)(pKa)2.19±0.54(Predicted)
形態(tài)Solid
顏色Off-white to light brown
氣味 (Odor)at 1.00 % in propylene glycol. sour radish cabbage
香型sour
JECFA Number635
LogP-2.04
常見問題列表
毒性
GRAS(FEMA)。使用限量
FEMA(mg/kg)：焙烤制品、無醇飲料，0.3～5.0；干酪、乳制品、代糖品，0.5～5.0；油脂0.4～5.0；冷飲0.7～5.0；水果冰品、代乳品，0.1～5.0；加工水果，0.1～1.0；加工蔬菜0.6～10；復水蔬菜0.5～10；調味香料50～100。生物活性
Hydroxypyruvic acid (β-Hydroxypyruvic acid) 是甘氨酸、絲氨酸和蘇氨酸代謝的中間產(chǎn)物 (intermediate)。Hydroxypyruvic acid 是絲氨酸-丙酮酸氨基轉移酶和乙醛酸還原酶/羥基丙酮酸還原酶的底物 (substrate)。Hydroxypyruvic acid 參與了二甲基甘氨酸脫氫酶缺乏癥的代謝紊亂途徑。靶點
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Human Endogenous Metabolite
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體內研究
Hydroxypyruvic acid (intravenous injection; 100 mg/ml; slowly over 10 min) increases the 5-h urinary oxalate and glycolate excretion to 0.68% (6.56 μmol) and 0.53% (5.10 μmol) in control rats, in addition, it increases to 2.43% (23.36 μmol) and 0.79% (7.59 μmol) of the dose in the vitamin-B6-deficient rats.
| Animal Model: | SD rat |
| Dosage: | 100 mg/ml; slowly over 10 min |
| Administration: | Intravenous injection |
| Result: | Led to a significant increase of urinary oxalate and glycolate excretion in both control and vitamin-B6-deficient rats, but these changes are exaggerated in the vitamin-B6-deficient group. |