P7251
3-Phenyllactic acid
≥98%
Synonym(s):
α-Hydroxyhydrocinnamic acid, β-Phenyllactic acid, 2-Hydroxy-3-phenylpropionic acid
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About This Item
Linear Formula:
C6H5CH2CH(OH)COOH
CAS Number:
Molecular Weight:
166.17
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
212-580-4
Beilstein/REAXYS Number:
2209791
MDL number:
Product Name
3-Phenyllactic acid, ≥98%
InChI key
VOXXWSYKYCBWHO-UHFFFAOYSA-N
InChI
1S/C9H10O3/c10-8(9(11)12)6-7-4-2-1-3-5-7/h1-5,8,10H,6H2,(H,11,12)
SMILES string
OC(Cc1ccccc1)C(O)=O
assay
≥98%
form
powder
Quality Level
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Application
3-Phenyllactic acid can be used as a reactant to prepare:
- O
- -Acetyl-3-phenyllactic acid by reacting with acetic anhydride in the presence of pyridine.
- Ethyl 2-oxo-1-(phenylmethyl)-2-[(phenylmethyl)amino]ethyl carbonate by one pot reaction with 2-ethoxy-1-(ethoxycarbonyl)-1,2-dihydroquinoline (EEDQ) and aniline.
- Phenylmethyl-1,3-dioxolane-2,4-dione by condensation reaction with trichloromethyl chloroformate (diphosgene) in the presence of activated charcoal.
Reagent involved in biological studies of:
- Enantioselectivity of lipase in transesterification
- Oxidation by glycolate oxidase and catalase
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Mattia Quattrini et al.
International journal of food microbiology, 302, 8-14 (2018-09-18)
Fungal spoilage of bread remains an unsolved issue in bread making. This work aims to identify alternative strategies to conventional preservatives in order to prevent or delay fungal spoilage of bread. The minimum inhibitory concentration (MIC) of bacterial metabolites and
C N Sarkissian et al.
Analytical biochemistry, 280(2), 242-249 (2000-05-03)
Phenylketonuria (PKU) (OMIM 261600) is the first Mendelian disease to have an identified chemical cause of impaired cognitive development. The disease is accompanied by hyperphenylalaninemia (HPA) and elevated levels of phenylalanine metabolites (phenylacetate (PAA), phenyllactate (PLA), and phenylpyruvate (PPA)) in
Use of 2-ethoxy-1-(ethoxycarbonyl)-1, 2-dihydroquinoline as a convenient reagent for the selective protection or derivatization of 2-hydroxycarboxylic acids
Hyun Myung Ho, et al.
Tetrahedron Letters, 40(17), 3435-3438 (1999)
Design and structure-activity relationships of potent and selective inhibitors of undecaprenyl pyrophosphate synthase (UPPS): tetramic, tetronic acids and dihydropyridin-2-ones
Peukert S, et al.
Bioorganic & medicinal chemistry letters, 18(6), 1840-1844 (2008)
Tiago de Melo Nazareth et al.
Toxins, 12(1) (2020-01-08)
Fungal spoilage is an important issue for the food industry, leading to food sensory defects, food waste, economic losses and public health concern through the production of mycotoxins. Concomitantly, the search for safer natural products has gained importance since consumers
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