L-Histidine CAS 71-00-1
Introduction：Basic information about L-Histidine CAS 71-00-1, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
L-Histidine Basic informationChemical properties Uses Production methods Content analysis Toxicity Using limits Description Source Background
| Product Name: | L-Histidine |
| Synonyms: | (s)-1h-imidazole-4-alanin;(s)-1h-imidazole-4-propanoicaci;(s)-4-(2-amino-2-carboxyethyl)imidazole;(s)-alpha-amino-1h-imidazole-4-propanoicacid;1H-Imidazole-4-propanoic acid, alpha-amino-, (S)-;3-(1h-imidazol-4-yl)-l-alanin;4-(2-Amino-2-carboxyethyl)imidazole;L-HISTIDINE BASE |
| CAS: | 71-00-1 |
| MF: | C6H9N3O2 |
| MW: | 155.15 |
| EINECS: | 200-745-3 |
| Product Categories: | Amino Acids;Histidine [His, H];Amino Acids and Derivatives;Nutritional Supplements;alpha-Amino Acids;Biochemistry;Amino Acids;amino;bc0001;71-00-1 |
| Mol File: | 71-00-1.mol |
L-Histidine Chemical Properties
| Melting point | 282 °C (dec.)(lit.) |
| alpha | 12.4 º (c=11,6N HCl) |
| Boiling point | 278.95°C (rough estimate) |
| bulk density | 430kg/m3 |
| density | 1.3092 (rough estimate) |
| FEMA | 3694 | L-HISTIDINE |
| refractive index | 13 ° (C=11, 6mol/L HCl) |
| storage temp. | 2-8°C |
| solubility | H2O: 50 mg/mL |
| pka | 1.8(at 25℃) |
| form | powder |
| color | White to off-white or pale yellow |
| PH | 7.0-8.0 (25℃, 0.1M in H2O) |
| PH Range | 7 - 8 at 15.5 g/l at 25 °C |
| Odor | odorless |
| Odor Type | odorless |
| Optical Rotation | [α]20/D 39±1°, c = 2% in H2O |
| biological source | non-animal source |
| Water Solubility | 41.6 g/L (25 ºC) |
| λmax | λ: 260 nm Amax: 0.05 λ: 280 nm Amax: 0.05 |
| Merck | 14,4720 |
| JECFA Number | 1431 |
| BRN | 4673585 |
| Stability: | Stable. Incompatible with strong oxidizing agents. |
| Major Application | detection |
| Cosmetics Ingredients Functions | SKIN CONDITIONING ANTISTATIC HUMECTANT |
| InChI | 1S/C6H9N3O2/c7-5(6(10)11)1-4-2-8-3-9-4/h2-3,5H,1,7H2,(H,8,9)(H,10,11)/t5-/m0/s1 |
| InChIKey | HNDVDQJCIGZPNO-YFKPBYRVSA-N |
| SMILES | N[C@@H](Cc1c[nH]cn1)C(O)=O |
| LogP | -1.27 |
| CAS DataBase Reference | 71-00-1(CAS DataBase Reference) |
| NIST Chemistry Reference | L-Histidine(71-00-1) |
| EPA Substance Registry System | L-Histidine (71-00-1) |
| CAS Number Unlabeled | 71-00-1 |
Safety Information
| Hazard Codes | Xn |
| Risk Statements | 22-36/37/38 |
| Safety Statements | 24/25-36/37-26-22 |
| WGK Germany | 2 |
| RTECS | MS3070000 |
| F | 10-23 |
| TSCA | TSCA listed |
| HS Code | 29332990 |
| Storage Class | 11 - Combustible Solids |
| Hazardous Substances Data | 71-00-1(Hazardous Substances Data) |
| Toxicity | LD50 orally in Rabbit: > 5110 mg/kg |
| Chemical properties | White crystalline or crystalline powder,odorless,slightly bitter taste. Melting and decomposition at about 277~288 ℃. The imidazole and metal ions are easy to form complex salt. Dissolve in water (4.3g/100ml, 25 ℃), very difficult to dissolve in ethanol, insoluble in ether. It is commonly used for its hydrochloride, because of minimal solubility and other reasons. |
| Uses | (1) nutritional supplements. It is the very important components of Amino acid infusion and comprehensive amino acid preparations. It can be used in the treatment of gastric ulcer, anemia, allergies and so on. (2) It is used for biochemical research, medicine for the treatment of gastric ulcer, anemia, allergies and so on. (3) It is used as amino acid drugs. It is the main components of amino acid infusion and amino acid preparations, for the treatment of gastric ulcer, anemia and angina, aortitis, heart failure and other cardiovascular system disorders. Adverse reactions and contraindications: low toxicity, adult poisoning>64g/day, such as the injection of hydrochloric acid histidine with headache, flushing and heat. (4) It is used as a nutrient enhancer, the important component of amino acid infusion and amino acid preparations. It can be used for the treatment of gastric ulcer and biochemical researchment. (5) It is used for pharmaceutical raw materials and food additives. |
| Production methods | (1) It is eatracted from pig blood, bovine blood. Pig blood is spraied drying and then obtained blood powder, 100kg pig blood have 18kg blood power. L-histidine is commonly used as its hydrochloride salt ([7048-02-4]). The L-histidine containing eluent was concentrated to the appearance of crystals, adjusted to pH 2.5 with hydrochloric acid, and immediately added with 2 times the amount of ethanol in the solution, standing, precipitating and filtering to obtain L-group ammonia Acid hydrochloride crude, after decolorization, recrystallization, drying in the finished product. L-histidine can also be extracted from hydrolysates of defatted soybeans. There are two main production methods. First one is direct fermentation, with carbon source of glucose and an inducible drug-resistant strain of corynebacterium glutamicum. Second one is protein hydrolysis. The hydrolysis method is described in detail below. Pig and cattle blood , pig hair or hoof were raw materials, hydrolyzed by acid , separated and purificated to get L-histidine. Hydrolysis:50kg of pig blood powder and 4 times amout of 6mol/L HCl were put into a hydrolysis tank and heated at 110-120 ℃ for 24 hours. Preparation of the dilution of the column: The hydrolysis solution of the previous step was concentrated under reduced pressure, distilled water was added again, and the acid was repeatedly distilled for 3-4 times until the distillate did not flow out of the hydrochloric acid. Concentrated solution diluted with distilled water to 500L,adjusted pH to 3.5-4 with concentrated ammonia, plused 20% of the amount of blood powder activated carbon, heated, decolorizated and stirred at 90 ℃ for 6h.Then filtered when it is hot, and take the filtrate standing overnight precipitate. Filtering again, the filtrate was diluted with distilled water to 2.5% (according to the blood powder dosage), and adjusted to pH 2.5 with concentrated HCl, which was column dilution. The column dilution was separated, washed with water and eluted. Column is Ф300mm×2000 mm, PVC material, packed with 001 × 7 (732) strong acidic styrene cation exchange resin 1730mm, flow rate 1L/ min, stopping to upper column until the outflow of L histidine. Washing with water 500L, flow rate 1.5L /min. The pH 7.0-10.0 fraction was collected. After the collection, the resin was recoated for 15 min, and then regenerated with twice the amount of 1.5-2 mol/L HCl, the flow rate was 5-13 L/min. After regeneration, Washing with water untill PH 4 or so, waiting for the next column. Purification: L-histidine acid eluent, removing ammonia with vacuum, concentrated to dry, and then dissolved with 40L distilled water, adjusted pH with 3-3.26 mol/L HCl, add 1kg activated carbon, heated and decolorizated at 90 ℃ for 30min.The filtrate was concentrated in a thin film evaporator and allowed to stand for 48 hours to precipitate crystals. The crystals were collected by filtration, washed with 95% ethanol and dried at 80 oC with vacuum for 4 hours to give L-histidine hydrochloride. (2) Dry flour and hydrochloric acid as raw material reflux for several hours, filtrated,washed and handled with activated carbon to get L-histidine monohydrochloride crude, then purified to obtain the pure product. (3) separated with ion exchange resin from the protein hydrolyzate of the basic amino acid. |
| Content analysis | Sample is accurately weighed about 105 rag, dried at 105 ℃ for 3h, then dissolved in 3ml formic acid and 50ml glacial acetic acid, and titrated with 0.1mol/L perchloric acid, and the end point was determined by potentiometric method. At the same time a blank test and the necessary amendments should be made. Per Ml0.1mol/L perchloric acid equates to 15.52mg L-histidine (C6H9N3O2). |
| Toxicity | It is safe for using in food products (FDA § 172.320, 2000). |
| Using limits | Accounting for 2.4% of total protein in food (FDA § 172.320, 2000). FEMA: bakery products, meat products, dairy products, candy, frosting, are 150mg/kg. |
| Description | White, odorless crystals or crystalline powder having a slightlybitter taste. It is soluble in water, very slightly soluble in alcohol, and insoluble in ether. It melts with decomposition between about 277° and 288°C. |
| Chemical Properties | L-Histidine is an odorless powder with slightly bitter taste |
| Chemical Properties | White or almost white, crystalline powder or colourless crystals |
| Occurrence | Reported found in water bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheatflakes, shredded wheat, barley, brown rice, rye flour, whole grain wheat flour, buttermilk, blue cheese, cheddar cheese, cottagecheese, cream cheese, Parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn,canned peas, canned lima beans, canned potatoes, almonds, cashews, peanuts, dates, beef, lamb, veal, chicken, turkey and othernatural sources |
| Uses | L-Histidine acts as a precursor to histamine and a component of carnosine. It is also used in medicine, feed additive, biochemical research, dietary supplement. It is used in a nutrition enhancer, is the amino acid fluid infusion. It can be used in the treatment of gastric ulcer. |
| Uses | L-Histidine is an essential amino acid for human development which the body cannot produce on its own. L-Histidine is one of the 22 proteinogenic amino acids. L-Histidine precursor to histamine (H436500) and a component of carnosine. |
| Uses | L-Histidine has been used for characterization of ZnO nanorod in an attempt to develop a technique for the ultra-low level detection of l-histidine. |
| Definition | ChEBI: The L-enantiomer of the amino acid histidine. |
| Biotechnological Production | L-Histidine is grouped with the aromatic amino acids, but the metabolic routediverges at an early stage from the other members of the group. It is produced inC. glutamicum in a 10-step sequence starting from phosphoribosyl pyrophosphate. Originally production titers of up to 10.5 g/L were reported, but this hassince been increased by workers at Kyowa Hakko to 22.5 g/L. In a paralleldevelopment, the fermentation of L-histidine using E. coli has been reported byAjinomoto, with titers up to 19.1 g/L. Both the titer and the carbon yield forL-histidine are lower than those reported for L-phenylalanine and L-tryptophan, andL-histidine remains one of the more challenging amino acids to produce on anindustrial scale. |
| Biochem/physiol Actions | Precursor of histamine by action of histidine decarboxylase. |
| Purification Methods | A likely impurity is arginine. S-Histidine is adsorbed from aqueous solution onto a Dowex 50-H+ ion-exchange resin, washed with 1.5M HCl (to remove other amino acids), then eluted with 4M HCl as the dihydrochloride. This purified dihydrochloride (see below) is finally dissolved in water, the pH adjusted to 7.0, and the free zwitterionic base crystallises out on addition of EtOH. Its solubility in H2O is 4.2% at 25o. [Greenstein & Winitz The Chemistry of the Amino Acids J. Wiley, Vol 3 pp 1971-1993 1961, Beilstein 25 III/IV 4344.] |
| Description | AKR1B10 Human Recombinant produced in E.Coli is a single, non-glycosylated, polypeptide chain containing 316 amino acids (1-316 a.a) and having a molecular mass of 36 kDa. The AKR1B10 is purified by proprietary chromatographic techniques. |
| Source | Escherichia Coli |
| Background | AKR1B10 efficiently reduces aliphatic and aromatic aldehydes, and it is less active on hexoses. AKR1B10 is highly expressed in adrenal gland, small intestine, and colon, and may play an important role in liver carcinogenesis. AKR1B10 is a monomeric protein that competently catalyzes the reduction of aromatic and aliphatic aldehydes and ketones. AKR1B10 is widely expressed in numerous human tissues, small intestine, colon and adrenal gland. AKR1B10 is pathogenically involved in diabetic complications and is overexpressed in human tumors, such as liver, breast, and lung cancer, AKR1B10 is involved in the development and progression of cancer. |
L-Histidine Preparation Products And Raw materials
| Raw materials | D(+)-Glucose-->Α-protein-->L-Glutamic acid-->AMBERLITE(R) IRC-50-->Soy bean Isoflavone Isoflavone 10-40%-->Histamine-->2-MERCAPTO-L-HISTIDINE-->L-Carnosine |
| Preparation Products | L-Cystine-->Leuprorelin-->Bilirubin-->ANGIOTENSIN II, HUMAN-->Histamine-->N-Boc-L-Histidine-->Urocanic acid-->delta-guanidinovaleric acid-->SODIUM METHACRYLATE-->Hercynine-->N,1-bis[[5-(dimethylamino)-1-naphthyl]sulphonyl]-L-histidine-->L-Histidine ethyl ester |
