1113-60-6
中文名称
[癸烷酸与2-乙基-2-(羟甲基)-1,3-丙二醇辛酯]的酯化物
英文名称
-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 结构式
基本信息
中文别名
羥丙酮酸羟基丙酮酸
Β-羟基丙酮酸
3-羟基丙酮酸
化合物 T19365
3-羟基-2-氧代丙酸
Β-HYDROXY PYRUVIC ACID
[癸烷酸与2-乙基-2-(羟甲基)-1,3-丙二醇辛酯]的酯化物
英文别名
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
所属类别
食品添加剂: 食用香料（增香剂）: 天然等同香料和人造香物理化学性质
外观性状白色结晶性粉末。沸点257℃。溶于水(50g/L，20℃)和白油(＜100g/kg，20℃)。
熔点202℃ (ethanol )
沸点252.9±23.0 °C(Predicted)
密度1.546±0.06 g/cm3(Predicted)
储存条件2-8°C
溶解度10mg/mL in PBS, pH7.2
酸度系数(pKa)2.19±0.54(Predicted)
形态Solid
颜色Off-white to light brown
气味 (Odor)at 1.00 % in propylene glycol. sour radish cabbage
香型sour
JECFA Number635
LogP-2.04
常见问题列表
毒性
GRAS(FEMA)。使用限量
FEMA(mg/kg)：焙烤制品、无醇饮料，0.3～5.0；干酪、乳制品、代糖品，0.5～5.0；油脂0.4～5.0；冷饮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；复水蔬菜0.5～10；调味香料50～100。生物活性
Hydroxypyruvic acid (β-Hydroxypyruvic acid) 是甘氨酸、丝氨酸和苏氨酸代谢的中间产物 (intermediate)。Hydroxypyruvic acid 是丝氨酸-丙酮酸氨基转移酶和乙醛酸还原酶/羟基丙酮酸还原酶的底物 (substrate)。Hydroxypyruvic acid 参与了二甲基甘氨酸脱氢酶缺乏症的代谢紊乱途径。靶点
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Human Endogenous Metabolite
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体内研究
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. |