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| 融点 | >300 °C (dec.) (lit.) | | 沸点 | 314.29°C (rough estimate) | | 比旋光度 | -11.65 º (c=5,DIL HCL/H2O 50/50) | | 比重(密度) | 1.34 | | FEMA | 3736 | L-TYROSINE | | 屈折率 | -12 ° (C=5, 1mol/L HCl) | | 闪点 | 176 °C | | 貯蔵温度 | Store below +30°C. | | 溶解性 | 1 M HCl: 25 mg/mL | | 外見 | powder | | 酸解離定数(Pka) | 2.2(at 25℃) | | 色 | White to Pale-brown | | PH | 6.5 (0.1g/l, H2O) | | 臭い (Odor) | odorless | | においのタイプ | odorless | | 光学活性 (optical activity) | [α]20/D 11.5±1.0°, c = 4% in 1 M HCl | | 水溶解度 | 0.45 g/L (25 ºC) | | JECFA Number | 1434 | | Merck | 14,9839 | | BRN | 392441 | | 安定性： | Stable. Incompatible with strong oxidizing agents, strong reducing agents. | | InChIKey | OUYCCCASQSFEME-QMMMGPOBSA-N | | LogP | 0.38 | | CAS データベース | 60-18-4(CAS DataBase Reference) | | NISTの化学物質情報 | Tyrosine(60-18-4) | | EPAの化学物質情報 | L-Tyrosine (60-18-4) |
| | L-(-)-チロシン Usage And Synthesis |
| 外観 | 白色, 結晶〜粉末 | | 定義 | 本品は、次の化学式で表されるアミノ酸である。 | | 溶解性 | 水に極めて溶けにくく、エタノール及びジエチルエーテルにほとんど溶けない。薄い塩酸及び水酸化ナトリウム溶液に溶ける。 | | 解説 | (S)-α-amino-4-hydroxybenzenepropanoic acid．C9H11NO3(181.19)．L-チロシンは，略称TyrまたはY．β-(p-ヒドロキシフェニル)アラニンともいう．タンパク質構成アミノ酸として広く分布し，また遊離の状態で動物，植物体に含まれ，代謝してメラニン色素，ドーパ，あるいはアドレナリン，チロキシンなど重要な活性物質になる．工業的製法は劣るため，くずまゆの加水分解物から等電点沈殿法により分離される．微針状結晶．分解点342～344 ℃．[α]18D－13.2°(3 mol L－1 水酸化ナトリウム)，[α]22D－11.6°(1 mol L－1 塩酸)．pK1 2.17，pK2 9.04，pK3 10.14(25 ℃)．水に難溶，アルカリに可溶，有機溶媒に不溶．紫外部に吸収極大があり，タンパク質中でトリプトファンとともに紫外部吸収の出る原因となる．タンパク質の呈するミロン反応，キサントプロテイン反応はチロシンの存在による．森北出版「化学辞典（第2版） | | 化粧品の成分用途 | ヘアコンディショニング剤、皮膚コンディショニング剤 | | 効能 | チロシン補充薬 | | 化学的特性 | White to off-white powder | | 化学的特性 | L-Tyrosine is odorless and has a bland taste. L-Tyrosine is a nonessential amino acid, as it is synthesized in the human
body from phenylalanine. It is a precursor to epinephrine, norepinephrine and dopamine, three important neurotransmitters. | | 天然物の起源 | Reported found in white bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheat
flakes, shredded wheat, barley brown rice, rye flour, whole grain wheat flour, buttermilk, blue cheese, cheddar cheese, cottage cheese,
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 and turkey. | | 使用 | neuromuscular blocker | | 使用 | tyrosine is an amino acid. Cutaneous applications may produce an extra reserve of tyrosine in the skin, assisting or “activating” melanin synthesis. This in turn should increase and prolong the effect of the tanning process. Tyrosine’s effect is improved if the product contains vitamin B (riboflavin) plus an additional compound referred to chemically as ATP (adenosine triphosphate). experiments conducted with l-tyrosine in the form of watersoluble derivatives found that it penetrates the epidermis to the basal layer where the melanocytes are located. It is used in suntan accelerators and in skin-bronzing cosmetics to accelerate the tanning process. | | 使用 | L-Tyrosine is one of the 22 proteinogenic amino acids that are used by cells to synthesize proteins. L-Tyrosine is biologically converted from L-phenylalanine and is in turn is converted to L-DOPA and
further converted into the neurotransmitters: dopamine, norepinephrine, and epinephrine. | | 定義 | ChEBI: An optically active form of tyrosine having L-configuration. | | Aroma threshold values | Detection: >10 ppm | | Synthesis Reference(s) | Chemical and Pharmaceutical Bulletin, 28, p. 673, 1980 DOI: 10.1248/cpb.28.673
Journal of the American Chemical Society, 100, p. 3559, 1978 DOI: 10.1021/ja00479a044
Tetrahedron Letters, 29, p. 3591, 1988 DOI: 10.1016/0040-4039(88)85301-2 | | Biochem/physiol Actions | L-Tyrosine consists of a polar side chain and is a non-essential amino acid. It is utilized by cells to synthesize proteins that are involved in signal transduction. L-Tyrosine acts as a receiver of phosphate groups that are transferred by kinases. | | 安全性プロファイル | An experimental
teratogen. Experimental reproductive
effects. When heated to decomposition it
emits acrid smoke and irritating fumes. | | 純化方法 | Likely impurities are L-cysteine and the ammonium salt. L-Tyrosine is dissolved in dilute ammonia, then crystallised by adding dilute acetic acid to pH 5. Also, crystallise it from H2O or EtOH/H2O, and dry it at room temperature in a vacuum over P2O5. It sublimes at 235-240o/0.03mm with 99.2% recovery and unracemised [Gross & Gradsky J Am Chem Soc 77 1678 1955]. [Albert Biochem J 50 690 1952, Greenstein & Winitz The Chemistry of the Amino Acids J. Wiley, Vol 3 pp 2348-2366 1961, Beilstein 14 IV 2264.] |
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