| Identification | More | [Name]
2-FLUORO-L-PHENYLALANINE | [CAS]
19883-78-4 | [Synonyms]
2-FLUORO-L-PHE
2-FLUORO-L-PHENYLALANINE
H-L-PHE(2-F)-OH
H-O-FLUORO-PHE-OH
H-PHE(2-F)-OH
H-PHE(O-F)-OH
L-2-FLUOROPHE
L-2-FLUOROPHENYLALANINE
O-FLUORO-L-PHENYLALANINE
RARECHEM BK PT 0019
(S)-2-AMINO-3-(2'-FLUOROPHENYL)PROPANOIC ACID
(S)-2-AMINO-3-(2-FLUOROPHENYL)PROPIONIC ACID
(2S)-2-amino-3-(2-fluorophenyl)propanoic acid
L-2-F-Phe-OH
3-(2-Fluorophenyl)-L-alanine
2-Fluoro-L-phenylalanine, 99+% (sum of enantiomers)
L-2-Fluoro-phe-OH | [Molecular Formula]
C9H10FNO2 | [MDL Number]
MFCD00066448 | [Molecular Weight]
183.18 | [MOL File]
19883-78-4.mol |
| Chemical Properties | Back Directory | [Melting point ]
208-210 °C | [alpha ]
-14 º (C=1% IN H2O) | [Boiling point ]
308.1±32.0 °C(Predicted) | [density ]
1.293±0.06 g/cm3(Predicted) | [refractive index ]
-15 ° (C=1, H2O) | [storage temp. ]
Store at 0-5°C | [solubility ]
Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | [form ]
powder to crystal | [pka]
2.21±0.10(Predicted) | [color ]
White to Light yellow | [CAS DataBase Reference]
19883-78-4(CAS DataBase Reference) |
| Safety Data | Back Directory | [Risk Statements ]
36/37/38 | [Safety Statements ]
S22:Do not breathe dust .
S24/25:Avoid contact with skin and eyes . | [WGK Germany ]
3
| [Hazard Note ]
Harmful | [HS Code ]
29242990 |
| Hazard Information | Back Directory | [Chemical Properties]
Yellow powder | [Uses]
2-Fluoro-L-phenylalanine is a phenylalanine derivative[1]. | [Definition]
ChEBI: 2-fluoro-L-phenylalanine is a 2-fluorophenylalanine that has L-configuration. It is a 2-fluorophenylalanine and a L-phenylalanine derivative. It is an enantiomer of a 2-fluoro-D-phenylalanine. | [Purification Methods]
Recrystallise 2-fluorophenylalanine from aqueous EtOH. The hydrochloride has m 226-231o(dec), and the N-acetyl derivative has m 147-149o (aqueous EtOH). [Bennett & Nieman J Am Chem Soc 72 1800 1950, Beilstein 14 III 1268.] | [References]
[1] Luckose F, et al. Effects of amino acid derivatives on physical, mental, and physiological activities. Crit Rev Food Sci Nutr. 2015;55(13):1793-831. DOI:10.1080/10408398.2012.708368 |
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