L-Malic acid is nearly odorless (sometimes a faint, acrid odor) with
a tart, acidic taste. It is nonpungent. May be prepared by hydration
of maleic acid; by fermentation from sugars.
화학적 성질
clear colourless solution
출처
Occurs in maple sap, apple, melon, papaya, beer, grape wine, cocoa, sake, kiwifruit and chicory root.
용도
L-Malic acid is used as a food additive, Selective α-amino protecting reagent for amino acid derivatives. Versatile synthon for the preparation of chiral compounds including κ-opioid receptor agonists, 1α,25-dihydroxyvitamin D3 analogue, and phoslactomycin B.
제조 방법
L-Malic acid can be prepared by hydration of maleic acid; by fermentation from sugar.
정의
ChEBI: An optically active form of malic acid having (S)-configuration.
일반 설명
L-Malic acid is an organic acid that is commonly found in wine. It plays an important role in wine microbiological stability.
Purification Methods
Crystallise S-malic acid (charcoal) from ethyl acetate/pet ether (b 55-56o), keeping the temperature below 65o. Or dissolve it by refluxing in fifteen parts of anhydrous diethyl ether, decant, concentrate to one-third volume and crystallise it at 0o, repeatedly to constant melting point. [Beilstein 3 IV 1123.]
