D-Phenylalanine (cas:673-06-3)

Phenylalanine, scientifically named α-amino-β-phenylpropionic acid, is a type of α-amino acid and exists in L, D, and racemic DL forms, with the L form being one of the essential amino acids for humans. Phenylalanine was first discovered in the late 1880s by Schulze and Barbieri, who isolated it from lupine seedlings and identified it as a new amino acid, proposing an empirical formula of C9H11NO2. In 1882, Erlenmeyer and Lipp first successfully synthesized phenylalanine through chemical synthesis, though they did not investigate its spatial configuration. Subsequently, in 1901, Fischer unexpectedly isolated phenylalanine while hydrolyzing casein with hydrochloric acid, which led to more in-depth research on phenylalanine. D-phenylalanine is a type of α-amino acid that appears as a white powder or white crystalline solid at room temperature, with a melting point of 283°C, an isoelectric point (25°C) of 5.48, and a solubility in water at 25°C of 27 g/L. It is slightly soluble in methanol and ethanol, insoluble in ether, with a specific rotation [α]25D = +34.5 (c = 1.0, H2O). Like other D-amino acids, D-phenylalanine is a very important chiral intermediate in organic synthesis, new drug development, and peptide compound synthesis, and due to the unique structure and activity of D-phenylalanine itself, it has increasingly attracted widespread attention.