L-苹果酸

Description

L-Malic Acid · CAS 97-67-6 · C4H6O5. UNII 817L1N4CKP. Melting Point: 127-132 °C; Melting Point: Crystals; MP: 101 °C /D(+)-Form/; Solubility: In water, 592,000 mg/L at 25 °C.

Identification

CAS Registry Number	97-67-6
PubChem CID	525
Molecular formula	C4H6O5
IUPAC name	2-hydroxybutanedioic acid
UNII (FDA)	817L1N4CKP
JECFA number	619

Computed Descriptors

Molecular Weight	134.09
XLogP3	-1.3
Hydrogen Bond Donor Count	3
Hydrogen Bond Acceptor Count	5
Rotatable Bond Count	3
Exact Mass	134.02152329
Monoisotopic Mass	134.02152329
Topological Polar Surface Area	94.8
Heavy Atom Count	9
Formal Charge	0

Physical & Chemical Properties

Melting Point	127-132 °C
Melting Point	Crystals; MP: 101 °C /D(+)-Form/
Solubility	In water, 592,000 mg/L at 25 °C
Density	1.601 g/ cu cm at 20 °C
Density	1.25 @25 °C
Vapor Pressure	0.00000293 [mmHg]
LogP	log Kow = -1.26
LogP	-1.26
Heat of Combustion	-1.340 MJ/mol at 20 °C

Physical description & handling notes

• Other Solid; Dry Powder; Large Crystals; Liquid; Other Solid
• White or nearly white crystalline powder or granules
• Colorless solid; [Hawley] Nearly white or white crystalline powder or granules; [JECFA]
• white crystalline powder, granules, or needles; acid taste; odourless or having a very faint caramellic acrid odour and a tart aciduous taste
• Colorless crystals
• White, crystalline triclinic crystals

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, PH CONTROL AGENT, SYNERGIST Flavoring Agents FLAVOURING_AGENTFood Additives -> ACIDITY_REGULATOR: Flavouring Agent FLAVOURING_AGENT: Flavouring Agent NOT SPECIFIED
GHS notification summary	0.3% (7 / 2124)

GHS Hazard Classification

GHS notification summary	0.3% (7 / 2124)
Reported hazard statements	H315 (74.2%), H318 (10.5%), H319 (89.2%), H302 (10.5%), H335 (10.5%)

Documented Uses

• Acid and Alkali Cleaning of Metals [Category: Clean]
• Electroplating [Category: Plate]
• Farming (Feed Additives) [Category: Industry]
• Intermediate in chemical synthesis. Chelating and buffering agent. Flavoring agent, flavor enhancer and acidulant in foods.
• Manufacture of various esters and salts, wine manufacture, chelating agent, food acidulant, flavoring.
• For more Uses (Complete) data for MALIC ACID (17 total), please visit the HSDB record page.

Synonyms

malic acid; 6915-15-7; 2-Hydroxybutanedioic acid; hydroxysuccinic acid; Butanedioic acid, hydroxy-; Malic acid, DL-; Kyselina jablecna; hydroxybutanedioic acid; Pomalus acid; alpha-Hydroxysuccinic acid; Deoxytetraric acid; Hydroxybutandisaeure; Monohydroxybernsteinsaeure; Succinic acid, hydroxy-; (+-)-Malic acid; Malicum acidum

Frequently Asked Questions

What are the CAS number and molecular formula of L-Malic Acid?

CAS 97-67-6; molecular formula C4H6O5; molecular weight — g/mol.

What other names is L-Malic Acid known by?

malic acid, 6915-15-7, 2-Hydroxybutanedioic acid, hydroxysuccinic acid, Butanedioic acid, hydroxy-, Malic acid, DL-.

What is the regulatory status of L-Malic Acid?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, PH CONTROL AGENT, SYNERGIST; Flavoring Agents.

Is L-Malic Acid classified as hazardous?

0.3% of GHS notifications report no hazard classification (7 of 2124).

What are the key physical properties of L-Malic Acid?

Melting Point: 127-132 °C; Melting Point: Crystals; MP: 101 °C /D(+)-Form/; Solubility: In water, 592,000 mg/L at 25 °C; Density: 1.601 g/ cu cm at 20 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.