N-Acetyl-DL-2-aminobutyric Acid - ≥97%(T) , CAS No.7211-57-6

CAS: 7211-57-6 Cat. No.: N159750 Peso molecular: 145.16 Número EC: 634-722-8
Disponible para pedir
GRADE & PURITY ≥97%(T)
Synonyms
(+/-)-2-Acetylaminobutanoic Acid | J-003075 | A866313 | AB01272 | NSC206247 | NSC-206247 | EN300-332601 | KBio3_001534 | DS-9768 | F14579 | NSC205007 | NSC-205007 | N-Acetyl-DL-2-aminobutyric Acid | N-Acetyl-DL-2-amino-butyric acid | SCHEMBL1704966 | 2-ac
Storage
Room temperature
Shipped In
Normal
 ·  off list, applied to all prices below.
Size
Estado
Price
Qty
250mg
N159750-250mg
3

9,90US$

14,90US$
Guardar 5,00 US$ (33.56%)
1g
N159750-1g
2

11,90US$

17,90US$
Guardar 6,00 US$ (33.52%)
5g
N159750-5g
2

28,90US$

43,90US$
Guardar 15,00 US$ (34.17%)
25g
N159750-25g
2

80,90US$

121,90US$
Guardar 41,00 US$ (33.63%)
Enter a quantity for the sizes you want to add.
🧪

Why this grade

≥97%(T) for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

🌡

Storage & shipping

Room temperature Ships Normal Check lot-specific COA for exact specifications.

📋

Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

📚

Literature proof

Cited in 20 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Specifications

Sinónimos
(+/-)-2-Acetylaminobutanoic Acid | J-003075 | A866313 | AB01272 | NSC206247 | NSC-206247 | EN300-332601 | KBio3_001534 | DS-9768 | F14579 | NSC205007 | NSC-205007 | N-Acetyl-DL-2-aminobutyric Acid | N-Acetyl-DL-2-amino-butyric acid | SCHEMBL1704966 | 2-ac
Especificaciones y pureza
≥97%(T)
Condiciones de almacenamiento de almacenamiento
Room temperature
Enviado en
Normal
Pureza
≥97%(T)
Nombres e identificadores
Pubchem Sid488189413
Pubchem Sid Urlhttps://pubchem.ncbi.nlm.nih.gov/substance/488189413
Sonrisas canónicasCCC(C(=O)O)NC(=O)C
IUPAC Name2-acetamidobutanoic acid
InChIKeyWZVZUKROCHDMDT-UHFFFAOYSA-N
INCHI1S/C6H11NO3/c1-3-5(6(9)10)7-4(2)8/h5H,3H2,1-2H3,(H,7,8)(H,9,10)
Isómeros SMILES CCC(C(=O)O)NC(=O)C
Peso molecular 145.16
Reaxy-Rn 1723912
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1723912&ln=

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassOrganic acids and derivatives
ClaseCarboxylic acids and derivatives
SubclassAmino acids, peptides, and analogues
Intermediate Tree Nodes Amino acids and derivatives - Alpha amino acids and derivatives - N-acyl-alpha amino acids and derivatives
Direct ParentN-acyl-alpha amino acids
Alternative Parents Fatty acids and conjugates  Acetamides  Secondary carboxylic acid amides  Monocarboxylic acids and derivatives  Carboxylic acids  Organopnictogen compounds  Organonitrogen compounds  Organic oxides  Hydrocarbon derivatives  Carbonyl compounds  
Molecular FrameworkAliphatic acyclic compounds
Substituents N-acyl-alpha-amino acid - Fatty acid - Acetamide - Carboxamide group - Secondary carboxylic acid amide - Carboxylic acid - Monocarboxylic acid or derivatives - Organopnictogen compound - Organooxygen compound - Organonitrogen compound - Organic oxygen compound - Carbonyl group - Organic nitrogen compound - Organic oxide - Hydrocarbon derivative - Aliphatic acyclic compound
DescripciónThis compound belongs to the class of organic compounds known as n-acyl-alpha amino acids. These are compounds containing an alpha amino acid which bears an acyl group at its terminal nitrogen atom.
External Descriptors Not available
Estructura 3D
Modelo de Estructura Química Interactiva





Certificados (CoA, COO, BSE/TSE y tabla de análisis)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

4 results found

Lot NumberCertificate TypeFechaArticulo
H2125350Certificate of AnalysisJun 11, 2025 N159750
H2125351Certificate of AnalysisJun 11, 2025 N159750
H2125352Certificate of AnalysisJun 11, 2025 N159750
H2125353Certificate of AnalysisJun 11, 2025 N159750
Propiedades químicas y físicas
SolubilidadSlightly soluble in water
Punto de fusión (°C)130.0 to 134.0 °C
Peso molecular145.160 g/mol
XLogP3-0.500
Hydrogen Bond Donor Count2
Hydrogen Bond Acceptor Count3
Rotatable Bond Count3
Exact Mass145.074 Da
Monoisotopic Mass145.074 Da
Topological Polar Surface Area66.400 Ų
Heavy Atom Count10
Formal Charge0
Complexity144.000
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count1
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count1
Citations of This Product
Referencias
1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao.  (2023)  Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce.  FOOD RESEARCH INTERNATIONAL,      [PMID:38225154] [10.1016/j.foodres.2023.113756]
2. Dongpeng Wang, Yan Dong, Ying Xie, Yangxin Xiao, Chang Ke, Kun Shi, Zhongshi Zhou, Jiyuan Tu, Linghang Qu, Yanju Liu.  (2023)  Atractylodes lancea Rhizome Polysaccharide Alleviates Immunosuppression and Intestinal Mucosal Injury in Mice Treated with Cyclophosphamide.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:37861444] [10.1021/acs.jafc.3c05173]
3. Taixiang Gao, Hongxiong Zhang, Qinqing Li, Feng Zhao, Nan Wang, Wenbin He, Junlong Zhang, Rui Wang.  (2023)  Fuzi decoction treats chronic heart failure by regulating the gut microbiota, increasing the short-chain fatty acid levels and improving metabolic disorders.  JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS,      [PMID:37696191] [10.1016/j.jpba.2023.115693]
4. Yu Mu, Jun Huang, Rongqing Zhou, Suyi Zhang, Hui Qin, Hanlan Tang, Qianglin Pan, Huifang Tang.  (2023)  Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches.  FOOD CHEMISTRY,      [PMID:37247603] [10.1016/j.foodchem.2023.136429]
5. Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang.  (2022)  Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS.  Foods,  11  (24): (3997).  [PMID:36553738] [10.3390/foods11243997]
6. Yaling Huang, Junwen Wan, Min Sun, Tao Feng, Qian Liu, Shiqing Song, Xiaoming Zhang, Chi-Tang Ho.  (2022)  Flavor profile disclosure of Chinese steamed breads (CSBs) by sensomics approach.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2022.102198]
7. Wenjing Huang, Shimao Fang, Jing Wang, Chao Zhuo, Yonghua Luo, Yilei Yu, Luqing Li, Yujie Wang, Wei-Wei Deng, Jingming Ning.  (2022)  Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea.  FOOD CHEMISTRY,      [PMID:35777211] [10.1016/j.foodchem.2022.133549]
8. Kun-Ping Li, Min Yuan, Yong-Lin Wu, Miguel Pineda, Chu-Mei Zhang, Yan-Fen Chen, Zhi-quan Chen, Xiang-Lu Rong, Jeremy E. Turnbull, Jiao Guo.  (2022)  A High-Fat High-Fructose Diet Dysregulates the Homeostatic Crosstalk Between Gut Microbiome, Metabolome, and Immunity in an Experimental Model of Obesity.  MOLECULAR NUTRITION & FOOD RESEARCH,  66  (7): (2100950).  [PMID:35072983] [10.1002/mnfr.202100950]
9. Shiqing Song, Feiting Zheng, Xiaoyan Tian, Tao Feng, Lingyun Yao, Min Sun, Lei Shi.  (2022)  Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation.  MOLECULES,  27  (2): (352).  [PMID:35056666] [10.3390/molecules27020352]
10. Shasha Qi, Peng Wang, Ping Zhan, Honglei Tian.  (2021)  Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification.  FOOD CHEMISTRY,      [PMID:34543928] [10.1016/j.foodchem.2021.131111]
11. Zhuolin Wang, Qing Xiao, Jinda Zhuang, Tao Feng, Chi-Tang Ho, Shiqing Song.  (2019)  Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:31833769] [10.1021/acs.jafc.9b06751]
12. Dandan Pu, Huiying Zhang, Yuyu Zhang, Baoguo Sun, Fazheng Ren, Haitao Chen.  (2019)  Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments.  JOURNAL OF FOOD PROCESSING AND PRESERVATION,  43  (5): (e13933).  [PMID:] [10.1111/jfpp.13933]
13. Xianli Gao, Junke Zhang, Joe M. Regenstein, Yiyun Yin, Cunshan Zhou.  (2017)  Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment.  FOOD RESEARCH INTERNATIONAL,      [PMID:29579914] [10.1016/j.foodres.2017.12.063]
14. Jin-Lin Li, Zong-Cai Tu, Lu Zhang, De-Rong Lin, Xiao-Mei Sha, Kai Zeng, Hui Wang, Juan-Juan Pang, Ping-Ping Tang.  (2016)  Characterization of Volatile Compounds in Grass Carp (Ctenopharyngodon idellus) Soup Cooked Using a Traditional Chinese Method by GC–MS.  JOURNAL OF FOOD PROCESSING AND PRESERVATION,  41  (4): (e12995).  [PMID:] [10.1111/jfpp.12995]
15. Yuanbang Xie, Huabin Xing, Qiwei Yang, Zongbi Bao, Baogen Su, Qilong Ren.  (2015)  Aqueous Biphasic System Containing Long Chain Anion-Functionalized Ionic Liquids for High-Performance Extraction.  ACS Sustainable Chemistry & Engineering,      [PMID:] [10.1021/acssuschemeng.5b01068]
16. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao.  (2014)  Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.  FOOD CHEMISTRY,      [PMID:25148982] [10.1016/j.foodchem.2014.06.057]
17. Chunping Li, Jiajia Wu, Yan Li, Zhiyuan Dai.  (2013)  Identification of the aroma compounds in stinky mandarin fish (Siniperca chuatsi) and comparison of volatiles during fermentation and storage.  INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,  48  (11): (2429-2437).  [PMID:] [10.1111/ijfs.12254]
18. Qianle Ren, Yuling Li, Mingmei Duan, Jinjun Li, Fangshu Shi, Yun Zhou, Wanjing Hu, Junfu Mao, Xiaoqiong Li.  (2025)  In vitro modeling of feline gut fermentation: a comprehensive analysis of fecal microbiota and metabolic activity.  Frontiers in Microbiology,      [PMID:39944651] [10.3389/fmicb.2025.1515865]
19. Ziming Xie, Dequan Zeng, Jingwen Wang, Mouming Zhao, Yunzi Feng.  (2023)  Dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry (GC-MS) for the determination of soy sauce aroma compounds.  FOOD CONTROL,      [PMID:] [10.1016/j.foodcont.2023.109838]
20. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao.  (2013)  Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.  FOOD CHEMISTRY,      [PMID:24128458] [10.1016/j.foodchem.2013.07.072]
Calculadoras de soluciones
Reseñas

Reseñas de cliente

Shall we send you a message when we have discounts available?

Remind me later

Thank you! Please check your email inbox to confirm.

Oops! Notifications are disabled.