Pharmaceutical raw material L - Arginine Powder 74-79-3

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L - Arginine Powder Usage and Synthesis.

L-Arginine is a coding amino acid in protein synthesis and is one of the eight essential amino acids. The body needs it to perform a variety of functions. For example, it stimulates the release of specific chemicals such as insulin and human growth hormone. This amino acid also helps remove ammonia from the body and has a role in promoting wound healing.

It is also required for the body's production of sarcosine. Nitric oxide is produced when L-arginine is broken down, thus increasing blood flow by dilating blood vessels. Under normal circumstances, the body produces enough L-arginine on its own.

However, when there is a shortage, it can be supplemented by consuming arginine-rich foods.L-Arginine can be found in any food that contains protein, such as meat, poultry, cheese products, and fish.

Arginine-rich foods, on the other hand, include almonds, walnuts, dried sunflower kernels, dark chocolate, chickpeas, melon, peanuts, raw lentils, hazelnuts, Brazil nuts, red meat (moderate), cashews, salmon, pistachios, soya beans and pecans.

Uses and functions of L - Arginine.

Arginine is an essential amino acid for maintaining growth and development in infants and children. It is an intermediate metabolite in the ornithine cycle, which induces the conversion of ammonia into urea, thereby reducing blood ammonia levels.

It is also a major component of sperm proteins, which have the effect of promoting spermatogenesis and providing energy for sperm motility. In addition, the static injection of arginine, can stimulate the pituitary gland to release growth hormone, can be used for pituitary function test

Nutritional supplement; flavouring agent.

Heat reaction (amino-carbonyl reaction) with sugar can obtain special flavouring substances.GB 2760-2001 stipulates that it is permitted to be used as food flavouring.

Important component of amino acid infusion and comprehensive amino acid preparation.

Used as pharmaceutical raw materials and food additives.

Characteristic of L - Arginine.

White rhombic crystals (precipitated from water, containing 2 molecules of water of crystallization) or monoclinic lamellar crystals (no water of crystallization), odourless, bitter taste; easily soluble in water (solubility in water at 0 ℃ for 83g / L, solubility in water at 50 ℃ for 400g / L), very slightly soluble in ethanol, insoluble in ether; pI6.0; heated to 105 ℃ when the loss of two molecules of water of crystallization, 230 ℃ when the colour darkened, decomposition point of 244 ℃; specific optical rotation [α]20D+12.5° (0.5-2.0mg/ml, H2O), [α]20D+27.3° (0.5-2.0mg/ml, 6mol/LHCl); aqueous solution has a maximum absorption at 205nm (1gε3.28).

Production Method of Bulk L - Arginine Powder.

Produced by hydrolysate of protein (e.g. gelatin) separated by ion exchange resin or barium hydroxide. It is usually made into hydrochloride, but it is also stable in the free state, so it is also available as a free product. It can also be produced by fermentation using sugar as raw material.

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