L-Arginine

L-Arginine

Chemical Name:L-2-Amino-5-guanidinopentanoic acid~H-Arg-OH
Molecular Formula:C6H14N4O2
Molecular Weight:174.20
Cas No: [74-79-3]
Appearance:White crystalline powder,
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Product Details

Eggs, meats, milk, soy proteins, peanuts, and walnuts are all sources of arginine. The physiologicallyactiveform, L-arginine,

is obtained by breaking down proteins. Arginine also may be synthesized in thelaboratory.

Because L-arginine may be synthesized in the body, it is classified as a nonessential aminoacid in adults.

However, in children and in people with certain conditions (eg, infection, trauma), L-argininesynthesis

may become compromised and then may be considered semi-essential.

Chemical Name:
L-2-Amino-5-guanidinopentanoic acid~H-Arg-OH
Structure Formula:
Molecular Formula:
C6H14N4O2
Molecular Weight:
174.20
Cas No:
[74-79-3]
Characteristics:
White crystalline powder
Quality Standards:
AJI97

L-Arginine

Item
Specifications (AJI97)
≥98.0
Appearance
White crystalline powder

Assay , %99.0~101.0
Specific rotation
+26.9o~ +27.9o

Loss on drying, %
≤0.5

Transmittance, %


Chloride (as Cl), %


Sulfate (as SO4), %


Ammonium as (as NH4), %
≤0.02

Iron (as Fe), %
≤0.001

Heavy Metals (as Pb), %
≤0.001

Arsenic (as As), %
≤0.0001

pH Value
10.5~12.0

Residue on ignition, %
≤0.1

Organic volatile impuritiesMeets the requirements
Other amino acid
No detd

≤0.02
≤0.02

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