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Amino acid medicine grade L-Arginine USP32 Food Grade Amino Acids
CAS No.: 74-79-3Molecule Formula: C6H14N4O2Molecule Weight: 174.20Structure Formula:
Property: white crystals or crystalline powder; bitter taste, Very soluble in water.Manufacture Standards: FCCIV, AJI92, USP, EP5
Arginine is a conditionally nonessential amino acid, meaning most of the time it can be manufactured by the human body, and does not need to be obtained directly through the diet. The biosynthetic pathway however does not produce sufficient arginine, and some must still be consumed through diet. Individuals who have poor nutrition or certain physical conditions may be advised to increase their intake of foods containing arginine. Arginine is found in a wide variety of foods, including:
Animal sources:
dairy products (e.g., cottage cheese, ricotta, milk, yogurt, whey protein drinks), beef, pork (e.g., bacon, ham),gelatin , poultry (e.g. chicken and turkey light meat), wild game (e.g. pheasant, quail), seafood (e.g., halibut, lobster, salmon, shrimp, snails, tuna)
Plant sources:
wheat germ and flour, buckwheat, granola, oatmeal, peanuts, nuts (coconut, pecans, cashews, walnuts, almonds, Brazil nuts, hazelnuts, pinenuts), seeds (pumpkin, sesame, sunflower), chick peas, cooked soybeans, Phalaris canariensis (canaryseed or ALPISTE)
Biosynthesis
Arginine is synthesized from citrulline by the sequential action of the cytosolic enzymes argininosuccinate synthetase (ASS) and argininosuccinate lyase (ASL). In terms of energy, this is costly, as the synthesis of each molecule of argininosuccinate requires hydrolysis of adenosine triphosphate (ATP) to adenosine monophosphate (AMP), i.e., two ATP equivalents. Taking an excess of arginine essentially gives more energy by saving ATPs that can be used elsewhere.
Applications:
Used as nutritional supplements; flavoring agent.
Used as an important component of the amino acid infusion and aminoacid preparations.Used as a pharmaceutical raw materials and food additives
Function:
Arginine plays an important role in cell division, the healing of wounds, removing ammonia from the body, immune function, and the release of hormones. Arginine taken in combination with proanthocyanidins or yohimbine, has also been used as a treatment for erectile dysfunction.
The benefits and functions attributed to oral supplementation of L-arginine include:
Precursor for the synthesis of nitric oxide (NO)
Reduces healing time of injuries (particularly bone)
Quickens repair time of damaged tissue
Helps decrease blood pressure
Specifications:
Tests |
Limits |
Test results |
Test Method |
Description |
White crystals or crystalline powder |
Conforms |
Visual Method |
Identification(IR) |
Concordant with the reference spectrum |
Conforms |
USP<197K> |
Specific rotation[α]D25 |
+26.3°~+27.7° |
+27.30° |
USP<781S> |
Assay |
98.5~101.5% |
99.5% |
TLC |
Loss on drying |
≤0.50% |
0.17% |
USP<731> |
Residue on ignition |
≤0.30% |
0.07% |
USP<281> |
Chloride(Cl) |
≤0.05% |
<0.05% |
USP<221> |
Sulfate(SO4) |
≤0.03% |
<0.03% |
USP<221> |
Iron(Fe) |
≤30ppm |
<30ppm |
USP<241> |
Heavy metals(Pb) |
≤15ppm |
<15ppm |
USP<231> |
Arsenic(As) |
≤1ppm |
<1ppm |
USP<211> |
Lead |
≤ 3ppm |
<3ppm |
USP<251> |
Mercury |
≤0.1ppm |
<0.1ppm |
USP<261> |
Chromatographic purity |
Individual:max0.5% Total:max2% |
Conform |
USP<621> |
Organic volatile impurities |
Meets the requirements |
Conforms |
USP<467> |
Total plate count |
≤1000cfu/g |
<1000cfu/g |
USP<61> |
Molds and Yeasts |
≤100cfu/g |
<100cfu/g |
USP<61> |
Escherichia Coli |
Negative |
Negative |
USP<62> |
Salmonella enteritica |
Negative |
Negative |
USP<62> |
Conclusion: Passed test according to the Standard of USP32. |
Registration Date | 2012/07/02(Year/Month/Date) |
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Buyer / Seller in EC21 | Seller |
Business Type | Manufacturer |
Year established | 2009 |
Employees total | 51 - 100 |
Annual revenue | USD 5,000,001 - 10,000,000 |
Company | Wuhan Soleado Technology Co.,Ltd |
---|---|
Address | RM2405 Unit 1 Builing 1, Taiyin Tower, Changqing RoadWuhanHubei430023China |
Phone | 86 - 027 - 83341481 |
Fax | 86 - 027 - 39651178 |
Contact | Jim Peng |