White Crystal Powder Amino Acids L-Arginine CAS 74-79-3


What is L-Arginine?

Taruine is an organic compounds that widely existing in animal tissues. It is a sulfur amino acid, but not being used for protein synthesis. It is rich in the brain, breasts, gallbladder and kidney. It is an essential amino acid in the pre-term and newborn infants of human. It has various kinds of physiological functions including being as a neurotransmitter in the brain, conjugation of bile acids, anti-oxidation, osmoregulation, membrane stabilization, modulation of calcium signaling, regulating the cardiovascular function as well as the development and function of skeletal muscle, the retina, and the central nervous system. It can be manufactured through the ammonolysis of isethionic acid or the reaction of aziridine with sulfurous acid. Because of its highly important physiological role, it can be supplied to energy drinks. It can also be used in cosmetics to maintain skin hydration, and used in some contact lens solution.

L-Arginine Basic Info

Synonyms:l(+)-Arginine;l-Arginine;l-Arginine Base;L-ARG;l-2-Amino-5-Guanidinovaleric Acid
CAS:74-79-3
MF:C6H14N4O2
MW:174.2
EINECS:200-811-1
Packing:25kg/Drum

L-Arginine Chemical Properties

Melting point        222 °C (dec.)(lit.)
Alpha    27.1 º (c=8, 6N HCl)
Refractive Index         27 ° (C=8, 6mol/L HCl)
Solubility       H2O: 100 mg/mL
Water Solubility    148.7 g/L (20 ºC)

L-Arginine Chemical Properties 

White rhombic crystal (precipitated from water, containing 2 molecules of crystalline water) or monoclinic crystal (no crystal water); Odorless; bitter taste; Soluble in water (0 ºC water solubility of 83g/L, 50 ºC water solubility of 400g/L), very slightly soluble in ethanol, insoluble in ether; pI6.0; lose two molecules of crystal water heated to 105 ºC, dark color at 230 ºC, the decomposition point of 244 ºC; Specific rotation[α]20D+12.5°(0.5-2.0mg/ml,H2O),[α]20D+27.3°(0.5-2.0mg/ml,6mol/L HCl);The maximum absorption is 205 nm (1 gε3.28) in the aqueous solution.

L-Arginine Usage

Arginine plays an important role in cell division, the healing of wounds, removing ammonia from the body, immune function, and the release of hormones.

The roles of arginine include:
Precursor for the synthesis of nitric oxide (NO)[9] Non-L-arginine derived NO can be generated by the nitrate-nitrite-nitric oxide pathway that is monitored through saliva testing.
Reduces healing time of injuries (particularly bone)
Quickens repair time of damaged tissue
Helps decrease blood pressure in clinical hypertensive subjects[10][11][12] NO-mediated decrease in blood pressure is influenced by both the L-arginine-dependent nitric oxide synthase pathway and non-L-arginine or alternative pathway through nitrate-rich foods such as beets and spinach.
Arginine is a potent agonist of the mTOR protein kinase that regulates growth and metabolism at both the cellular and organismal level. Arginine helps to activate mTORC1 by promoting its localization to the lysosome by binding to the CASTOR proteins.

L-Arginine Usage limitation

Accounting for 6.6% of the total protein in food (FDA $ 172.320, 2000).
FEMA(mg/kg): Baked goods, breakfast cereals, 20~100; beverages without alcohol, alcoholic beverages, 3 to 30; Cheese, sauces, meat products, nuts products, poultry products, 15~100; Gum confection, candy, icing, gel and pudding, fudge, ripe, sweet sauce, 3~15; Condiments 2~25; Egg products, milk substitutes, other cereals, 5~10; Oil, cold drinks, fruit ice products, dairy products, 5~15; Fish products 15~30; Hard candy 1~20; Instant coffee and tea 10~ 100; Jam, jelly, processed fruit, 2~15; Processing vegetables 3~5; Rehydrated vegetables 5~25; Seasoning spices 10~250; Snack food 15~250; Soup 5~250.


Please feel free to contact us to get the latest COA of L-Arginine!