L-Citrulline CAS:372-75-8 98.5%～101.0%
|
Cas.No |
372-75-8 |
|
Assay |
99.0 - 101.0% |
|
Description |
White crystals or crystalline powder |
|
Uses |
Sport Nutrition, NO booster, Men's health, Dietary Supplement |
|
Packaging |
25kg |
SPECIFICATIONAND PROCEDURE
|
APPEARANCE |
White crystalline powder |
|
IDENTIFICATION |
CONFORMS |
|
pH |
5.7 - 6.7 |
|
SPECIFIC ROTATION (AT 20°C) |
+24.5 to +26.5 |
|
AMMONIUM |
Not More Than 0.020% |
|
CHLORIDE |
Not More Than 0.017% |
|
SULFATE |
Not More Than 0.020% |
|
IRON |
Not More Than 10 PPM |
|
HEAVY METALS |
Not More Than 10 PPM |
|
LEAD |
Not More Than 10 PPM |
|
ARSENIC |
Not More Than 1 PPM |
|
FOREIGN AMINO ACIDS |
Not More Than 0.5% |
|
LOSS ON DRYING |
Not More Than 0.20% |
|
RESIDUE ON IGNITION |
Not More Than 0.10% |
|
ASSAY (DRIED BASIS) |
99.0 - 101.0% |
|
TOTAL COUNT (CFU) |
Not More Than 1,000/g |
|
YEASTS AND MOLDS (CFU) |
Not More Than 100/g |
|
COLIFORM |
NEG |
Citrulline is an amino acid. It is made from ornithine and carbamoyl phosphate in one of the central reactions in the urea cycle. It is also produced from arginine as a by-product of the reaction catalyzed by NOS family. Its name is derived from citrullus, the Latin word for watermelon, from which it was first isolated.
Converted to L-arginine and enhance production of nitric oxide (NO). It is reported that L-citrulline NO bioavailability is superior to that of L-arginine. Widely used in sports nutrient.
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