Pharmaceutical raw materials L - Valine Powder 72-18-4

CAS:72-18-4

MF: C5H11NO2

MW:117.15

EINECS:200-773-6

Specification: 99% min L - Valine Powder

Sample: L - Valine Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance: White powder

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

L - Valine Powder Usage and Synthesis.

L-arginine, L-cystine, L-histidine, L-leucine, L-isoleucine, L-lysine, L-methionine, L-phenylalanine, L-threonine, L-tryptophan, L-tyrosine, L-valine. All of these amino acids are left-handed isomers, whereas the right-handed isomers of some non-essential amino acids may be inhibitory to cultured cells.

L-type amino acids are more readily absorbed than D-type amino acids, while there is no difference in the absorption of D and L-methionine. The organism competes for the transport of amino acids, and the transport of one amino acid can be inhibited by the presence of another. For example, L-valine and L-methionine inhibit the absorption of L-leucine.

Excessive lysine in the feed inhibits the absorption of arginine. High concentrations (100 mM) of L-valine have no effect on the absorption of L-methionine, this is because it can be carried out via another transport pathway.

Uses and functions of L - Valine.

It is an essential amino acid. The requirement of adult men is 10mg/(kg-d).The physiological effect of L-type is twice that of D-type.

L-type has twice as much physiological effect as D-type. Lack of L-type can cause nerve disorder, cessation of development, weight loss and anaemia. As a nutritional supplement, it can be used together with other essential amino acids to formulate amino acid infusion and comprehensive amino acid preparation.

Add valine (1g/kg) to rice cake, the product has sesame aroma, and it can improve the flavour of bread.

Nutritional supplements. It can be used with other essential amino acids to formulate amino acid infusion and comprehensive amino acid preparation. Add valine (1g/kg) to rice cake, the product has sesame aroma. It also improves the flavour of bread.

Amino acid medicine. Nutritional supplements, can be used as amino acid infusion, the main ingredient of comprehensive amino acid preparations. L-Valine is one of the three branched chain amino acids, is an essential amino acid, can treat liver failure, central nervous system dysfunction.

Characteristic of L - Valine.

L-Valine is white monoclinic crystal or crystalline powder, and the re-cleaned ones with ethanol aqueous solution are colourless plate-like or scale-like crystals. Odourless, with special bitter taste. The melting point is about 315°C. The pH value of 5% aqueous solution is 5.5~7.0, stable to heat, light and air. Freely soluble in water (8.85g/100ml, 25℃), almost insoluble in ethanol and ether. Separation from leucine is difficult. It is an essential amino acid.

Product methods of  Bulk L - Valine Powder.

One is made from isobutyraldehyde and ammonia to form aminoisobutanol, then with hydrogen cyanide to form aminoisobutyronitrile, and then hydrolysed.

One is the synthesis of hydroxyisobutyronitrile from isobutyraldehyde and hydrogen cyanide, then hydrolysed with ammonia to form aminoisobutyronitrile. It can also be made from isobutyraldehyde with sodium cyanide and ammonium chloride by direct synthesis of amino isobutyronitrile and then hydrolysis.

The yield of the above three methods is 36%~40%. It can also be obtained by synthesising caprolactam urea from isobutyraldehyde with sodium cyanide and ammonium carbonate, followed by hydrolysis. The yield of this method is about 49%. The synthetic method results in a racemate, which must be split by racemic splitting.

There are many methods of spin splitting, such as hydrolysis with the enzyme of acyl-DL-amino acids, and then use the solubility difference between free amino acids and acylated bodies for separation.

Fermentation method strains are Micrococcusglutamicus.Paracolabacterumcoliforme, Brevibacterummoniagenes, Escherichiacoli, Aerobacteraerogenes ( Aerobacteraerogenes), with glucose, urea, inorganic salts and other media, the production of valine (1 ~ 1.5g/100m1) are all L-type, without the need for spin splitting.