| ≥1 piece |
Introduction
Phenylalanine is an amino acid, a “building block” of protein. There are three forms of phenylalanine: D-phenylalanine, L-phenylalanine, and the mix made in the laboratory called DL-phenylalanine. d-phenylalanine is not an essential amino acid, and its role in people is not currently understood. L-phenylalanine is an essential amino acid and is the only form of phenylalanine found in proteins. Major dietary sources of L-phenylalanine include meat, fish, eggs, cheese, and milk.
Registered Index
CAS No.: 63-91-2
FEMA No.: 3585
EC No.: 200-568-1
Formula: C 9 H 11 NO 2
Molecular weight: 165.1
Appearance: White crystalline powder
Quality Specification
| Specific rotation[α]D20: | -33.5º to -35.0º |
| State of solution[Transmittance]: | Clear 98.0% min |
| Chloride: | 0.020% max |
| Ammonium[NH 4 ]: | 0.02% max |
| Sulfate[SO 4 ]: | 0.02% max |
| Iron[Fe]: | 10ppm max. |
| Heavy metals[Pb]: | 10ppm max. |
| Arsenic[As 2 O 3 ]: | 1ppm max |
| Other amino acids: | Chromatographically not detectable |
| Loss on drying: | 0.20% max. |
| Residue on ignition: | 0.10% max |
| Assay: | 99.0% min. |
| PH: | 5.4~6.0 |
Package : In 25kg net cardboard drum
USAGE
Phenylalanine is found naturally in the breast milk of mammals. It is used in the manufacture of food and drink products and sold as a nutritional supplement for its reputed analgesic and antidepressant effects. It is a direct precursor to the neuromodulator phenylethylamine, a commonly used dietary supplement.