L-Tryptophan

• Catalog Number: ACM73223-4
• CAS: 73-22-3
• IUPAC Name: (2S)-2-Amino-3-(1H-indol-3-yl)propanoic acid
• Synonyms: L-Beta-3-indolylalanine
• Molecular Weight: 204.23
• Molecular Formula: C11H12N2O2
• Canonical SMILES: C1=CC=C2C(=C1)C(=CN2)CC(C(=O)O)N
• InChI: InChI=1S/C11H12N2O2/c12-9(11(14)15)5-7-6-13-10-4-2-1-3-8(7)10/h1-4,6,9,13H,5,12H2,(H,14,15)/t9-/m0/s1
• InChI Key: QIVBCDIJIAJPQS-VIFPVBQESA-N
• Boiling Point: 342.72 °C
• Melting Point: 289-290 °C(lit.)
• Purity: 99%
• Density: 1.34 g/cm³
• Solubility: Slightly soluble in acetic acid, ethanol, insoluble in ethyl ether
• Appearance: White to yellow-white powder
• Application: Amino acids-type drug:; ; It can be used in amino acid infusion, being often combined with iron and vitamins. Its co-administration with VB6 can improve depression and prevention/treatment of skin disease; as a sleep sedative, it can be combined with L-dopa for the treatment of Parkinson's disease. It is carcinogenic to experimental animals; it may cause adverse reactions including nausea, anorexia and asthmas. Avoid combination with monoamine oxidase inhibitors.; ; Nutritional supplements:; ; Tryptophan contained in egg white protein, fish meat, corn meal and other amino acids are limited; content in cereals such as rice is also low. It can be combined with lysine, methionine and threonine for enhanced amino acids. It can be supplemented to corn product at the content of 0.02% tryptophan and 0.1% lysine, being capable of significantly improving the protein potency.tryptophan is one of the 21 amino acids comprising a protein. Tryptophan is a component of the skin's natural moisturizing factors.
• Storage: 2-8 °C
• Active Content: 95%
• pH: 5.5-7.0 (10g/l, H₂O, 20°C)
• Physical State: Solid
• Typical Applications: Use as dispersing agent, emulsion stabilizer.