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A4881

Sigma-Aldrich

DL-Arginine hydrochloride

≥98% (TLC)

Synonyme(s) :

Arginine hydrochloride

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About This Item

Formule empirique (notation de Hill):
C6H14N4O2 · HCl
Numéro CAS:
32042-43-6
Poids moléculaire :
210.66
Numéro CE :
250-903-0
Numéro MDL:
MFCD00064549
Code UNSPSC :
12352209
ID de substance PubChem :
24890747
Nomenclature NACRES :
NA.26

product name

DL-Arginine hydrochloride, ≥98% (TLC)

Pureté

≥98% (TLC)

Forme

powder

Couleur

white to off-white

Pf

128-130 °C

Solubilité

H2O: soluble

Chaîne SMILES 

Cl.NC(CCCNC(N)=N)C(O)=O

InChI

1S/C6H14N4O2.ClH/c7-4(5(11)12)2-1-3-10-6(8)9;/h4H,1-3,7H2,(H,11,12)(H4,8,9,10);1H

Clé InChI

KWTQSFXGGICVPE-UHFFFAOYSA-N

Application

DL-Arginine hydrochloride (DL-Arg) is a racemic mixture of the natural proteinogenic amino acid L-arginine and the non-proteinogenic D-arginine. DL-Arg is used in physicochemical analysis of amino acid complexation dynamics and crystal structure formations.

Substrats

Substrate for nitric oxide synthetase; induces insulin release by a nitric oxide-dependent mechanism.

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Équipement de protection individuelle

Eyeshields, Gloves, type N95 (US)

Certificats d'analyse (COA)

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N T Saraswathi et al.
Acta crystallographica. Section B, Structural science, 59(Pt 5), 641-646 (2003-10-31)
The complexes of L-arginine and DL-lysine with pimelic acid are made up of singly positively charged zwitterionic amino acid cations and doubly negatively charged pimelate ions in a 2:1 ratio. In both structures, the amino acid molecules form twofold symmetric
Siddhartha Roy et al.
Acta crystallographica. Section B, Structural science, 61(Pt 1), 89-95 (2005-01-22)
The adipic acid complexes of DL-arginine and L-arginine are made up of zwitterionic, singularly positively charged arginium ions and doubly negatively charged adipate ions, with a 2:1 stoichiometry. One of the two crystallographically independent arginium ions in the L-arginine complex
Moyu Taniguchi et al.
Journal of bioscience and bioengineering, 124(4), 414-418 (2017-06-02)
Although naturally abundant amino acids are represented mainly by l-enantiomers, fermented foods are known to contain various d-amino acids. Enantiospecific profiles of food products can vary due to fermentation by bacteria, and such alterations may contribute to changes in food
Yosuke Nakano et al.
Journal of bioscience and bioengineering, 123(1), 134-138 (2016-08-21)
d-Amino acids have recently attracted much attention in various research fields including medical, clinical and food industry due to their important biological functions that differ from l-amino acid. Most chiral amino acid separation techniques require complicated derivatization procedures in order
Moyu Taniguchi et al.
Journal of bioscience and bioengineering, 130(1), 63-70 (2020-04-09)
Japanese sake production involves three processes: rice koji fermentation, seed mash fermentation, and main mash fermentation. Traditional seed mash (kimoto) production utilizes natural lactic acid produced by lactic acid bacteria for pure cultures of only sake yeast, preventing the growth
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Chromatograms

application for HPLC

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