L-Arginine
Amino Acids
Nutritional Enhancers
Flavoring Agents
74-79-3
C₆H₁₄N₄O₂
$5.29 ~ $7.94
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is L-Arginine?
L-Arginine is a semi-essential alpha-amino acid used primarily as a nutritional supplement to promote protein synthesis, support cardiovascular health, and enhance nitric oxide production.
How is L-Arginine made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Medium Preparation | Prepare and sterilize the fermentation medium containing a carbon source (e.g., glucose), nitrogen source, and other nutrients. | Control Point: Accurate weighing of all components and complete sterilization (temperature, pressure, time) to prevent contamination. Note: The purity of raw materials directly impacts yield and final product quality. |
| 2 | Inoculum Preparation (Seed Culture) | Cultivate a high-density population of the specific L-Arginine producing microorganism (e.g., Corynebacterium glutamicum) in a small seed fermenter. | Control Point: Aseptic technique is paramount to avoid contamination. Monitor cell growth, pH, and temperature to ensure a healthy and active seed culture. |
| 3 | Main Fermentation | Transfer the seed culture into the large-scale production fermenter. Allow the microorganisms to convert the nutrients in the medium into L-Arginine over several days. | Control Point: Tightly control pH, temperature, dissolved oxygen (DO), and agitation speed. Monitor L-Arginine concentration and substrate consumption throughout the process. |
| 4 | Broth Harvesting & Cell Separation | Harvest the fermentation broth and separate the microbial cells and solid impurities from the liquid, which contains the dissolved L-Arginine. | Control Point: Efficiency of the separation method (e.g., centrifugation, microfiltration) to maximize broth clarity and product recovery. |
| 5 | Purification (Ion Exchange) | Pass the clarified broth through ion-exchange chromatography columns. L-Arginine (a basic amino acid) binds to the resin, separating it from other components. | Control Point: Monitor pH, flow rate, and conductivity during resin loading and elution steps to ensure high purity and recovery. The correct choice of resin and eluent is critical. |
| 6 | Decolorization & Concentration | Treat the purified L-Arginine solution with activated carbon to remove color impurities, followed by concentration using vacuum evaporation. | Control Point: Correct dosage of activated carbon. Monitor vacuum level and temperature during evaporation to prevent thermal degradation and achieve the target concentration. |
| 7 | Crystallization | Induce the formation of solid L-Arginine crystals from the concentrated, pure solution, often by controlled cooling and/or adding an anti-solvent (e.g., ethanol). | Control Point: The cooling rate and agitation must be carefully controlled to determine crystal size, shape, and purity. |
| 8 | Drying | Separate the crystals from the mother liquor (centrifugation) and dry them in a vacuum or fluid bed dryer to remove residual moisture. | Control Point: Drying temperature and time are critical to reach the specified low moisture content without damaging the product. |
| 9 | Final Processing & Packaging | Mill and/or sieve the dried crystals to achieve a uniform particle size. Package the final L-Arginine product into sealed, food-grade containers in a cleanroom environment. | Control Point: Final quality control checks for purity (assay), appearance, moisture, and microbial limits. Packaging integrity is essential to protect the product from moisture and contamination. |
Technical Specifications
| CAS Number | 74-79-3 |
| Chemical Formula | C₆H₁₄N₄O₂ |
| Solubility | Soluble in water; insoluble in non-polar solvents |
| Storage Conditions | Cool, dry, protected from moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Food (protein supplement
emulsion stabilizer)
feed additive
dietary supplements
pharmaceuticals
Mechanism of action:
| Parameter | L-Arginine |
|---|---|
| Functional Category | Flavor Enhancer; Browning Agent (Maillard Reaction Precursor); Nutrient |
| Key Ingredients | L-Arginine (an essential amino acid) |
| Mechanism of Action | The primary amino group of L-Arginine readily participates in the Maillard reaction with reducing sugars upon heating. This non-enzymatic browning process generates melanoidins for color development and a complex profile of volatile flavor compounds (e.g., pyrazines), contributing to savory and roasted notes. Also acts as a nutritional supplement. |
| Application Effect in Product | Development of desirable brown crust color in baked goods, batters, and roasted meats. Creation of savory, 'umami', and roasted flavor profiles in soups, sauces, snacks, and processed meat products. Nutritional fortification of specialized foods and dietary supplements. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| L-Arginine | Amino Acid Supplement | Direct precursor to nitric oxide (NO); involved in protein synthesis. | Widely available; lowest cost; extensively studied foundationally. | Poor oral bioavailability due to first-pass metabolism; can cause gastrointestinal distress at effective doses. | General cardiovascular support; cost-effective pre-workout ingredient. | For a budget-friendly, basic approach to NO support if not susceptible to digestive side effects. |
| L-Citrulline | Amino Acid Supplement | Converts to L-Arginine in the kidneys, bypassing liver breakdown. Often sold as Citrulline Malate. | Superior absorption; raises blood arginine levels more effectively and for longer than L-Arginine itself; better tolerated by the gut. | Slightly more expensive than L-Arginine; delayed effect as it requires conversion. | Pre-workout for athletic performance, muscle pump, and endurance; reducing muscle soreness. | For a more effective and tolerable way to boost nitric oxide for performance and recovery. |
| Beetroot Extract | Natural Nitrate Supplement | Provides dietary nitrates which convert to nitric oxide through an alternative pathway (nitrate-nitrite-NO). | Natural, whole-food source; provides other beneficial compounds like antioxidants; strong evidence for blood pressure reduction. | Earthy taste can be unpleasant; effects can be inhibited by antibacterial mouthwash; dosage can be inconsistent in non-standardized products. | Endurance sports (running, cycling); daily cardiovascular health and blood pressure management. | For a natural, food-based approach to increasing NO, especially for endurance and overall cardiovascular health. |
| AAKG (Arginine Alpha-Ketoglutarate) | Amino Acid Salt | L-Arginine bonded with alpha-ketoglutarate, an intermediate in the Krebs (energy) cycle. | Claimed enhanced stability and absorption, though clinical evidence over L-Arginine is limited. | Little scientific proof of superiority to L-Arginine or L-Citrulline; often more expensive than base L-Arginine. | Commonly included in pre-workout formulas aiming for both NO production and energy metabolism. | If seeking a different form of arginine that is common in multi-ingredient pre-workout supplements. |
| Nitrosigine | Patented Arginine Complex | Inositol-stabilized arginine silicate; a bonded complex designed for high bioavailability. | Fast-acting (within 30 mins); clinically shown to boost NO for up to 6 hours; also supports cognitive function and focus. | Patented ingredient, leading to higher cost; only available within specific branded supplements. | High-performance pre-workout for intense training; cognitive enhancement for tasks like gaming or studying. | For a premium, fast-acting, long-lasting NO boost combined with nootropic (focus) benefits. |
Technical Documents
Available Documentation
COA, MSDS, technical data
Safety Data Sheet (SDS)
Provided
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications