Merck
CN
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文件

A4881

Sigma-Aldrich

DL-精氨酸 盐酸盐

≥98% (TLC)

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别名:
Arginine hydrochloride
经验公式（希尔记法）:
C6H14N4O2 · HCl
CAS号:
32042-43-6
分子量:
210.66
EC 号:
250-903-0
MDL编号:
MFCD00064549
PubChem化学物质编号:
24890747
NACRES:
NA.26

检测方案

≥98% (TLC)

形式

powder

颜色

white to off-white

mp

128-130 °C

溶解性

H2O: soluble

SMILES string

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

InChI key

KWTQSFXGGICVPE-UHFFFAOYSA-N

相关类别

应用

DL-精氨酸盐酸盐（DL-Arg）是天然蛋白氨基酸L-精氨酸和非蛋白蛋白D-精氨酸的外消旋混合物。DL-Arg用于氨基酸络合动力学和晶体结构形成的物理化学分析。

底物

一氧化氮合酶的底物；通过一氧化氮依赖性机制诱导胰岛素释放。

储存分类代码

11 - Combustible Solids

WGK

WGK 3

闪点(°F)

Not applicable

闪点(°C)

Not applicable

个人防护装备

Eyeshields, Gloves, type N95 (US)

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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
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
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, 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
Kohei Yoshikawa et al.
Journal of bioscience and bioengineering, 130(4), 437-442 (2020-07-04)
Fast enantiomeric separation of amino acids was studied by liquid chromatography/mass spectrometry (LC/MS) on a chiral crown ether stationary phase. A chiral crown ether bonded silica column (3 mm internal diameter (i.d.), 5 cm long) packed with 3 μm particles was employed instead
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Chromatograms

application for HPLC

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