Shijiazhuang Randa Technology Co., Ltd.

CAS 147-85-3
Introduction: L-proline (referred to as proline) is one of the eighteen amino acids of protein synthesis in the human body, colorless to white crystals or crystalline powder at room temperature, slightly odorous, slightly sweet in taste, very soluble in water, insoluble in ethanol, insoluble in ether and n-butanol. Amino acids are a common name for a class of organic compounds containing amino and carboxyl groups, and the existence of amino acids in the human body not only provides an important raw material for the synthesis of proteins, but also provides a material basis for promoting growth, normal metabolism and maintaining life. The main uses of L-proline are as follows: 1. As an amino acid, it can supplement nutrients and is a raw material for amino acid infusion. 2. It has curative effect on hypertension and is an important intermediate in the synthesis of first-line antihypertensive drugs such as captopril and enalapril. 3. L-proline reacts with sugar in an amino acid-carboxyl group to generate substances with special flavors. 4. As a nutritional supplement, it can improve the resistance of tissues and increase the survival rate of callus. 5. It can effectively alleviate the damage of salt stress to the mitochondrial structure of rice regenerated plants.
Chemical properties: colorless crystals, odorless, sweet taste; Soluble in water (solubility in water at 25 °C is 162.3g/100ml) and ethanol, insoluble in butanol and ether, the ninhydrin test solution is yellow when hydrated, and red after acidification of glacial acetic acid; pI6.3, decomposition point of 220-222°C, specific rotation [α] 20D-85° (0.5-2.0 mg/ml, H2O), [α] 20D-60.4° (0.5-2.0 mg/ml, 5mol/LHCl).
Uses:1. It is used for biochemical research, and is used for malnutrition, protein deficiency, gastrointestinal diseases, scalds and postoperative protein supplementation.
2. Nutritional supplements. Flavor agent, which undergoes an amino-carbonyl reaction with sugar co-heating, can produce special flavor substances.
3. Pharmaceutical raw materials and food additives.