L-CITRULLINE

Molecular Formula: C6H13N3O3
Molecular Weight: 175.187
Characteristics: White crystals or crystalline powder; slightly sweet taste.
Quality Standards: in-house(ref standard: AJI92).
Packaging and Storage: In 25kgs fiber drum double polyethylene bags inside; Preserve in well-closed containers, at controlled room temperature.
Recommended limit: 2 year.
Should be stored in drying, clean and avoiding light enviroment, strictly forbid to mix-place with poisonous material. So as not to be polluted.
Citrulline is made from ornithine and carbamoyl phosphate in one of the central reactions in the urea cycle. It is also produced from arginine as a by-product of the reaction catalyzed by NOS family (NOS; EC 1.14.13.39).[2] Arginine is first oxidized into N-hydroxyl-arginine, which is then further oxidized to citrulline concomitant with release of nitric oxide.
We have developed a new production method for this amino acid via fermentation from non-animal and non-human raw materials. 
 

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Category: L-CITRULLINE