L-Tryptophan(73-22-3)

Chemical property: white crystalline powder. Odorless, slightly bitter, slightly soluble in water (1.14%, 25 ℃), and insoluble in ethanol. Soluble in dilute acid or alkali. Mp289 ℃ (decomposition). Isoelectric point 5.89. [ α] D+2.8(5mol/LHCl),[ α] D+6.2(0.5mol/LNaOH)。 If the light is long, it will be colored. Co-heating with water produces a small amount of indole. Heating in the presence of sodium hydroxide and copper sulfate will produce a large amount of indole. Heating with acid in the dark is relatively stable, but heating with other amino acids, sugars and aldehydes is very easy to decompose. When protein is decomposed with acid, tryptophan is completely decomposed.

Purpose: Amino acid medicine. Used for amino acid infusion. It is often used with iron and vitamins, and VB6 to improve depression and prevent rough skin disease; As a sedative for insomnia, L-dopa is used to treat Parkinson's disease. Carcinogenicity to experimental animals; Have nausea, anorexia, wheezing and other adverse reactions. Do not use with monoamine oxidase inhibitor.

Use: nutritional supplement. Tryptophan contained in egg white protein, fish meat, corn flour and other foods is the limiting amino acid, while rice and other cereals contain less. It can be combined with lysine, methionine and threonine to strengthen amino acids. Adding 0.02% tryptophan and 0.1% lysine to corn products can significantly improve the protein potency. Amino acid infusion and important components of comprehensive amino acid preparation. It can treat niacin deficiency.