L-Carnitine

CAS No.: 541-15-1
Purity: 99%
Min quantity: 100000 Kilograms
Price: USD 1~2/Kilograms
Place of Orign: wuhan,Hubei,China

Contact:Ms.Merry Zhou

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Hubei Yuancheng Saichuang Technology Co.,Ltd.
China
Contact:Ms.Merry Zhou
Tel:86-27-50756228
Total Annual Sales Volume:US$5 Million - US$10 Million
Number of Employees:101 - 500 People
Business Type:Manufacturer
Main Markets:North America,Southeast Asia,Mid East,South America,Africa,Eastern Asia,Eastern Europe,Oceania,Western Europe

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Item specifics

Product Name.:L-Carnitine
CAS No: 541-15-1
Weight: 161.1989
Formula: C₇H₁₅NO₃
Melting Point: 208-212 ºC
Density: 99%

Details

L(-)-Carnitine
Synonyms: 3- carboxy-n,n,n-trimethyl-2-propen-1-aminium chloride;3-hydroxy-4-(trimethylammonio)-butanoat;3-hydroxy-gamma-(trimethylammonio)-butyrate;Levocarnitine;L-carnithine;L-carnitin;L(-)-carnitine;L-carnitine
CAS: 541-15-1
MF: C7H15NO3
MW: 161.2
EINECS: 208-768-0
Product Categories: Quaternary Ammonium Compounds;L-Carnitine Series;Vitamins and derivatives;Food Additives;Aliphatics;Amino Acids & Derivatives;Intermediates & Fine Chemicals;Pharmaceuticals;phytochemical
Chemical Properties:White crystalline
Usage: antimethemoglobinemic, cyanide antidote.Essential cofactor of fatty acid metabolism; required for the transport of fatty acids through the inner mitochondrial membrane. Synthetized primarily in the liver and kidney; highest concentrations f ound in heart and skeletal muscle. Dietary sources include red meat, dairy products,beans,avocado.
ITEMS SPECIFICATIONS RESULTS
Appearance White crystalline powder White crystalline powder
Identification A. chemical method B. IR methodA.chemical method B. IR method
Specific rotation -29.0o～-32.0o -31.08o
PH 5.5～9.5 7.10
Water % ≤4.0 0.19
Residue on ignition% ≤0.5 0.08
Residue acetone% ≤0.1 0.02
Arsenic (ppm) ≤2 <1
Chloride % ≤0.4 <0.02
Heavy metals (ppm) ≤10 <10
Cyanamid (ppm) Non Detectable Non Detectable
Sodium % ≤0.1 <0.1
Potassium % ≤0.2 <0.2
Assay % 97.0～103.0 99.31
Conclusion conforms to the stipulation of USP

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L-Carnitine

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