L-Leucine

Chemical Name：	(S)-2-Amino-4-methylpentanoic acid
Structure Formula：
Molecular Formula：	C6H13NO2
Molecular Weight：	131.17
Cas No：	61-90-5
Characteristics：	White crystals or crystalline powder. Odorless, slightly bitter taste. Freely soluble in formic acid, sparingly soluble in water, very slightly soluble in ethanol or in ether, dissolves in dilute hydrochloric acid.
Quality Standards：	USP24, AJI92 and etc.

Item	AJI92	USP24
Assay, %	98.5~100.5	98.5~100.5
pH value	5.5~6.5	5.5~7.0
Specific rotation[a]D20o	+14.9o~+16.0o	+14.9o~+17.3o
Chloride (CI) , %	≤0.02	≤0.05
Ammonium (NH4), %	≤0.02	- - -
Sulfate (SO4), %	≤0.02	≤0.03
Iron (Fe), %	≤0.001	≤0.003
Heavy metals, %	≤0.001	≤0.0015
Arsenic, %	≤0.0001	- - -
Other amino acids,	Not detd.	- - -
Loss on drying, %	≤0.2	≤0.2
Residue on ignition, %	≤0.1	≤0.4
Organic volatile impurities, %	- - -	Conforms

The Characteristics and Uses：	One of essential amino acids in human body, material of various amino acids drip-feed; curing burn, trauma, taint and brawn- restoration before&after operation; taking part in NH4 metabolic activity and protecting liver.
Package and Transport：	Fibre drum double polyethylene bags inside (25kgs)
Storage：	Cool, dry, dark in closed containers, recommended limit 2 years.

Properties

Leucine is one of the twenty basic amino acids. It and isoleucine are isomers. In nutrition, leucine is an essential amino acid for human body. Leucine is the most common amino acid in proteins, and it is important for normal development of infants and children and nitrogen balance in adults. It is speculated that leucine may play an important role in maintaining muscle by balancing protein biochemistry and decomposition. The main food sources of leucine are: whole grains, milk, dairy products, eggs, pork, beef, chicken, beans and leafy vegetables.

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L-Leucine