L-Carnosine
Brief Introduction:
L-Carnosine, scientific name β-alanyl-L-histidine, is a crystalline solid dipeptide composed of two amino acids: β-alanine and L-histidine. Muscle and brain tissue contain high concentrations of carnosine.
Studies in the UK, South Korea, Russia and other countries have shown that carnosine has strong antioxidant capacity and is beneficial to the human body. Carnosine has been shown to scavenge reactive oxygen species (ROS) and α-β unsaturated aldehydes formed during oxidative stress by excessive oxidation of fatty acids in cell membranes.
Specifications:
| Test Items | Specifications |
| Appearance | White or off-white powder |
| HPLC Identification | The retention time of the main peak is consistent with the reference substance |
| pH Value | 7.5 ~ 8.5 |
| Lead(Pb) | Not more than 1 ppm |
| Arsenic(As) | Not more than 1 ppm |
| Cadmium(Cd) | Not more than 1 ppm |
| Mercury(Hg) | Not more than 0.1 ppm |
| Loss on Drying | Not more than 1.0% |
| Residue on Ignition | Not more than 0.1% |
| L-His | Not more than 0.3% |
| Specific Rotation | +20.0° ~ +22.0° |
| Purity(HPLC) | Not less than 99.0% |
| Assay | 99.0% ~ 101.0% |
| Total Aerobic Microbial Count | Not more than 1000 CFU/g |
| Total Yeasts & Moulds Count | Not more than 100 CFU/g |
| Thermotolerant coliform | Negative |
| Pseudomonas aeruginosa | Negative |
| Staphylococcus aureus | Negative |
| Salmonella | Negative |
Applications:
1. New food additive;
2. L-Carnosine has a significant inhibitory effect on lipid oxidation caused by free radicals and metal ions. In meat processing, carnosine has the effect of inhibiting fat oxidation and protecting meat color. Carnosine and phytic acid resist oxidation of beef. Adding 0.9g/kg carnosine to the diet can improve meat color and increase the oxidative stability of skeletal muscle, and it also has a synergistic effect with vitamin E;
3. Use in cosmetics: It can prevent skin aging and has the effect of skin whitening;
4. It can enhance the light transmittance of turbid human eye lenses: Senile cataracts can be treated with antioxidant preparations based on carnosine;
5. Sensors of olfactory nerves: Oral drugs that can promote wound healing and are especially used in surgical treatments.
Packaging:
1kg/Aluminum foil bag, 20kg/Drum or 25kg/Drum.
Storage Conditions:
Preserved in unopened original containers in a cool dry place before using; kept away from direct sunlight, heat and moisture.
Shelf Life:
24 months if stored under above mentioned conditions.
