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Product Description
L-Carnitine, also known as L-Trimethylammonium β-hydroxybutyrate and Vitamin BT, has the chemical formula C7H15NO3. It is a type of amino acid derivative that helps convert fat into energy. Pure L-Carnitine is a white crystalline substance or white transparent powder, highly soluble in water, ethanol, and methanol, slightly soluble in acetone, and insoluble in ether, benzene, chloroform, and ethyl acetate. L-Carnitine is hygroscopic, has good water solubility and moisture absorption properties, and can withstand temperatures above 200°C. It is non-toxic and is primarily sourced from red meat, but can also be synthesized by the body to meet physiological needs. Although not a true vitamin, it acts similarly to one. L-Carnitine has multiple physiological functions including fat oxidation, weight loss, and fatigue reduction. It is widely used in infant foods, weight loss products, sports nutrition, supplements for the elderly, nutritional enhancers for vegetarians, and animal feed additives.
L-Carnitine Production Process
- Synthesis Method:
- The first patent for DL-Carnitine synthesis was reported in 1953, and industrial production began in the 1960s. In China, production and application as a gastric medicine began in 1982. The process starts with DL-Carnitine and involves the use of camphoric acid, N-acetyl-D-glutamic acid, or ethylbenzoyl-L-(+) tartaric acid as chiral agents to obtain L-Carnitine. However, D-Carnitine racemization is difficult, and recovery is problematic, requiring breakthroughs for industrial production. Several chemical synthesis methods exist, with some achieving industrial-scale production, mainly using epichlorohydrin as a raw material.
- Production Method:
- Epichlorohydrin reacts with trimethylamine, followed by cyanation and hydrochloric acid hydrolysis to produce DL-Carnitine. The D-Carnitine is then removed to obtain L-Carnitine. Alternatively, ethyl acetoacetate can be used as a raw material, reduced with sodium borohydride to γ-bromo-β-hydroxybutyrate ethyl ester, then reacted with trimethylamine to form a quaternary ammonium salt, which is finally treated with ion exchange resin to remove bromine ions and obtain Carnitine hydrochloride.
- Purification Method:
- Enzymatic conversion of DL-Carnitine to amides or nitriles, followed by selective hydrolysis using microbial enzymes (e.g., Pseudomonas-derived amide hydrolase), yields optically pure L-Carnitine. Various optimization methods have been researched to address issues such as toxic substances, high costs, and low yields, including esterification of D-Carnitine, using alternative chiral materials, and enzyme recycling.
- Fermentation Method:
- Research shows that L-Carnitine can be accumulated using microorganisms like yeast, Aspergillus, Penicillium, and Rhizopus through deep liquid or solid fermentation. However, fermentation methods are still largely experimental and involve complex strain screening and relatively low fermentation levels.
- Fermentation Process:
- Bacterial culture mediums include peptone, yeast extract, beef extract, fumaric acid, phosphates, sulfates, and precursors like γ-butyrobetaine and trans-4-hydroxybutyric acid. Extraction uses activated carbon, ammonia, ethanol, acetone, etc. Bacterial strains with hydroxylase or Carnitine hydrolase activity (e.g., Bacillus, E. coli, Pseudomonas) are used. Fermentation is induced at 30-37°C, followed by ion exchange column chromatography and crystallization with anhydrous ethanol. The final products include Carnitine hydrochloride and other salts.
- Extraction Method
L-Carnitine is synthesized within living organisms. It naturally occurs in various meats and dairy products, so it can be directly extracted from beef and cow's milk containing L-Carnitine. Plant-based foods have lower levels of L-Carnitine, and also contain fewer of the two essential amino acids—lysine and methionine—that are needed for carnitine synthesis. High-altitude fruits like avocados, kiwis, grapes, papayas, lemons, aloe vera, lotus leaves, and malt contain some L-Carnitine. Animal products have higher and more abundant levels, with rich sources including yeast, whey, liver, lean meat, heart, lamb, chicken, rabbit, and milk. Literature reports indicate that 0.6 grams of crystalline carnitine can be extracted from 450 grams of beef extract, and 100 grams of lactose powder containing 2% L-Carnitine can be extracted from 56 kilograms of cow's milk. However, the extraction method is costly and not economically viable.
Effects and Benefits of L-Carnitine
Applications of L-Carnitine
Widely used as a food additive in infant foods, weight loss products, athlete nutrition, nutritional supplements for older adults, dietary supplements for vegetarians, and animal feed additives.
Packaging and Storage of L-Carnitine
Storage Conditions: Keep in a tightly sealed container. Store in a cool, dry, and well-ventilated place, away from incompatible substances. Prevent moisture exposure.
Packaging: Bulk in 25 kg cardboard drums, small samples in 1 kg aluminum foil bags, or custom packaging per customer requirements.
Shipping: By express or logistics, with domestic express delivery within three days and logistics within five days. Quotes generally include domestic shipping costs.
Shelf Life: Two years
