Solubility and transformation behavior of L-phenylalanine anhydrate with amino acid additives

摘要

The solubility of l-phenylalanine in water with amino acid additives was experimentally studied by an analytical method. The data obtained were correlated by a semiempirical equation. Results showed that the solubility of l-phenylalanine increased with increasing temperature. Amino acid added can markedly increase the solubility power compared with pure water. The dependence of the l-phenylalanine anhydrate/monohydrate transformation behavior in the presence of l-glutamic acid, as a typical additive, is discussed. Langmuir model for transformation kinetics was applied to quantitatively express the observed experimental dependence between the transformation time and additive content.