L-tyrosine is an amino acid that can be extracted from the hydrolysates of protein-containing substances such as casein or corn, and is also a constituent of protein. The amino carbonyl reaction of L-tyrosine and saccharide occurs when the l-tyrosine and saccharide are coheated.
In the field of biochemical research, L-tyrosine can be used to determine the standard of nitrogen in amino acids, prepare tissue culture medium, and perform colorimetric quantitative analysis using Milon reaction (protein chromogenic reaction).
L-tyrosine can not only be used as the raw material of amino acid infusion and amino acid compound preparation, but also as a nutritional supplement, which has a positive effect on poliomyelitis, nuclear encephalitis and hyperthyroidism. In addition, L-tyrosine is the raw material for the manufacture of diiodotyrosine, dibromotyrosine and L-dopa.
