DL-Tryptophan

White to yellowish white crystalline or crystalline powder, odorless or slightly odorous, slightly sweet taste. The bitterness of L-type and sweetness of D-type are similar to sucrose. Poor acid and light resistance. It can be used for nutrition and biochemical research and preparation of tissue culture medium.

1. Indole was condensed to form 3-dimethylaminomethyl indole, and then condensed to form ethyl α - carboxylate - β (3-indole) - N-acetyl - α - alanine ethyl ester, which was hydrolyzed, decarboxylated and then hydrolyzed to form DL tryptophan.

2. Tryptophan was synthesized from indole in high concentration of pyruvic acid and ammonia under the catalysis of enzyme. Or it is prepared from indole and acetylamino malonate.