DL-methionine
The chemical stability of DL-methionine is affected by factors such as pH, temperature, light, and oxidants, which directly determine its storage conditions and application scope.
pH stability: DL-Methionine is most stable in the pH range of 4.0–8.0. In strongly acidic (pH < 2) or strongly alkaline (pH > 11) environments, the amino and carboxyl groups are prone to hydrolysis, and the methylthio group may undergo oxidation, leading to a decrease in purity.
Temperature stability: It is stable at temperatures below 100 °C; short-term heating (e.g., drying at 80 °C) does not cause degradation. However, prolonged heating above 200 °C leads to the cleavage of the C-S bond and decarboxylation, producing sulfur-containing volatile compounds and reducing biological activity.
Light stability: DL-Methionine has good light stability; exposure to visible light does not cause degradation. However, prolonged exposure to ultraviolet (UV) light accelerates the oxidation of the methylthio group, forming methionine sulfoxide, so it should be stored in opaque packaging.Compatibility with other substances: It is compatible with most carbohydrates, vitamins, and minerals in feed and food formulations. However, it should avoid contact with strong oxidants (e.g., hydrogen peroxide, potassium permanganate) and heavy metal ions (e.g.,Fe^3+,Cu^2+ for extended periods to prevent oxidation or complexation.
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