12111-11-4
Disodium nucleotide
CAS: 12111-11-4
Molecular Formula: C14H8Cl2Ir2
12111-11-4 - Names and Identifiers
| Name | Disodium nucleotide |
| Synonyms | Disodium nucleotide Disodium ribonucleotide |
| CAS | 12111-11-4 |
12111-11-4 - Physico-chemical Properties
| Molecular Formula | C14H8Cl2Ir2 |
| Molar Mass | 631.55 |
| Physical and Chemical Properties | The chemical formula of disodium nucleoside is colorless to white crystal, or white crystalline powder, containing about 7.5 molecules of crystal water, does not absorb moisture, starts to lose crystal water at 40 ℃, and becomes anhydrous above 120 ℃. The flavor is fresh, the flavor threshold is 0.025g/100mL, and the flavor strength is lower than that of sodium guanosine, but the combination of the two has significant synergistic effect. When the two are mixed at 1:1, the umami threshold can be reduced to 0.0063%. When combined with 0.8% sodium glutamate, its umami threshold is further reduced to 0.000031%. Soluble in water, stable and neutral in aqueous solution. Slightly soluble in ethanol, almost insoluble in ether. Heating in an acidic solution is easy to decompose and loses its taste power. Disodium nucleoside is a colorless or white crystalline powder containing about 7 molecules of crystal water. GMP is soluble in water, the aqueous solution is stable, the solubility in organic solvents is small, it is stable in general food processing conditions and acid, alkali, and salt environments, and decomposes at 250 ℃. GMP has mushroom-like fragrance, with 0.0035% taste threshold and 2.3 times of umami intensity of IMP. It is often mixed with IMP in a certain proportion. Combined with sodium glutamate, it has a strong synergistic effect and can enhance the umami taste by 10-20 times. It is called special fresh monosodium glutamate or strong monosodium glutamate. The freshness enhancement effect is very obvious. |
12111-11-4 - References
| Introduction | disodium isocurate (diisodium5 '-ribonucletide, abbreviated as I G) mainly includes 5'-disodium inosine monophosphate, or, disodium5 '-inosinat (IMP) and 5'-guanosine disodium (5 '-y, or, disodium5'-guanylate (GMP)), with flavor effect, and monosodium glutamate (monosodium glutamate) when mixed, it produces a synergistic effect, which can increase the freshness by several times to several tens of times. At the same time, the 5 '-disodium dibasic can improve the quality of food, and has a synergistic effect on sweet taste and salty taste, bitter taste and smell, smell, etc. can inhibit or eliminate. Generally add I G of food, the taste improved significantly, sweet, sour, bitter, hot, fresh, fragrant and salty taste more intense and coordinated, more close to the natural food flavor. |
| characteristic | 1. Effect of umami taste multiplication. Mixed with monosodium glutamate can produce umami doubling effect, reduce product cost. 2. Enhance and improve food flavor, can enhance the food's natural delicious, strong and sweet taste. 3. Make the meat taste more delicious, mixed with monosodium glutamate after adding can enhance the meat flavor, strengthen the meat flavor, reduce the amount of meat to reduce the cost. 4. Inhibit the salty, bitter, sour and other bad odors in food, and can reduce the odor (amino acid taste, flour taste, etc.) 5. Has better solubility and stability in the product. |
| Use | disodium isonucleoside is a new generation of nucleotide food freshness enhancer. Can be directly added to food, play a role in the fresh. It is one of the main flavor components of instant noodle seasoning bags and condiments such as chicken essence, chicken powder and fresh soy sauce. It is mixed with sodium glutamate (monosodium glutamate) and its dosage is about 2%-5% of monosodium glutamate, there is a "strong monosodium glutamate"; In addition, the goods also on the migration of hepatitis, chronic hepatitis, progressive muscle atrophy and a variety of eye diseases have a certain role in adjuvant therapy. as a flavoring agent, it can be used in household and catering food cooking, convenience food and its soup, soy sauce, as well as a variety of snacks, sauce and other aspects |
| application field | 1. Food: dairy food, meat food, baked food, flour food, flavored food, etc.; 2. Medicine: Health Food, filler, medical raw materials, etc.; 3. Industrial manufacturing: Petroleum industry, manufacturing industry, agricultural products, batteries, precision castings, etc.; 4. Tobacco products: can replace the glycerin as tobacco flavor, antifreeze moisturizing agent; 5. Cosmetics: facial cleanser, cosmetic cream, lotion, shampoo, mask, etc.; 6. Feed: Pet canned food, animal feed, aquatic feed, vitamin feed, veterinary drug products, etc. |
| preparation method | enzymatic catalysis is the use of enzymes to catalyze the conversion of precursor substances of nucleotides into nucleotides. Currently, the enzymes available for 5 '-nucleotide synthesis are mainly various kinases, while ribose phosphotransferase, 5'-nuclease and acid phosphatase have also been reported to be useful for single phosphorylation at the 5 'position of a nucleoside. Enzymatic hydrolysis method includes RNA enzymatic hydrolysis method and cell autolysis method. RNA enzymatic hydrolysis includes the extraction of RNA from bacteria, the preparation of 5 '-phosphodiesterase, the enzymatic hydrolysis of RNA and the separation and purification of single nucleotides. The process flow is shown in Figure 1. Figure 1 is the enzymatic hydrolysis of RNA to produce taste-presenting nucleotides. The enzymatic hydrolysis process can produce a mixture of 4 nucleotides at a time, and the yield of the enzyme reaction is high, but in the post-extraction process, it is difficult to separate and purify four kinds of high purity products, which leads to long production cycle, complicated extraction process and low purity of products. However, due to the simple production process, rich source of raw materials, low cost, so for a long time, China has been in this method of industrial production of nucleotides. |
Last Update：2024-04-09 21:11:58
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12111-11-4
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