Name | Inosine 5'-Monophosphate(IMP) |
Synonyms | IMP INOSINIC ACID 5'-inosinicacid inosine5'-phosphate inosinemonophosphate INOSINE 5'-MONOPHOSPHATE I-5′-P IMP INOSINIC ACID Inosine 5'-Monophosphate(IMP) INOSINE-5'-MONOPHOSPHORIC ACID |
CAS | 131-99-7 |
EINECS | 205-045-1 |
Molecular Formula | C10H13N4O8P |
Molar Mass | 348.21 |
Density | 2.31±0.1 g/cm3(Predicted) |
Boling Point | 851.4°C at 760mmHg |
Solubility | Easily soluble in water, almost insoluble in ethanol (OT-42) |
Appearance | Colorless or white crystal, or white crystalline powder |
pKa | pK1 = 2.4; pK2 = 6.4(at 25℃) |
Storage Condition | -20°C |
MDL | MFCD00066754 |
Physical and Chemical Properties | Chemical properties colorless or white crystal, or white crystalline powder, odorless, with a special taste. |
Use | Uses Flavoring agent. |
Safety Description | S22 - Do not breathe dust. S24/25 - Avoid contact with skin and eyes. |
WGK Germany | 2 |
RTECS | NM7519000 |
HS Code | 29389090 |
Raw Materials | Ribonucleic acid D-(+)-Maltose monohydrate |
Reference Show more | 1. Huang Shengdong Chen Song Pan Jiang ball Cai Ying Li Si Dong Li puwang Yang Xihong Wu Yuying. Effects of different molecular weight chitosan on preservation of tilapia fillets during cold storage [J]. Science and Technology of Food Industry, 2015, 36(19):318-321. 2. Wei Yunyun, Gong Xue, Xin Guang, et al. Study on the effect of drying methods on the flavor of Boletus Corynebacterium from point-handle based on chemical analysis and electronic tongue [J]. Journal of Food Science, 2018(18). 3. Wu Zhanxia, Pan Jiang ball, Yang Zi-Ming, Chen Song, Huang Shengdong, Li puwang, Yang Xihong, Li Si-dong. Effect of mixed molecular weight chitosan combined with ozone sterilization on preservation of tilapia fillets during cold storage [J]. Journal of Guangdong Ocean University, 2016,36(03):71-75. 4. Chen Shi-da, Guo Mei-Chen, Yang Liu-ming, et al. Effect of pretreatment on fresh-keeping quality of cultured pseudosciaena crocea [J]. Science and Technology of food industry, 2018(17):258-262. 5. Yin Chaomin, fan Xiuzhi, Shi Defang, et al. HS-SPME-GC-MS analysis of flavor components in five fresh edible fungi by HPLC [J]. Science and Technology of Food Industry 2019 040(003):254-260. 6. Zhao Simin, bevenge, Bao Zeyang, Guan Feng, Yuan Yongjun. Study on the effect of fluidized ice on the preservation of large yellow croaker [J]. Science and Technology of food industry, 2021,42(01):297-303. 7. [IF = 5.548] Qian Luo et al."Portable functional hydrogels based on silver metallization for visual monitoring of fish freshness."Food Control. 2021 May;123:107824 8. [IF=5.537] Bingxin Sun et al."Effect of 1-methylcyclopropene (1-MCP) on quality of button mushrooms (Agaricus bisporus) packaged in different packaging materials."Postharvest Biol Tec. 2020 Jan;159:111023 9. [IF=4.24] Na Xu et al."Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis."Food Biosci. 2021 Oct;43:101326 |
overview
5 '-Inosinic acid is a purine nucleotide first synthesized during the de novo synthesis of various purine nucleotides in the organism, and then converted into other purine nucleotides. It is widely found in meat and produced by ATP degradation.
application
The sodium salt of 5 '-inosinic acid is colorless crystal or white powder, with a specific fresh fish flavor, and is easily soluble in water. As a flavoring agent on food, mixed with sodium guanosine and sodium glutamate can increase the freshness of monosodium glutamate several times.
identification test
solubility is extremely soluble in water and almost insoluble in ethanol (OT-42).
the sample with ultraviolet absorbance 1:50000 0.01mol/L hydrochloric acid solution, and the maximum absorption wavelength is 250nm ± 2nm. The ratio of A250/A260 is 1.55~1.65, and the ratio of A280/A260 is 0.20~0.30 (see "ultraviolet spectrophotometry" in GT-29).
ribose test is the same as "02007, inosinic acid disodium".
organophosphate test takes 1:20 sample aqueous solution, and the rest is identified with the method of "02033,5 '-guanylate.
content analysis
The method is the same as "02007, inosinic acid disodium", but the following formula is used for calculation:
content (%)= A/349 × 250000/sample size (mg)× 100/(100-loss on drying (%))× 100
Toxicity
ADI does not make special regulations (FAO/WHO,2001).
use limited
GB 2760-2001: infant formula 0.2~0.58 g/kg (based on total nucleotides).
Production method
The nucleic acid obtained by yeast is decomposed and separated.
It is prepared by direct fermentation of starch glycolysis solution (glucose).
EPA chemical information | 5'-Inosinic acid (131-99-7) |