Name | xanthosine 5'-monophosphate disodium salt |
Synonyms | XMP XMP, NA2 XMP SODIUM SALT XMP DISODIUM SALT XANTHOSINE 5'-MONOPHOSPHATE DISODIUM XANTHOSINE 5'-MONOPHOSPHATE SODIUM SALT XANTHOSINE 5'-MONOPHOSPHATE DISODIUM SALT xanthosine 5'-monophosphate disodium salt XANTHOSINE-5'-MONOPHOSPHORIC ACID, DISODIUM |
CAS | 25899-70-1 |
EINECS | 247-324-0 |
InChI | InChI=1/C10H13N4O9P.2Na/c15-5-3(1-22-24(19,20)21)23-9(6(5)16)14-2-11-4-7(14)12-10(18)13-8(4)17;;/h2-3,5-6,9,15-16H,1H2,(H2,19,20,21)(H2,12,13,17,18);;/q;2*+1/p-2/t3-,5-,6-,9-;;/m1../s1 |
Molecular Formula | C10H11N4Na2O9P |
Molar Mass | 408.17 |
Melting Point | >116°C (dec.) |
Solubility | Soluble in DMSO |
Appearance | Powder |
Color | White to Off-White |
Storage Condition | Inert atmosphere,2-8°C |
Sensitive | Easily absorbing moisture |
MDL | MFCD00037982 |
In vitro study | Microbiological production of Xanthosine 5'-monophosphate sodium salt (XMP) in high yields opens the way for its use in foods as a flavoring agent and as a chemical intermediate for production of purine antimetabolites. Xanthosine 5'-monophosphate sodium salt also should prove valuable in the production of synthetic polynucleotides for studies on the genetic code, protein synthesis, and nucleic acid structure. |
WGK Germany | 3 |
FLUKA BRAND F CODES | 3-10 |
Reference Show more | 1. Wei Yunyun, Gong Xue, Xin Guang, et al. Based on chemical analysis and electronic tongue, the effect of drying method on the umami taste of Boletus glued to the point handle [J]. Food Science, 2018(18). 2. Tang Jianxin, Qin Suyi, Ren Hao, Yu Guanchu, Xin Guang, Sun Bingxin. Effect of Initial Oxygen Volume Fraction on Quality of Agaricus bisporus after Harvest [J]. Packaging engineering, 2021,42(01):8-17. 3. [IF = 7.514] Yao Feng et al."Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods." Food Chem. 2022 Jan;366:130570 4. [IF = 6.475] Donglu Fang et al."Microflora and umami alterations of different packaging material preserved mushroom (Flammulina filiformis) during cold storage." Food Res Int. 2021 Sep;147:110481 5. [IF = 3.463] Xuemei Zhao et al."Postharvest short-time partial dehydration affects shiitake mushroom (Lentinus edodes) storage quality and umami taste." Sci Hortic-Amsterdam. 2021 Sep;287:110274 6. [IF = 3.167] Zhenshan Hou et al."Effects of drinking temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)." Journal Of Food Science. 2022 Mar 26 |
Biological activity | Xanthosine 5 '-monophosphate sodium salt (5'-Xanthylic acid sodium salt) is an intermediate of purine metabolism. Xanthosine 5 '-monophosphate sodium salt can be used in the study of the genetic code, nucleic acid structure, and DNA,RNA, and protein synthesis. |