5μ-GMP-Na2, 5μ-Guanylic acid hydrate disodium salt
Guanosine 5'-monophosphate disodium salt
CAS: 5550-12-9
Molecular Formula: C10H12N5O8PNa2·xH2O
5μ-GMP-Na2, 5μ-Guanylic acid hydrate disodium salt - Names and Identifiers
| Name | Guanosine 5'-monophosphate disodium salt |
| Synonyms | GMP-5 SODIUM GUANYLATE 5'-gmpdisodiumsalt Disodium 5'-inosinic acid Guanosine 5'-monophosphate disodium salt Guanosine 5μ-monophosphate hydrate disodium salt 5μ-GMP-Na2, 5μ-Guanylic acid hydrate disodium salt GUANOSINE-5'-MONOPHOSPHATE DISODIUM SALT extrapure |
| CAS | 5550-12-9 |
| EINECS | 226-914-1 |
| InChI | InChI=1/C10H14N5O8P.2Na/c11-10-13-7-4(8(18)14-10)12-2-15(7)9-6(17)5(16)3(23-9)1-22-24(19,20)21;;/h2-3,5-6,9,16-17H,1H2,(H2,19,20,21)(H3,11,13,14,18);;/q;2*+1/p-2 |
5μ-GMP-Na2, 5μ-Guanylic acid hydrate disodium salt - Physico-chemical Properties
| Molecular Formula | C10H12N5O8PNa2·xH2O |
| Molar Mass | 407.18 |
| Melting Point | 300℃ |
| Boling Point | 890.2°C at 760 mmHg |
| Flash Point | 492.2°C |
| Water Solubility | >50 g/L |
| Solubility | Soluble in water, slightly soluble in ethanol, almost insoluble in acetone and ether. |
| Vapor Presure | 5.16E-34mmHg at 25°C |
| Appearance | Form Crystalline Powder, color White |
| Storage Condition | 2-8°C |
| Sensitive | Easily absorbing moisture |
| MDL | MFCD00070575 |
| Physical and Chemical Properties | Chemical properties colorless to white crystal or crystalline powder, usually containing 7 molecules of crystal water, odorless, with a unique flavor similar to mushrooms. The melting point is not obvious, browning at 240 ℃ and decomposing at 250 ℃. It is stable to acid, alkali, salt and heat. It has strong moisture absorption, is easily soluble in water (25 ℃,25%), the pH value of 5% aqueous solution is 7.0~8.5, and is slightly soluble in ethanol, acetone and ether. Mice LD5010g/kg orally, ADI does not need special regulations (FAO/WHO,1994). |
| Use | Mainly used as a condiment, is a new generation of food freshness enhancer; Used as food additives, genetic engineering reagents and pharmaceutical raw materials |
5μ-GMP-Na2, 5μ-Guanylic acid hydrate disodium salt - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 2 |
| RTECS | MF9290000 |
| HS Code | 29349990 |
| Toxicity | LD50 oral in rat: > 17300mg/kg |
5μ-GMP-Na2, 5μ-Guanylic acid hydrate disodium salt - Upstream Downstream Industry
| Raw Materials | Carbon disulfide D(+)-Glucose Ribonucleic acid 5-Guanylic acid Guanosine |
| Downstream Products | Disodium 5-Inosinate Inosine CALCIUM5-RIBONUCLEOTIDES Calcium 5-ribonucleotide |
5μ-GMP-Na2, 5μ-Guanylic acid hydrate disodium salt - Reference
| Reference Show more | 1. 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. 2. Liu tiantianliang Zhong Yong Fan Sihua et al. Analysis of characteristic taste components in the North Sea sand crab [J]. Food Science, 2018, 039(014):236-241. 3. Yang Jun-Lin, ren ya-Mei, Zhang Wu-gang, etc. Quality Evaluation of cured potato based on principal component analysis [J]. Food Science, 2018, 039(019):70-77. 4. 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). 5. Tang Jianxin, Qin Suyi, Ren Hao, Yu guanchu, Xin Guang, Sun Binxin. Effect of initial oxygen concentration on quality of postharvest Agaricus bisporus [J]. Packaging Engineering, 2021,42(01):8-17. 6. [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 7. [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 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 10. [IF=4.155] Yucui Jiang et al."Zr-based acid-stable nucleotide coordination polymers: An excellent platform for acidophilic enzymes immobilization."J Inorg Biochem. 2021 Mar;216:111338 11. [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 12. [IF=3.167] Zhenshan Hou et al."Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)."Journal Of Food Science. 2022 Mar 26 |
5μ-GMP-Na2, 5μ-Guanylic acid hydrate disodium salt - Nature
| FEMA | 3668 | DISODIUM 5-GUANYLATE |
| BRN | 3586801 |
| EPA chemical information | 5'-Guanylic acid, disodium salt (5550-12-9) |
Last Update：2024-04-10 22:29:15
5μ-GMP-Na2, 5μ-Guanylic acid hydrate disodium salt - Uses and synthesis methods
Introduction
disodium nucleoside (I + G) is a new generation of nucleotide food freshener. This product is a mixture of 5 '-inosinic acid disodium (IMP) and 5'-guanosine acid disodium (GMP) in a ratio of 1:1, which can be directly added to food to increase freshness.
identification test
UV absorbance 1/50000 sample solution is prepared with 0.01mol/L hydrochloric acid solution, which has the maximum absorption value at 256nm and 2nm. A250/A260 is 0.95~1.03,A280/A260 is 0.63~0.71.
the ribose test is positive. take 3ml of 0.03% sample aqueous solution, 0.2ml of ethanol solution 10% dihydroxytoluene, and 3ml of hydrochloric acid solution (TS -100) 0.1% ammonium ferric sulfate, and heat it in a water bath for 10min, which should be green.
take 5ml of 1% sample aqueous solution and 2ml of magnesium-oxygen mixture test solution (TS-133) for positive organophosphate test, and no precipitation should occur. Add 7ml of nitric acid, boil for 10min, neutralize with sodium hydroxide test solution (TS-224), and phosphate reaction (IT-26) should be present.
Positive sodium test (IT-28).
soluble in water, slightly soluble in ethanol, almost insoluble in acetone and ether (OT-42).
content analysis
accurately weigh the sample about 500mg, dissolve it with 0.01mol/L hydrochloric acid, fix the volume to 1000ml, and mix it. Take 10.0ml of this solution, then use 0.01mol/L hydrochloric acid to fix the volume to 250ml, and mix. Using 0.01mol/L hydrochloric acid solution as a control, absorbance a is measured at 260nm wavelength in a 1cm colorimetric cell, and then the content is calculated according to the following formula:
content (%)= A/289.8 × 250000/sample size (mg)× 100/(100-moisture (%))× 100
Toxicity
ADI does not make special regulations (FAO/WHO,2001).
LD5010mg/kg (rat, oral). After 0.1% ~ 1% feed was fed for 6 months, there was no abnormal change in body weight and tissue.
can be safely used in food (FDA,& sect;172.530,2000).
EEC-HACSG regulations shall not be used for infant food.
Production method
The production of guanylate mainly includes enzymatic hydrolysis and fermentation. It is an industrially meaningful two-step method in fermentation and biosynthesis and chemical synthesis.
(1) RNA hydrolysis method. See the production method of 5 '-inosinic acid disodium.
(2) two-step method. Using glucose as carbon source, guanosine was fermented with a mutant strain of Bacillus subtilis, and the production level was 10.5g/L. Then guanosine is acidified with phosphorus oxychloride phosphate in pyridine solution to obtain guanosine acid.
(3) biosynthesis and chemical synthesis and usage. When PH = 7, Bacillus megaterium (No.336) is used to ferment glucose (8%) for 90h to produce 5-ammonia -4-formamide nucleoside (AICAR) 15g/L; Then it is extracted by ion exchange method, dissolved in methanol containing NaOH after concentration and drying, and heated with carbon disulfide to convert it into 2-thionosine; Finally, it is oxidized with hydrogen peroxide and excess ammonia water is added, guanosine is obtained by heating, and guanosine is phosphated to obtain guanosine acid.
Last Update：2024-04-10 22:29:15
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