Name | 5'-cytidylate monophosphate |
Synonyms | CMP 5-CMP Poly c 5'-CMP 5'-rCMP Nsc120953 Poly(CMP) Poly(rc) Cytidylic acid PolyinsoinicAcid 5'-cytidylic acid Polycytidylic Acid Polycytidylic acid Poly(cytidylic acid) Polyribocytidylic acid Cytidine monophosphate Poly(5'-cytidylic acid) Cytidine-5-monophosphate Cytidine 5-monophosphate 5'-O-phosphonatocytidine Cytidine 5'-monophosphate polyribonucleotidecomplexc 5'-Cytidylic acid, polymers 5'-cytidylate monophosphate POLY(C) FOR DNA HYBRIDIZATION 5'-CYTIDYLIC ACID MONOHYDRATE 5'-Cytidylic acid homopolymer 5'-Cytidylic acid, homopolymer 5'-Cytidine Monophosphoric Acid Cytidine-5'-monophosphoric acid POLYCYTIDYLIC ACID POTASSIUM SALT Polycytidylic acid potassium salt polycytidylic acid (5') potassium Cytidine 5'-monophosphate,free acid Cytidine 5'-monpohosphate,free acid Polycytidylic Acid (5') Potassium Salt polycytidylic acid potassium salt mr ~8500000 |
CAS | 63-37-6 30811-80-4 26936-40-3 |
EINECS | 200-556-6 |
InChI | InChI=1/C9H14N3O8P/c10-5-1-2-12(9(15)11-5)8-7(14)6(13)4(20-8)3-19-21(16,17)18/h1-2,4,6-8,13-14H,3H2,(H2,10,11,15)(H2,16,17,18)/p-2/t4-,6-,7-,8-/m1/s1 |
Molecular Formula | C9H14N3O8P |
Molar Mass | 323.2 |
Melting Point | 69℃ |
Boling Point | 678.1°C at 760 mmHg |
Specific Rotation(α) | 9·8 ° (C=1, 0·5mol/L Na2HPO4) |
Flash Point | 363.9°C |
Water Solubility | soluble |
Solubility | Methanol (Very Slightly), Water |
Vapor Presure | 2.65E-21mmHg at 25°C |
Appearance | White solid |
Color | White to Off-White |
Storage Condition | Refrigerator |
Sensitive | Easily absorbing moisture |
MDL | MFCD00006544 |
Physical and Chemical Properties | |
Use | Used as food additives, genetic engineering reagents and pharmaceutical raw materials, |
Safety Description | S24/25 - Avoid contact with skin and eyes. |
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 Xinye, Li Yunshu, Ma Qi, Wu Zijian, Xu Huaide, Li Mei. Effects of different drying methods on taste components of pleurotus eryngii [J]. Food Research and Development, 2020,41(16):8-13. 3. Ting Liu, Ligeng Xu, Lizhen He, Jianfu Zhao, Zeh Zhang, Qi Chen, Tianfeng Chen, Selenium nanoparticles, volume 35, 2020, 100975, ISSN 1748-0132, https: |
use | polycytidine acid, as an interferon inducer, produces interferon under the induction of cells in the body, which has a similar effect to interferon, so it has broad-spectrum antiviral and immune regulation functions. It can be used for adjuvant treatment of viral infectious diseases and tumors. |