Disodium 5'-Inosinate
Disodium 5-inosinate
CAS: 4691-65-0
Molecular Formula: C10H14N4NaO8P
Disodium 5'-Inosinate - Names and Identifiers
| Name | Disodium 5-inosinate |
| Synonyms | IMP 2NA IMP, NA2 225-146-4 IMP SODIUM SALT Disodium 5'-IMP IMP DISODIUM SALT Disodium 5-inosinate Disodium 5'-Inosinate INOSIC ACID DISODIUM SALT disodiuminosine5'-phosphate Inosine-5'-monophosphate,disodium salt Disodium 9-[(2R,3R,4R,5R)-3,4-dihydroxy-5-(phosphonatooxymethyl)oxolan-2-yl]-3H-purin-6-one [[3,4-dihydroxy-5-(6-oxo-1H-purin-9-yl)tetrahydrofuran-2-yl]methoxy-sodiooxy-phosphoryl]oxysodium |
| CAS | 4691-65-0 |
| EINECS | 225-146-4 |
| InChI | InChI=1/C10H13N4O8P.2Na/c15-6-4(1-21-23(18,19)20)22-10(7(6)16)14-3-13-5-8(14)11-2-12-9(5)17;;/h2-4,6-7,10,15-16H,1H2,(H,11,12,17)(H2,18,19,20);;/q;2*+1/p-2/rC10H11N4Na2O8P/c15-23-25(20,24-16)21-1-4-6(17)7(18)10(22-4)14-3-13-5-8(14)11-2-12-9(5)19/h2-4,6-7,10,17-18H,1H2,(H,11,12,19) |
Disodium 5'-Inosinate - Physico-chemical Properties
| Molecular Formula | C10H14N4NaO8P |
| Molar Mass | 372.21 |
| Melting Point | 175 °C |
| Boling Point | 851.4 °C at 760 mmHg |
| Solubility | Soluble in water (20 ℃,13g/100mL), slightly soluble in ethanol and ether. |
| Appearance | White crystal |
| Color | White |
| Storage Condition | 2-8°C |
| Stability | Stable. Incompatible with strong oxidizing agents. |
| MDL | MFCD00150372 |
| Physical and Chemical Properties | Colorless to white crystals, or white crystalline powder. The average contains 7.5 molecules of water of crystallization. Odorless, special taste. Taste threshold 0.012%. No deliquescence. The melting point is not obvious, 180 deg C Brown, about 230 deg C decomposition. Stability, in the general food processing conditions (pH value of 4~7), 100 C heating 1H no decomposition phenomenon. With sodium L-glutamate on umami taste multiplication effect (such as sodium inosine and sodium L-glutamate ratio of 1:7, that is, has a significant effect of enhancing umami). The maximum absorption wavelength of the hydrochloric acid solution was 250nm ± 2nm. In the case of plants and animals in the phosphatase can be decomposed and lose the flavor. 44 degrees began to lose the water of crystallization, 120 degrees Celsius into anhydrous. Soluble in water (13g/100ml,20 C), aqueous solution was neutral, slightly soluble in ethanol, almost insoluble in ether. Natural products are found in tuna, etc. |
Disodium 5'-Inosinate - Risk and Safety
| Risk Codes | R23/24/25 - Toxic by inhalation, in contact with skin and if swallowed. R36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S22 - Do not breathe dust. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) S24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 3 |
| RTECS | NM7519500 |
| TSCA | Yes |
| HS Code | 29349990 |
Disodium 5'-Inosinate - Nature
Open Data Verified Data
colorless to white crystal or crystalline powder, odorless, with fish flavor. The average contains 7.5 molecules of water of crystallization. 44 degrees began to lose the water of crystallization, 120 degrees Celsius into anhydrous. The melting point is not obvious, 180 deg C Browning. 230 degrees C decomposition. It is stable to acid, alkali, salt and heat. Slightly hygroscopic, soluble in water (20 ℃,13g/100mL), slightly soluble in ethanol and ether. The pH value of 5% aqueous solution was 7.0~8.5.
Last Update：2024-01-02 23:10:35
Disodium 5'-Inosinate - Preparation Method
Open Data Verified Data
obtained from the hydrolysis of starch sugar by fermentation.
Last Update：2022-01-01 10:09:08
Disodium 5'-Inosinate - Use
Open Data Verified Data
A new generation of food freshening agent, a seafood taste. It is mainly used as a seasoning to improve the original flavor and flavor of food, and has a significant coordination function. Less used alone, often mixed with monosodium glutamate, mixed with monosodium glutamate, its flavor effect is 8 times higher than that of monosodium glutamate alone, and 5 '-inosinic acid disodium (IMP) equal proportion of the mixture becomes the disodium of the taste nucleoside, and the effect of increasing the freshness is more significant. China's provisions can be used for all kinds of food, according to the production needs of the appropriate amount of use. In the medical field for the treatment of leukocytes and thrombocytopenia and various acute and chronic liver diseases.
Last Update：2022-01-01 10:09:08
Disodium 5'-Inosinate - Reference Information
| FEMA | 3669 | DISODIUM 5-INOSINATE |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| traits | white powder |
| properties | disodium inosinic acid 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 taste threshold is further reduced to 0.000031%. Soluble in water, stable and neutral in aqueous solution. Heating in an acidic solution is easy to decompose and loses its taste power. It can also be destroyed by phosphatase decomposition. Slightly soluble in ethanol, almost insoluble in ether. |
| use | disodium inosinic acid as flavor enhancer, nutritional additive flavor agent. If 5~1/100,000 is added to soy sauce, it will have a special umami taste. Generally, it is combined with monosodium glutamate, sodium guanosine, etc. to improve the freshness enhancement effect. Sodium inosine solution is a flavor agent that is allowed to be used at home and abroad. It is rarely used alone. It is often mixed with monosodium glutamate. When mixed, umami has the effect of multiplying. China's regulations can be used for all kinds of feed, food additives, according to the production needs of appropriate use. Sodium inosine is also a flavoring agent that is allowed to be used at home and abroad. It is rarely used alone. It is often mixed with monosodium glutamate. When mixed, umami has the effect of multiplying. China's regulations can be used for all kinds of food, according to the production needs of appropriate use. It is mainly used for leukopenia and acute and chronic liver diseases caused by various reasons. |
| identification test | ultraviolet absorbance 1/50000 sample solution is prepared with 0.01mol/L hydrochloric acid, which has the maximum absorption value at the wavelength of 250nm ± 2nm. A250/A260 is 1.55~1.65,A280/A260 is 0.2~0.3. Both ribose test and organophosphate test were positive, and the method was the same as "02006,5L disodium guanosine acid". Positive for sodium salt reaction (IT-28). Solubility soluble in water, slightly soluble in ethanol, almost insoluble in ether.. |
| content analysis | accurately weigh the sample about 500mg, move it into a 1000ml volumetric flask, dissolve it with 0.01mol/L hydrochloric acid, fix the volume, and mix it. Take 10.0 ml of this solution and transfer it into a 250ml volumetric flask, fix the volume with 0.01mol/L hydrochloric acid, and mix it. The absorbance (A) was measured at a wavelength of 250nin with 0.01mol/L hydrochloric acid solution as a comparison, and the liquid layer width was 1crn. The content of inosinic acid disodium (C10H11N4Na2O8P) in the sample is calculated according to the following formula: inosinic acid disodium content (%)= A/310 × 25000/sample amount (mg)× 100/(100-moisture (%)) × 100 |
| toxicity | ADI does not make special regulations (FAO/WHO,2001). LD5014.4g/kg (rat, oral). After feeding rats with 0.1%-1.0% feed for 6 months, the weight of rats increased, and there was no abnormality in the weight and tissues of plasma, liver, kidney, spleen, testis, heart, lung, etc. High security. Can be safely used in food (FDA, 172.535,2000). EEC-HACSG regulations shall not be used for infant food. |
| use limit | GB 2760-96: all kinds of food, limited to GMP. FAO/WHO(1994): luncheon meat, ham, bacon and other meats |
| production method | method 1. preparation of inosinic acid disodium by inosinic acid dephosphorylation method corynebacterium 269 fermentation, fermentation broth to thallus, adsorption, elution, concentration, addition of ethanol, crystallization under pH7-7.5 conditions to obtain inosinic acid disodium. Corynebacterium 269 [fermentation] → fermentation broth [removal of thallus, adsorption, elution, concentration] → concentrated solution [ethanol] →[pH7-7.5] preparation of inosine disodium inosine crude product in acetic acid buffer solution, pH5.4-5.6, pressure 137-147kPa, dephosphorylation for 5h, crude inosine product can be obtained. Inosinic acid disodium [acetic acid, pressurized] → Inosine refined distilled water dissolution, pH = 6, recrystallization, available fine. Methods Bacillus mutation 7171-9-1 was selected 2. one-step fermentation method and transferred to inclined medium, and cultured at 30-32 ℃ for 48h. The inclined medium consists of glucose 1%, peptone 0.4%, yeast extract 0.7%, beef extract 1.4%, agar 2%, sterilized at pH7 and 120 ℃ for 20min. Bacillus mutans 7171-9-1 [slant culture] →[30-32 ℃, 48h] strain slant seed culture first-class seeds: medium composition is glucose 2%, peptone 1%, yeast extract 1%, corn steep liquor 0.5%, urea 0.5%, sodium chloride 0.25%. Before sterilization, pH 7, 150ml of medium was filled in 1L triangular bottle and sterilized at 115 ℃ for 15min. Each triangular bottle was connected with platinum earring fungus moss and cultured at 32 ℃ 1 ℃ for 18h on a reciprocating shaker. Secondary seeds: medium is the same as primary seeds, enlarged 50L fermentor, constant volume 25L, inoculation amount 3%, culture at 32 ℃ 1 ℃ for 12-15h, stirring speed 320r /min, ventilation rate 1:0.25V/(V min), growth bacteria index A(650nm)= 0.78,pH = 6.4-6.6. Strain slope [shaking table oscillation] →[pH7, 32 ℃ 1 ℃, 18h] primary seed culture solution [50L fermenter] →[pH6.4-6.6, 32 ℃ 1 ℃, 12-15h] secondary seed culture solution ferments 50L stainless steel standard fermenter, constant volume 35L. The culture medium consists of starch hydrolyzed sugar 10%, dry yeast hydrolysate 1.5%, bean cake hydrolysate 0.5%, urea 0.4%, magnesium sulfate 0.1%, potassium chloride 0.2%, disodium hydrogen phosphate 0.5%, ammonium sulfate 1.5%, silicone oil 0.05%. pH = 7, inoculation amount 0.9%, culture at 32 ℃ 1 ℃ for 93h, stirring speed 320r /min, ventilation amount 1:0.5V/(V min). 500L fermenter, constant volume 350L. The medium consists of starch hydrolyzed sugar 10%, dry yeast hydrolysate 1.5%, bean cake hydrolysate 0.5%, ammonium sulfate 1.5%, magnesium sulfate 0.1%, potassium chloride 0.2%, disodium hydrogen phosphate 0.5%, calcium carbonate 1%, and silicone oil less than 0.3%. pH = 7, inoculation amount 7%, culture at 32 ℃ 1 ℃ for 75h, stirring speed 230r /min, ventilation rate 1:0.25V/(V min). 20000L fermentation tank, the culture medium is the same as above, the inoculation amount is 2.5%, and the culture is 83h at 35 ℃ 5 ℃. Secondary seed culture broth [50L fermentation tank] →[pH7, 32 ℃ 1 ℃, 93h] fermentation broth [500L fermentation tank] →[pH7, 32 ℃ 1 ℃, 75h] fermentation broth [20000L fermentation tank] →[pH7, 35 ℃ 1 ℃, 83h] extraction, adsorption and elution of fermentation broth to adjust pH = 2.5-3 for 30-40L of fermentation broth, together with the bacteria, they were adsorbed through two series-connected 3.5kg 732H resin columns. Wash once with pH 3 water equivalent to 3 times the total volume of the resin, separate the two columns, elute inosine with pH 3 water, and then adsorb inosine through a 769 activated carbon column, first wash with 2-3 times the volume of water, then wash with 70-80 ℃ water, soak in 70-80 ℃,1mol/L sodium hydroxide solution for 30min, finally elute inosine with 0.01mol/L sodium hydroxide solution, collect eluent, and concentrate in vacuum, place pH11 or 6 and filter to obtain coarse products. Fermentation broth [732 resin column] →[pH2.5-3] adsorbate [water] →[pH2.5-3] eluent [769 activated carbon column] → adsorbate [distilled water, sodium hydroxide] →[70-80 ℃][sodium hydroxide] →[70-80 ℃] eluent [concentrated crystallization] →[pH11 or 6] inosine crude product refining, the crude product is prepared into a 5%-10% solution, heated and dissolved, suction filtration, cooling, filtration, a small amount of water washing, drying, that is, inosine refined products. Crude inosine [distilled water] → [recrystallization] inosine finished product. Ribonucleic acid (RNA) hydrolysis method contains ribonucleic acid and deoxyribonucleic acid (DNA), and RNA hydrolysis can obtain 4 kinds of nucleotides: adenosine acid, guanylate, cytidine acid and uridine acid, where guanylate and inosinic acid converted from adenosine acid are taste substances. Nucleotides include 2 '-nucleotides, 3'-nucleotides and 5 '-nucleotides, of which only 5'-nucleotides, namely 5 '-guanylate and 5'-inosinic acid, have taste properties. RNA extraction is often made of yeast (most commonly used) with high RNA content and G. candidum cells (containing RNA4 ~ 11%) as raw materials, using dilute lye extraction. The yeast stem cells were mixed with water into a suspension of 5% to 10%, and sodium hydroxide was added to make their mass fraction reach 1%; stirring at 20 ℃ for 30 to 45min, then neutralizing with 6mol/L hydrochloric acid to Ph = 7.0; heating to 900c for 10min to kill mold, then cooling to 2 to 4 ℃ and standing for 2 to 3 days; take the supernatant and adjust the Ph value to 2.5(RNA isoelectric point) with 6mol/L hydrochloric acid, and let it stand overnight at 2~4 ℃. The RNA was filtered to obtain, washed with ethanol and dried to obtain a product with an RNA content of 60% ~ 70%, with a yield of 4% ~ 5%. Yeast cells can also be extracted in 6% and 8% hydrochloric acid. RNA hydrolysis The ultraviolet mutant N-10-14 of Penicillium orange ThoM was cultured with bran at 30 ℃ for 5 days, and 50kg of koji was extracted with 90L of water to obtain 89L of extract containing strong nuclease P1(5 '-phosphodiesterase); 400mL of enzyme solution was added into 10L of 0.8% RNA solution, the Ph value was adjusted to 5.6, and the reaction was carried out at 65 ℃ for 2 hours, mixed nucleotides (adenylate 0.22%, guanylate 0.19%, uridylate 0.18% and cytidine 0.14%) were obtained. The separation of nucleotides uses various nucleotides with different isoelectric points and is separated by strong basic anion exchange resin. The above nucleotide mixture was adjusted to the Ph value of 8, adsorbed with a domestic 717 resin on a column, and then eluted with 0.02mol/L formic acid, 0.15mol/L formic acid, 0.01mol/L formic acid -0.05 mo1/L I sodium formate and 0.1 mol/L formic acid -0.1 mol/L sodium formate, respectively, to obtain cytidine acid, adenosine acid, uridylic acid and guanylic acid. Sodium inosine was prepared from adenosine acid. Aspergillus oryzae was cultured with bran at 30 ℃ for 48h and soaked in 10 times of water for 3h to obtain deaminase solution. 10% deaminase solution was added to adenosine acid solution and reacted at 50~60 ℃ and Ph = 6 for 3h. Heating to 100 ℃ to kill enzyme, filtering, vacuum concentration and crystallization of the clear solution to obtain disodium inosine monate. The main fermentation method used in the production of 5L sodium inosine is direct glucose fermentation, or glucose fermentation to produce inosine, which is phosphorylated to generate inosinic acid. Direct fermentation method-one-step method uses glucose as carbon source, mutant strain or Brevibacterium amidogenes as production bacteria, and directly ferments to produce inosinic acid. The two-step method uses 60~70g/L glucose as carbon source, Bacillus subtilis as the production bacteria, and ferments at 30~32 ℃, Ph = 5~7 for 80h to produce inosine; inosine reacts with triethyl phosphate to produce inosinic acid. 1 ribonucleic acid (RNA) hydrolysis method contains ribonucleic acid and deoxyribonucleic acid (DNA), and RNA hydrolysis can obtain 4 kinds of nucleotides: adenylate, guanylate, cytidine acid and uridine acid. Among them, guanylate and inosinic acid converted from adenylate are taste substances. There are 2 '-, 3'-and 5 '-nucleotides, of which only 5'-nucleotides, namely 5 '-guanylate and 5'-inosinic acid, have flavor properties. (1)RNA extraction. Yeast (the most commonly used) with high RNA content and G. candidatum cells (containing RNA4%-11%) are often used as raw materials and extracted with dilute lye. The yeast stem cells were mixed with water into a suspension of 5%-10%, and sodium hydroxide was added to make their mass fraction reach 1%; stirring at 20 ℃ for 30-45min, then neutralizing with 6mol/L hydrochloric acid to PH = 7.0, heating to 90 ℃ for 10min to kill mold, and then cooling to 2-4 ℃ for 2-3 days; take the supernatant and adjust the PH to 2.5(RNA isoelectric point) with 6mol/L hydrochloric acid, and let it stand overnight at 2-4 ℃. The RNA is filtered, washed with ethanol, and dried to obtain a product with an RNA content of 60-70%. Yeast cells with a yield of 4%-5% can also be extracted in 6%-8% hydrochloric acid. (2)RNA hydrolysis. The ultraviolet mutant N-10-14 of orange penicillin ThoM was cultured with bran at 30 ℃ for 5 days, and 50kg of koji was extracted with 90L of water to obtain 89L of extract containing strong accounting enzyme P1(5 '-phosphodiesterase). Add 400mL of enzyme solution into 10L of 0.8% RNA solution, adjust the PH to 5.6, and react at 65 ℃ for 2 hours, mixed nucleotides (adenylate 0.22%, guanylate 0.19% and cytidine acid 0.14%) were obtained. (3) Separation of nucleotides. Various nucleotides have different isoelectric properties and are separated by strong basic anion exchange resin. The above nucleotide mixture was adjusted to PH to 8, adsorbed on a column with a domestic 717 resin, and then eluted with 0.02mol/L formic acid, 0.15mol/L formic acid, 0.01mol/L formic acid + and 0.1mol/L formic acid +0.1mol/L sodium formic acid to obtain cytidine acid, adenic acid, uridic acid and guanylic acid, respectively. (4) Preparation of sodium inosine from adenosine. Culture Aspergillus oryzae with bran at 30 ℃ for 48h, soak with 10 times of water for 3h to obtain deaminase solution. Add 10% deaminase solution to adenosine acid solution and react at 50-60 ℃ and PH = 6 for 3h. Heat to 100 ℃ to kill enzyme, filter, take the clear liquid vacuum concentration, crystallization to obtain the product inosinic acid disodium. 2 The fermentation method used in the production of 5 '-sodium inosine is mainly direct glucose fermentation, or glucose tutor to produce inosine, which is phosphorylated to generate inosinic acid. (1) Direct production fermentation-one-step method. Glucose is used as carbon source, mutant strain or Brevibacterium amidogenes are used as production bacteria, and inosinic acid is produced by direct fermentation. (2) Two-step method. Using 60-70g/L glucose as carbon source and Bacillus subtilis as the producing bacteria, inosine was produced by fermentation at 30-32 ℃ and PH = 5-7 for 80h. Inosine reacts with triethyl phosphate to generate inosinic acid. It is obtained by decomposition and separation of nucleic acid obtained by yeast. Starch saccharification liquid (glucose) is obtained by direct fermentation method to obtain inosinic acid, which is used as selective hydroxyl phosphorylation, and then refined into sodium salt and then crystallized. |
Last Update：2024-04-10 22:29:15
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Product Name: Disodium 5 '- inosinic acid Request for quotation
CAS: 4691-65-0
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Email: yeqim@boyechemicals.com
Mobile: 86-15387090420
QQ: 1377812380
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CAS: 4691-65-0
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