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CAS No 131-99-7 , 5'-Inosinic acid

  • Name: 5'-Inosinic acid
  • Synonyms: IMP; Inosine-5'-monophosphoric acid; Inosine5'-phosphate; Inosine 5'-(dihydrogen phosphate); Inosine 5'-monophosphate;5'-IMP; Inosinic acid;5'-Inosinic acid;
  • CAS Registry Number:
  • Flash Point: 468.7°C
  • Boiling Point: 851.4°Cat760mmHg
  • Density: 2.31g/cm3
  • Safety Statements: Moderately toxic by subcutaneous and intravenous routes. When heated to decomposition it emits toxic fumes of POx and NOx.
  • Flash Point: 468.7°C
  • EINECS: 205-045-1
  • Molecular Weight: 348.22
  • InChI: InChI=1/C10H13N4O8P/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)/p-2/t4-,6-,7-,10-/m1/s1
  • Molecular Formula: C10H13 N4 O8 P
  • Molecular Structure:CAS No:131-99-7 5'-Inosinic acid
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131-99-7 5'-Inosinic acid

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131-99-7 Inosine 5'-monophosphate

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131-99-7 5'-Inosinic acid

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131-99-7 5'-Inosinic acid

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131-99-7 INOSINIC ACID

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References of 5'-Inosinic acid
Title: Inosinic Acid
CAS Registry Number: 131-99-7
CAS Name: 5¢-Inosinic acid
Synonyms: 5-inosinic acid; muscle inosinic acid; t-inosinic acid; hypoxanthine riboside-5-phosphoric acid; IMP
Molecular Formula: C10H13N4O8P
Molecular Weight: 348.21
Percent Composition: C 34.49%, H 3.76%, N 16.09%, O 36.76%, P 8.90%
Literature References: Prepn from meat extract: Levene, Bass, Nucleic Acids (New York, 1931) p 229; from dried sardines: Yoshida, Kageyama, JP 56 732 (1956 to Ajinomoto), C.A. 51, 3870b (1957). Structure: Levene, Bass, op. cit., pp 187-192; Bredereck, Ber. 66, 198 (1933); Levene, Tipson, J. Biol. Chem. 111, 313 (1935). Also prepd from muscle by enzymatic deamination of muscle adenylic acid: Ostern, Biochem. Z. 254, 65 (1932); by hydrolysis of inosine triphosphate: Kleinzeller, Biochem. J. 36, 729 (1942). Studies on the enzymatic synthesis: Greenberg, J. Biol. Chem. 190, 611 (1951); Korn et al., ibid. 217, 875 (1955). Microbial fermentation method using mutant strains of Micrococcus glutamicus: Kinoshita et al., US 3232844 (1966 to Kyowa).
Properties: Syrup, solidifies to a glass when dried over H2SO4. Agreeable sour taste. pK1 = 2.4; pK2 = 6.4. Absorption spectrum: Kalckar, J. Biol. Chem. 167, 445 (1947). Freely sol in water, in formic acid; very sparingly sol in alcohol, ether. On boiling with acid hydrolyzes to 1 mol H3PO4, 1 mol hypoxanthine, 1 mol D-ribose.
pKa: pK1 = 2.4; pK2 = 6.4
 
Derivative Type: Disodium salt dihydrate
Molecular Formula: C10H11N4Na2O8P.2H2O
Molecular Weight: 428.20
Percent Composition: C 28.05%, H 3.53%, N 13.08%, Na 10.74%, O 37.36%, P 7.23%
Properties: Barely sol in alcohol, ether, acetone; soly in water at 20° about 13 g/100 ml. Kawasaki, New Food Ind. 3, no. 1, 17 (1961).
 
Derivative Type: Barium salt
Molecular Formula: C10H11BaN4O8P
Molecular Weight: 483.52
Percent Composition: C 24.84%, H 2.29%, Ba 28.40%, N 11.59%, O 26.47%, P 6.41%
Properties: Hemipentadecahydrate, lustrous leaflets. Becomes anhydr at 100° in vacuo. [a]D20 -18.5° (0.3 g of anhydr Ba salt in 10 ml of 2.5% HCl).
Optical Rotation: [a]D20 -18.5° (0.3 g of anhydr Ba salt in 10 ml of 2.5% HCl)
 
Use: Its salts as flavor intensifiers, like sodium glutamate. Examples of mixtures of sodium inosinate and sodium glutamate or other salts: Toi et al., US 3109741 (1963 to Ajinomoto).