Guanosine 5'-monophosphate disodium salt
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Guanosine 5'-monophosphate disodium salt
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CAS No:
5550-12-9
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Formula:
C10H15N5NaO8P
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Chemical Name:
Guanosine 5'-monophosphate disodium salt
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Synonyms:
GMP-5;Guanosine-5'-monophosphate disodium salt ,99%;GUANOSINE-5'-MONOPHOSPHATE DISODIUM SALT extrapure;Disodium 5'-inosinic acid;5μ-GMP-Na2, 5μ-Guanylic acid hydrate disodium salt;Guanosine 5μ-monophosphate hydrate disodium salt;5’-gmpdisodiumsalt;DISODIUM GUANOSINE-5'-MONOPHOSPHATE
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CAS No:
Description
5'-Guanylic acid disodium salt (5'-GMP disodium salt) is composed of guanine, ribose, and phosphate moieties and it is a nucleotide monomer in messenger RNA. Guanosine derivatives are involved in intracellular signal transduction and have been identified in repetitive genomic sequences in telomeres, in ribosomal DNA, immunoglobulin heavy‐chain switch regions, and in the control regions of proto-oncogenes[1].
White crystalline powder
ChEBI: An organic sodium salt that is the disodium salt of GMP.
Pharmaceutical secondary standards for application in quality control, provide pharma laboratories and manufacturers with a convenient and cost-effective alternative to the preparation of in-house working standards. Disodium Guanylate is a flavor enhancer, obtained via chemical synthesis. It is used in combination with monosodium glutamate and disodium inosinate and helps in contributing to a fundamental taste sensation called savory in both animal and vegetable foods.
Guanosine 5'-monophosphate disodium salt Basic Attributes
387.22
407.021881
3586801
226-914-1
TSCA listed
DTXSID9044245
White
29349990
Characteristics
221.51000
-1.11210
White Crystalline Powder
300°C
890.2ºC at 760 mmHg
492.2ºC
>50 g/L
2-8°C
ADI is not subject to special provision (FAO/WHO, 2001).LD50:10 mg/kg (rat, oral). After chronic test feeding of 0.1% to 1% feed for 6 months, weight and tissue get no abnormal changes.It can be safely used in food products (FDA, §172.530, 2000).EEC-HACSG provides that it should not be used for infant food.
odorless
Between 7,0 and 8,5 (5 % solution)
171.7 Ų [M-H]-
2-8°C
Safety Information
NONH for all modes of transport
2
Xi
22-24/25-36/37/39-27-26
MF9290000
Xi
36/37/38
Guanosine 5'-monophosphate disodium salt Use and Manufacturing
The production of guanylic acid mainly includes enzymatic hydrolysis and fermentation. Among the fermentation methods, the two-step method and the combined use of biosynthesis and chemical synthesis are of significance in the industry. For ribonucleic acid (RNA) hydrolysis method, please refer to the production method of 5'-inosinic acid disodium. The two-step method uses glucose as the carbon source and fermented the mutant strain of Bacillus subtilis to obtain guanosine with a production level of 10.5 g/L. Then guanosine is phosphorylated with phosphorus oxychloride in pyridine solution to obtain guanylic acid. Biosynthesis and chemical synthesis and usage: Ferment glucose (8%) with Bacillus megaterium (No.336) for 90h at Ph=7 to produce 5-amino-4-carboxamide nucleoside (AICAr) 15g/L; then use ion Extracted by exchange method, concentrated and dried, dissolved in methanol containing NaOH, and heated together with carbon disulfide to convert it into 2-thioinosine; finally oxidized with hydrogen peroxide, added excess ammonia water, and heated to get a bird Glycoside, guanosine is phosphorylated to obtain guanylic acid.
Sodium guanylate is a flavoring agent allowed in my country, and it is often used together with monosodium glutamate and sodium inosinate. When mixed, umami taste has a synergistic effect. It can be used as feed additives for all kinds of foods, and is used in an appropriate amount according to production needs.
These Secondary Standards are qualified as Certified Reference Materials. These are suitable for use in several analytical applications including but not limited to pharma release testing, pharma method development for qualitative and quantitative analyses, food and beverage quality control testing, and other calibration requirements.
Flavor potentiator in foods.Sodium Guanylate is a salt replacement flavor enhancer. Food additive.
Guanosine 5'-monophosphate disodium salt is a flavor enhancer which is a crystalline powder, colorless or white, and has characteristic taste. It is soluble in water, sparingly soluble in alcohol, and practically insoluble in ether. It is obtained by chemical synthesis. It is also termed sodium 5-guanylate and disodium guanosine-5-monophosphate.
5'-Guanylic acid, sodium salt (1:2): ACTIVE
Food Additives -> FLAVOUR_ENHANCER; -> JECFA Functional Classes
Food Additives -> FLAVOUR_ENHANCER;
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