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PHR1475

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Inosin-5′-monophosphat Dinatriumsalz Hydrat

Pharmaceutical Secondary Standard; Certified Reference Material

Synonym(e):

5′-IMP-Na2, 5′-Inosinsäure Dinatriumsalz Hydrat, I-5′-P, IMP, Inosinsäure

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About This Item

Empirische Formel (Hill-System):
C10H11N4O8PNa2 · xH2O
CAS-Nummer:
Molekulargewicht:
392.17 (anhydrous basis)
EG-Nummer:
MDL-Nummer:
UNSPSC-Code:
41116107
NACRES:
NA.24

Qualität

certified reference material
pharmaceutical secondary standard

Qualitätsniveau

Agentur

traceable to USP 1222002

API-Familie

disodium inosinate

Analysenzertifikat (CofA)

current certificate can be downloaded

Verpackung

pkg of 1 g

Methode(n)

HPLC: suitable
gas chromatography (GC): suitable

Anwendung(en)

pharmaceutical (small molecule)

Format

neat

Lagertemp.

2-8°C

SMILES String

[Na+].[Na+].O[C@H]1[C@@H](O)[C@@H](O[C@@H]1COP([O-])([O-])=O)n2cnc3C(=O)NC=Nc23

InChI

1S/C10H13N4O8P.2Na.H2O/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);;;1H2/q;2*+1;/p-2/t4-,6-,7-,10-;;;/m1.../s1

InChIKey

KQCIGEIXDXQSGM-MSQVLRTGSA-L

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Allgemeine Beschreibung

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 inosinate is the disodium salt of inosinic acid which belongs to the group of purine-5′-nucleotides. It is generally used as a taste and flavor enhancer in foods to provide umami taste.

Anwendung

Disodium inosinate may be used as a pharmaceutical reference standard for the determination of the analyte in raw materials and food products by spectrophotometry, and chromatography.
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.

Biochem./physiol. Wirkung

Inosinmonophosphat oder Inosinsäure ist das Ribonukleotid des Hypoxanthins und das erste Nukleotid, das während der Purinsynthese gebildet wird.

Hinweis zur Analyse

These secondary standards offer multi-traceability to the USP, EP and BP primary standards, where they are available.

Sonstige Hinweise

This Certified Reference Material (CRM) is produced and certified in accordance with ISO 17034 and ISO/IEC 17025. All information regarding the use of this CRM can be found on the certificate of analysis.

Fußnote

To see an example of a Certificate of Analysis for this material enter LRAA3023 in the slot below. This is an example certificate only and may not be the lot that you receive.

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Preisangaben

Lagerklassenschlüssel

11 - Combustible Solids

WGK

WGK 3

Flammpunkt (°F)

Not applicable

Flammpunkt (°C)

Not applicable


Hier finden Sie alle aktuellen Versionen:

Analysenzertifikate (COA)

Lot/Batch Number

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Besitzen Sie dieses Produkt bereits?

In der Dokumentenbibliothek finden Sie die Dokumentation zu den Produkten, die Sie kürzlich erworben haben.

Die Dokumentenbibliothek aufrufen

Development of purity reference material of disodium inosinate [J]
GAO YH, et al.
China Measurement and Testing, 6 (2009)
Taste perception and Integration
Flavor, 101-119 (2016)
Simultaneous UV-Spectrophotometric Determination of disodium 5?-inosinate and Disodium 5?-guanylate in tasty flavourings with calibration by the method of Principal Component Regression [J]
Shan YE
Physical Testing and Chemical Analysis Part B:Chemical Analysis, 7 (2010)
Determination of IMP and GMP in Flavor Nucleotides by HPLC [J]
LI YJ, et al.
Chinese Journal of Experimental Medical Formulae, 7 (2012)
Bochuan Teng et al.
Current biology : CB, 29(21), 3647-3656 (2019-09-24)
The sense of taste allows animals to sample chemicals in the environment prior to ingestion. Of the five basic tastes, sour, the taste of acids, had remained among the most mysterious. Acids are detected by type III taste receptor cells

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