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Key Documents

PHR1475

Supelco

Disodium Inosinate

Pharmaceutical Secondary Standard; Certified Reference Material

Synonyme(s) :

Inosine 5′-monophosphate disodium salt hydrate, 5′-IMP-Na2, 5′-Inosinic acid disodium salt hydrate, I-5′-P, IMP, Inosinic Acid

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About This Item

Formule empirique (notation de Hill):
C10H11N4O8PNa2 · xH2O
Numéro CAS:
Poids moléculaire :
392.17 (anhydrous basis)
Numéro CE :
Numéro MDL:
Code UNSPSC :
41116107
Nomenclature NACRES :
NA.24

Qualité

certified reference material
pharmaceutical secondary standard

Niveau de qualité

Agence

traceable to USP 1222002

Famille d'API

disodium inosinate

CofA (certificat d'analyse)

current certificate can be downloaded

Conditionnement

pkg of 1 g

Technique(s)

HPLC: suitable
gas chromatography (GC): suitable

Application(s)

pharmaceutical (small molecule)

Format

neat

Température de stockage

2-8°C

Chaîne SMILES 

[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

Clé InChI

KQCIGEIXDXQSGM-MSQVLRTGSA-L

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Description générale

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.

Application

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.

Actions biochimiques/physiologiques

Inosine monophosphate, or inosinic acid, is the ribonucleotide of hypoxanthine and the first nucleotide formed during purine synthesis.

Remarque sur l'analyse

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

Autres remarques

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.

Note de bas de page

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.

Produit(s) apparenté(s)

Réf. du produit
Description
Tarif

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable


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Certificats d'analyse (COA)

Lot/Batch Number

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Consulter la Bibliothèque de documents

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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