China Largest Manufacturer factory sales Guanosine 5'-monophosphate disodium salt CAS 5550-12-9 CAS NO.5550-12-9

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Guanosine 5'-monophosphate disodium salt Basic information Identification test Content analysis Toxicity Usage limit Chemical properties Uses Preparation Product Name: Guanosine 5'-monophosphate disodium salt 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;SODIUM GUANYLATE CAS: 5550-12-9 MF: C10H15N5NaO8P MW: 387.22 EINECS: 226-914-1 Product Categories: Nucleic acids;Pharmaceutical Intermediates;Biochemistry;Nucleosides, Nucleotides & Related Reagents;Nucleotides and their analogs;Pharmaceutical Mol File: 5550-12-9.mol   Guanosine 5'-monophosphate disodium salt Chemical Properties Melting point  300°C FEMA  3668 | DISODIUM 5-GUANYLATE storage temp.  2-8°C solubility  H2O: soluble50mg/mL, clear, colorless to faintly yellow form  Crystalline Powder color  White Water Solubility  >50 g/L BRN  3586801 CAS DataBase Reference 5550-12-9(CAS DataBase Reference) EPA Substance Registry System 5'-Guanylic acid, disodium salt (5550-12-9)   Safety Information Hazard Codes  Xi Risk Statements  36/37/38 Safety Statements  22-24/25-36/37/39-27-26 WGK Germany  2 RTECS  MF9290000 HS Code  29349990 Toxicity LD50 oral in rat: > 17300mg/kg MSDS Information Provider Language SigmaAldrich English   Guanosine 5'-monophosphate disodium salt Usage And Synthesis Identification test UV absorbance: A 1/50000 sample solution was prepared with 0.01 mol/L hydrochloric acid solution, which had a maximum absorbance at a wavelength of 256 nm ± 2 nm. A250/A260 ratio is at the range of 0.95 to 1.03, and A280/A260 ratio is at the range of 0.63 to 0.71. Ribose test exhibits positive result. Take 3 mL of 0.03% sample solution, add 0.2 mL of the ethanol solution of 10% dihydroxy toluene, and 3 mL 0.1% ammonium ferric sulfate hydrochloric acid (TS-100), heat in water bath for 10 min, the color of the solution should be green. Organic phosphate test is positive. Take 5 mL of 1% sample solution plus 2 mL of magnesium oxide mixture solution (TS-133), there should be no precipitation occurred. Further add 7 mL of nitric acid and boil for 10min, neutralize with sodium hydroxide solution (TS-224) and should exhibit phosphate reaction (IT-26). The sodium salt test was positive (IT-28). Solubility: it is soluble in water, slightly soluble in ethanol but almost insoluble in acetone and ether (OT-42). Content analysis Accurately weigh 500 mg of sample and dissolve with 0.01 mol/L hydrochloric acid, and add the volume up to 1000 ml. Take 10 mL of this solution, and then add 0.01mol/L hydrochloric acid to a final volume of 250 ml and mix. Use 0.01mol/L hydrochloric acid as a control, place it in 1 cm cuvette and measure the absorbance A under the wavelength of 260nm and then calculated as follows: Amount (%) = A/289.8 × 250,000/Sample amount (mg) × 100/(100-Moisture (%)) × 100 Toxicity 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. Usage limit GB 2760-96: all kinds of food, take GMP limit. FAO WHO: luncheon meat, ham, bacon, etc., 500 mg kg (in guanosine), broth and soup, GMP. Standard for Maximum Allowable amount and maximal allowable residue of Food Additives Name of additive    Food allowed to use it as additive    Function of additive    Maximal allowable amount（g/kg）    Maximal allowable amount（g/kg） 5'-guanylate disodium    Food    Food purpose flavor    The perfume ingredients used in formulating fragrances shall not exceed the maximal allowable amount documented in GB 2760    5'-guanylate disodium    Food    Flavoring agent    Apply appropriate amount based on the demand of production except in cases where there is specific rule Chemical properties It appears as colorless to white crystalline or crystalline powder, usually containing 7 molecules of crystal water, being odorless, having unique flavor similar to mushrooms. Melting point is not obvious. It undergoes browning under 240 ℃ and decomposition under 250 ℃. It is stable against acid, alkali, salt and heat. It has strong moisture absorption property and is easily soluble in water (25 ℃, 25%). The pH value of its 5% aqueous solution is 7.0 to 8.5, being slightly soluble in ethanol, acetone and ether. Mouse: oral LD50: 10g/kg, ADI does not require special rule(FAO/WHO, 1994). Uses Guanylate sodium is allowed flavoring agent allowed at home and abroad, often used together with MSG and sodium inosinate. When mixed for usage, it has multiplication effect on the taste. It can be used for all types of food and should be subject to appropriate use according to production needs. It is mainly used as condiments, being a new generation food by freshener. It is a kind of flavor agent with mushrooms flavor. It is often used in conjunction with sodium glutamate (adding amount is 1%~5%), there is a very significant increase in freshener effect. Preparation The production methods of guanylic acid mainly include enzymatic hydrolysis and fermentation method. In the fermentation method, there are two-step method and combination method with biosynthesis and chemical synthesis, two kinds which are of industrial significance. (1) Ribonucleic acid (RNA) hydrolysis method. See the production method of 5'-inosinic acid disodium. (2) Two-step method. Take glucose as the carbon source and ferment with the Bacillus subtilis mutant to obtain the guanosine. The production level was 10.5 g/L. Then guanosine, in pyridine solution, is acidified with phosphorus oxychloride phosphate to obtain guanylate. (3) Biosynthesis and chemical synthesis. At pH=7, apply Bacillus megaterium (No. 336) for fermentation of glucose (8%) for 90 h at pH = 7, producing 15 g/L 5-amino-4-carboxamide nucleoside (AICAr); then extract by ion exchange, followed by concentration and drying to be dissolved in methanol containing NaOH. Add carbon disulfide for co-heating so that it is converted into 2-thioglycoside; It is finally oxidized with hydrogen peroxide; add excess ammonia and heat to obtain guanosine which is further converted to guanylate through phosphorylation. Chemical Properties Disodium guanylate contains approximately seven molecules of water of crystallization. It has a characteristic taste. Disodium guanylate (GMP) is often used in combination with disodium inosinate (IMP) and monosodium glutamate (MSG). These substances are some of the taste principle components in both animal and vegetable foods, and they contribute to a fundamental taste sensation called “savory.” The taste intensity differs with the concentration. Although taste quality of IMP or GMP in the presence of MSG is almost similar, GMP provides smoother “fullness” and “thickness” than IMP. The synergistic effect between nucleotides and MSG in cooking has long been empirically established. For example, in traditional Japanese cooking, soup stocks are made by simmering dried tangle (kombu), rich in glutamate (2.26 to 5.73 g/100 g), along with dried bonito (katsuobishi), rich in IMP (0.63 to 1.31 g/100 g) or with a type of dried mushroom, (shiitake) rich in GMP (0.21 g/100 g). Europeans make soup stocks by cooking animal meats rich in IMP or several kinds of mushrooms rich in GMP, along with vegetables containing glutamate (Burdock, 1997) Chemical Properties White crystalline powder Occurrence Reported found in mushroom (shiitake, enokidake, matsutake, syoro, hatsutake), pork, chicken and whale Uses 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. Uses Flavor potentiator in foods.Sodium Guanylate is a salt replacement flavor enhancer. Food additive. Uses 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. Definition ChEBI: An organic sodium salt that is the disodium salt of GMP. Preparation This flavor enhancer is derived from fungal sources. Taste threshold values 0.0125 g/dL (in water) General Description 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. Biochem/physiol Actions Guanosine 5′-monophosphate (GMP) is a ribonucleoside monophospate which upon phosphorylation to GTP becomes incorporated into ribonucleic acids (RNAs) by various RNA polymerase(s). Guanosine-5′-monophosphate (GMP) can be used to study modulation of glutamatergic neurotransmission.   Guanosine 5'-monophosphate disodium salt Preparation Products And Raw materials Raw materials Carbon disulfide-->D(+)-Glucose-->Ribonucleic acid-->5'-Guanylic acid-->Guanosine Preparation Products Disodium 5'-Inosinate-->Inosine-->CALCIUM5'-RIBONUCLEOTIDES-->Calcium 5'-ribonucleotide

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Leader Biochemical Group is a large leader incorporated industry manufacturers and suppliers of advanced refined raw materials From the year of 1996 when our factory was put into production to year of 2020, our group has successively invested in more than 52 factories with shares and subordinates.We focus on manufacture Pharm & chemicals, functional active ingredients, nutritional Ingredients, health care products, cosmetics, pharmaceutical and refined feed, oil, natural plant ingredients industries to provide top quality of GMP standards products.All the invested factories' product lines cover API and intermediates, vitamins, amino acids, plant extracts, daily chemical products, cosmetics raw materials, nutrition and health care products, food additives, feed additives, essential oil products, fine chemical products and agricultural chemical raw materials And flavors and fragrances. Especially in the field of vitamins, amino acids, pharmaceutical raw materials and cosmetic raw materials, we have more than 20 years of production and sales experience. All products meet the requirements of high international export standards and have been recognized by customers all over the world. Our manufacture basement & R&D center located in National Aerospace Economic & Technical Development Zone Xi`an Shaanxi China. Now not only relying on self-cultivation and development as well as maintains good cooperative relations with many famous research institutes and universities in China. Now, we have closely cooperation with Shanghai Institute of Organic Chemistry of Chinese Academy of Science, Beijing Institute of Material Medical of Chinese Academy of Medical Science, China Pharmaceutical University, Zhejiang University. Closely cooperation with them not only integrating Science and technology resources, but also increasing the R&D speed and improving our R&D power. Offering Powerful Tech supporting Platform for group development. Keep serve the manufacture and the market as the R&D central task, focus on the technical research.  Now there are 3 technology R & D platforms including biological extract, microorganism fermentation and chemical synthesis, and can independently research and develop kinds of difficult APIs and pharmaceutical intermediates. With the strong support of China State Institute of Pharmaceutical Industry (hereinafter short for CSIPI), earlier known as Shanghai Institute of Pharmaceutical Industry (SIPI), we have unique advantages in the R & D and industrialization of high-grade, precision and advanced products.  Now our Group technical force is abundant, existing staff more that 1000 people, senior professional and technical staff accounted for more than 50% of the total number of employees, including 15 PhD research and development personnel, 5 master′ S degree in technical and management personnel 9 people. We have advanced equipment like fermentation equipment and technology also extraction, isolation, purification, synthesis with rich production experience and strict quality control system, According to the GMP required, quickly transforming the R&D results to industrial production in time, it is our advantages and our products are exported to North and South America, Europe, Middle East, Africa, and other five continents and scale the forefront in the nation, won good international reputation.  We believe only good quality can bring good cooperation, quality is our key spirit during our production, we are warmly welcome clients and partner from all over the world contact us for everlasting cooperation, Leader will be your strong, sincere and reliable partner in China.

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Guanosine 5'-monophosphate disodium salt Basic information Identification test Content analysis Toxicity Usage limit Chemical properties Uses Preparation Product Name: Guanosine 5'-monophosphate disodium salt 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;SODIUM GUANYLATE CAS: 5550-12-9 MF: C10H15N5NaO8P MW: 387.22 EINECS: 226-914-1 Product Categories: Nucleic acids;Pharmaceutical Intermediates;Biochemistry;Nucleosides, Nucleotides & Related Reagents;Nucleotides and their analogs;Pharmaceutical Mol File: 5550-12-9.mol   Guanosine 5'-monophosphate disodium salt Chemical Properties Melting point  300°C FEMA  3668 | DISODIUM 5-GUANYLATE storage temp.  2-8°C solubility  H2O: soluble50mg/mL, clear, colorless to faintly yellow form  Crystalline Powder color  White Water Solubility  >50 g/L BRN  3586801 CAS DataBase Reference 5550-12-9(CAS DataBase Reference) EPA Substance Registry System 5'-Guanylic acid, disodium salt (5550-12-9)   Safety Information Hazard Codes  Xi Risk Statements  36/37/38 Safety Statements  22-24/25-36/37/39-27-26 WGK Germany  2 RTECS  MF9290000 HS Code  29349990 Toxicity LD50 oral in rat: > 17300mg/kg MSDS Information Provider Language SigmaAldrich English   Guanosine 5'-monophosphate disodium salt Usage And Synthesis Identification test UV absorbance: A 1/50000 sample solution was prepared with 0.01 mol/L hydrochloric acid solution, which had a maximum absorbance at a wavelength of 256 nm ± 2 nm. A250/A260 ratio is at the range of 0.95 to 1.03, and A280/A260 ratio is at the range of 0.63 to 0.71. Ribose test exhibits positive result. Take 3 mL of 0.03% sample solution, add 0.2 mL of the ethanol solution of 10% dihydroxy toluene, and 3 mL 0.1% ammonium ferric sulfate hydrochloric acid (TS-100), heat in water bath for 10 min, the color of the solution should be green. Organic phosphate test is positive. Take 5 mL of 1% sample solution plus 2 mL of magnesium oxide mixture solution (TS-133), there should be no precipitation occurred. Further add 7 mL of nitric acid and boil for 10min, neutralize with sodium hydroxide solution (TS-224) and should exhibit phosphate reaction (IT-26). The sodium salt test was positive (IT-28). Solubility: it is soluble in water, slightly soluble in ethanol but almost insoluble in acetone and ether (OT-42). Content analysis Accurately weigh 500 mg of sample and dissolve with 0.01 mol/L hydrochloric acid, and add the volume up to 1000 ml. Take 10 mL of this solution, and then add 0.01mol/L hydrochloric acid to a final volume of 250 ml and mix. Use 0.01mol/L hydrochloric acid as a control, place it in 1 cm cuvette and measure the absorbance A under the wavelength of 260nm and then calculated as follows: Amount (%) = A/289.8 × 250,000/Sample amount (mg) × 100/(100-Moisture (%)) × 100 Toxicity 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. Usage limit GB 2760-96: all kinds of food, take GMP limit. FAO WHO: luncheon meat, ham, bacon, etc., 500 mg kg (in guanosine), broth and soup, GMP. Standard for Maximum Allowable amount and maximal allowable residue of Food Additives Name of additive    Food allowed to use it as additive    Function of additive    Maximal allowable amount（g/kg）    Maximal allowable amount（g/kg） 5'-guanylate disodium    Food    Food purpose flavor    The perfume ingredients used in formulating fragrances shall not exceed the maximal allowable amount documented in GB 2760    5'-guanylate disodium    Food    Flavoring agent    Apply appropriate amount based on the demand of production except in cases where there is specific rule Chemical properties It appears as colorless to white crystalline or crystalline powder, usually containing 7 molecules of crystal water, being odorless, having unique flavor similar to mushrooms. Melting point is not obvious. It undergoes browning under 240 ℃ and decomposition under 250 ℃. It is stable against acid, alkali, salt and heat. It has strong moisture absorption property and is easily soluble in water (25 ℃, 25%). The pH value of its 5% aqueous solution is 7.0 to 8.5, being slightly soluble in ethanol, acetone and ether. Mouse: oral LD50: 10g/kg, ADI does not require special rule(FAO/WHO, 1994). Uses Guanylate sodium is allowed flavoring agent allowed at home and abroad, often used together with MSG and sodium inosinate. When mixed for usage, it has multiplication effect on the taste. It can be used for all types of food and should be subject to appropriate use according to production needs. It is mainly used as condiments, being a new generation food by freshener. It is a kind of flavor agent with mushrooms flavor. It is often used in conjunction with sodium glutamate (adding amount is 1%~5%), there is a very significant increase in freshener effect. Preparation The production methods of guanylic acid mainly include enzymatic hydrolysis and fermentation method. In the fermentation method, there are two-step method and combination method with biosynthesis and chemical synthesis, two kinds which are of industrial significance. (1) Ribonucleic acid (RNA) hydrolysis method. See the production method of 5'-inosinic acid disodium. (2) Two-step method. Take glucose as the carbon source and ferment with the Bacillus subtilis mutant to obtain the guanosine. The production level was 10.5 g/L. Then guanosine, in pyridine solution, is acidified with phosphorus oxychloride phosphate to obtain guanylate. (3) Biosynthesis and chemical synthesis. At pH=7, apply Bacillus megaterium (No. 336) for fermentation of glucose (8%) for 90 h at pH = 7, producing 15 g/L 5-amino-4-carboxamide nucleoside (AICAr); then extract by ion exchange, followed by concentration and drying to be dissolved in methanol containing NaOH. Add carbon disulfide for co-heating so that it is converted into 2-thioglycoside; It is finally oxidized with hydrogen peroxide; add excess ammonia and heat to obtain guanosine which is further converted to guanylate through phosphorylation. Chemical Properties Disodium guanylate contains approximately seven molecules of water of crystallization. It has a characteristic taste. Disodium guanylate (GMP) is often used in combination with disodium inosinate (IMP) and monosodium glutamate (MSG). These substances are some of the taste principle components in both animal and vegetable foods, and they contribute to a fundamental taste sensation called “savory.” The taste intensity differs with the concentration. Although taste quality of IMP or GMP in the presence of MSG is almost similar, GMP provides smoother “fullness” and “thickness” than IMP. The synergistic effect between nucleotides and MSG in cooking has long been empirically established. For example, in traditional Japanese cooking, soup stocks are made by simmering dried tangle (kombu), rich in glutamate (2.26 to 5.73 g/100 g), along with dried bonito (katsuobishi), rich in IMP (0.63 to 1.31 g/100 g) or with a type of dried mushroom, (shiitake) rich in GMP (0.21 g/100 g). Europeans make soup stocks by cooking animal meats rich in IMP or several kinds of mushrooms rich in GMP, along with vegetables containing glutamate (Burdock, 1997) Chemical Properties White crystalline powder Occurrence Reported found in mushroom (shiitake, enokidake, matsutake, syoro, hatsutake), pork, chicken and whale Uses 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. Uses Flavor potentiator in foods.Sodium Guanylate is a salt replacement flavor enhancer. Food additive. Uses 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. Definition ChEBI: An organic sodium salt that is the disodium salt of GMP. Preparation This flavor enhancer is derived from fungal sources. Taste threshold values 0.0125 g/dL (in water) General Description 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. Biochem/physiol Actions Guanosine 5′-monophosphate (GMP) is a ribonucleoside monophospate which upon phosphorylation to GTP becomes incorporated into ribonucleic acids (RNAs) by various RNA polymerase(s). Guanosine-5′-monophosphate (GMP) can be used to study modulation of glutamatergic neurotransmission.   Guanosine 5'-monophosphate disodium salt Preparation Products And Raw materials Raw materials Carbon disulfide-->D(+)-Glucose-->Ribonucleic acid-->5'-Guanylic acid-->Guanosine Preparation Products Disodium 5'-Inosinate-->Inosine-->CALCIUM5'-RIBONUCLEOTIDES-->Calcium 5'-ribonucleotide