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Merck
CN

I4625

Sigma-Aldrich

肌苷-5′-单磷酸 二钠盐 水合物

from yeast, Grade III, ≥98% (HPLC)

别名:

5 & # 8242;-肌苷酸 二钠盐 水合物, 5′-IMP-Na2, I-5′-P, IMP, 肌苷酸

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About This Item

经验公式(希尔记法):
C10H11N4O8PNa2 · xH2O
分子量:
392.17 (anhydrous basis)
MDL编号:
UNSPSC代码:
41106305
PubChem化学物质编号:
NACRES:
NA.51

生物来源

yeast

质量水平

类型

Grade III

方案

≥98% (HPLC)

表单

powder

溶解性

water: 50 mg/mL, clear, colorless

储存温度

2-8°C

SMILES字符串

[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

InChI key

KQCIGEIXDXQSGM-MSQVLRTGSA-L

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应用

5′-肌苷单磷酸二钠盐水合物已用于:
  • 作为鸡味觉阈值检测中的5′-核糖核苷酸类味质化合物
  • 制作高效液相色谱(HPLC)标准曲线以定量分析虾尾组织样本中的IMP
  • 作为McCoy′s 5A完全培养基组分,用于培养间日疟原虫Plasmodium vivax

肌苷-5′-单磷酸(IMP)被作为底物用于研究肌苷-5′-单磷酸脱氢酶(IMPDH)的分布、特异性和动力学。

生化/生理作用

5′-肌苷单磷酸(肌苷酸,IMP)是一种膳食核苷酸,由真核细胞中的腺苷单磷酸(AMP)合成。它是一种食品添加剂,对于肠道健康和免疫至关重要。
肌苷一磷酸或肌苷酸是次黄嘌呤的核糖核苷酸,是嘌呤合成过程中形成的第一个核苷酸。

储存分类代码

11 - Combustible Solids

WGK

WGK 3

闪点(°F)

Not applicable

闪点(°C)

Not applicable

个人防护装备

Eyeshields, Gloves, type N95 (US)


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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访问文档库

G Q Zhang et al.
Poultry science, 87(7), 1364-1369 (2008-06-26)
An experiment was conducted to evaluate the effects of dietary inosinic acid (inosine 5'-monophosphate, IMP) on carcass characteristics, meat quality, and deposition of IMP in Arbor Acres broilers. A total of two hundred forty 1-d-old male Arbor Acres broilers were
Shubo Li et al.
Food chemistry, 216, 275-281 (2016-09-07)
5'-adenylic acid deaminase (AMP deaminase), an important enzyme for the food industry, can catalyze the irreversible hydrolysis of adenosine monophosphate (AMP) to inosine monophosphate (IMP) and ammonia. In this study, a new strain was screened that efficiently produces 3191.6U/g of
Effect of salt treatments on survival and consumer acceptability of freshwater prawn, Macrobranchium rosenbergii
Ciaramella MA, et al.
Aquaculture (Amsterdam, Netherlands), 428 (428)
Shira L Cheled-Shoval et al.
Poultry science, 96(7), 2206-2218 (2017-03-25)
The sense of taste has a key role in nutrient sensing and food intake in animals. A standardized and simple method for determination of tastant-detection thresholds is required for chemosensory research in poultry. We established a 24-h, 2-alternative, forced-choice solution-consumption
Helen R Josephine et al.
Biochemistry, 49(50), 10674-10681 (2010-11-11)
X-ray crystal structures of enzyme-ligand complexes are widely believed to mimic states in the catalytic cycle, but this presumption has seldom been carefully scrutinized. In the case of Tritrichomonas foetus inosine 5'-monophosphate dehydrogenase (IMPDH), 10 structures of various enzyme-substrate-inhibitor complexes

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