Na-ebunye ihe ụtọ ọkwa nri nri Guanosine 5'-monophosphate disodium nnu(GMP-Na2)Cas 5550-12-9
Guanosine 5'-monophosphate disodium nnu bụ ihe na-eme ka ekpomeekpo ụtọ bụ ntụ ntụ kristal, nke na-enweghị agba ma ọ bụ na-acha ọcha, ma nwee uto àgwà.Ọ na-agbaze n'ime mmiri, ọ na-esikwa ike na mmanya na-aba n'anya, na ọ fọrọ nke nta ka ọ bụrụ nke a na-esighị ike na ether.A na-enweta ya site na njikọ kemịkal.A na-akpọkwa ya sodium 5-guanylate na disodium guanosine-5-monophosphate.
Na-ebunye ihe ụtọ ọkwa nri nri Guanosine 5'-monophosphate disodium nnu(GMP-Na2)Cas 5550-12-9
CAS: 5550-12-9
MF: C10H15N5NaO8P
MW: 387.22
EINECS: 226-914-1
Ebe mgbaze 300°C
nchekwa okpomọkụ.2-8 Celsius C
ụdị kristal ntụ ntụ
agba Ọcha
Na-ebunye ihe ụtọ ọkwa nri nri Guanosine 5'-monophosphate disodium nnu(GMP-Na2)Cas 5550-12-9
Ihe | Ihe achọrọ |
Nkọwa | Ọcha ma ọ bụ ọ fọrọ nke nta ka ọ bụrụ ntụ ntụ crystalline ọcha |
njirimara(UV) | A250/A260=0.95~1.03 A280/A260=0.63~0.71 |
Ọnwụ na ihicha | ≤25.0% |
Mbufe nke ngwọta(5% mmiri) | ≥95.0% |
PH (5% mmiri) | 7.0-8.5 |
Ọla dị arọ (pb) | ≤10ppm |
Arsenic | ≤2.0 ppm |
Ngụkọta ọnụ ọnụ efere | ≤1000cfu/g |
Yist na ebu | ≤100cfu/g |
E.coil | Enweghị/1g |
Salmonella | Enweghi/25g |
Assay (UV na akpọnwụ akpọnwụ) | ≥98.0% |
Na-ebunye ihe ụtọ ọkwa nri nri Guanosine 5'-monophosphate disodium nnu(GMP-Na2)Cas 5550-12-9
A na-anabata Guanylate sodium na-enye ihe na-esi ísì ụtọ n'ụlọ na ná mba ọzọ, na-ejikarị MSG na sodium inosinate.Mgbe agwakọtara maka ojiji, ọ na-enwe mmetụta ịba ụba na uto.Enwere ike iji ya maka ụdị nri ọ bụla ma kwesị ịdị n'okpuru iji ya mee ihe kwesịrị ekwesị dịka mkpa mmepụta.
A na-ejikarị ya eme ihe dị ka condiments, ịbụ nri ọgbọ ọhụrụ site na freshener.
Ọ bụ ụdị ụtọ gị n'ụlọnga na mushrooms ekpomeekpo.A na-ejikarị ya na sodium glutamate (ego mgbakwunye bụ 1% ~ 5%), enwere mmụba dị ukwuu na mmetụta freshener.
Ihe atụ
Dị
ngwugwu
10g / 100g / 200g / 500g / 1kg kwa akpa ma ọ bụ karama ma ọ bụ dị ka ị chọrọ.
Nchekwa
Chekwaa akpa ahụ nke ọma na ebe akọrọ, dị jụụ na ebe ikuku na-ekpo ọkụ.