Inosine 5'-Monophosphate Disodium Salt Hydrate - ≥98%(HPLC) , CAS No.4691-65-0

CAS: 4691-65-0 Cat. No.: I157479 Molecular Weight: 392.17 Beilstein Registry Number: 31,26 EC Number: 225-146-4 PubChem CID: 135414245

GRADE & PURITY ≥98%(HPLC)

Synonyms

AMY25226 | IMP disodium salt | disodium;[(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-1H-purin-9-yl)oxolan-2-yl]methyl phosphate | Inosine-5'-monophosphoric acid disodium salt | Inosine 5'-monophosphate disodium salt | Sodium 5'-inosinate | 5'-Inosinic acid, sodi

Storage

Store at 2-8°C

Shipped In

Wet ice

Overview

Inosine 5′-monophosphate (IMP) is used as a substrate to study the distribution, specificity and kinetics of inosine-5′-monophosphate dehydrogenase (IMPDH).

Specifications

Synonyms

AMY25226 | IMP disodium salt | disodium;[(2R, 3S, 4R, 5R)-3, 4-dihydroxy-5-(6-oxo-1H-purin-9-yl)oxolan-2-yl]methyl phosphate | Inosine-5'-monophosphoric acid disodium salt | Inosine 5'-monophosphate disodium salt | Sodium 5'-inosinate | 5'-Inosinic acid, sodi

Specifications & Purity

≥98%(HPLC)

Biochemical and Physiological Mechanisms

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

Storage

Store at 2-8°C

Shipped In

Wet ice

This product requires cold chain shipping. Ground and other economy services are not available.

Purity

≥98%(HPLC)

Names and Identifiers

• Pubchem Sid: 488202868
• Pubchem Sid Url: https://pubchem.ncbi.nlm.nih.gov/substance/488202868
• Canonical Smiles: C1=NC2=C(C(=O)N1)N=CN2C3C(C(C(O3)COP(=O)([O-])[O-])O)O.[Na+].[Na+]
• IUPAC Name: disodium;[(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-1H-purin-9-yl)oxolan-2-yl]methyl phosphate
• InChIKey: AANLCWYVVNBGEE-IDIVVRGQSA-L
• INCHI: 1S/C10H13N4O8P.2Na/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);;/q;2*+1/p-2/t4-,6-,7-,10-;;/m1../s1
• Isomeric SMILES: C1=NC2=C(C(=O)N1)N=CN2[C@H]3[C@@H]([C@@H]([C@H](O3)COP(=O)([O-])[O-])O)O.[Na+].[Na+]
• RTECS: NM7519500
• Alternate CAS: 352195-40-5
• PubChem CID: 135414245
• Molecular Weight: 392.17
• Beilstein: 31,26
• Reaxy-Rn: 5722042

Taxonomic Classification

Taxonomy Tree

• Kingdom Organic compounds
  • Superclass Nucleosides, nucleotides, and analogues
    • Class Purine nucleotides
      • Subclass Purine ribonucleotides

• Kingdom: Organic compounds
• Superclass: Nucleosides, nucleotides, and analogues
• Class: Purine nucleotides
• Subclass: Purine ribonucleotides
• Intermediate Tree Nodes: Not available
• Direct Parent: Purine ribonucleoside monophosphates
• Alternative Parents: Pentose phosphates Glycosylamines 6-oxopurines Hypoxanthines Monosaccharide phosphates Pyrimidones Alkyl phosphates N-substituted imidazoles Vinylogous amides Tetrahydrofurans Heteroaromatic compounds Secondary alcohols 1,2-diols Oxacyclic compounds Azacyclic compounds Organic sodium salts Organic zwitterions Organopnictogen compounds Organonitrogen compounds Hydrocarbon derivatives Organic oxides
• Molecular Framework: Aromatic heteropolycyclic compounds
• Substituents: Purine ribonucleoside monophosphate - Pentose phosphate - Pentose-5-phosphate - Glycosyl compound - N-glycosyl compound - 6-oxopurine - Hypoxanthine - Monosaccharide phosphate - Imidazopyrimidine - Purine - Pyrimidone - N-substituted imidazole - Organic phosphoric acid derivative - Monosaccharide - Phosphoric acid ester - Pyrimidine - Alkyl phosphate - Heteroaromatic compound - Imidazole - Tetrahydrofuran - Azole - Vinylogous amide - 1,2-diol - Secondary alcohol - Organoheterocyclic compound - Azacycle - Oxacycle - Organic alkali metal salt - Organic salt - Organonitrogen compound - Hydrocarbon derivative - Organooxygen compound - Organic nitrogen compound - Organic oxide - Organopnictogen compound - Organic oxygen compound - Organic zwitterion - Alcohol - Organic sodium salt - Aromatic heteropolycyclic compound
• Description: This compound belongs to the class of organic compounds known as purine ribonucleoside monophosphates. These are nucleotides consisting of a purine base linked to a ribose to which one monophosphate group is attached.
• External Descriptors: Not available

Data sources

1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61.

DOI: 10.1186/s13321-016-0174-y

Chemical and Physical Properties

• Solubility: Soluble in water; Insoluble in Ether
• Molecular Weight: 392.170 g/mol
• Hydrogen Bond Donor Count: 3
• Hydrogen Bond Acceptor Count: 10
• Rotatable Bond Count: 3
• Exact Mass: 392.011 Da
• Monoisotopic Mass: 392.011 Da
• Topological Polar Surface Area: 181.000 Ų
• Heavy Atom Count: 25
• Formal Charge: 0
• Complexity: 543.000
• Isotope Atom Count: 0
• Defined Atom Stereocenter Count: 4
• Undefined Atom Stereocenter Count: 0
• Defined Bond Stereocenter Count: 0
• Undefined Bond Stereocenter Count: 0
• The total count of all stereochemical bonds: 0
• Covalently-Bonded Unit Count: 3

XLogP3

References

1. Tiantian Tang, Min Zhang, Yaping Liu.  (2023)  Valorization of meat and bone residue by ultrasound and high voltage electrostatic field assisted two-stage enzymatic hydrolysis: Nutritional characteristics and flavor analysis.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2023.103203]

2. Ting Zou, You Han, Xinxue Li, Wei Li, Jinli Zhang, Yan Fu.  (2018)  Unexpected catalytic activity of Pd(II)-coordinated nucleotides in hydrogenation reduction.  COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS,      [PMID:] [10.1016/j.colsurfa.2018.10.034]

3. Lijun Tan, Shasha Zheng, Yong Xie, Wendi Zhang, Baocai Xu.  (2025)  Sustained photodynamic H2O2 generation via disodium 5′-inosinate enhances cooked meat preservation by membrane-targeted antibacterial action.  Innovative Food Science & Emerging Technologies,      [PMID:] [10.1016/j.ifset.2025.104150]

4. Yuwei Liu, Yuting Wang, Ziyi Liu, Chang Li, Qiang Yu, Jianhua Xie, You Long, Qianzhu E, Yi Chen.  (2025)  Flavor modulation of braised He Bao carp (Cyprinus carpio) by natural plant spices: Insights from GC–MS, GC–IMS, E-nose, E-tongue, and molecular docking analyses.  Food Bioscience,      [PMID:] [10.1016/j.fbio.2025.108101]

5. Xingyue Chen, Jiachen Lu, Zhaojun Wu, Haopeng Zhang, Wei Zheng, Huanghe Zeng, Dongbiao Chang, Jie Weng, Jinsheng Li, Tailin Guo.  (2026)  Infection protection, immune regulation and epithelial regeneration trifunctional hydrogel for treatment of burn wounds.  Materials Today Bio,      [PMID:41585437] [10.1016/j.mtbio.2026.102788]