Properties: Syrup, solidifies to a glass when dried over H2SO4. Agreeable sour taste. pK1 = 2.4; pK2 = 6.4. Absorption spectrum: Kalckar, J. Biol. Chem.
167, 445 (1947). Freely sol in water, in formic acid; very sparingly sol in alcohol, ether. On boiling with acid hydrolyzes to 1 mol H3PO4, 1 mol hypoxanthine, 1 mol D-ribose.
pKa: pK1 = 2.4; pK2 = 6.4
Derivative Type: Disodium salt dihydrate
Percent Composition: C 28.05%, H 3.53%, N 13.08%, Na 10.74%, O 37.36%, P 7.23%
Properties: Barely sol in alcohol, ether, acetone; soly in water at 20° about 13 g/100 ml. Kawasaki, New Food Ind.
3, no. 1, 17 (1961).
Derivative Type: Barium salt
Percent Composition: C 24.84%, H 2.29%, Ba 28.40%, N 11.59%, O 26.47%, P 6.41%
Properties: Hemipentadecahydrate, lustrous leaflets. Becomes anhydr at 100° in vacuo. [a]D20 -18.5° (0.3 g of anhydr Ba salt in 10 ml of 2.5% HCl).
Optical Rotation: [a]D20 -18.5° (0.3 g of anhydr Ba salt in 10 ml of 2.5% HCl)
Use: Its salts as flavor intensifiers, like sodium glutamate. Examples of mixtures of sodium inosinate and sodium glutamate or other salts: Toi et al.,
US
3109741 (1963 to Ajinomoto).
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