Instituto de Química de São Carlos, Universidade de São Paulo, Avenida Trabalhador São-carlense, 400, CEP 13566590 São Carlos, SP, Brazil.
Instituto de Química de São Carlos, Universidade de São Paulo, Avenida Trabalhador São-carlense, 400, CEP 13566590 São Carlos, SP, Brazil.
Food Chem. 2018 Aug 30;258:199-205. doi: 10.1016/j.foodchem.2018.03.063. Epub 2018 Mar 15.
Inosine 5'-monophosphate in acidic form and its lithium, potassium, magnesium, calcium, strontium and barium were prepared from the sodium salt, characterized by elemental analysis and Fourier transform infrared spectroscopy and submitted to thermogravimetry (TG), differential thermal analysis (DTA), differential scanning calorimetry (DSC) and thermogravimetry coupled to infrared spectroscopy (TG-FTIR) of the volatile products evolved during heating. All the salts were hydrated containing from 4 to 7.5 HO. After dehydration these salts decomposed releasing the nitrogenous base followed by the ribose group, and producing pyrophosphates as final residue. Evolved Gas Analysis (EGA) reveled the release of water, isocyanic acid and hydrocyanic acid during decomposition of the organic moiety. It was observed only water loss up to 200 °C. At temperatures above 200 °C, the nucleotides were unstable and decomposed, implying that foods containing those additives should be processed below this temperature. Finally, a general mechanism for the decomposition of the inosinates was proposed.
肌苷 5'-单磷酸以酸性形式及其锂、钾、镁、钙、锶和钡盐是由钠盐制备的，通过元素分析和傅里叶变换红外光谱进行了表征，并进行了热重分析 (TG)、差热分析 (DTA)、差示扫描量热法 (DSC) 和热重分析与加热过程中挥发产物的红外光谱联用 (TG-FTIR)。所有盐都含有 4 到 7.5 个水合分子。脱水后，这些盐释放出含氮碱基，然后释放出核糖，最后产生焦磷酸盐作为残余物。挥发气体分析 (EGA) 揭示了在有机部分分解过程中释放出水、异氰酸和氢氰酸。在 200°C 以下只观察到失水。在 200°C 以上，核苷酸不稳定并分解，这意味着含有这些添加剂的食物应在该温度以下加工。最后，提出了肌苷酸盐分解的一般机制。
