Guanosine 5'-monophosphate disodium salt is a food additive with the molecular formula C10H12N5O8P · Na2 or Na2C10H12N5O8P · 2H2O, CAS 5550-12-9. Colorless to white crystalline, or white crystalline powder, containing about 7 molecules of crystalline water. It is delicious, with a taste threshold of 0.0125g/100mL and a taste intensity of 2.3 times that of sodium inosinate. It has a strong synergistic effect with sodium glutamate. It is non hygroscopic, soluble in water, and the aqueous solution is stable. In acid solution, it can be decomposed and destroyed by phosphatase. It can be decomposed at 190~200 ℃, slightly soluble in ethanol, and almost insoluble in ether. It is used as a flavor enhancer for canned food, poultry, sauce, fast food, soup, etc.
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Chemical Formula |
C10H12N5Na2O8P |
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Exact Mass |
407 |
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Molecular Weight |
407 |
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m/z |
407 (100.0%), 408 (10.8%), 408 (1.8%), 409 (1.6%) |
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Elemental Analysis |
C, 29.50; H, 2.97; N, 17.20; Na, 11.29; O, 31.43; P, 7.61 |
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Stable under normal temperature and pressure, colorless to white crystalline or crystalline powder, usually containing 7 molecules of crystal water, odorless, with a unique flavor similar to that of mushrooms. The melting point is not obvious, browning at 240 ℃, and decomposition at 250 ℃. It is stable to acid, alkali, salt and heat. It has strong moisture absorption and is easily soluble in water (25 ℃, 25%). The pH value of 5% aqueous solution is 7.0~8.5, and it is slightly soluble in ethanol, acetone and ether. The oral LD5010g/kg of mice does not require special regulations for ADI (FAO/WHO, 1994).
Guanosine 5'-monophosphate disodium salt, abbreviated as GMP Na ₂, is an important food flavoring agent with unique freshness and a wide range of applications. In the food industry, it is widely used in various types of food due to its significant freshness enhancing effect, good stability, and safety.
Application as a flavor enhancer
1. Freshness enhancement characteristics
Freshness intensity: The umami intensity of 5 '- guanylate disodium is 2.3 times that of sodium inosinate (IMP Na ₂), making it an efficient umami enhancer.
Synergistic effect: When used in combination with monosodium glutamate (MSG), it can produce a significant synergistic effect in enhancing freshness. When mixed, its dosage is about 1% to 5% of the total amount of monosodium glutamate, which can significantly enhance the freshness of the food.
Flavor characteristics: It has a unique umami flavor similar to shiitake mushrooms, which can give food a natural and rich umami flavor.
2. Application examples
Seasoning: Adding 5 '- guanylate disodium to soy sauce, vinegar, sauce and other seasonings can significantly enhance their freshness and make them more delicious.
Convenience food: In instant noodles, instant soup powder, quick cooked noodles and other convenience foods, 5 '- guanylate disodium is often used in combination with monosodium glutamate, sodium inosinate, etc. to enhance the freshness and flavor of the food.
Meat products: In meat products such as ham, sausage, Rice-meat dumplings, add an appropriate amount of 5 '- guanylate disodium, which can improve the taste of meat and make it more delicious.
Aquatic products: Adding 5 '- guanylate disodium to fish balls, shrimp balls, canned seafood and other aquatic products can enhance their freshness and flavor, and improve their quality.
Canned food: Adding 5 '- guanylate disodium can significantly enhance the freshness and taste of various canned foods, such as canned soup and canned vegetables.
3. Regulatory standards
The National Food Safety Standard for the Use of Food Additives in China (GB 2760-2014) allows the moderate use of 5 '- guanylate disodium in various foods according to production needs.
The Codex Alimentarius Commission (CAC), European Commission, and others have also approved its use as a flavor enhancer in food.
Application as a nutritional fortifier
1. Nutritional function
Provide nucleotide nutrition: 5 '- guanylate disodium is a nucleotide substance that participates in energy metabolism and nuclear protein synthesis in the body, and is beneficial to human health.
Promote metabolism: Nucleotides are important metabolic substances in organisms, participating in various biochemical reactions and promoting cell metabolism and growth.
2. Application examples
Infant food: Add proper amount of 5 '- guanylate disodium in infant milk powder, Rice noodles and other foods to provide them with necessary nucleotide nutrition and promote their growth and development.
Health food: Adding 5 '- guanylate disodium to some health foods, such as those that enhance immunity and anti fatigue functions, can enhance their nutritional value and health benefits.
3. Regulatory standards
As a nutritional enhancer, the use of 5 '- guanylate disodium should comply with relevant regulations and standards in China and internationally to ensure the safety and nutritional value of food.
Application as a preservative
1. Preservation mechanismInhibition of microbial growth: 5 '- guanylate disodium has a certain antibacterial effect, which can inhibit the growth and reproduction of microorganisms in food and extend the shelf life of food.
Maintain food freshness: By inhibiting the growth of microorganisms, maintain the freshness and quality of food.
3. Regulatory standards
As a preservative, the use of 5 '- guanylate disodium should comply with relevant regulations and standards in China and internationally to ensure the safety and quality of food.
2. Application examplesMeat products: Adding 5 '- guanylate disodium to meat products such as ham and sausages can inhibit bacterial growth and extend shelf life.
Aquatic products: Adding 5 '- guanylate disodium to fish balls, shrimp balls and other aquatic products can maintain the freshness and quality of the products.
Dairy products: Adding an appropriate amount of 5 '- guanylate disodium to dairy products such as yogurt and cheese can inhibit microbial growth and extend shelf life.
Other applications
1. Application in daily chemical products
Provide freshness and flavor: add an appropriate amount of 5 '- guanylate disodium in a variety of daily chemical products such as facial cleanser, beauty cream, make-up water, shampoo, toothpaste, shower gel and facial mask to provide a delicious taste and flavor, and enhance the use experience and comfort of the product.
2. Application in tobacco products
Fragrance and antifreeze moisturizing: In tobacco products, 5 '- guanylate disodium can replace glycerol as a flavoring and antifreeze moisturizing agent for tobacco, enhancing the aroma and taste of tobacco products.
3. Application in feed
Improving the taste and flavor of feed: Adding an appropriate amount of 5 '- guanylate disodium to feed can significantly enhance its taste and flavor, and increase the appetite and digestive ability of animals.
Promoting animal growth and enhancing immunity: Nucleotide substances have a certain promoting effect on animal growth and immunity, and adding 5 '- guanylate disodium can improve the nutritional value of feed.
Regulations and standards
1. Domestic regulations
The National Food Safety Standard for the Use of Food Additives in China (GB 2760-2014) provides clear regulations on the scope, dosage, and labeling requirements for the use of disodium 5 '- guanylate.
This standard allows the moderate use of 5 '- guanylate disodium in various foods according to production needs, and specifies its maximum usage in different foods.
2. International regulations
The General Codex Standard for Food Additives developed by the Codex Alimentarius Commission (CAC) allows the use of disodium 5 '- guanylate as a flavoring agent, nutritional enhancer, preservative, etc. in various foods.
The European Union, the United States and other countries and regions have also made relevant regulations on the application of 5 '- guanylate disodium in food to ensure its safety and effectiveness.
5 '- guanylate disodium, as a multifunctional food additive, has broad application prospects in the food industry. Its significant freshness enhancing effect, good stability, and safety make it uniquely valuable for application in different foods. With the development of the food industry and the increasing demand for healthy foods from consumers, the application prospects of 5 '- guanylate disodium will be even broader. In future research, the application of 5 '- guanylate disodium in novel foods and its synergistic effects with other food additives can be further explored, providing more possibilities for the development of the food industry.
Basic Information
Chinese Name: 5'-Guanosine Diphosphate Disodium Salt
English Name: Guanosine 5'-monophosphate Disodium Salt
CAS Number: 5550-12-9
Molecular Formula: C₁₀H₁₂N₅Na₂O₈P·xH₂O (x represents the number of crystalline water molecules, usually 7)
Molecular Weight: 407.18 (excluding crystalline water)
Appearance and Properties: White crystalline powder, odorless, with a distinctive aroma similar to shiitake mushrooms.
Solubility: Easily soluble in water (solubility > 50g/L at 25℃), slightly soluble in ethanol, acetone, and ether.
Stability: Stable at normal temperature, resistant to acids, bases, salts, and heat. However, it will decompose at high temperatures (e.g., 250℃).
Manufacturing Method
The manufacturing method of 5'-guanosine diphosphate disodium mainly includes enzymatic hydrolysis and fermentation methods. Among them, the fermentation method is more applicable in industry, especially the two-step method and the combined use of biological synthesis and chemical synthesis. The following is a detailed introduction:
Enzymatic hydrolysis
5'-Guanosine di-nucleotide is prepared by the hydrolysis of ribonucleic acid (RNA). However, this method is costly and the yield is unstable, so it is rarely used in industry.
Fermentation method
Two-step method:
Using glucose as the carbon source and a mutant strain of Bacillus subtilis for fermentation, guanosine is first produced, with a production level of up to 10.5g/L. Subsequently, guanosine is acidified in a pyridine solution using trichlorophosphoric acid to obtain guanosine acid. This method has clear steps and a high yield, and is one of the commonly used preparation methods in industry.
Combination of biosynthesis and chemical synthesis method:
Under a pH of 7, using the huge bacillus (No. 336) to ferment glucose (8%) for 90 hours, 5-amino-4-formamidinonucleoside (AICAr) is produced at a level of 15g/L. Then, AICAr is extracted by ion exchange, concentrated, dried, dissolved in methanol containing NaOH, and heated together with carbon disulfide to convert it into 2-sulfaminoinosine. Finally, it is oxidized with hydrogen peroxide, excess ammonia water is added, and heated to obtain guanosine, which is then phosphorylated to obtain guanosine acid. This method combines the advantages of biosynthesis and chemical synthesis and can efficiently prepare 5'-guanosine di-nucleotide.
Production process flow
Taking the two-step method in the fermentation method as an example, the production process flow of 5'-guanosine di-nucleotide mainly includes the following steps:
Select an appropriate strain of Bacillus subtilis as the production strain, and conduct cultivation and expansion of reproduction.
Transfer the cultivated bacterial strain into the fermentation tank, using glucose as the carbon source, and carry out fermentation cultivation. During the fermentation process, parameters such as temperature, pH value, and dissolved oxygen content need to be controlled to ensure the normal growth and metabolism of the bacterial strain.
After the fermentation is completed, separate the bacterial cells from the fermentation broth through centrifugation and filtration, and then extract guanosine from the fermentation broth using ion exchange and adsorption methods.
Acidify the extracted guanosine in a pyridine solution with trichlorophosphoric acid to obtain guanosinate.
Refine the guanosinate and remove impurities and unreacted raw materials, then obtain 5'-guanosine di-nicotinate product through spray drying and other methods.
Quality Control
During the manufacturing process, strict quality control of raw materials, intermediates, and finished products is required to ensure that the purity and quality of the products comply with relevant standards. Specifically, it includes:
Raw material control
Conduct quality inspections on raw materials such as glucose to ensure they meet production requirements.
Intermediate control
Regularly test the guanosine content in the fermentation liquid to ensure the stability of the fermentation process.
Finished product inspection
Test the purity, moisture, heavy metals, etc. of the finished products to ensure they comply with relevant standards.
Application fields
5'-guanylate disodium is an important food additive and pharmaceutical intermediate with a wide range of application fields. In the food industry, it is mainly used as a flavor enhancer (umami enhancer), and is mixed with sodium glutamate (monosodium glutamate) and 5'-inosinate disodium to produce a multiplicative umami effect, enhancing the taste and quality of food. In addition, it can also be used in the fields of medicine and cosmetics.
Frequently Asked Questions
What is disodium guanosine 5 monophosphate?
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Disodium Guanosine 5 Monophosphate+lactoferrin is used to treat iron deficiency and iron deficiency anaemia in pregnant women. It reduces the levels of hepcidin (an iron-regulating hormone). It increases iron absorption and thus refills iron stores.
What does guanosine monophosphate do?
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Guanosine Monophosphate (GMP) is a molecule that serves as the precursor for the production of cyclic GMP (cGMP), a crucial second messenger in signaling pathways.
Is disodium guanylate good or bad for you?
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Disodium guanylate is considered safe for most people and has been approved by major food safety authorities worldwide, including the FDA. However, individuals with gout or high uric acid levels should limit their intake, as this additive contains purines that can increase uric acid production.
Is disodium guanylate bad for the kidneys?
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Those with gout or a history of uric acid kidney stones should also avoid disodium guanylate. This is because guanylates often metabolize to purines, which are compounds that can raise uric acid levels in your body.
What foods are high in guanylate?
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Two kinds of nucleotides that contribute most to the umami taste, inosinate and guanylate, are also present in many foods. Inosinate is found primarily in meat and fish whereas guanylate is more abundant in the mushroom family such as dried shiitake mushrooms.
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