Thermal behavior of inosine 5'-monophosphate in acidic form and as alkali and alkaline earth salts

Autor(es)

de Jesus, J. H. F. ^[1] ; Ferreira, A. P. G. ^[1] ; Cavalheiro, E. T. G. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Inst Quim Sao Carlos, Ave Trabalhador Sao Carlense 400, BR-13566590 Sao Carlos, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 258, p. 199-205, AUG 30 2018.
• Citações Web of Science: 2

Resumo

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 H2O. 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 degrees C. At temperatures above 200 degrees 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. (AU)

• Processo FAPESP: 15/09299-4 - Análise térmica aplicada a fármacos: antidepressivos
• Beneficiário: Éder Tadeu Gomes Cavalheiro
• Modalidade de apoio: Auxílio à Pesquisa - Regular