Basic information
|
Product Name: |
Guanosine |
|
Synonyms: |
USAF CB-11;guanine riboside;Guanine-9-β-D-ribofuranoside; 2-amino-9-[(2R,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]-3H-purin-6-one;vernine;Guanosine Hydrate;2-Amino-9-((2R,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)tetrahydrofuran-2-yl)-1H-purin-6(9H)-one;Inosine,2-amino |
|
CAS: |
118-00-3 |
|
MF: |
C10H13N5O5 |
|
MW: |
283.24 |
|
EINECS: |
204-227-8 |
Physical and chemical properties
|
Melting point |
250 °C (dec.)(lit.) |
|
Boiling point |
425.8°C (rough estimate) |
|
Density |
1.3790 |
|
Storage temp. |
Store at RT. |
|
Solubility |
0.1 M NaOH: 0.1 g/mL, clear, slightly yellow |
|
Appearance |
Fine off-white crystalline powder |
Usage
| Description |
It is an important intermediate for food and pharmaceutical products. |
Guanosine, also known as 9-β-D-ribofuranosylguanine, can increase the flavor of MSG several times to dozens of times due to its taste and synergistic effect with sodium glutamate. At the same time, it is also an important raw material for nucleoside antiviral drugs such as ribavirin, acyclovir, acyclovir, trioxazole nucleoside, and guanosine sodium triphosphate. At present, the demand for guanosine is increasing at a rate of 10% to 20% per year, and the market prospect is very optimistic.
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