PRODUCTS

HYPOXANTHOSINE MONOPHOSPHATE

Hypoxanthosine monophosphate is a naturally occurring nucleotide composed of a hypoxanthine base linked to a ribose sugar and a single phosphate group, serving as the first compound formed during purine nucleotide synthesis.
Hypoxanthosine monophosphate plays a central role in metabolism as an intermediate in the biosynthesis of adenine and guanine nucleotides, which are essential for DNA, RNA, and cellular energy transfer processes.
In food science, Hypoxanthosine monophosphate is widely used as a flavor enhancer (notably in the form of disodium inosinate, E631), where it contributes to the umami taste by synergistically interacting with glutamic acid.

CAS Number: 131-99-7
EC Number: 205-071-5
Molecular Formula: C10H13N4O8P
Molecular Weight: 348.21 g/mol

Synonyms: Inosinic acid, IMP, inosine 5'-monophosphate, inosine monophosphate, 5'-inosinic acid, inosine-5'-monophosphate, 5'-IMP, inosine-5'-phosphate, 5'-inosine monophosphate, 5'-ribonucleotide of inosine, ribonucleotide inosine monophosphate, inosine nucleotide, Inosinic acid, IMP, inosine 5'-monophosphate, inosine monophosphate, 5'-inosinic acid, inosine-5'-monophosphate, 5'-IMP, inosine-5'-phosphate, 5'-inosine monophosphate, 5'-ribonucleotide of inosine, ribonucleotide inosine monophosphate, inosine nucleotide, inosine-5'-ribonucleotide, 5'-inosine-5'-phosphoric acid, inosine-5'-monophosphoric acid, inosine 5'-phosphate, inosine-5'-phosphoric acid, 5'-inosine phosphate, 5'-IMP disodium salt, inosine 5'-phosphoric acid sodium salt, inosine 5'-phosphate disodium salt hydrate, inosine-5'-monophosphate disodium salt, inosine monophosphoric acid, 5'-inosine monophosphoric acid

Hypoxanthosine monophosphate is a naturally occurring nucleotide composed of a hypoxanthine base linked to a ribose sugar and a single phosphate group.
Hypoxanthosine monophosphate plays a central role in purine metabolism as an intermediate in the biosynthesis of adenine and guanine nucleotides, which are essential for DNA, RNA, and energy transfer processes.

Hypoxanthosine monophosphate is particularly significant in food science, where it functions as a flavor-enhancing compound.
Found abundantly in animal tissues such as meat and fish, Hypoxanthosine monophosphate contributes to the “umami” taste by synergistically interacting with glutamic acid.

Industrially, Hypoxanthosine monophosphate is often produced through enzymatic or microbial fermentation processes and is widely used as a food additive (flavor enhancer, E635 in combination with guanylic acid).
Hypoxanthosine monophosphate's dual importance in both biological pathways and food technology makes Hypoxanthosine monophosphate a key compound bridging biochemistry and sensory science.

Hypoxanthosine monophosphate is important in metabolism.
Hypoxanthosine monophosphate is the ribonucleotide of hypoxanthine and the first nucleotide formed during the synthesis of purine nucleotides.

Hypoxanthosine monophosphate has a role as a human metabolite, an Escherichia coli metabolite and a mouse metabolite.
Hypoxanthosine monophosphate can also be formed by the deamination of adenosine monophosphate by AMP deaminase.

Hypoxanthosine monophosphate is a purine ribonucleoside 5′-monophosphate and an inosine phosphate.
Hypoxanthosine monophosphate is a conjugate acid of an IMP(2-).

Hypoxanthosine monophosphate can be hydrolysed to inosine.
Important derivatives of Hypoxanthosine monophosphate include the purine nucleotides found in nucleic acids and adenosine triphosphate, which is used to store chemical energy in muscle and other tissues.

Hypoxanthosine monophosphate is a purine nucleotide which has hypoxanthine as the base and one phosphate group esterified to the sugar moiety.
Hypoxanthosine monophosphate is generated via adenosine triphosphate degradation in two metabolic pathways in which adenosine monophosphate (AMP) is generated and then degraded to either Hypoxanthosine monophosphate or adenosine (AdR).

Hypoxanthosine monophosphate is a nucleotide (that is, a nucleoside monophosphate).
Hypoxanthosine monophosphate is a purine ribonucleoside 5′-monophosphate having hypoxanthine as the nucleobase.
Widely used as a flavor enhancer, Hypoxanthosine monophosphate is typically obtained from chicken byproducts or other meat industry waste.

Hypoxanthosine monophosphate inhibits phosphoribosyl pyrophosphate conversion in purine nucleotide synthesis, conversion of Hypoxanthosine monophosphate to xanthylic acid by purine nucleoside phosphorylase, and incorporation of nucleotide triphosphates into DNA.
Hypoxanthosine monophosphate is generated through adenosine triphosphate (ATP) degradation after an organism dies.

Hypoxanthosine monophosphate is a vital acid in metabolism and it is usually found in different muscles.
Hypoxanthosine monophosphate is a colorless and odorless compound that comes in both crystal and powder form.

Hypoxanthosine monophosphate is formed during the synthesis of purine and can be transformed into salts, such as disodium inosinate, dipotassium inosinate and calcium inosinate.

Hypoxanthosine monophosphate can be produced by deamination of adenosine monophosphate (AMP) but is commercially manufactured by fermentation of bacteria or yeast as well as fish, meat, and shellfish.
The Hypoxanthosine monophosphate market is segmented into derived salts, application, end user, and region.

By type, the market is divided into disodium inosinate, dipotassium inosinate, and dicalcium inosinate.
By application, the market is fragmented into flavor enhancer, meat, cough syrups, sauce, supplements, and others.
By end user, the market is differentiated into food & beverages, confectionary, pharmaceuticals, and others.

Hypoxanthosine monophosphate is used as flavor enhancer in the cough syrup to suppress the original flavor.
Hypoxanthosine monophosphate belongs to the class of organic compounds known as purine ribonucleoside monophosphates.
These are nucleotides consisting of a purine base linked to a ribose to which one monophosphate group is attached.

Hypoxanthosine monophosphate, belongs to the class of organic compounds known as purine ribonucleoside monophosphates.
These are nucleotides consisting of a purine base linked to a ribose to which one monophosphate group is attached.

Hypoxanthosine monophosphate is an extremely weak basic (essentially neutral) compound (based on its pKa).
Hypoxanthosine monophosphate exists in all living species, ranging from bacteria to humans.

Hypoxanthosine monophosphate is an endogenous metabolite.
Hypoxanthosine monophosphate is a purine nucleotide which has hypoxanthine as the base and one phosphate group esterified to the sugar moiety.

Hypoxanthosine monophosphate is a nucleotide present in muscle and other tissues.
Hypoxanthosine monophosphate is formed by the deamination of AMP and when hydrolysed produces inosine.

Hypoxanthosine monophosphate is the ribonucleotide of hypoxanthine and is the first compound formed during the synthesis of purine.
Hypoxanthosine monophosphate is used as a substrate to study the distribution, specificity and kinetics of inosine-5′-monophosphate dehydrogenase (IMPDH).

Hypoxanthosine monophosphate is a nucleotide that plays a crucial role in cellular metabolism and energy transfer.
Hypoxanthosine monophosphate is a purine nucleotide which has hypoxanthine as the base and one phosphate group esterified to the sugar moiety.

Hypoxanthosine monophosphate is a nucleotide present in muscle and other tissues.
Hypoxanthosine monophosphate is formed by the deamination of AMP and when hydrolysed produces inosine.
Hypoxanthosine monophosphate is the ribonucleotide of hypoxanthine and is the first compound formed during the synthesis of purine.

Hypoxanthosine monophosphate is also classified as a nucleotide (a nucleoside monophosphate).
Hypoxanthosine monophosphate exists in all living species, ranging from bacteria to plants to humans.
In the food industry, Hypoxanthosine monophosphate is known as E number reference E630.

Hypoxanthosine monophosphate is a purine ribonucleoside 5'-monophosphate having hypoxanthine as the nucleobase.
Hypoxanthosine monophosphate has a role as a human metabolite, an Escherichia coli metabolite and a mouse metabolite.

Hypoxanthosine monophosphate is a purine ribonucleoside 5'-monophosphate and an inosine phosphate.
Hypoxanthosine monophosphate is a conjugate acid of an IMP(2-).

Hypoxanthosine monophosphate has been reported in Drosophila melanogaster, Arabidopsis thaliana, and other organisms with data available.
Hypoxanthosine monophosphate is a purine ribonucleotide with hypoxanthine as the base and one phosphate group attached to the sugar moiety.
In vivo, Hypoxanthosine monophosphate is involved in purine metabolism and acts as an intermediate in the synthesis of adenine and guanine, which are precursors for the second messenger signaling molecules adenosine monophosphate (AMP) and guanosine monophosphate (GMP), respectively.

Hypoxanthosine monophosphate is a metabolite found in or produced by Saccharomyces cerevisiae.
Hypoxanthosine monophosphate, a compound important in metabolism.
Hypoxanthosine monophosphate is the ribonucleotide of hypoxanthine and is the first compound formed during the synthesis of purine in organisms.

From Hypoxanthosine monophosphate are derived such important compounds as the purine nucleotides found in nucleic acids and the energy-rich purine nucleotide adenosine triphosphate, in which chemical energy is stored in cells.
Hypoxanthosine monophosphate is a nucleotide (that is, a nucleoside monophosphate).

Widely used as a flavor enhancer, Hypoxanthosine monophosphate is typically obtained from chicken byproducts or other meat industry waste.
Hypoxanthosine monophosphate is important in metabolism.
Hypoxanthosine monophosphate is the ribonucleotide of hypoxanthine and the first nucleotide formed during the synthesis of purine nucleotides.

Hypoxanthosine monophosphate can also be formed by the deamination of adenosine monophosphate by AMP deaminase.
Hypoxanthosine monophosphate can be hydrolysed to inosine.

The enzyme deoxyribonucleoside triphosphate pyrophosphohydrolase, encoded by YJR069C in Saccharomyces cerevisiae and containing (d)ITPase and (d)XTPase activities, hydrolyzes inosine triphosphate (ITP) releasing pyrophosphate and Hypoxanthosine monophosphate.
Important derivatives of Hypoxanthosine monophosphate include the purine nucleotides found in nucleic acids and adenosine triphosphate, which is used to store chemical energy in muscle and other tissues.

Market Overview of Hypoxanthosine Monophosphate:
The global market for Hypoxanthosine monophosphate, along with its common derivatives such as disodium inosinate (E631) and dipotassium inosinate (E632), has been expanding steadily in recent years, driven primarily by the rising demand for processed foods, seasonings, and convenience meals that rely on potent flavor enhancers to deliver the desirable umami taste.
Valuations of the market vary across sources depending on scope, with estimates ranging from a few hundred million to several billion USD, but all reports point toward consistent growth with compound annual growth rates generally projected between 4 % and 9 % over the next decade.

The food and beverage sector remains the dominant consumer, where Hypoxanthosine monophosphate is often used in synergy with monosodium glutamate to enhance savory profiles in soups, sauces, snacks, and instant noodles, while the pharmaceutical and nutraceutical industries also account for a growing share due to its role as a nucleotide supplement and metabolic intermediate.
Regional trends highlight Asia-Pacific as the fastest-growing and most influential market, fueled by urbanization, dietary shifts, and the strength of domestic producers in China and Japan, while North America and Europe are mature but stable markets with continued demand from established food processing industries.

The competitive landscape is moderately fragmented, with leading players such as Ajinomoto, Meihua Holdings, Wuxi Accobio, Angel Yeast, and several mid-sized Asian manufacturers investing in microbial fermentation and enzymatic production technologies to improve efficiency and sustainability.
Key market drivers include consumer preference for natural-sounding ingredients, the global appetite for umami-rich products, and innovation in fermentation-based production, while challenges involve raw material price volatility, stringent regulatory frameworks, and health concerns related to overconsumption of nucleotide additives.
Overall, the Hypoxanthosine monophosphate market occupies a strategically important position at the intersection of biochemistry, nutrition, and food technology, offering both stable growth opportunities for producers and significant functional benefits for end-users worldwide.

Uses of Hypoxanthosine Monophosphate:
Hypoxanthosine monophosphate is used most prominently in the food industry as a powerful flavor enhancer that contributes to the savory umami taste, especially when combined with glutamic acid or guanylic acid, making it a common additive in soups, sauces, instant noodles, snack foods, and seasonings in the form of disodium inosinate (E631) or related salts.
Naturally present in meat and fish, Hypoxanthosine monophosphate also plays a central role in the development of desirable flavors in aged or processed foods such as cured ham, broths, and dried seafood, where the breakdown of ATP in muscle tissue generates Hypoxanthosine monophosphate that enriches taste.

Beyond its culinary applications, Hypoxanthosine monophosphate serves as a biochemical intermediate in purine metabolism and is therefore of interest in pharmaceutical and nutraceutical contexts, where it may support nucleotide supplementation, energy recovery, or liver health.
In research laboratories, Hypoxanthosine monophosphate is utilized in studies of enzymatic activity, nucleotide pathways, and cellular energy dynamics, while in animal nutrition, inosinate-based additives are incorporated into livestock and aquaculture feeds to improve feed palatability and promote growth.
Altogether, Hypoxanthosine monophosphate's diverse uses span from enhancing everyday food products to serving as a valuable compound in health, science, and animal production.

Hypoxanthosine monophosphate is the major branch-point in the formation of all purine nucleotides.
In the food industry, Hypoxanthosine monophosphate and its salts such as disodium inosinate are used as flavor enhancers.
In one branch, Hypoxanthosine monophosphate is irreversibly converted into AMP in two enzymatic steps.

Outside of the human body, Hypoxanthosine monophosphate has been detected, but not quantified in, several different foods, such as hickory nuts, turnips, pepper (spice), mountain yams, and muskmelons.
Hypoxanthosine monophosphate can be converted into various salts including disodium inosinate (E631), dipotassium inosinate (E632), and calcium inosinate (E633).

These three compounds are used as flavor enhancers for the basic taste umami with a comparatively high effectiveness.
In humans, Hypoxanthosine monophosphate is involved in the metabolic disorder called the gout or kelley-seegmiller syndrome pathway.
They are mostly used in soups, sauces, and seasonings for the intensification and balance of the flavor of meat.

The expression and activity of Hypoxanthosine monophosphate can be affected by diseases and physiological process.
Hypoxanthosine monophosphate is the drug target for anticancer, antiviral, antimicrobial and immunosuppressive therapeutics.
Hypoxanthosine monophosphate is the major branch-point in the formation of all purine nucleotides.

In the food industry, Hypoxanthosine monophosphate and its salts such as disodium inosinate are used as flavor enhancers.
In one branch, Hypoxanthosine monophosphate is irreversibly converted into AMP in two enzymatic steps.
Outside of the human body, Hypoxanthosine monophosphate has been detected, but not quantified in, several different foods, such as hickory nuts, turnips, pepper (spice), mountain yams, and muskmelons.

Surge in utilization of Hypoxanthosine monophosphate as a flavor enhancer in the food & beverage segments is anticipated to fuel the growth of the global Hypoxanthosine monophosphate market.
Further, usage of Hypoxanthosine monophosphate as sweetener in the confectionary goods is expected to boost the segment growth during the forecast period.

Moreover, increase in penetration of Hypoxanthosine monophosphate in pharmaceutical drugs and antineoplastic agents is anticipated to fuel the market growth.
However, high consumption of Hypoxanthosine monophosphate can lead to deposition of uric acid in blood and urine causing health issues such as kidney damage and bladder stones.

Nonetheless, rise in prominence in research and development (R&D) coupled with new product developments are anticipated to provide new opportunities over the upcoming period.
Hypoxanthosine monophosphate is intended for research and analytical applications.

Hypoxanthosine monophosphate is used as umami tastant, or as the dietary supplement to improve the yield and meat quality of pigs.
Hypoxanthosine monophosphate is a key intermediate in the synthesis of purine nucleotides and is involved in various biochemical pathways, including the synthesis of RNA and DNA.

Hypoxanthosine monophosphate is characterized by its molecular formula, which includes a ribose sugar, a phosphate group, and a purine base (hypoxanthine).
Hypoxanthosine monophosphate is soluble in water and exhibits a slightly acidic nature due to the presence of the phosphate group.
Hypoxanthosine monophosphate is often found in muscle tissue and is associated with the umami flavor in food, making it an important compound in the food industry, particularly in flavor enhancers.

Additionally, Hypoxanthosine monophosphate has potential applications in biochemistry and medicine, as it can influence cellular signaling and energy metabolism.
Hypoxanthosine monophosphate is used for identification in chemical databases and regulatory frameworks.

Hypoxanthosine monophosphate is used as a substrate to study the distribution, specificity and kinetics of inosine-5′-monophosphate dehydrogenase (IMPDH).
Hypoxanthosine monophosphate is widely used as a flavor enhancer.

Hypoxanthosine monophosphate can be converted into various salts including disodium inosinate (E631), dipotassium inosinate (E632), and calcium inosinate (E633).
These three inosinate compounds are used as flavor enhancers for the basic taste umami.

These inosinate salts are mostly used in soups, sauces, and seasonings for the intensification and balance of the flavor of meat.
Hypoxanthosine monophosphate is typically obtained from chicken byproducts or other meat industry waste.
Hypoxanthosine monophosphate is important in metabolism.

Hypoxanthosine monophosphate is the ribonucleotide of hypoxanthine and the first nucleotide formed during the synthesis of purine nucleotides.
Hypoxanthosine monophosphate can also be formed by the deamination of adenosine monophosphate by AMP deaminase.

GMP is formed by the inosinate oxidation to xanthylate (XMP).
Within humans, Hypoxanthosine monophosphate participates in a number of enzymatic reactions.

In particular, Hypoxanthosine monophosphate can be converted into phosphoribosyl formamidocarboxamide; which is catalyzed by the bifunctional purine biosynthesis protein.
In addition, Hypoxanthosine monophosphate can be converted into xanthylic acid; which is catalyzed by the enzyme inosine-5'-monophosphate dehydrogenase 1.

Hypoxanthosine monophosphate and its salt forms are used as flavor enhancers in industrial food production.
In the food industry, Hypoxanthosine monophosphate and its salts such as disodium inosinate are used as flavor enhancers.

Hypoxanthosine monophosphate is known as E number reference E630.
Hypoxanthosine monophosphate can be converted into various salts including disodium inosinate (E631), dipotassium inosinate (E632), and calcium inosinate (E633).

These three compounds are used as flavor enhancers for the basic taste umami or savoriness with a comparatively high effectiveness.
They are mostly used in soups, sauces, and seasonings for the intensification and balance of the flavor of meat.

Food Industry – Flavor Enhancer:
The most significant use of Hypoxanthosine monophosphate is in the food and beverage sector, where it functions as a strong umami enhancer.
Hypoxanthosine monophosphate is commonly converted into salts such as disodium inosinate (E631), dipotassium inosinate (E632), and dicalcium inosinate (E633).
These additives are widely used in instant noodles, soups, sauces, potato chips, spice blends, frozen meals, and snacks, often in combination with monosodium glutamate (MSG) or guanylic acid to intensify savory flavors.

Meat & Seafood Flavor Development:
Naturally present in meat and fish tissues, Hypoxanthosine monophosphate forms during ATP degradation postmortem, enhancing the desirable taste of aged meat, cured ham, dried fish, and seafood products.
Hypoxanthosine monophosphate contributes significantly to the palatability of meat broths and fish extracts used in culinary and industrial applications.

Pharmaceutical & Nutraceutical Applications:
Hypoxanthosine monophosphate is a nucleotide precursor, important in the biosynthesis of AMP and GMP, and therefore has relevance in therapeutic and nutritional supplements.
Hypoxanthosine monophosphate has been explored for potential roles in metabolism support, liver health, and energy recovery, though these uses are more specialized and less widespread than in food.

Biochemical & Research Use:
As a metabolic intermediate in purine nucleotide pathways, Hypoxanthosine monophosphate is used in biochemical studies and laboratory research to investigate enzyme activity, nucleotide metabolism, and energy pathways.

Animal Feed Additive:
Certain formulations of nucleotides, including inosinate salts, are incorporated into livestock and aquaculture feeds to enhance palatability, stimulate appetite, and potentially improve growth performance and immunity.

Benefits of Hypoxanthosine Monophosphate:
The benefits of Hypoxanthosine monophosphate stem from its dual role as both a natural biochemical compound and a functional food additive.
In the food sector, Hypoxanthosine monophosphate's greatest advantage lies in its ability to deliver a strong umami flavor at very low concentrations, especially when combined synergistically with glutamic acid, which allows manufacturers to create rich, savory taste profiles while reducing the need for excessive salt or artificial additives.

This efficiency not only enhances consumer satisfaction but also supports health-conscious product development.
Naturally present in meat and fish, Hypoxanthosine monophosphate is also associated with the appetizing qualities of aged and processed foods, thereby improving palatability and overall product value.

From a nutritional and pharmaceutical standpoint, Hypoxanthosine monophosphate contributes as a precursor to essential purine nucleotides, playing a role in energy metabolism and cellular processes, which makes it potentially beneficial in supplements targeting recovery, metabolism, or liver function.
Hypoxanthosine monophosphate's inclusion in animal feed formulations improves feed intake and growth by enhancing flavor, leading to better production outcomes in livestock and aquaculture.

Additionally, because it is produced via microbial fermentation or enzymatic processes, Hypoxanthosine monophosphate is considered a sustainable and scalable ingredient, meeting the growing demand for reliable, safe, and natural-sounding additives in global markets.
Collectively, these benefits make Hypoxanthosine monophosphate an indispensable compound at the intersection of food science, nutrition, and biotechnology.

Production of Hypoxanthosine Monophosphate:
The production of Hypoxanthosine monophosphate has evolved from extraction-based methods to advanced biotechnological processes that enable large-scale, cost-effective, and sustainable supply.
Historically, Hypoxanthosine monophosphate was obtained by hydrolyzing RNA from natural sources such as yeast or fish, followed by enzymatic breakdown to release nucleotides; however, these traditional extraction techniques were labor-intensive, yielded limited quantities, and were not economically viable for industrial needs.

Modern production now relies heavily on microbial fermentation of carbohydrates such as glucose or starch, using engineered strains of bacteria or yeast that are capable of synthesizing inosine through purine metabolic pathways.
The inosine generated is subsequently phosphorylated by specific enzymes, such as inosine kinase, to form Hypoxanthosine monophosphate.

This fermentation-based approach is preferred because Hypoxanthosine monophosphate is scalable, uses renewable raw materials, and produces high yields with controlled purity levels.
In addition, enzymatic conversion processes are applied, where adenosine monophosphate (AMP) is selectively deaminated by adenylate deaminase to yield Hypoxanthosine monophosphate, offering another efficient route to industrial production.

Downstream purification steps, including filtration, crystallization, and drying, ensure that the final product meets strict food and pharmaceutical quality standards.
The trend in recent years has been toward optimizing microbial strains, refining bioreactor conditions, and applying genetic engineering to increase yields and reduce by-product formation, thereby lowering costs and improving environmental sustainability.
As a result, modern Hypoxanthosine monophosphate production is not only efficient and economically viable but also aligned with consumer and regulatory demands for safe, consistent, and sustainable food additives.

History of Hypoxanthosine Monophosphate:
The history of Hypoxanthosine monophosphate dates back to the early 20th century, when biochemists studying nucleic acids first identified it as a naturally occurring nucleotide within muscle tissue and as an intermediate in purine metabolism.
Hypoxanthosine monophosphate's discovery was closely tied to advances in understanding energy transfer and nucleotide biosynthesis, since Hypoxanthosine monophosphate occupies a central position as the precursor to both adenosine monophosphate (AMP) and guanosine monophosphate (GMP).

By the mid-20th century, researchers had recognized that Hypoxanthosine monophosphate accumulated in postmortem muscle as ATP degraded, and this observation linked it directly to the development of the distinctive savory flavor of aged meats and seafood.
In the 1950s and 1960s, Japanese scientists studying taste perception identified Hypoxanthosine monophosphate, together with glutamic acid and guanylic acid, as one of the key contributors to the umami taste—work that paralleled the rise of monosodium glutamate (MSG) as a widely used flavor enhancer.

Following these discoveries, companies such as Ajinomoto pioneered methods to isolate, and later to fermentatively produce, Hypoxanthosine monophosphate and its salts for large-scale use in seasonings and processed foods.
Over time, industrial production shifted from laborious extraction of RNA from natural sources like yeast or fish to more efficient microbial fermentation and enzymatic conversion techniques, allowing global commercialization.
Today, Hypoxanthosine monophosphate is not only valued in food science but also studied in medical and biochemical research, illustrating how a compound once known mainly to biochemists became a cornerstone of modern food technology and a key element in shaping global dietary taste preferences.

Handling and Storage of Hypoxanthosine Monophosphate:

Handling:
Avoid dust formation; handle in well-ventilated areas.
Prevent contact with eyes, skin, and clothing.
Wash hands thoroughly after handling.

Storage Conditions:
Store in a cool, dry, and well-ventilated place.
Keep container tightly closed to protect from moisture (hygroscopic compound).

Incompatibilities:
Avoid strong oxidizing agents, strong acids, and bases.

Stability and Reactivity of Hypoxanthosine Monophosphate:

Stability:
Stable under recommended storage conditions; decomposes when heated above 200 °C.

Reactivity:
Low reactivity under normal conditions.

Hazardous Decomposition Products:
Nitrogen oxides, carbon oxides, phosphorus oxides may form under fire or thermal decomposition.

Conditions to Avoid:
High humidity, prolonged heating, direct sunlight.

First Aid Measures of Hypoxanthosine Monophosphate:

Inhalation:
Move to fresh air.
If irritation develops, seek medical attention.

Skin Contact:
Wash immediately with soap and water.
Remove contaminated clothing.
If irritation persists, get medical help.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do.
Seek medical attention if irritation continues.

Ingestion:
Rinse mouth with water.
Do not induce vomiting unless directed by medical personnel.
Seek medical advice if large amounts are swallowed.

Firefighting Measures of Hypoxanthosine Monophosphate:

Suitable Extinguishing Media:
Water spray, dry chemical, carbon dioxide (CO₂), or foam.

Unsuitable Media:
High-pressure water jets (may spread material).

Special Hazards:
Burning may produce irritating or toxic fumes (NOₓ, POₓ, CO, CO₂).

Protective Equipment:
Firefighters should wear self-contained breathing apparatus (SCBA) and full protective gear.

Accidental Release Measures of Hypoxanthosine Monophosphate:

Personal Precautions:
Avoid inhalation of dust; wear protective equipment.
Provide adequate ventilation.

Environmental Precautions:
Prevent entry into waterways and drains in large amounts.

Containment & Cleanup:
Sweep up or vacuum without creating dust.
Place in suitable, sealed containers for disposal.
Wash spill area with water.

Exposure Controls / Personal Protective Equipment of Hypoxanthosine Monophosphate:

Engineering Controls:
Use local exhaust ventilation to minimize dust exposure.

Respiratory Protection:
Not required under normal use; if dust forms, use NIOSH-approved particulate respirator.

Eye Protection:
Safety goggles or glasses with side shields.

Skin Protection:
Protective gloves (nitrile or latex) and laboratory coat.

Hygiene Measures:
Do not eat, drink, or smoke while handling.
Wash thoroughly after handling.

Identifiers of Hypoxanthosine Monophosphate:
IUPAC Name: [(2R,3S,4R,5R)-5-(6-oxo-1H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl dihydrogen phosphate
Molecular Formula: C₁₀H₁₃N₄O₈P
Molecular Weight: 348.21 g/mol
CAS Number: 131-99-7
EC Number (EINECS): 205-071-5
PubChem CID: 135398633
ChEBI ID: CHEBI:17202
UNII (FDA Unique Ingredient Identifier): 0H1JIX65R2
InChI (Standard): InChI=1S/C10H13N4O8P/c11-7-4-12-9-8(10(7)14)13-3-6(17)5-1-2-15-10;1-6(17)5-1-2-15-10-8(13-3-6(17)5-1-2-15-10)
SMILES (Simplified Molecular Input Line Entry System): C1=NC2=C(N1C3C(C(C(O3)COP(=O)(O)O)O)O)C(=O)N=CN2

Common Name: Hypoxanthosine monophosphate
Chemical Abstracts Service (CAS) Number: 131-99-7
EC/EINECS Number: 205-071-5
PubChem CID: 135398633
ChemSpider ID: 388344
ChEBI ID: CHEBI:17202
KEGG Compound ID: C00130
UNII (FDA Unique Ingredient Identifier): 0H1JIX65R2
Beilstein Registry Number: 3936972
Molecular Formula: C₁₀H₁₃N₄O₈P
Molecular Weight: 348.21 g/mol
InChI: InChI=1S/C10H13N4O8P/c11-7-4-12-9-8(10(7)14)13-3-6(17)5-1-2-15-10/h3-6,13,15H,1-2H2,(H,11,14)(H2,17,18,19)/p-1/t6-,10-/m1/s1
InChI Key: VZEMHZFLOJUVNL-WFMPWKQPSA-N
SMILES: C1=NC2=C(N1C3C(C(C(O3)COP(=O)(O)O)O)O)C(=O)N=CN2

Properties of Hypoxanthosine Monophosphate:
Appearance: White to off-white crystalline powder
Odor: Odorless or very faint characteristic smell
Molecular Formula: C₁₀H₁₃N₄O₈P
Molecular Weight: 348.21 g/mol
Taste: Strong umami/savory flavor (especially as salts such as disodium inosinate)
Solubility: Freely soluble in water; practically insoluble in ethanol, acetone, and chloroform
pH (aqueous solution): ~2–3 (acidic, depending on concentration)
Melting Point: >200 °C (with decomposition)

CAS Number: 131-99-7
EC Number: Not available
IUPAC Name: {[(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-6,9-dihydro-1H-purin-9-yl)oxolan-2-yl]methoxy}phosphonic acid
Traditional Name: inosine-5'-monophosphate
Chemical Formula: C10H13N4O8P

Molecular Weight: 348.21 g/mol
Exact Mass: 348.04710038 Da
Monoisotopic Mass: 348.04710038 Da
XLogP3: -3
Hydrogen Bond Donor Count: 5
Hydrogen Bond Acceptor Count: 10
Rotatable Bond Count: 4
Topological Polar Surface Area: 176 Å²
Heavy Atom Count: 23
Complexity: 555
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 4
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes

SMILES: O[C@@H]1C@@HOC@HN1C=NC2=C1N=CNC2=O
InChI: InChI=1S/C10H13N4O8P/c15-6-4(1-21-23(18,19)20)22-10(7(6)16)14-3-13-5-8(14)11-2-12-9(5)17/h2-4,6-7,10,15-16H,1H2,(H,11,12,17)(H2,18,19,20)/t4-,6-,7-,10-/m1/s1
InChI Key: GRSZFWQUAKGDAV-KQYNXXCUSA-N
Appearance: White crystalline powder (estimated)
Assay: 97.00 to 100.00%

Boiling Point: 851.37 °C at 760 mm Hg (estimated)
Flash Point: 876 °F TCC (468.7 °C) (estimated)
LogP (o/w): -3.707 (estimated)
Solubility: Water 5921 mg/L @ 25 °C (estimated), slightly soluble in alcohol
Physical State: Solid