Thermal Degradation of Flavor Enhancers, Inosine 5′‐monophosphate, and Guanosine 5′‐monophosphate in Aqueous Solution

Authors:
  • TMTeruyoshi Matoba
    Teruyoshi Matoba
  • MKMariko Kuchiba
    Mariko Kuchiba
  • MKMasaru Kimura
    Masaru Kimura
  • KHKiyozo Hasegawa
    Kiyozo Hasegawa
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Abstract
The mechanism of thermal degradation of inosine 5′‐monophosphate (IMP) and guanosine (GMP) was investigated kinetically in aqueous solution as a function of pH and temperature. The degradation of IMP and GMP followed first order kinetics. The rate constants were considerably affected by pH and temperature. The half‐life times at 100°C were: IMP, 8.7 hr (pH 4.0), 13.1 hr (pH 7.0), 46.2 hr (pH 9.0); GMP, 6.4 hr (pH 4.0), 8.2 hr (pH 7.0), 38.5 hr (pH 9.0). These times were shortened to about one‐third by raising the temperature 10°C. The predominant degradation products were nucleosides and phosphoric acid, indicating that the main reaction of the thermal degradation was the hydrolysis of the phosphoric ester bond in the nucleotides.

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