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 °C. At temperatures above 200 °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.

用钠盐制备酸性形式的肌苷5'-一磷酸及其锂，钾，镁，钙，锶和钡，然后通过元素分析和傅里叶变换红外光谱进行表征，然后进行热重分析（TG），差热分析（​​DTA） ），差示扫描量热法（DSC）和热重分析法与挥发性产品的红外光谱（TG-FTIR）结合在加热过程中演变而来。所有的盐都被水合，含4到7.5 H ₂O.脱水后，这些盐分解，释放出含氮碱，继之以核糖基团，并生成焦磷酸酯作为最终残留物。演化气体分析（EGA）揭示了有机部分分解过程中水，异氰酸和氢氰酸的释放。仅观察到失水高达200°C。在高于200°C的温度下，核苷酸不稳定且分解，这意味着含有这些添加剂的食品应在此温度以下进行加工。最后，提出了肌苷分解的一般机理。