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Carmoisine

analytical standard

Sinônimo(s):

Chromotrope FB, Azorubine, Food red 3, Acid Red 14, Disodium 4-hydroxy-3-[(4-sulfo-1-naphthalenyl)azo]-1-naphthalenesulfonate, Mordant Blue 79

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About This Item

Fórmula empírica (Notação de Hill):
C20H12N2Na2O7S2
Número CAS:
Peso molecular:
502.43
Número do índice de cores:
14720
Número CE:
Número MDL:
Código UNSPSC:
12164500
ID de substância PubChem:
Número E:
E122
NACRES:
NA.24

grau

analytical standard

Nível de qualidade

Ensaio

≥98.0% (HPLC)

prazo de validade

limited shelf life, expiry date on the label

técnica(s)

HPLC: suitable
gas chromatography (GC): suitable

aplicação(ões)

cleaning products
cosmetics
food and beverages
personal care

Formato

neat

cadeia de caracteres SMILES

[Na+].[Na+].Oc1c(cc(c2ccccc12)S([O-])(=O)=O)\N=N\c3ccc(c4ccccc34)S([O-])(=O)=O

InChI

1S/C20H14N2O7S2.2Na/c23-20-15-8-4-3-7-14(15)19(31(27,28)29)11-17(20)22-21-16-9-10-18(30(24,25)26)13-6-2-1-5-12(13)16;;/h1-11,23H,(H,24,25,26)(H,27,28,29);;/q;2*+1/p-2/b22-21+;;

chave InChI

YSVBPNGJESBVRM-ZPZFBZIMSA-L

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Descrição geral

Carmoisine is a synthetic azo dye, commonly added to food, beverages, medicine, and cosmetics. It is frequently used alone or in combination with Allura red (E 129) and Ponceau 4R synthetic dyes. It is reported to be used for purposes where the food needs to be heat-treated post-fermentation.

Aplicação

Carmoisine may be used as an analytical reference standard for the quantification of the analyte in the following:
  • Food samples using spectrophotometric analysis technique.
  • Sweets and beverages using differential pulse polarography.
  • Synthetic mixtures and beverages using high performance liquid chromatography with diode array detection (HPLC-DAD).

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Embalagem

Bottomless glass bottle. Contents are inside inserted fused cone.

Código de classe de armazenamento

11 - Combustible Solids

Classe de risco de água (WGK)

WGK 2

Ponto de fulgor (°F)

>437.0 °F

Ponto de fulgor (°C)

> 225 °C


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Determination of Carmoisine, Allura red and Ponceau 4R in sweets and soft drinks by Differential Pulse Polarography
Chanlon S, et al.
J. Food Compos. Anal., 18(6), 503-515 (2005)
S A Marathe et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 31(10), 739-744 (1993-10-01)
The toxicity of carmoisine and of its metabolites after interaction with media components, was studied using the single cell system of Tetrahymena pyriformis. Carmoisine was not toxic to T. pyriformis. However, when autoclaved with media components such as bactopeptone or
M C Sweatman et al.
Clinical allergy, 16(4), 331-338 (1986-07-01)
We report the case of an 8.5-year-old girl with oro-facial granulomatosis associated with clinical atopy, in whom relapse of her granulomatous disorder was shown to be related to exposure to specific food additives, viz. carmoisine, sunset yellow and monosodium glutamate.
E Tragni et al.
Journal of applied toxicology : JAT, 4(2), 105-108 (1984-04-01)
14C-Carmoisine was incubated under anaerobic conditions with a suspension of human faeces. Analyses of the incubation medium by high-performance liquid chromatography (HPLC) attached to a radioactivity monitor (RAM) showed the same radioactivity profile as the urine and faeces of rats
M Snehalatha et al.
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 72(3), 654-662 (2009-01-07)
FT-IR and Raman techniques were employed for the vibrational characterization of the food additive Carmoisine (E122). The equilibrium geometry, various bonding features, and harmonic vibrational wavenumbers have been investigated with the help of density functional theory (DFT) calculations. A good

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