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Merck

52245

Supelco

Carmoisine

analytical standard

Sinónimos:

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 (notación de Hill):
C20H12N2Na2O7S2
Número de CAS:
Peso molecular:
502.43
Número de índice de color:
14720
Número CE:
Número MDL:
Código UNSPSC:
12164500
ID de la sustancia en PubChem:
Número E:
E122
NACRES:
NA.24

grado

analytical standard

Nivel de calidad

Ensayo

≥98.0% (HPLC)

caducidad

limited shelf life, expiry date on the label

técnicas

HPLC: suitable
gas chromatography (GC): suitable

aplicaciones

cleaning products
cosmetics
food and beverages
personal care

Formato

neat

cadena 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+;;

Clave InChI

YSVBPNGJESBVRM-ZPZFBZIMSA-L

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Descripción general

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.

Aplicación

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.

Envase

Bottomless glass bottle. Contents are inside inserted fused cone.

Código de clase de almacenamiento

11 - Combustible Solids

Clase de riesgo para el agua (WGK)

WGK 2

Punto de inflamabilidad (°F)

>437.0 °F

Punto de inflamabilidad (°C)

> 225 °C


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Los clientes también vieron

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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