199737
新胭脂红
Dye content 75 %
别名:
丽春红 4R, 酸性红 18
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关于此项目
经验公式(希尔记法):
C20H11N2Na3O10S3
化学文摘社编号:
分子量:
604.47
颜色索引号:
16255
Beilstein:
4122340
EC 号:
MDL编号:
UNSPSC代码:
12171500
PubChem化学物质编号:
NACRES:
NA.47
表单
powder
质量水平
组成
Dye content, 75%
溶解性
water: 1 mg/mL, clear
λmax
350 nm (2nd)
506 nm
应用
diagnostic assay manufacturing
hematology
histology
储存温度
room temp
SMILES字符串
[Na+].[Na+].[Na+].Oc1ccc2cc(cc(c2c1\N=N\c3ccc(c4ccccc34)S([O-])(=O)=O)S([O-])(=O)=O)S([O-])(=O)=O
InChI
1S/C20H14N2O10S3.3Na/c23-16-7-5-11-9-12(33(24,25)26)10-18(35(30,31)32)19(11)20(16)22-21-15-6-8-17(34(27,28)29)14-4-2-1-3-13(14)15;;;/h1-10,23H,(H,24,25,26)(H,27,28,29)(H,30,31,32);;;/q;3*+1/p-3/b22-21+;;;
InChI key
SWGJCIMEBVHMTA-ZRUFZDNISA-K
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应用
用新球菌测定了 黄孢原毛平革菌和凤尾菇对它的脱色作用。
生化/生理作用
新球菌也称为丽春红 4 R,是一种合成的红色焦油染料。属于偶氮染料类。新球菌广泛用作食品着色剂。当完整的染料到达肠道时,会造成小鼠结肠特异性 DNA 损伤。
储存分类代码
11 - Combustible Solids
WGK
WGK 1
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
Differential colon DNA damage induced by azo food additives between rats and mice
Shimada C
The Journal of Toxicological Sciences, 35, 547-554 (2010)
DNA Damage Induced by Red Food Dyes Orally Administered to Pregnant and Male Mice
Tsuda S
Toxicological Sciences, 61, 92-99 (2001)
Priyanka Bolel et al.
Journal of agricultural and food chemistry, 60(14), 3727-3734 (2012-03-09)
Cochineal Red A is a negatively charged synthetic azo food colorant and a potential carcinogen. We present here the study of binding of Cochineal Red A with two homologous serum albumins, human (HSA) and bovine (BSA), in aqueous pH 7.4
Toyohito Tanaka
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 44(10), 1651-1658 (2006-06-20)
Ponceau 4R was given to mice in the diet at levels of 0 (control), 0.12%, 0.24%, and 0.48% from 5 weeks of age of the F(0) generation to 9 weeks of age of the F(1) generation, and selected reproductive and
José A Fernández-López et al.
Plant foods for human nutrition (Dordrecht, Netherlands), 68(1), 11-17 (2013-02-05)
The color degradation of aqueous solutions of six natural red pigment extracts (elderberry, red cabbage, hibiscus, red beet, Opuntia fruits and red cochineal) used commercially as food colorants was investigated at temperatures between 50 and 90 °C. Color degradation was studied
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