52245
卡莫三嗪
analytical standard
别名:
铬变素FB, 偶氮玉红，食品红3, 4-羟基-3-[（4-磺基-1-萘基）偶氮]-1-萘磺酸二钠, 媒染剂 蓝色 79, 酸性红 14
等级
analytical standard
质量水平
方案
≥98.0% (HPLC)
保质期
limited shelf life, expiry date on the label
技术
HPLC: suitable
gas chromatography (GC): suitable
应用
cleaning products
cosmetics
food and beverages
personal care
包装形式
neat
SMILES字符串
[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+;;
InChI key
YSVBPNGJESBVRM-ZPZFBZIMSA-L
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一般描述
红色酸性染料是一种合成偶氮染料，常被添加到食品、饮料、药品和化妆品中。它经常单独使用或配合Allura 红(E 129)和Ponceau 4R合成染料使用。它适合食品发酵后需要热处理的场合。
应用
参考产品的检验报告，了解更多关于合适仪器技术的信息。联系技术服务部寻求进一步支持。
红色酸性染料可作为分析参考标准品用于以下应用中分析物的定量：
- 食品样品，使用分光光度分析技术
- 糖和饮料，使用微分脉冲极谱法
- 合成混合物和饮料，结合高效液相色谱与二极管阵列检测(HPLC-DAD)。
包装
无底玻璃瓶。内含物在插入的融合锥体内。
储存分类代码
11 - Combustible Solids
WGK
WGK 2
闪点(°F)
>437.0 °F
闪点(°C)
> 225 °C
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)
Spectrophotometric determination of carmoisine after cloud point extraction using Triton X-114
Karatepe A, et al.
Turkish Journal of Chemistry, 41(2), 256-262 (2017)
K S Rowe
Australian paediatric journal, 24(2), 143-147 (1988-04-01)
Of 220 children referred for suspected 'hyperactivity', 55 were subjected to a 6 week trial of the Feingold diet. Forty (72.7%) demonstrated improved behaviour and 26 (47.3%) remained improved following liberalization of the diet over a period of 3-6 months.
C Gibb et al.
Biochemical pharmacology, 36(14), 2325-2330 (1987-07-15)
Several natural and synthetic food and drink constituents were tested in vitro for their inhibitory actions on phenolsulphotransferase P and M (PST P, PST M) and monoamine oxidase A and B (MAO A, MAO B). Cyanidin 3-rutinoside, a simple anthocyanin
Meenakshi Tripathi et al.
Journal of AOAC International, 87(3), 657-663 (2004-08-04)
A simple method has been developed for the extraction, separation, and determination of synthetic colors in ice cream samples. The process involves the breakdown of emulsion by neutral detergents (Triton X-100 and Tween 20) followed by extraction with petroleum ether
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