92395

Ponceau SX

analytical standard

• Sinónimos: 3-(2,4-Dimethyl-5-sulfophenylazo)-4-hydroxynaphthalene-1-sulfonic acid disodium salt, Food Red 1
• Fórmula empírica (notación de Hill): C₁₈H₁₄N₂Na₂O₇S₂
• Número de CAS: 4548-53-2
• Peso molecular: 480.42
• Número de índice de color: 14700
• Beilstein: 7161700
• Número CE: 224-909-9
• Número MDL: MFCD00046402
• Código UNSPSC: 85151701
• ID de la sustancia en PubChem: 329770121
• Número E: E125
• NACRES: NA.24

Propiedades

• grado: analytical standard
• Nivel de calidad: 100
• Análisis: ≥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+].Cc1cc(C)c(cc1\N=N\c2cc(c3ccccc3c2O)S([O-])(=O)=O)S([O-])(=O)=O
• InChI: 1S/C18H16N2O7S2.2Na/c1-10-7-11(2)16(28(22,23)24)8-14(10)19-20-15-9-17(29(25,26)27)12-5-3-4-6-13(12)18(15)21;;/h3-9,21H,1-2H3,(H,22,23,24)(H,25,26,27);;/q;2*+1/p-2/b20-19+;;
• Clave InChI: ONTQJDKFANPPKK-LLIZZRELSA-L

Descripción

Descripción general

Ponceau SX is classified as a synthetic food color, widely used for the maintenance and improvement of color appearance in foods.

Aplicación

Ponceau SX may be used as a reference standard for the determination of the analyte:

• In cosmetic products by micro-matrix solid phase dispersion and liquid chromatography coupled to tandem mass spectrometry.
• In foodstuffs by combining high performance liquid chromatography (HPLC) with diode array detection (DAD) and ion-trap time-of-flight mass spectrometry (IT-TOF/MS).

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.

Productos recomendados

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Información de seguridad

• Código de clase de almacenamiento: 11 - Combustible Solids
• Clase de riesgo para el agua (WGK): WGK 2
• Punto de inflamabilidad (°F): Not applicable
• Punto de inflamabilidad (°C): Not applicable