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质量水平
方案
≥90% (HPLC)
表单
powder
旋光性
[α]20/D +3.1°, c = 1 in H2O
颜色
purple to red-purple
red to very dark red
mp
136 °C
溶解性
1 N acetic acid: 1%, clear to hazy, red
λmax
495 nm
ε (消光系数)
≥13000 at 222-228 nm in ethanol at 0.03 g/L
≥18000 at 275-281 nm in ethanol at 0.03 g/L
应用
diagnostic assay manufacturing
hematology
histology
储存温度
room temp
SMILES字符串
Cc1c(C(O)=O)c(O)cc2C(=O)c3c(O)c(O)c([C@@H]4O[C@H](CO)[C@@H](O)[C@H](O)[C@H]4O)c(O)c3C(=O)c12
InChI
1S/C22H20O13/c1-4-8-5(2-6(24)9(4)22(33)34)13(25)10-11(15(8)27)16(28)12(18(30)17(10)29)21-20(32)19(31)14(26)7(3-23)35-21/h2,7,14,19-21,23-24,26,28-32H,3H2,1H3,(H,33,34)/t7-,14-,19+,20-,21+/m1/s1
InChI key
DGQLVPJVXFOQEV-JNVSTXMASA-N
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一般描述
胭脂红是一种胭脂虫产品，通常以胭脂红酸铝盐和钙盐的形式提供。胭脂红酸可用于人类医学细胞诊断，并用于人类来源样本材料的组织学研究。它适用于组织切片中的细胞核染色。它可用于各种染色方法，包括糖原和粘液物质（贝斯特氏胭脂红）检测法，核酸染色或活体染色。
应用
胭脂红酸 (CI 75470) 可用于 Orth 锂胭脂红核染色技术、贝斯特式糖原染色和 Southgates 粘蛋白胭脂红法。
储存分类代码
11 - Combustible Solids
WGK
WGK 2
个人防护装备
Eyeshields, Gloves, type N95 (US)
其他客户在看
Gabriel J. Lauro, Jack Francis
Natural Food Colorants: Science and Technology (2000)
J.D. Houghton, G.A.F. Hendry
Natural Food Colorants (2012)
Ana Serrano et al.
Analytical and bioanalytical chemistry, 401(2), 735-743 (2011-06-01)
A new analytical approach based on high-performance liquid chromatography with diode array detector (HPLC-DAD) and multivariate data analysis was applied and assessed for analyzing the red dye extracted from cochineal insects, used in precious historical textiles. The most widely used
Naoki Sugimoto et al.
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan, 51(1), 19-27 (2010-03-09)
A quantitative NMR (qNMR) method was applied for the determination of carminic acid. Carminic acid is the main component in cochineal dye that is widely used as a natural food colorant. Since several manufacturers only provide reagent-grade carminic acid, there
Samanan Poowakanjana et al.
Journal of food science, 74(9), C707-C712 (2010-05-25)
Carmine used to color surimi seafood often seeps or bleeds from red-colored meat to white meat when vacuum-packed products go through high-temperature long-time pasteurization. Various physical and chemical treatments were examined to investigate means to inhibit or minimize carmine bleeding
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