Tartrazine
Tartrazine
CAS: 1934-21-0
Molecular Formula: C16H13N4NaO9S2
Tartrazine - Names and Identifiers
Tartrazine - Physico-chemical Properties
| Molecular Formula | C16H13N4NaO9S2 |
| Molar Mass | 492.41 |
| Density | 2.121[at 20℃] |
| Melting Point | 300 °C |
| Boling Point | 909.54℃[at 101 325 Pa] |
| Water Solubility | 260 g/L (30 ºC) |
| Solubility | The solubility at 21 ℃ is: water 11.8%,10% ethanol 9%,50% ethanol 3%, soluble in glycerin, propylene glycol, insoluble in oil |
| Vapor Presure | 0Pa at 25℃ |
| Appearance | Orange powder |
| Color | Orange |
| Merck | 14,9072 |
| BRN | 69850 |
| Storage Condition | room temp |
| Stability | Stable. Hygroscopic. Incompatible with strong oxidizing agents. |
| Sensitive | Hygroscopic |
| MDL | MFCD00148908 |
| Physical and Chemical Properties | Orange yellow uniform powder, 0.1% of the aqueous solution is yellow, odorless. Soluble in water, glycerol and propylene glycol, ethanol-soluble, insoluble in oil. 21 degrees when the solubility is: 11. 8%(water), 3.0%(50% ethanol). Heat resistance, acid resistance, light resistance and salt resistance are good, stable to citric acid and tartaric acid, but poor oxidation resistance. It turned red in case of alkali and discolored during reduction. The maximum absorption wavelength is 428nm ± 2nm. Rat oral LD50 is greater than 2000mg/kg,ADI0 ~ 7.5mg/kg(FAO/WHO,1994). Lemon yellow lake is yellow fine powder, odorless. Slowly dissolved in aqueous acid or alkali solution, insoluble in water and organic solvents. Heat resistance, light resistance than lemon yellow strong. |
| Use | Used as food, beverage, medicine, feed and cosmetic colorant |
Tartrazine - Risk and Safety
| Hazard Symbols | Xn - Harmful |
| Risk Codes | 42/43 - May cause sensitization by inhalation and skin contact. |
| Safety Description | S22 - Do not breathe dust. S36/37 - Wear suitable protective clothing and gloves. S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) S24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 1 |
| RTECS | UQ6400000 |
| TSCA | Yes |
| HS Code | 32129000 |
| Toxicity | LD50 oral in mouse: 12750mg/kg |
Tartrazine - Upstream Downstream Industry
| Raw Materials | sodium sulphanilate |
Tartrazine - Reference
| Reference Show more | 1. Zhu Xinpeng, Ren Xingxing, Yuan Zhining, Wei Meijuan, Spiegel, Cheng Zhulin, Wang Jinmeng. Fuzzy Mathematics Comprehensive Evaluation Method to Optimize Jujube Beverage Formula [J]. Hubei agricultural science, 2020,59(17):122-127. 2. Zheng, Chaofan, et al. "Modified magnetic chitosan microparticles as novel superior adsorbents with huge" force field "for capturing food dyes." Journal of hazardous materials 367 (2019): 492-503.https://doi.org/10.1016/j.jhazmat. 2018.12.120 |
Tartrazine - Reference Information
| color index | 19140 |
| biological applications | Treating hepatitis,periodontal disease,psoriasis |
| LogP | -1.572 at 20℃ |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| introduction | lemon yellow is one of the three primary colors of edible synthetic pigment, and it is also the most widely used synthetic pigment in the world. Chemical name: 1-(4-sulfonic acid phenyl) -4-(4-sulfonic acid phenyl azo) -5-pyrazolone -3-carboxylic acid trisodium salt. It is a bright yellow powder or granule, azo-type heterocyclic structure, which can be safely used for coloring in food, beverage, medicine, cosmetics, feed, tobacco and other fields. |
| use | as a food coloring agent, China stipulates that it can be used in fruit juice (flavor) drinks, carbonated drinks, prepared wine, green plum, shrimp (flavor) slices, impregnated side dishes, red and green silk candies, pastry coloring and watermelon sauce canned food, with a maximum usage of 0.1 g/kg; the maximum usage amount in vegetable protein beverage and lactic acid bacteria beverage is 0.05 g/kg; The maximum usage amount in ice cream is 0.02 g/kg. Eat yellow pigment. used as colorant for food, beverage, medicine, feed and cosmetics used for coloring of paint, ink, plastic and other industries and cultural and educational articles used as colorant for food. it can be used in juice (flavor) drinks, carbonated drinks, prepared wine, green plum, shrimp (flavor) slices, dipped side dishes, red and green silk candy, pastry coloring and watermelon paste cans, the maximum usage amount is 0.1 g/kg; The maximum usage amount in vegetable protein beverage and lactic acid bacteria beverage is 0.05 g/kg; The maximum usage amount in ice cream is 0.02 g/kg. adsorption indicator, etc. It is used for coloring food, medicine and daily cosmetics. |
| Production method | It is prepared by coupling with 1-(4'-sulfobenzene)-3-hydroxy-5-pyrazolone after diazotization of p-aminobenzene sulfonic acid; it can also be obtained by condensing sodium dihydroxytartrate and phenylhydrazine-sulfonic acid, and salting out the resulting pigment with salt after alkalization. Preparation of sodium dihydroxy tartrate. Tartaric acid is slowly added into the mixture of nitric acid, sulfuric acid and fuming sulfuric acid at about 20 ℃, stirred, reacted at constant temperature for 0.5h after adding, then added water and continued constant temperature stirring for 48h. After the reaction, add sodium carbonate to neutralize (temperature does not exceed 20 ℃), filter, wash, and dry to obtain sodium dihydroxy tartrate. (2) preparation of phenylhydrazine to sulfonic acid. Dissolve sodium carbonate in 13 times the amount (mass) of hot water, then add p-aminobenzenesulfonic acid, and stir, after cooling, slowly add concentrated sulfuric acid, and cool to below 5°C. 1:2 (mass ratio) sodium nitrite solution was slowly added at 3-5°C for diazotization. After the reaction is over, the material is strongly acidic (blue) to the Congo red test paper, centrifuged and separated, and the diazonium salt is rinsed with clean water. Note: Diazo compounds cannot be dried or placed at high temperatures, otherwise they will explode. The crystalline sodium sulfite solution is 1.5 times the amount (mass) of water, under 0-5 ℃ and strong stirring, slowly add diazonium salt, when the material is bright orange and weak alkaline to phenolphthalein test solution, and then continue to stir for 1h. Then heat the feed liquid to boiling, slowly add hydrochloric acid (about 0.5h), the feed liquid gradually turns yellowish, continue to stir, and slowly add zinc powder until the feed liquid is colorless, and white flake crystals are precipitated. Cooling overnight, separation, and drying to obtain phenylhydrazine p-sulfonic acid. (3) production of lemon yellow. Dihydroxytartaric acid is added to 1.5 times the amount (mass) of water, hydrochloric acid is slowly added, and heated to 30 ℃; then phenylhydrazine-on-sulfonic acid is added to 3 times the amount (mass) of water, and sodium hydroxide solution is added to stir; then it is added to the dihydroxytartaric acid solution and reacted at 80 ℃ for 1h. Cool to room temperature, let stand for 12 hours, precipitate yellow precipitate, and filter to obtain coarse product. The crude product can be dissolved in water at 60°C, and an appropriate amount of sodium carbonate is added to make it weak and alkaline, and then refined salt is added to cool and crystallize, separate, and dry to obtain the finished product. It can also be prepared by coupling p-aminobenzenesulfonic acid with 1-p-sulfophenyl-3-carboxy-5-pyrazolone after diazotization. (4) Preparation of lemon yellow aluminum lake. Aluminum hydroxide is prepared from aluminum chloride, aluminum sulfate and other aluminum salts and sodium carbonate and other alkalis, and lemon yellow aqueous solution is added to precipitate the product. It is condensed by dihydroxytartaric acid and phenylhydrazine-to-sulfonic acid, or p-aminobenzenesulfonic acid after diazotization and 1-(4'-sulfobenzene)-3-carboxy-5-pyrazolone is coupled and refined after salting out with sodium chloride. preparation of sodium dihydroxy tartrate is slowly added into the mixture of nitric acid, sulfuric acid and fuming sulfuric acid at about 20 ℃, stirred, reacted at constant temperature for 0.5h after adding, then added water and continued constant temperature stirring for 48h. After the reaction, add sodium carbonate to neutralize (temperature does not exceed 20 ℃), filter, wash, and dry to obtain sodium dihydroxy tartrate. Preparation of phenylhydrazine-sulfonic acid Dissolve sodium carbonate in 13 times the amount (mass) of hot water, then add p-aminobenzenesulfonic acid, and stir, after cooling, slowly add concentrated sulfuric acid, and cool to below 5 ℃; At 3~5 ℃, slowly add 1:2 (mass ratio) sodium nitrite solution for diazotization. After the reaction is over, the material is strongly acidic (blue) to the Congo red test paper, centrifuged and separated, and the diazonium salt is rinsed with clean water. Note: Diazo compounds cannot be dried or placed at high temperatures, otherwise they will explode. Dissolve crystalline sodium sulfite in 1.5 times the amount (mass) of water, slowly add diazonium salt under 0~5 ℃ and strong stirring, when the material is bright orange and weak alkaline to phenolphthalein test solution, then continue to stir for 1h. Then heat the feed liquid to boiling, slowly add hydrochloric acid (about 0.5h), the feed liquid gradually turns yellowish, continue to stir, and slowly add zinc powder until the feed liquid is colorless, and white flake crystals are precipitated. Cooling overnight, separation, and drying to obtain phenylhydrazine p-sulfonic acid. The production of lemon yellow dissolves dihydroxytartaric acid in 1.5 times the amount (mass) of water, slowly adds hydrochloric acid, and heats to 30 ℃; then adds phenylhydrazine to sulfonic acid in 3 times the amount (mass) of water, and Add sodium hydroxide solution, stir; then add it to sodium dihydroxytartartrate solution, and react at 80 ℃ for about 1h. Cool to room temperature, let stand for 12 hours, precipitate yellow precipitate, and filter to obtain coarse product. The crude product can be dissolved in water at 60 ℃, add {an appropriate amount of sodium carbonate to make it weakly alkaline, then add refined salt, cool and crystallize, separate and dry to obtain the finished product. It can also be prepared by coupling p-aminobenzenesulfonic acid with 1-(p-sulfophenyl)-3-carboxy-5-pyrazolone after diazotization. Preparation of Lemon Yellow Aluminum Lake The aluminum hydroxide is prepared from aluminum salts such as aluminum chloride, aluminum sulfate, etc. and bases such as sodium carbonate, and the product is obtained by adding lemon yellow aqueous solution to precipitate. |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 21:32:04
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Raw Materials for Tartrazine