Isolation, identification and determination of a magenta subsidiary colour in Food Blue No. 1 (Brilliant Blue FCF)
| Autor: | Makoto Chino, Mikio Nakamura, Hiroshi Matsufuji, Takashi Kusaka, Mitsuharu Takeda, Yukihiro Goda, Masatake Toyoda, Yoshiaki Kato |
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| Rok vydání: | 1999 |
| Předmět: |
Magnetic Resonance Spectroscopy
Chromatography food.ingredient Chemistry Spectrophotometry Atomic Health Toxicology and Mutagenesis Food additive Benzenesulfonates Public Health Environmental and Occupational Health Trityl Compounds General Chemistry Toxicology Mass Spectrometry chemistry.chemical_compound food Brilliant Blue FCF Chemistry (miscellaneous) Humans Magenta Food Science Nuclear chemistry |
| Zdroj: | Food Additives and Contaminants. 16:501-507 |
| ISSN: | 0265-203X |
| DOI: | 10.1080/026520399283641 |
| Popis: | A magenta subsidiary colour was isolated from commercial Food Blue No. 1 (B-1; Brilliant Blue FCF). The absorption maximum for this subsidiary colour at 580 nm is outside of the range of 614-628 nm found for other subsidiary colours and m,m-B-1. On the basis of MS and NMR analyses, the structure of the subsidiary colour was elucidated as the disodium salt of 2-[[4-[N-ethyl-N-(3-sulphophenylmethyl)amino]phenyl][4-oxo- 2,5-cyclohexadienylidene]methyl]benzenesulphonic acid. HPLC analyses revealed that 24 batches of commercial Food Blue No. 1 (three manufacturers) contain 0.1-0.8% (average: 0.5%) of the magenta subsidiary colour. |
| Databáze: | OpenAIRE |
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