FOOD ORANGE 8
canthaxanthin
CAS: 514-78-3
Molecular Formula: C40H52O2
FOOD ORANGE 8 - Names and Identifiers
| Name | canthaxanthin |
| Synonyms | E 161 G Canthaxanthin canthaxanthin FOOD ORANGE 8 Cantaxanthine C.I. Food Orange 8 CANTHAXANTHIN,POWDER 4',4-DIOXO-B-CAROTENE 4,4'-DIKETO-BETA-CAROTENE BETA,BETA-CAROTENE-4,4'-DIONE beta,beta-carotene-4,4'-dione (7cis,9cis,11cis,13cis)-beta,beta-carotene-4,4'-dione 2,4,4-trimethyl-3-[(1E,3Z,5E,7Z,9E,11Z,13E,15Z,17E)-3,7,12,16-tetramethyl-18-(2,6,6-trimethyl-3-oxo-1-cyclohexenyl)octadeca-1,3,5,7,9,11,13,15,17-nonaenyl]cyclohex-2-en-1-one |
| CAS | 514-78-3 |
| EINECS | 208-187-2 |
| InChI | InChI=1/C40H52O2/c1-29(17-13-19-31(3)21-23-35-33(5)37(41)25-27-39(35,7)8)15-11-12-16-30(2)18-14-20-32(4)22-24-36-34(6)38(42)26-28-40(36,9)10/h11-24H,25-28H2,1-10H3/b12-11+,17-13-,18-14+,23-21-,24-22+,29-15-,30-16+,31-19-,32-20+ |
| InChIKey | FDSDTBUPSURDBL-DKLMTRRASA-N |
FOOD ORANGE 8 - Physico-chemical Properties
| Molecular Formula | C40H52O2 |
| Molar Mass | 564.85 |
| Density | 1.003±0.06 g/cm3(Predicted) |
| Melting Point | 217～218℃ |
| Boling Point | 717.0±40.0 °C(Predicted) |
| Flash Point | 253.9°C |
| Solubility | Chloroform (Slightly) |
| Vapor Presure | 2.09E-20mmHg at 25°C |
| Appearance | neat |
| Color | Very Dark Red to Black |
| Maximum wavelength(λmax) | ['λ: 465 nm±5 nm Amax'] |
| Merck | 13,1758 |
| BRN | 1898520 |
| Storage Condition | -20°C |
| Stability | Light Sensitive |
| Refractive Index | 1.575 |
| Physical and Chemical Properties | A carotenoid pigment. Dark purple crystals or crystalline powders. The melting point was about 210 °c (decomposition). Unstable to oxygen and light. It should be stored in a light-shielding container filled with inert gas. Soluble in chloroform (10%). Slightly soluble in vegetable oil (0.005%), acetone (0.03%). Insoluble in water, ethanol, propylene glycol. Stable industrial products are in the form of solutions dissolved in grease or organic solvents, or in the form of water-dispersible orange to red powders or granules. After coloring, the color tone is not affected by pH value, and it is also quite stable to sunlight and is not easy to fade. Natural products are found in certain mushrooms, crustaceans, fish, algae, eggs, blood, liver, etc. |
| Use | This product is for scientific research only and shall not be used for other purposes. |
FOOD ORANGE 8 - Risk and Safety
| WGK Germany | nwg |
| RTECS | FI0330000 |
FOOD ORANGE 8 - Reference Information
| overview | cantharidin yellow is a natural pigment with great potential antioxidants. it has the ability to quench active oxygen and scavenge free radicals. its ability to quench active oxygen and scavenge free radicals is second only to astaxanthin, nearly twice that of β-carotene and fifty times that of vitamin e, also known as super vitamin e. In 1984, FDA/WHO approved cantharidin yellow as a food additive and formulated a quality standard. Cantharidin yellow has been widely used as a colorant, nutrient and antioxidant to be added to food, feed and cosmetics. Natural cantharidin yellow exists in some mushrooms, crustaceans, fish, algae, eggs, blood and liver, the content is very small, in addition to some microorganisms can also produce cantharidin yellow. |
| Function | Cantharidin yellow is a carotenoid of non-vitamin A source. Its chemical structure is composed of 4 isoprene units connected in a conjugated double bond type, and there are 2 isoprene units at both ends to form a six-membered ring structure. The C4,C4 'positions of the six-membered ring structure contain oxygen functional group ketone groups, cantharidin yellow can be used as a pigment in animal coloring and cosmetics, it has a variety of physiological functions in animals. |
| application | animal coloring application is mainly used for poultry skin coloring and egg yolk coloring. Gastrointestinal mucosal epithelial cells are well deposited in subcutaneous, yolk and other tissues, thus significantly deepening the color of poultry egg yolk and improving the color of poultry skin. application of cosmetics cantharidin yellow is a very safe edible pigment. its bright color gives people a happy feeling. when added to cosmetics, it can achieve an ideal color effect. the application of medical treatment mainly uses its better antioxidant capacity and reduces free radicals in the human body, thus playing the roles of anti-oxidation, anti-aging, preventing cardiovascular diseases, improving immunity and anti-cancer . |
| pharmacological action | anticancer effect of oral cancer in rats, it is proved that cantharidin yellow has obvious inhibitory effect on tumor proliferation and can significantly reduce the incidence of cancer. Supplementing cantharidin yellow can reduce the incidence of breast tumors by 65%, and cantharidin yellow can also reduce the carcinogenicity of methylnitrosourea, which can reduce the number of breast tumor cells induced by methylnitrosourea And the volume effect is good. In addition, feeding cantharidin yellow can also significantly inhibit the occurrence of thymoma, melanoma, and fibrosarcoma. The strength of this inhibition is directly related to the feeding dose, feeding time and sex of experimental mice. Antioxidant cantharidin yellow is an excellent photoprotectant and antioxidant. From a large number of clinical trials, it has been shown that the combination of cantharidin yellow and β-carotene is much better than β-carotene alone in patients with hemorrhagic protoporphyrin (EPP) and compound light disease (PMLE). The intake of cantharidin yellow can enhance the activities of glutathione peroxidase, catalase, superoxide dismutase, etc., and efficiently regulate the balance of oxidation-antioxidant system in organisms, thereby inhibiting cholesterol-induced oxidative pressure. Improving immunity cantharidin yellow has immunomodulatory activity and can be used as an immunomodulatory compound in the human body. Cantharidin yellow improves the body's immunity by increasing the phagocytic ability of macrophages, promoting lymphocyte transformation, increasing the number of lymphocytes, and enhancing the vitality of natural killer cells, and protecting the health of the skin. Excessive exposure of unprotected skin to the sun will cause sunburn, which can cause light-induced oxidation, inflammation, immunosuppression, aging, and even cancer of skin cells. Preclinical studies have shown that typical dietary antioxidants can reduce these injuries. Cantharidin yellow has a good effect on congenital light-induced skin diseases, especially for the treatment of pleomorphic sun rash. It is also capable of blocking light-induced skin cancer and UV-induced immunosuppression. To protect bone health, cantharidin yellow can effectively defend and reduce the oxidative damage to osteoblasts, and then protect the proliferation of osteoblasts by quenching free radicals, and promote the process of bone formation. It is found that cantharidin can effectively enhance the proliferation of osteoblasts and alleviate differentiation, indicating that cantharidin may participate in bone metabolism related regulatory activities. Coupled with its strong antioxidant capacity, it may have certain preventive or adjuvant treatment significance for aging osteoporosis. |
| Physiological metabolic pathway | The biosynthetic pathway of carotenoids such as cantharidin is mainly through the isoprenoid pathway or a branch of the terpene (terpenoid) pathway, which is synthesized from acetyl-coenzyme A through mevalonic acid (MVA) to carotenoids such as crab yellow, among them, GGDP(geranylgeranyl diphosphate) is the key intermediate in the whole synthesis system. The specific synthesis route is shown in the figure below: |
| biological extraction and chemical synthesis pathways | the acquisition of cantharidin yellow has two pathways: biological extraction and chemical synthesis, currently mainly chemical synthesis. Cantharidin yellow exists in a large number of animals, plants and microorganisms. Natural cantharidin yellow can be obtained through certain extraction methods. The history of chemical synthesis has been more than half a century, and its synthetic route has also been improved and optimized many times. There are complex synthesis of cantharidin yellow from C5 compounds to simple synthesis of cantharidin yellow from β-carotene. Many routes such as yellow. |
| identification test | solubility insoluble in water; Insoluble in ethanol; Several insoluble in vegetable oil; Soluble in chloroform. Measured according to OT-42 method. In cyclohexane solution, there are maximum absorption peaks at 468nm and 472nm wavelengths. The color of carotenoid positive test in acetone solution disappeared after adding 5% sodium nitrite solution and 1mol/L sulfuric acid. |
| content analysis | accurately weigh about 0.1g of sample, and then measure it according to method 1 in the OT-15. Absorption coefficient E1cm1%= 2200; The wavelength of the maximum absorption peak is about 470nm. W=9.1g;V1=V2=V3=100ml;v4= v4=5ml |
| toxicity | ADl 0~0.03(FAOWHO,2001). LD50 ≥ 10g/kg (mice, oral). |
| usage limit | FAO/WHO(1984,mg/kg): edible oil is GMP; Canned shrimp, lobster and frozen products, broth, soup, 30; Jam and jelly 200; Cold drink 100. FDA,§ 73.75(2000):30mg/456g of various foods. Japanese regulations: the addition amount in orange juice beverage is 1~5g/1000L; 10~30mg/kg for ice cream; Tomato soup ≥ 6 mg/kg; Tomato sauce 1mg/1.5g tomato solids. |
| references | [1] Peng Zhiqiang. Study on the synthesis route of cantharidin yellow and its microcapsule preparation process [D]. South China University of Technology, 2009. [2] Wang Quanlin, Shi Pingping, Zhang Shufen, Shen Jian, Fu Xiao. Simultaneous Determination of Cantharides Yellow and Sudan Red in Salted Duck Egg Yellow by Reversed Phase High Performance Liquid Chromatography [J]. Chromatography, 2007,06:864-866. [3] Jin Can, Zhang Li, Su Weike. Process Improvement of Synthesis of Cantharides Yellow [J]. Synthetic Chemistry, 2011,03:400-401 405. [4] Pei Lingpeng, Li Li, Yin Lu, Dong Fuhui. Experimental Study on Resistance of Cantharidin to Osteoporosis in Castrated Female Rats [J]. Chinese Journal of Gerontology, 2009,22:2884-2885. [5] Lu Yu, Kuang Binhai, Zhang Bin. One-step Synthesis of Cantharidin Yellow [J]. Fine Chemistry, 2000,02:74-75 78. |
| use | edible orange pigment, used as beverage, ice cream, waffle and other non-auxiliary biscuit k seasoning sauce, tomato processed products, meat processed products, etc. Appropriate amount of white cake prefabricated powder can be added with apricot tone, and the pigment residue rate after baking can reach 96%. Adding 11 mg/kg to pork sausages can give the same tone as beef products. It is used for coloring beverages, ice cream, sauce, tomato products, meat products, etc. It is orange coloring agent. |
| Production method | is obtained by oxidation of β-carotene. |
Last Update：2024-04-09 15:16:50
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