間苯胺黃

間苯胺黃酸性黃36)是一種偶氮染料。在分析化學中,間苯胺黃可用作酸鹼指示劑,它的變色範圍是pH值1.2 - 3.2,從紅色變為黃色。[1]

間苯胺黃
IUPAC名
Sodium 3-[(4-anilinophenyl)diazenyl]benzenesulfonate
別名 C.I.酸性黃36; Acid Metanil Yellow; Monoazo; 4-[(3-苯氨基苯基)偶氮基]苯磺酸鈉
識別
CAS號 587-98-4  checkY
PubChem 3935589
SMILES
 
  • C1=CC=C(C=C1)NC2=CC=C(C=C2)N=NC3=CC(=CC=C3)S(=O)(=O)[O-].[Na+]
InChI
 
  • 1S/C18H15N3O3S.Na/c22-25(23,24)18-8-4-7-17(13-18)21-20-16-11-9-15(10-12-16)19-14-5-2-1-3-6-14;/h1-13,19H,(H,22,23,24);/q;+1/p-1
InChIKey NYGZLYXAPMMJTE-UHFFFAOYSA-M
性質
化學式 C18H15N3NaO3S
摩爾質量 376.38 g·mol−1
熔點 > 250 °C
若非註明,所有數據均出自標準狀態(25 ℃,100 kPa)下。

雖然間苯胺黃沒有被批准作為食物染色劑,但在印度,間苯胺黃有被部分商家充當薑黃粉和木豆混淆品[2][3][4][5]

相關的動物研究表明,間苯胺黃具有神經毒性[3]肝毒性英語hepatotoxic[6]

參考資料

  1. ^ R. W. Sabnis. Handbook of Acid-Base Indicators. Boca Raton: CRC Press英語CRC Press. 2007: 219. ISBN 978-0-8493-8219-2. 
  2. ^ Dhakal, S; Chao, K; Schmidt, W; Qin, J; Kim, M; Chan, D. Evaluation of Turmeric Powder Adulterated with Metanil Yellow Using FT-Raman and FT-IR Spectroscopy. Foods. 2016, 5 (2): 36. PMC 5302347 . PMID 28231130. doi:10.3390/foods5020036. 
  3. ^ 3.0 3.1 Nagaraja, T. N; Desiraju, T. Effects of chronic consumption of metanil yellow by developing and adult rats on brain regional levels of noradrenaline, dopamine and serotonin, on acetylcholine esterase activity and on operant conditioning. Food and Chemical Toxicology. 1993, 31 (1): 41–4. PMID 8095244. doi:10.1016/0278-6915(93)90177-z. 
  4. ^ Nath, P. P., Sarkar, K., Tarafder, P., Mondal, M., Das, K. and Paul, G. Practice of using metanil yellow as food colour to process food in unorganized sector of West Bengal (PDF). International Food Research Journal. 2015, 22 (4): 1424–1428 [2021-04-23]. (原始內容存檔 (PDF)於2020-07-13). 
  5. ^ "Common food adulterants in India", [[今日印度|India Today]], New Delhi, October 19, 2018. [2021-04-23]. (原始內容存檔於2021-04-23). 
  6. ^ Saxena, B; Sharma, S. Food Color Induced Hepatotoxicity in Swiss Albino Rats, Rattus norvegicus. Toxicology International. 2015, 22 (1): 152–157. PMC 4721164 . PMID 26862277. doi:10.4103/0971-6580.172286.