ChemicalBook CAS DataBase List 514-78-3

514-78-3

Name	Canthaxanthin
CAS	514-78-3
EINECS(EC#)	208-187-2
Molecular Formula	C40H52O2
MDL Number	MFCD00016364
Molecular Weight	564.84
MOL File	514-78-3.mol

Synonyms

4,4'-DIKETO-BETA-CAROTENE 4',4-DIOXO-B-CAROTENE B,B-CAROTENE-4,4'DIONE BETA,BETA-CAROTENE-4,4'-DIONE BETA,BETA'-CAROTIN-4,4'-DIONE CANTHAXANTHIN CANTHAXANTHINE CANTHAXANTHIN, TRANS- E 161 G FOOD ORANGE 8 ROXANTHIN TRANS-CANTHAXANTHIN 4’-dione,all-trans-.beta.-Carotene-4 all-trans,beta-carotene-4,4’-dione all-trans-beta-carotene-4’-dione c.i.foodorange8 cantaxanthin carophyllred l-orange7 orobronze

Chemical Properties

Melting point	217～218℃
Boiling point	717.0±40.0 °C(Predicted)
density	1.003±0.06 g/cm3(Predicted)
storage temp.	0-6°C
solubility	Chloroform (Slightly)
form	neat
color	Very Dark Red to Black
biological source	synthetic
λmax	λ: 465 nm±5 nm Amax
Merck	13,1758
BRN	1898520
Stability:	Light Sensitive
Major Application	food and beverages
Cosmetics Ingredients Functions	COLORANT
InChIKey	FDSDTBUPSURDBL-DKLMTRRASA-N
SMILES	CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)C(=O)CCC1(C)C)\C=C\C=C(C)\C=C\C2=C(C)C(=O)CCC2(C)C
LogP	9.526 (est)
Uses	Canthaxanthin is a synthetic red colorant that is the carotenoid of most intense red color. it is available in oil-soluble, oil-dispersible, and water-dispersible forms. it has fair ph, heat, light, and chemical stability with a low tinctorial strength. unlike the carotenoids beta- carotene and beta-apo-8-carotenal, it does not possess vitamin a activity. maximum usage level is 66 ppm. uses include carbonated soft drinks, salad dressing, and spaghetti sauce. less more
CAS DataBase Reference	514-78-3(CAS DataBase Reference)

Safety Data

Hazard statements	H412
Precautionary statements	P273-P501
WGK Germany	nwg
RTECS	FI0330000
Storage Class	11 - Combustible Solids
Safety Profile	When heated to decomposition it emits acrid smoke and irritating fumes. less more

Raw materials And Preparation Products

Hazard Information

Hazard

Oral intake may cause loss of night vision.

Application

Canthaxanthin is widely used as a feed additive to improve skin and yolk color in poultry.

Definition

ChEBI: A carotenone that consists of beta,beta-carotene bearing two oxo substituents at positions 4 and 4'.

Brand name

Apotrin;Phenoro.

World Health Organization (WHO)

Canthaxanthin, a naturally-occurring carotenoid with a deep redorange colour, is widely used as a food colouring agent. Since the mid-1970s it has been included in oral 'artificial suntan' preparations. It is also available in preparations used in the treatment of certain photodermatoses. By the mid-1980s its use in such preparations had been associated with the accumulation of crystalline deposits in the retina. Reported functional changes relating to dark adaptation have been of marginal clinical significance and largely reversible. Nevertheless, this has led to the withdrawal of artificial suntan preparations containing canthaxanthin by several regulatory authorities. Preparations for treatment of photodermatoses remain available in some but not all of these countries.

General Description

Canthaxanthin (red diketocarotenoid or 4, 4′-diketo-β-carotene), is a common xanthophyll found naturally in microorganisms and marine organisms, as well as in certain animals. It acts as an antioxidant in living organisms. The potential antioxidant activity of canthaxanthin is due to the presence of conjugated double bonds in its structure. It finds applications in various fields including poultry, fishery, cosmetics, medicine, and pharmaceuticals. In food industries, canthaxanthin can be used as a coloring agent.

storage

Store at -20°C, protect from light, stored under nitrogen,unstable in solution, ready to use.

Properties and Applications

yellow light pink to red yellow light.

Purification Methods

Purify canthaxanthin by chromatography on a column of deactivated alumina or magnesium oxide, or on a thin layer plate of silica gel G (M

Spectrum Detail

Well-known Reagent Company Product Information

Supplier

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Alta Scientific Co., Ltd.

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