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Related Experiment Videos

Structure of acid-stable carmine.

Naoki Sugimoto1, Yoko Kawasaki, Kyoko Sato

  • 1National Institute of Health Sciences: 1-18-1, Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.

Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan
|May 10, 2002
PubMed
Summary

Acid-stable carmine, a food pigment, was analyzed. Researchers identified its major pigment as 4-aminocarminic acid, a novel compound, enabling better analytical methods.

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Area of Science:

  • Food Chemistry
  • Organic Chemistry
  • Analytical Chemistry

Background:

  • Acid-stable carmine is used in the U.S. but restricted in Japan.
  • Its chemical structure and analytical methods are not fully established.

Purpose of the Study:

  • To determine the structure of the major pigment in acid-stable carmine.
  • To establish an analytical method for acid-stable carmine.

Main Methods:

  • Spectroscopic analysis (e.g., NMR, Mass Spectrometry).
  • Chemical synthesis of derivatives using purpurin as a model compound.
  • Amination of carminic acid in ammonia solution.

Main Results:

  • Carminic acid transforms into acid-stable carmine via amination.

Related Experiment Videos

  • The major pigment was identified as 4-aminocarminic acid, a previously unknown compound.
  • The structure was confirmed using spectroscopic data and synthetic derivatives.

    • Conclusions:

    • The structure of the major pigment in acid-stable carmine is 4-aminocarminic acid.
    • This identification facilitates the development of analytical methods for acid-stable carmine.