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Determination of synthetic by-products and an intermediate in the colour additive D&C Orange No. 5 using

H-H W Yang1, A Weisz

  • 1Office of Cosmetics and Colors, Center for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD 20740, USA.

Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|July 12, 2012
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The reaction of weakly electrophilic aryldiazonium (also called arenediazonium) salts with highly activated aromatic compounds leads to the formation of products with an —N=N— link, called an azo linkage. This reaction, presented in Figure 1, is known as diazo coupling and occurs without the loss of the nitrogen atoms of the aryldiazonium salt. Highly activated aromatic compounds such as phenols or arylamines favor the diazo coupling reaction. The coupling generally occurs at the para position.