E 129

E 129 =ALLURA RED AC

CAS Number: 25956-17-6 
E number: E129 (colours)
Chemical formula: C18H14N2Na2O8S2
Molar mass: 496.42 g·mol−1

Allura Red AC (E129) is an azo dye that widely used in drinks, juices, bakery, meat, and sweets products. 
High consumption of Allura Red has claimed an adverse effects of human health including allergies, food intolerance, cancer, multiple sclerosis, attention deficit hyperactivity disorder, brain damage, nausea, cardiac disease and asthma due to the reaction of aromatic azo compounds (R = R 0 = aromatic). 
Several countries have banned and strictly controlled the uses of Allura Red in food and beverage products. 
This review paper is critically summarized on the available analytical and advanced methods for determination of Allura Red and also concisely discussed on the acceptable daily intake, toxicology and extraction methods.

E 129 is a red azo dye that goes by several names, including FD&C Red 40.
E 129 is used as a food dye and has the E number E129.
E 129, a food colourant, is dark red and water-soluble powder or granules used in various applications, such as in drinks, syrups, sweets and cereals. 
E 129 has the ability to quench the intrinsic fluorescence of HSA through static quenching.

What Are the Cosmetic Uses of E 129
E 129 is a red dye that goes by many different names, including Red 40, Allura red AC and food, drugs and cosmetics (FD&C) red no. 40. 
The types of products this dye may be used in are food, drugs and cosmetics, which of course makes up FD&C. 
As a cosmetic dye, E 129 is used to enhance the color of many makeup, hair care and oral healthcare products. 
This dye is also used in some red tattoo inks and has been known to cause irritation when inserted under the skin.

While there are several red dyes used in makeup products, E 129 is one of the most common. 
E 129 is frequently used to enhance the color of foundation, eye shadow, lipstick and other types of makeup. 
E 129 has been deemed safe to use around the eyes and is sometimes also used in eye liner and mascara. 
Since this dye is typically derived from petroleum, E 129 is not usually included in natural products or those designed for sensitive skin. 
Non-comedogenic makeup, however, can contain this ingredient as it has not been found to clog pores.

E 129 is also used in various skin care, hair care and oral healthcare products. 
Consumers can find this dye in many of their lotions, shampoos, toothpastes, mouthwashes and other products. 
E 129 is not used to enhance the effectiveness of these products. 
Instead, this dye is used to alter the color of the product and make it more attractive to consumers. 
Since cosmetics do not necessarily have to be red to contain this dye, it is important to consult a product’s ingredients list to determine whether it contains this substance.

While E 129 is generally believed to be safe for cosmetic use, it has been known to cause irritation when applied to the skin. 
People who are sensitive to petroleum should exercise caution when using makeup or other products that contain E 129. 
If a user does experience a reaction, he or she should discontinue using the product and avoid cosmetics that contain E 129 in the future.

In addition to being used in makeup and other cosmetics, E 129 is also used in some tattoo inks. 
Most commonly, this dye appears in red, pink and other similarly colored ink. 
E 129 is not considered hypoallergenic, and some individuals might experience a negative reaction to the dye. 
Those who are sensitive to synthetic dyes should discuss this with the tattoo artist before applying a tattoo.

General description of E 129:
E 129 is a food azo dye. 
E 129 is a dark red powder or granules, that is soluble in water and insoluble in ethanol.

Physical Description of E 129:
Allura red occurs as a red-brown powder or granule. 
E 129 is a monoazo dye, consisting mainly of disodium 6-hydroxy-5-(2-methoxy-5-methyl-4-sulfonato-phenylazo)-2-naphthalene-sulfonate and subsidiary coloring matter together with sodium chloride and/or sodium sulfate as the principal uncolored components and may be converted to the corresponding aluminum lake.

Common Uses of E 129:
Allura red can be used for coloring food, drugs, and cosmetics, including beverages, frozen treats, powder mixes, gelatin products, candies, icings, jellies, spices, dressings, sauces, baked goods and dairy products.

Applications of E 129:
E 129 has been used:
-for the determination of fecal neutral sterols (FNS) in mice
-to evaluate its developmental toxicity
-as a coloring reagent for observing the experimental performance of liquid-handling robot

E 129 is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. 
These E 129 salts are soluble in water. 
In solution, E 129s maximum absorbance lies at about 504 nm.: 921 
Allura Red, FD&C Red No. 40 is manufactured by coupling diazotized 5-amino-4-methoxy-2-toluenesulfonic acid with 6-hydroxy-2-naphthalene sulfonic acid.

E 129 is used as a consumable coloring agent
E 129 is a popular dye used worldwide. 
Annual production in 1980 was greater than 2.3 million kilograms.

The European Union approves E 129 as a food colorant, but EU countries' local laws banning food colorants are preserved.
In the United States, E 129 is approved by the FDA for use in cosmetics, drugs, and food. 
When prepared as a lake it is disclosed as Red 40 Lake or Red 40 Aluminum Lake. 
E 129 is used in some tattoo inks and is used in many products, such as cotton candy, soft drinks, cherry flavored products, children's medications, and dairy products. 
E 129 is occasionally used to dye medicinal pills, such as the antihistamine fexofenadine, for purely aesthetic reasons.
E 129 is by far the most commonly used red dye in the United States, completely replacing amaranth (Red 2) and also replacing erythrosine (Red 3) in most applications due to the negative health effects of those two dyes.

E129 is an azo dye that widely used in drinks, juices, bakery, meat, and sweets products. 

KEYWORDS:
25956-17-6, ALLURA RED AC, C.I. 16035, FD&C Red 40, Allura Red, Allura red AC dye, C.I. Food Red 17, Food Red No. 40, Curry red, UNII-WZB9127XOA

PubChem CID: 6093299
UNII: WZB9127XOA 
CompTox Dashboard (EPA): DTXSID4024436
ChEMBL: ChEMBL174821 
ChemSpider: 11588224
ECHA InfoCard: 100.043.047 
Appearance    : Red powder
Melting point: > 300 °C (572 °F; 573 K)

Description of E 129:
FD & C Red No. 40 is principally the disodium salt of 6-hydroxy5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]2-napthalenesulfonic acid.
The colorant is a red powder that dissolves in water to give a solution red at neutrality and in acid and dark red in base. 
E 129 is slightly soluble in 95% ethanol.
FD & C Red No. 40 is used in gelatins, puddings, custards, alcoholic and nonalcoholic beveraes, sauces, toppings, candy sugars, frostings, fruits, juices, dairy products, bakery products, jams, jellies, condiments, meat, and poultry. FD & C Red No. 40 is also used for coloring drugs and cosmetics.1 .

Chemical Properties of E 129:
E 129 is a Red powder

Uses of E 129:
E 129 is used as color additive in foods, drugs and cosmetics. 
E 129 is used as a food dye and has the E number E129. 

Uses of E 129:
E 129 (FD&C Red #40) is a colorant.
E 129 has good stability to ph changes from ph 3 to 8, showing no appreciable change. 
E 129 has excellent solubility in water with a solubility of 22 g/100 ml at 25°c. 
E 129 has very good stability to light, fair to poor stability to oxidation, good stability to heat, and shows no appreciable change in stability in 10% sugar systems. 
E 129 has a yellowish-red hue and has a very good tinctorial strength. 
E 129 has very good compatibility with food components and is used in beverages, desserts, candy, confections, cereals, and ice cream. 
The common name of E 129 is allura red ac.

Preparation of E 129:
4-Amino-5-methoxy-2-methylbenzenesulfonic acid diazo, and 6-Hydroxynaphthalene-2-sulfonic acid?coupling.

Properties and Applications of E 129:
Yellow light red to red Deep red powder, odourless. 
Soluble in water, 0.1% water solution is what with red, can dissolve in glycerin and propylene glycol, slightly soluble in ethanol, insoluble in grease. 
Has the characteristics of acid dyes. 
In 100ml 0.2 mol/ L ammonium acetate solution contains 0.001g samples, the maximum absorption wavelength for 499 + 2 nm. 
Resistance to light sex, heat resistance, the salt resistance, resistance to acidic sex is strong. 
To such as citric acid, tartaric acid stability. 
Good alkali resistance and oxidizing is good, the sulfur dioxide well tolerated.

E 129 is a red azo dye that goes by several names including: Allura Red, Food Red 17, C.I. 16035, FD&C Red 40, 2-naphthalenesulfonic acid, 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-, disodium salt, and disodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalene-sulfonate. 
E 129 is used as a food dye and has the E number E129. 
E 129 was originally introduced in the United States as a replacement for the use of E123 as a food coloring. 
E 129s CAS registry number is 025956-17-6.

E 129 has the appearance of a dark red powder. 
E 129 usually comes as a sodium salt, but can be also be used as both calcium and potassium salts. 
E 129 is soluble in water. In water solution, its maximum absorbance lies at about 504 nm. 
E 129's melting point is at >300 degrees Celsius.

Despite the popular misconception, E 129 is not derived from the cochineal insect. 
E 129 is derived from coal tar. 
Related dyes include Sunset Yellow FCF, Scarlet GN, tartrazine, and Orange B.

Molecular Weight: 496.4     
Hydrogen Bond Donor Count: 1     
Hydrogen Bond Acceptor Count: 10     
Rotatable Bond Count: 3     
Exact Mass: 495.99869632     
Monoisotopic Mass: 495.99869632     
Topological Polar Surface Area: 185 Ų 
Heavy Atom Count: 32      
Complexity: 809 
Isotope Atom Count: 0     
Defined Atom Stereocenter Count: 0 
Undefined Atom Stereocenter Count: 0  
Defined Bond Stereocenter Count: 0     
Undefined Bond Stereocenter Count: 0     
Covalently-Bonded Unit Count: 3     
Compound Is Canonicalized: Yes     

E 129 is a red dye. 
E 129 gives an appearance of red to brownish red shade in the applications. 
E 129 is commonly used as food additive and it is soluble in water.

Summary:
Ingredient Name: Allura Red
Color: Red
Physical Form: Granules, Powder, Liquid

Introduction:
E 129 is used in food processing may be divided in two groups: (i) naturally occurring compounds or additives isolated from natural sources and (ii) synthetic chemicals that are widely applied in foods industry from many years ago. 
Natural color additives contain lower tinctorial strength as compared to synthetic colors because of more sensitive to light, temperature, oxygen, pH, color uniformity, low microbiological contamination, and relatively low production costs. 
Coloring used in food industry to improve the food appearance, flavor, taste, color, texture, nutritive value and conservation. 
Hence, synthetic food dyes stand out as one of the essential additive class for food industry in the conquest of markets.

Synthetic dyes are classified into azo dyes, triphenylmethane dyes, xanthene dyes, indigotine dyes, and quinoline dyes. 
Azo dyes contain azo group (-N = N-) as the chromophore in the molecular structure, which is largest group of color accounting more than half of global dyes production. 
One of the mostly used synthetic dyes in food industry is Allura Red, which could be found in many commercial foodstuffs, for example soft drinks, candies, ice cream and bakery products. 
E 129 is an electrochemically active with irreversible reaction. 

Previously, several researches have been reported regarding Allura Red toxicity and carcinogenic effects. 
E 129 has potential behavioral effects on humans and animals; especially increase hyperactivity in children. 
Moreover, some studies have showed the presence of aromatic amine or amide functionalities in the chemical structures of the degradation products of Allura Red. 
E 129 has absorbed to gastrointestinal and entered the bloodstream to associates with proteins during its transport and metabolism process. 
The excess usages of Allura Red in food and beverage products must be controlled.

In many countries, the uses of several food dyes including Allura Red has controlled or banned due to it toxicity. 
The lists of permitted synthetic dyes have different from each country, for examples, azorubine, quinoline yellow, and patent blue V are permitted in EU countries, but considered forbidden in Japan and USA. For the safety assessment, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and EU Scientific Committee for Food (SCF) established an acceptable daily intake (ADI) of Allura Red is 0–7 mg/kg/bw/day. 
Due to the concern of human health, several analytical and advanced methods are developed for analyzing and quantifying of Allura Red. 
Thus, this review paper is emphasized the available of analytical and advanced methods for detection of Allura Red in food products, and also discussed on the ADI, toxicology and extraction methods.

Food Colorant: Allura Red AC (E 129)
Natural and synthetic dyes are classified into soluble colorants. 
Natural colors are obtained from various food or natural materials, for example riboflavin (E 101), chlorophylls (E 140), carotenes (E 160a), betalain (E 162) or anthocyans (E 163). 
Natural colors are not precise stable, so it could be characterized by their specific physiological activity. 
Synthetic colors are originally manufactured from coal tar or purified oil products. 

Synthetic food colors have high stability to light, oxygen, pH changes and relatively low cost as compared to natural color. 
Synthetic food dyes are chemically synthesized which found wide compounds structures on their structural characteristics. 
Azo dyes have found more than 3000 compounds in worldwide uses and accounted about 65% of the commercial dye in the market.

Based on EU, a system of E numbers has implemented in order to identify all food additives. 
E number is composed of the letter E represented for Europe, followed by the INS three-digit number, for example Allura Red is E 129. 

Allura Red has been approved by European Union (EU) Register and listed in Annex I of Directive 94/36/EC. 
Allura Red most commonly used synonyms of Food Red No. 40 and Food, Drug and Cosmetics Red No. 40. 
Allura Red consisted of disodium 2-hydroxy-1-(2-methoxy-5-methyl-4-sulphonato-phenylazo)naphthalene-6-sulphonate and subsidiary coloring agents, with sodium chloride and sodium sulfate as the principal uncolored components. 
Allura Red manufactured by coupling diazotized 5-amino-4-methoxy-2-toluenesulphonic acid with 6-hydroxy-2-naphthalene sulphonic acid. 
E 129 is dark red in color and water-soluble powder or granules, but slightly soluble in 50% ethanol. 

The maximum absorption in water is 504 nm, at pH 7 (E1 cm1% = 540). 
In order to replace Amaranth (E123), Allura Red AC was first time introduced in the US since 1980s and it had synthesized by the classical process of diazotization. 
E 129 has permitted to be used as a food additive in food products. 

However, E 129 is not acceptable for use in animal feed because of the genotoxic effects. 
USA Food and Drug Administration (FDA) have approved the uses of Allura Red in cosmetics, drugs, and food. 
E 129 can be used in some tattoo inks. 
In US, Allura Red is commonly replacement used to Amaranth (Red 2) and Erythrosine (Red 3).

Product Number: A0943
Molecular Formula / Molecular Weight: C18H14N2Na2O8S2 = 496.42  
Physical State (20 deg.C): Solid
CAS RN: 25956-17-6
Reaxys Registry Number: 11336170
PubChem Substance ID: 87562448
Merck Index (14): 284
MDL Number: MFCD00059526

Acceptable Daily Intake:
The ADI is estimated of daily total intake of food colorants without any adverse effect on health. 
ADI is expressed as mg per kg of body weight. 
To prevent excessive uses of Allura Red, some countries have legislated laws and regulations to limit the amounts permitted of Allura Red in food and drinks. 
E 129 has been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1980 and the EU SCF in 1984 and 1989. 

Food industries have required to be listed on the package label to avoid the excess consumption of synthetic dyes. 
Food Safety Law of the People’s Republic of China has required the application of synthetic color additives to maintain in surveillance by the China Food and Drug Administration (CFDA) and listed in Direct GB 2760-2011 of the Ministry of Health because of legally used in food markets. 
According to the Direct GB 2760-2011, eleven synthetic colors are listed including Allura Red as certifiable food color additives that can be added in food products. 
The maximum amount has allowed the most synthetic food colors but not more than 100 mg kg-1 of colorants. 

Synonym(s):
Disodium 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonate

Empirical Formula (Hill Notation): C18H14N2Na2O8S2
CAS Number: 25956-17-6
Molecular Weight: 496.42
Colour Index Number: 16035
EC Number: 247-368-0
MDL number: MFCD00059526
PubChem Substance ID: 24869338
NACRES: NA.47

Extraction Methods of E 129:
Food colors first extracted from the food matrix and purified for the removal of the potential interfering coextractives for the analysis and quantitation. 
Some samples pretreatment are often required including defatting of meat products, dilution of sugars and gums in confectionery products, and then can be proceed for extraction procedure. 
Most extraction procedures are followed a common path involving in the release of desired analytes from their matrices, followed by removal of extraneous matter and a suitable extraction method.

The supercritical fluid extraction (SFE) technology has advanced tremendously since its inception and is a good method in many food processing industries. 
Past two decades, SFE has been well received as a clean and environmentally friendly “green” processing technique and in some cases, an alternative to organic solvent-based extraction. 
The most recent advances of SFE applications in food science (Allura Red), natural products, by-product recovery, pharmaceutical and environmental sciences have been published in extensive reviews. 
Supercritical fluid solvents are of interest in chemical processes both for their involvement in chemical reactions as well as their solvent effects that are influenced by pressure and temperature.

Solvent extraction known as liquid-liquid extraction (LLE) which has involved the separation of compounds based on their relative solubility with two different immiscible liquids (organic phase and water). 
The extraction of Allura Red is most common solvents used as like as water, ethanol, methanol, isopropyl alcohol, ammoniacal ethanol, ethyl acetate, ammonia, cyclohexane and tetra-n-butyl ammonium phosphate. 
Yoshioka and Ichihashi (2008) have used different solvents for the simultaneous extraction among forty food dyes in drinks and candies. 
They mentioned that the mixture of ammonia and ethanol (1:1, v/v) solutions have showed good extraction efficiency after ultra-sonication and evaporation of the sample. 

Similarly, Zou et al. (2013) have addressed the tri-mixtures of ethanol, ammonia and water (80:1:19, v/v/v), and found better extraction recoveries for seven dyes in animal feed and meat samples. 
Harp et al. (2013) have analyzed seven certified food colors in forty-four food products by liquid chromatography method using the ammonium hydroxide and methanol as extraction solvents. 
Khanavi et al. (2012) have established a green extraction procedure using non-organic solvents, which are ammonia (0.25%, v/v) and water for Allura Red extraction from food products and medicines.

Solid-phase extraction (SPE) known as absorption technique to separate food colorants by utilizing a variety of adsorption materials such as wool, powdered leather, cellulose, alumina, and polyamide powder. 
SPE commonly used because of simple procedure, rapid and able to treat large volume of samples free from contaminants with high recoveries. 
Recently, semi-micro adsorption cartridges containing reverse-phase bonded silica materials have widespread used. 
Typical sorbent for SPE include C18, while amino-functionalized low degrees of cross-linking magnetic polymer (NH2-LDC-MP), polyamide, gel permeation chromatography (GPC) and styrene-divinylbenzene polymer has good retention toward Allura Red. 

Different organic solvents have used in the analysis of Allura Red resulting in difficulty for selection of an appropriate solvent. 
The structure of analytical matrix and its components have played important role while selecting an appropriate solvent for extraction. 
Usually several solvents such as methanol, acetic acid, ethanol, acetone, ethyl acetate, tetra-n-butyl ammonium phosphate and others are more appropriately extracted of Allura Red. 

Tang et al. (2014) have used SPE for extraction among sixteen synthetic colorants in complex hotpot condiment with high oil content. 
The combination of methanol, acetone (1:1, v/v) and 2 mol L-1 carbamide solution containing 5% of ammonia in methanol showed good extraction efficiency while purified by a GPC column. 
Besides, Chen et al. (2014) have investigated the use of NH2-LDC-MP as a sorbent in SPE under magnetic field to enhance the extraction recoveries among seven synthetic food dyes by using water as an extraction solvent.

Enzymatic digestion of food samples are highly bound or associated with the food matrix. 
The combinations of enzyme-substrates are widely used including papain (protein digestion), lipase (lipids), phospholipase (phospholipid), amyloglucosidase (starch), pectinase (pectin), and cellulase (cellulose). 
It is one of most common method for extraction of Allura Red that included one-step extraction with membrane filter using water as diluents. 
Other extraction methods such as dialysis, microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) are eco-friendly methods that frequently applied in food samples. 

Shen et al. (2014) have established new extraction method using two-phase solvent (methanol and acetone) and UAE that improved the extraction recovery of both hydrophilic and hydrophobic pigments for Allura Red extraction. 
Sun et al. (2013) have developed MAE extraction method for isolation of 21 synthetic colorants including Allura Red in meat by using methanol-acetic acid (95:5, v/v) as a solvent. 
In contrast, there are a few methods available using without extraction procedure before analyzing the level of Allura Red. 

Chemical Name:ALLURA RED AC
SynonymsFood;E 129;16035;RED 40;DM 40 M;redno.40;CI 16035;C Red 40;Fancy red;foodred17
CBNumber:CB8140658
Molecular Formula:C18H17N2NaO8S2

form: powder
Quality Level: 200
composition: Dye content, 80%
mp: >300 °C (lit.)
λmax: 504 nm

E 129 (ARED) is an azo dye allowed as a food additive in the European Union and other developed countries. 
The kinetics of oxidation of ARED with Chloramine-T in HCl medium has been studied spectrophotometrically at 302K.
The reaction exhibited first-order dependence of rate on both [ARED] and [CAT], inverse fractional order dependence of rate on [HCl]. 
Solvent composition shows negative effect indicating the involvement of negative ion-dipolar molecule in the rate determining step. 
Variation of ionic strength of the medium and addition of halide ions showed negligible effect. 

Addition of p-toluenesulphonamide, the reduction product retards the rate.
Oxidation products were isolated and characterized and were identified as 1, 2-naphthaquinone and 4-methyl anisole which are often allergic to human beings. 
The effect of temperature is studied at different temperatures and Activation parameters have been evaluated. 
Plausible mechanism and related rate law have been deduced for the observed kinetics.

Analytical Techniques for Determination of E 129:
Food coloring is one of the food adulterants which chemicals substances that intentionally added to food in order to improve customer’s perceptions of food. 
The presences of Allura Red in potentially interfering compounds are difficulty to identify by using analytical methods. 
For Allura Red, several analytical methods have developed such as voltammetry, polarography, spectrophotometry, mass spectrometry, capillary electrophoresis (CE), ion chromatography, thin layer chromatography, high-performance liquid chromatography (HPLC), liquid chromatography-mass spectrometry (LC-MS), and liquid chromatography-tandem mass spectrometry (LC-MS/MS).

High-Performance Liquid Chromatography (HPLC)
High-performance liquid chromatography becomes the major analytical method for determination of synthetic coloring materials in foodstuffs. 
The most widely used separation modes are ion exchange and reverse-phase. 
Other method used for separation, qualitative and quantitative determination of synthetic food dyes based on high performance liquid chromatography. 
The basis of separation has two phases; stationary phase and mobile phase. 
Dyes have different adsorption affinity to stationary phase. 
It has appeared from differences of their mass, structural space and presence of functional groups in each dye’s molecule. 
A wide range of liquid chromatography based techniques have analyzed for the detection of azo dyes, most of them are coupled with UV-Vis, PDA or MS detectors. 
The HPLC technique has reversed phase high performance liquid chromatography (RP-HPLC) and ion-pair high performance liquid chromatography (HPLC-IP).

In RP-HPLC system, the mobile phase has stronger polarity such as tetrahydrofuran, acetonitrile, methanol and water, while stationary phase is slightly polar or non-polar. 
Appropriate conditions are allowed for analyzing the most of food dyes. Ionized samples must have possibility to form neutral molecules. 
The most important characteristics into consideration during selection of hydrophobic properties are tested and presence the molecules with acidic groups. 
Hydrophobicity of azo dyes is the largest group as compare to other. 

Ion pair reverse-phase chromatography (IP-RP-HPLC) consisted in adding hydrophobic ionic substance to the mobile phase. 
It could be quaternary ammonium cation, alkilo- or arylsulfoniumanion. 
As a result of the reaction between sample and eluent neutral ionic pairs are formed and separated chromatographically in the reversed phase system. 
Another way is preparing of sample, which enables the conducting of analysis on ionic exchanger or modification of mobile phase that provides to obtain the ion-exchanger.

In contrast, HPLC combined with diode array detection (HPLC-DAD) is very popular for qualitative and quantitative determination with excellent precision, accuracy and lower cost, which can be more practical and economical in detecting non-illicit additives such as food colorants. 
Qi et al. (2015) developed an efficient, fast and sensitive method for determination of 11 synthetic dyes including Allura red, in flour and meat foodstuffs using HPLC coupled with DAD and MS/MS. 
The color additives are extracted with ammonia-methanol for further purified with SPE procedure using Strata-AW column in order to reduce matrix interference. 
The proposed method is intended for a comprehensive survey of color additives in foods. 

HPLC-MS/MS method is used for further confirmation of the results. 
Validation data showed good recoveries in the range of 75.2–113.8%, with relative standard deviations less than 15%. 
The proposed method has proved more suitable for the routine monitoring of eleven synthetic color additives due to its sensitivity, fast and low cost. Li et al. (2015) developed HPLC-DAD combined with ESI-IT-TOF/MS in positive and negative ion modes for identification and quantification among 34 water-soluble synthetic dyes in foodstuff. 
Under optimal condition, the averages LOD of dyes were found between 0.01 and 0.05 μg mL-1. 

The recoveries and RSD range between 76.1–105.0% and 1.4–6.4%, respectively. 
Karanikolopoulos et al. (2015) developed the protocol based on RP-HPLC/DAD for the analysis of Allura Red in complex food matrices presenting high protein and fat content. 
The issue of high fat content matrices addressed; it was needed an additional defatting step in the procedure. 
The proposed method showed high precision and accuracy of detection in other complex food matrices. 

Other method developed by Kong et al. (2015) based on freeze method for deproteinization coupling with the chitosan purification process in protein-rich samples. 
Chitosan used for the purification after deproteinization as compared with the traditional technique. 
Under optimum conditions, the method showed good linearity between 0.6 and 10 mg kg-1, with LOD between 0.1 and 0.4 mg kg-1.

Bazregar et al. (2015) established a method based on the electro-kinetic migration of ionized compounds by the application of an electrical potential difference. 
Efficient extraction technique is used with a sub-microliter organic solvent consumption termed as in-tube electro-membrane extraction (IEME). 
The result showed high extraction yield recoveries and the consumption of the organic solvents are less. 
IEME-HPLC-UV showed a good linearity in the range of 1.00–800 ng mL-1, with LOD of 0.3-1.0 ng mL-1. 

Tsai et al. (2015) have simultaneously determined among 20 synthetic dyes including Allura Red by using LC-MS/MS method. 
The linearity and recoveries are observed at the concentration range of 0.10–200 μg kg-1 and more than 90% for all dyes. 
Chen et al. (2014) developed a sensitive method based on the use of magnetic dispersive solid-phase extraction (M-dSPE) procedure combine with ultra-fast liquid chromatography-tandem quadrupole mass spectrometry (UFLC-MS/MS). 
The obtained results showed higher extraction capacity of NH2-LDC-MP with recoveries between 84.0 and 116.2%, with limit of quantification (LOQs) for the seven synthetic pigments are of 1.51 for wines and 5.0 μg L-1 for soft drinks. 
The developed M-dSPE UFLC-MS/MS confirmed that the NH2-LDC-MP is a kind of high effective M-dSPE materials for the pigments analyses.

Jurcovan and Diacu (2014) developed a simple method for the simultaneous measurement of Allura Red and Ponceau 4R in soft drinks by employing water and acetonitrile as a mobile phase. 
Bonan et al. (2013) proposed the simultaneous analysis of red and yellow dyes by using HPLC-DAD in solid food matrices and beverages. 
A water-alcohol mixture, cleaned up on a polyamide SPE cartridge and eluted with basic methanol solution, extracts the food samples. 

The method is successfully validated according to Regulation (2004/882/CE) and could be applied to a concentration range between 5 and 300 mg kg-1 (5–100 mg l-1 for drinks) depending on the dyes. 
Tang et al. (2014) have determined among 16 synthetic colorants in hotpot condiment by HPLC. 
Based on results, a good linear relationship between peak areas and the concentrations of the synthetic colorants are obtained with LOD of 1–3 μg kg-1. 
The proposed method is more sensitive and reliable that can be used for simultaneously determined among eight lipid-soluble and eight water-soluble colorants in hotpot condiment.

Mass Spectrometry and Spectrophotometry:
Various spectrometry techniques are available for the analysis of Allura Red including the measurements at ultraviolet and visible wavelengths. 
Spectrometry is suitable for quantitative analysis of food dyes in different food matrices. 
Spectrometry frequently applied for determination of Allura Red because of high values of molar absorption. 
Spectrometry shows low instrumentation cost and does not require any expert skill manpower. 
The distinguishing features of the spectra obtained for single color is significantly affected by the adjustment of pH of the solution with acid or alkali; characterized by shifts in absorption wavelength maxima and intensities. 

María et al. (2007) have used time flight mass spectrometry (TOF-MS) instruments that represent a valuable tool for screening of target and non-target compounds in food products. 
Accurate mass measurements along with specific retention times can be detected highly reliable target species, avoiding isobaric interferences in complex samples. 
Moreover, a mass spectrometry combine with an ESI (or APCI) source and an ion trap analyzer linked to a TOF mass analyzer (ESI/APCI-IT-TOF/MS) that able to provide multistage tandem spectra with accurate masses. 
This feature makes IT-TOF/MS useful for identifying target dyes and non-target dyes in foodstuffs. 
Holčapek et al. (2007) investigated various functional groups of synthetic dyes that could affect their fragmentation behavior in the sources of ESI and APCI. 
Currently, there are interested in the fragmentation mechanism of synthetic food dyes using ESI-IT-TOF/MSn in positive and negative ion modes.

Spectrophotometric method is simple, direct, rapid and versatile. 
Turak and Ozgur (2013) simultaneously determined Allura Red and Ponceau 4R in drinks with four derivative spectrophotometric methods as compared to the results with those of HPLC method. 
Soylak et al. (2011) developed a simple method with appreciable precision and low analytical cost the spectrophotometric determination of Allura Red in water samples by sensitive SPE procedure extraction on a glass column containing MCI GEL CHP20P resin. 
A new application of bulk liquid membrane (BLM) with second-order calibration based on the bilinear least squares/residual bilinearization (BLLS/RBL) algorithm as a novel method for simultaneous removal and quantification of Allura Red and Sunset Yellow which model compounds in soft drinks and food samples. 

The proposed method was validated by comparison with a reference method based on HPLC-UV and found no significant differences between the reference values and the obtained values. 
El-Sheikh and Al-Degs (2013) simultaneously quantified three common synthetic food color including Allura Red in powdered soft drinks by employing a combination of absorbance spectra-pH data matrices and multivariate processing of the generated second-order data. 
They used PARAFAC and bilinear least squares/residual bilinearization BLLS/RBL that applied for deconvolution of trilinear data to get spectral and concentration profiles of the dyes as a function of pH. 
The comparison of chemometric results with those obtained by standard chromatographic technique has proven that the former protocol is a reasonable accuracy with satisfied recoveries study.

Capillary Electrophoresis:
Capillary electrophoresis has been widely used for the analysis of Allura Red. 
It is an electrophoretic method to perform in a capillary tube for analysis and efficient separation of both small and large molecules. 
The separations of Allura Red are influenced by buffer composition, pH, and additives such as cyclodextrins.
CE analysis showed rapid and economic as compared to the conventional electrophoresis and chromatography. 

Modern CE is driven by the production of low cost narrow-bore capillaries for gas chromatography (GC) and high sensitive on-line detection systems for HPLC. 
Besides, CE has a wide range of separation modes which including capillary zone electrophoresis, micellar electrokinetic capillary chromatography (MEKC), and capillary isotachophoresis etc., to complete efficient separations using high voltage. 
Thompson and Trenerry (1995) developed a rapid and economical method for determination of ten commonly used azo dyes including Allura Red in confectionary and cordial by MEKC. 
Similarly, Huang et al. (2005) established a microemulsion electrokinetic chromatography (MEEKC) method for the analysis of eight food colorants using a microemulsion solution. 
Prado et al. (2006) analyzed eleven synthetic food dyes in alcoholic beverages without any sample pre-treatment using CE-UV/Vis with excellent result.

Thin-Layer Chromatography (TLC):
Thin-layer chromatography (TLC) is a simple, economic and most appropriate chromatographic technique for qualitative analysis of the mixtures of analytes. 
TLC systems for the separations of food dyes are fairly widespread; however, it is gradually being superseded by HPLC. 
Besides, one of the difficulties is facing an appropriate mobile phase and stationary phase, on which dyes are applied. 
A few TLC methods for the analysis of synthetic azo dyes have reported by Soponar et al. (2008). 
Kucharska and Grabka (2010) have reviewed various sample preparation techniques and chromatographic conditions for the analysis of synthetic dyes in different food samples by TLC and HPLC. 
de Andrade et al. (2014) have analyzed synthetic food dyes in soft drinks using SPE technique and analytes eluted by a mixture of isopropyl alcohol and ammonium hydroxide as the mobile phase.

Advanced Techniques for Determination of E 129:
Electrochemical Sensors:
Electrochemical sensors have been widely applied for the analysis of Allura Red in foods due to fast response, low cost, simple operation procedure, required small amount and high sensitivity. 
It is feasible to miniaturize instrument for on-site detection. 
Recently, Yu et al. (2016) fabricated a sensitive and facile electrochemical sensor based on composite of poly(diallyldimethy- lammonium chloride) functionalized graphene with nickel nanoparticles on glassy carbon electrode (PDDA-Gr-Ni/GCE) to determine Allura Red. 

PDDA-Gr-Ni/GCE showed excellent mechanical strength, large specific surface area and high thermal and electric conductivity. 
The peak current of Allura Red exhibit remarkably increased on PDDA-Gr-Ni/GCE because of synergistic effect on the large surface area and improved electron transfer efficiency of the nanomaterial. 
Under optimum conditions, the limit of detection (LOD) found of 8.0 nmol L-1. 
Wang and Zhao (2015) developed an electrochemical sensor based on the modification of GCE with multi-walled carbon nanotubes in ionic liquid-graphene oxides (IL-GO-MWCNT/CGE). 
Different concentration of Allura Red was detected in the ranges of 8.0 × 10-10 – 5.0 × 10-7 mol L-1, with LOD value of 5.0 × 10-10 mol L-1 (S/N = 3). 

Rodríguez et al. (2015) studied an antimony film electrode prepared on-line and installed as part of a sequential injection system for determination of azo dyes in food samples. 
The influence of several flow variables is evaluated using a central composite design. 
The LOD was found of 0.3 μM with relative standard deviation (RSD) more than 5.0%. 
Cheng et al. (2015) have prepared a series of porous carbon (PC) using CaCO3 nanoparticles as the hard template and starch as the carbon precursor to determine azo dyes including Allura Red. 
The LOD was determined on the range of 1.4–1.7 μg L-1.

E 129 (ARAC) dye adsorption onto natural sawdust (NSD) and hexadecylpyridinium bromide-treated sawdust (MSD) was investigated in aqueous solution as a function of contact time, solution pH, particle size, adsorbent dosage, dye concentration, temperature, and ionic strength. 
The adsorbents were characterized by Fourier transform infrared spectroscopy and X-ray diffraction crystallography. 
The dye adsorption onto both adsorbents was confirmed by field emission scanning electron microscopy and energy-dispersive X-ray spectroscopy. 
The maximum dye adsorption was found within 120 min at pH 2.0 for NSD and pH 3.0 for MSD, respectively, with a particle size of 0–75 μm and an adsorbent dosage of 0.07 g/50 mL ARAC dye solution (50 μmol/L). 

The batch adsorption kinetic data were followed by the pseudo-second-order kinetic model rather than the pseudo-first-order and Elovich kinetic models. 
Equilibrium adsorption isotherms were explained by the Langmuir isotherm model, and the maximum extent of adsorption was found to be 52.14 μmol/g for NSD and 151.88 μmol/g for MSD at 55 °C. 
The values of activation energy (Ea) and thermodynamic parameters (ΔG⧧, ΔH⧧, ΔS⧧, ΔG°, ΔH° and ΔS°) proved that the ARAC dye adsorption onto both adsorbents NSD and MSD is a spontaneous-endothermic physisorption process. 
ARAC (98–99%) was released from dye-loaded adsorbents in aqueous solution (pH ≥ 12) within 120 min. 
The adsorbents NSD and MSD were reused for a second time without significant loss of their adsorption efficiency.

application(s) of E 129:
-diagnostic assay manufacturing
-hematology
-histology

storage temp.: room temp
SMILES string: [Na+].[Na+].COc1cc(c(C)cc1\N=N\c2c(O)ccc3cc(ccc23)S([O-])(=O)=O)S([O-])(=O)=O
InChI: 1S/C18H16N2O8S2.2Na/c1-10-7-14(16(28-2)9-17(10)30(25,26)27)19-20-18-13-5-4-12(29(22,23)24)8-11(13)3-6-15(18)21;;/h3-9,21H,1-2H3,(H,22,23,24)(H,25,26,27);;/q;2*+1/p-2/b20-19+;;
InChI key: CEZCCHQBSQPRMU-LLIZZRELSA-L

Studies on safety:
Allura Red has been heavily studied by food safety groups in North America and Europe, and remains in wide use.
The UK's Food Standards Agency commissioned a study of six food dyes (tartrazine, Allura red, Ponceau 4R, Quinoline Yellow, sunset yellow, carmoisine (dubbed the "Southampton 6")), and sodium benzoate (a preservative) on children in the general population, who consumed them in beverages.
The study found "a possible link between the consumption of these artificial colours and a sodium benzoate preservative and increased hyperactivity" in the children; the advisory committee to the FSA that evaluated the study also determined that because of study limitations, the results could not be extrapolated to the general population, and further testing was recommended.

The European Food Safety Authority, with a stronger emphasis on the precautionary principle, required labelling and temporarily reduced the acceptable daily intake (ADI) for the food colorings; the UK FSA called for voluntary withdrawal of the colorings by food manufacturers.
However, in 2009, the EFSA re-evaluated the data at hand and determined that "the available scientific evidence does not substantiate a link between the color additives and behavioral effects", and in 2014, after further review of the data, the European Food Safety Authority (EFSA) restored the prior ADI levels.
In 2015, the EFSA found that the exposure estimates did not exceed the ADI of 7 mg/kg per day in any population.

The US FDA did not make changes following the publication of the Southampton study, but following a citizen petition filed by the Center for Science in the Public Interest in 2008, requesting the FDA ban several food additives, the FDA commenced a review of the available evidence, and still made no changes.
E 129 was at one time banned in Denmark, Belgium, France, and Switzerland, and was also banned in Sweden until the country joined the European Union in 1994.

Synonym: Allura Red AC dye; CI 16035; CI-16035; CI16035; Curry red; FD & C Red no. 40; Food Red 17; Fancy Red;
IUPAC/Chemical Name: sodium (E)-6-hydroxy-5-((2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl)naphthalene-2-sulfonate
InChi Key: CEZCCHQBSQPRMU-LLIZZRELSA-L
InChi Code: InChI=1S/C18H16N2O8S2.2Na/c1-10-7-14(16(28-2)9-17(10)30(25,26)27)19-20-18-13-5-4-12(29(22,23)24)8-11(13)3-6-15(18)21;;/h3-9,21H,1-2H3,(H,22,23,24)(H,25,26,27);;/q;2*+1/p-2/b20-19+;;
SMILES Code: O=S(C1=CC=C2C(/N=N/C3=C(OC)C=C(S(=O)([O-])=O)C(C)=C3)=C(O)C=CC2=C1)([O-])=O.[Na+].[Na+]
Appearance: Solid powder
Purity: >98% (or refer to the Certificate of Analysis)
Shipping Condition: Shipped under ambient temperature as non-hazardous chemical. This product is stable enough for a few weeks during ordinary shipping and time spent in Customs.
Storage Condition: Dry, dark and at 0 - 4 C for short term (days to weeks) or -20 C for long term (months to years).
Solubility: Soluble in DMSO
Shelf Life: >2 years if stored properly
Drug Formulation: This drug may be formulated in DMSO
Stock Solution Storage: 0 - 4 C for short term (days to weeks), or -20 C for long term (months).
HS Tariff Code: 2934.99.9001

Alternative Parents:    
-2-naphthalene sulfonic acids and derivatives 
-Naphthols and derivatives 
-Benzenesulfonic acids and derivatives 
-1-sulfo,2-unsubstituted aromatic compounds 
-Benzenesulfonyl compounds 
-Methoxyanilines 
-Anisoles 
-Phenoxy compounds 
-Methoxybenzenes 
-Toluenes 
-1-hydroxy-2-unsubstituted benzenoids 
-Alkyl aryl ethers 
-Organosulfonic acids 
-Sulfonyls 
-Azo compounds 
-Propargyl-type 1,3-dipolar organic compounds 
-Hydrocarbon derivatives 
-Organopnictogen compounds 
-Organic oxides 

Substituents    
-2-naphthalene sulfonic acid or derivatives
-2-naphthalene sulfonate
-2-naphthol
-Benzenesulfonate
-Arylsulfonic acid or derivatives
-Benzenesulfonyl group
-1-sulfo,2-unsubstituted aromatic compound
-Methoxyaniline
-Anisole
-Phenoxy compound
-Phenol ether
-Methoxybenzene
-Alkyl aryl ether
-1-hydroxy-2-unsubstituted benzenoid
-Toluene
-Monocyclic benzene moiety
-Organic sulfonic acid or derivatives
-Sulfonyl
-Organosulfonic acid
-Organosulfonic acid or derivatives
-Azo compound
-Ether
-Propargyl-type 1,3-dipolar organic compound
-Organic 1,3-dipolar compound
-Organopnictogen compound
-Organosulfur compound
-Organooxygen compound
-Organonitrogen compound
-Organic oxygen compound
-Organic oxide
-Organic nitrogen compound
-Hydrocarbon derivative
-Aromatic homopolycyclic compound

Preferred IUPAC name:
Disodium 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl]naphthalene-2-sulfonate

Other names:
Disodium 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonate
Allura Red
Food Red 17
C.I. 16035
FD&C Red 40
E129
2-Naphthalenesulfonic acid, 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-, disodium salt
Allura Red AC
25956-17-6
Allura Red
Allura red AC dye
C.I. Food Red 17
Food red 17
Food Red No. 40
FD&C Red No. 40
Curry red
ALLURA RED C.I.16035
UNII-WZB9127XOA
CI 16035
Red No. 40
FD and C Red No. 40
FD & C Red no. 40
WZB9127XOA
E129
MFCD00059526
2-Naphthalenesulfonic acid, 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-, disodium salt
CI 16035; Food Red 17; Fancy Red;
Fancy Red
Disodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalenesulfonate
Sodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl)naphthalene-2-sulfonate
Allura Red 40
FDC Red 40
CHEMBL174821
Japan Food Red No. 40
Disodium 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonate
2-Naphthalenesulfonic acid, 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-, disodium salt
sodium (E)-6-hydroxy-5-((2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl)naphthalene-2-sulfonate
C.I.16035
ALLURAREDAC
Japan Red 40
CCRIS 3493
HSDB 7260
EINECS 247-368-0
Red 40
E 129
al-lura red ac
C. I. 16035
2-Naphthalenesulfonic acid, 6-hydroxy-5-(2-(2-methoxy-5-methyl-4-sulfophenyl)diazenyl)-, sodium salt (1:2)
2-Naphthalenesulfonic acid, 6-hydroxy-5-[2-(2-methoxy-5-methyl-4-sulfophenyl)diazenyl]-, sodium salt (1:2)
disodium 6-hydroxy-5-[(E)-(2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl]naphthalene-2-sulfonate
disodium;6-hydroxy-5-[(E)-(2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl]naphthalene-2-sulfonate
DSSTox_CID_4436
FD and C Red No.40
Disodium 6-hydroxy-5-((6-methoxy-4-sulfo-m-tolyl)azo)-2-naphthalenesulfonate
EC 247-368-0
2-Naphthalenesulfonic acid, 6-hydroxy-5-((6-methoxy-4-sulfo-m-tolyl)azo)-, disodium salt
DSSTox_RID_77395
DSSTox_GSID_24436
SCHEMBL324089
SCHEMBL340786
C18H14N2Na2O8S2
CHEMBL3188816
DTXSID4024436
CHEBI:172687
Allura Red AC, analytical standard
Allura Red AC, Dye content 80 %
Tox21_300393
AKOS015903081
AKOS025310826
Disodium 6-hydroxy-5-((2-methoxy-4-sulphonato-m-tolyl)azo)naphthalene-2-sulphonate
Disodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalene- sulfonate
Allura Red AC 100 microg/mL in Water
NCGC00254423-01
6-Hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalene- sulfonic acid, disodium salt
BP-31017
T592
CAS-25956-17-6
A0943
F0325
FT-0661496
D70160
Q419895
J-016192
disodium;6-hydroxy-5-[(2-methoxy-5-methyl-4-sulonatophenyl)diazenyl]naphthalene-2-sulonate
disodium;(5Z)-5-[(2-methoxy-5-methyl-4-sulfonatophenyl)hydrazinylidene]-6-oxonaphthalene-2-sulfonate
disodium;6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl]naphthalene-2-sulfonate
1-[(6-Methoxy-4-sulfo-m-tolyl)azo]-2-naphthol-6-sulfonic Acid Disodium Salt
2-Naphthalenesulfonic acid, 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-, disodium salt
2-naphthalenesulfonic acid, 6-hydroxy-5-[(E)-(2-methoxy-5-methyl-4-sulfophenyl)azo]-, disodium salt
2-Naphthalenesulfonic acid, 6-hydroxy-5-[(E)-2-(2-methoxy-5-methyl-4-sulfophenyl)diazenyl]-, sodium salt (1:2) [ACD/Index Name]
6-Hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonic Acid Disodium Salt
6-Hydroxy-5-[(6-methoxy-4-sulfo-m-tolyl)azo]-2-naphthalenesulfonic Acid Disodium Salt
6-Hydroxy-5-[(E)-(2-méthoxy-5-méthyl-4-sulfonatophényl)diazényl]-2-naphtalènesulfonate de disodium [French] [ACD/IUPAC Name]
Allura Red AC
C.I. Food Red 17
Dinatrium-6-hydroxy-5-[(E)-(2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl]-2-naphthalinsulfonat [German] [ACD/IUPAC Name]
Disodium 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonate
Disodium 6-hydroxy-5-[(E)-(2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl]-2-naphthalenesulfonate [ACD/IUPAC Name]
Disodium 6-hydroxy-5-[(E)-(2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl]naphthalene-2-sulfonate
FD & C Red no. 40
FD&C Red No. 40
MFCD00059526 [MDL number]
2-Naphthalenesulfonic acid, 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-, disodium salt
2-Naphthalenesulfonic acid, 6-hydroxy-5-((6-methoxy-4-sulfo-m-tolyl)azo)-, disodium salt
Allura Red
al-lura red ac
Allura Red AC (C.I. 16035)
Allura Red AC (E 129)
Allura Red AC (E129)
Allura Red AC 100 µg/mL in Water
Allura Red AC Dye
ALLURA RED C.I.16035
ALLURAREDAC
Colour Index, Food Red 17
disodium 6-hydroxy-5-[(E)-(2-methoxy-5-methyl-4-sulfonato-phenyl)azo]naphthalene-2-sulfonate
FD & C Red No 40
FD and C Red No. 40
Food Red 17
Food Red No. 40
QK2260000
sodium (E)-6-hydroxy-5-((2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl)naphthalene-2-sulfonate
Sodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl)naphthalene-2-sulfonate
アルラレッドAC [Japanese]