Identification |
Name: | Zeaxanthin |
Synonyms: | all-trans-Anchovyxanthin;all-trans-Zeaxanthin;Zeaxanthin(7CI);b-Carotene-3,3'-diol, (3R,3'R)-all-trans- (6CI,8CI);(3R,3'R)-Zeaxanthin;Anchovyxanthin;Anchovyxanthin, all-trans-;Xanthophyll 3;ZeaGold;Zeaxanthin,all-trans-;Zeaxanthol; |
CAS: | 144-68-3 |
EINECS: | 205-636-4 |
Molecular Formula: | C40H56O2 |
Molecular Weight: | 568.87144 |
InChI: | InChI=1S/C40H56O2/c1-29(17-13-19-31(3)21-23-37-33(5)25-35(41)27-39(37,7)8)15-11-12-16-30(2)18-14-20-32(4)22-24-38-34(6)26-36(42)28-40(38,9)10/h11-24,35-36,41-42H,25-28H2,1-10H3/b12-11+,17-13+,18-14+,23-21+,24-22+,29-15+,30-16+,31-19+,32-20+/t35-,36-/m1/s1 |
Molecular Structure: |
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Properties |
Melting Point: | 203-2050C |
Density: | 1.008 g/cm3 |
Refractive index: | ? |
Water Solubility: | insoluble |
Solubility: | insoluble |
Appearance: | Yellow Crystalline Solid |
Specification: |
Natural occurrence of?Zeaxanthin (CAS NO.144-68-3):?
?Zeaxanthin is one of the most common carotenoid alcohols found in nature. It is the pigment that gives paprika (made from bell peppers), corn, saffron, and many other plants their characteristic color and Zeaxanthin breaks down to form picrocrocin and safranal, which are responsible for the taste and aroma of saffron.
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Usage: | Zeaxanthin (CAS NO.144-68-3) is used as a food additive, zeaxanthin is a food dye with E number E161h. |
Safety Data |
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