Bixin

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Structural formula
Structural formula of cis-bixin

Structural formula of trans-Bixin
cis -Bixin (top) and trans -Bixin (bottom)
General
Surname Bixin
other names
  • Methyl (9- cis ) -hydrogen-6,6′-diapo-Ψ, Ψ-carotenedioate
  • 3,7,12,16-tetramethyl-octadecanonaen- (1,3,5,7,9,11,13,15,17) -1-carboxylic acid -18-carboxylic acid methyl ester
  • E  160b
Molecular formula C 25 H 30 O 4
Brief description

red-brown to red-violet powder, yellow to orange in vegetable oils

External identifiers / databases
CAS number
  • 6983-79-5 ( cis -Bixin)
  • 39937-23-0 ( trans -Bixin)
EC number 230-248-7
ECHA InfoCard 100,027,499
PubChem 5281226
ChemSpider 4444638
Wikidata Q424572
properties
Molar mass 394.50 g mol −1
Physical state

firmly

Melting point

190-198 ° C

solubility
  • almost insoluble in water
  • bad in ethanol
  • moderate in vegetable oils
safety instructions
GHS labeling of hazardous substances
no GHS pictograms
H and P phrases H: no H-phrases
P: no P-phrases
As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

Bixin is a xanthophyll and a carotenoid extracted from annatto and used as a food and cosmetic color.

Extraction

Opening capsule fruits with seeds of the annatto bush ( Bixa orellana )

Bixin can be obtained from prepared seeds of the annatto bush ( Bixa orellana ). First, the outer layer of the seeds is removed by grinding in cold water and then a crude extract is produced with solvents such as acetone , methanol or hexane . The resulting solution is acidified bixin, which is then filtered, dried, and the remaining precipitate ground. This contains cis - and trans -Bixin, the main dye being the cis -Bixin. The methyl ester is hydrolyzed with sodium hydroxide solution with elimination of methanol , and norbixin is obtained as its sodium salt. The use of genetically modified organisms for production is also possible.

use

Bixin is used as a food and cosmetic color, but as a component of annatto it may only be used in certain foods.

Individual evidence

  1. ↑ Entry on E 160b: Annatto, Bixin, Norbixin in the European database for food additives, accessed on June 16, 2020.
  2. ↑ a b c d Annato extracts. (PDF; 85 kB) FAO , 2006, accessed on May 26, 2017 (English).
  3. ^ A b James Smith: Annato extracts: Chemical and Technical Assessment. (PDF; 202 kB) FAO , 2006, accessed on May 26, 2017 (English).
  4. ↑ a b c data sheet Bixin ≥95.0% (HPLC) from Sigma-Aldrich , accessed on May 26, 2017 ( PDF ).
  5. ^ A b Peter Kuhnert, Käte K. Glandorf: Handbook of food additives. ISBN 3-925673-89-X .
  6. ↑ a b Annatto. In: zuatzstoffe-online.de. The Consumer Initiative, accessed May 26, 2017 .
  7. ↑ Ordinance on the approval of additives to food for technological purposes (Additive Approval Ordinance - ZZulV) .