trisodium 5-hydroxy-1-(4-sulfonatophenyl)-4-[2-(4-sulfonatophenyl)diazen-1-yl]-1H-pyrazole-3-carboxylate

• ChemBase ID: 178083
• Molecular Formular: C16H9N4Na3O9S2
• Molecular Mass: 534.36337
• Monoisotopic Mass: 533.95040273
• SMILES: c1(c(n(nc1C(=O)[O-])c1ccc(cc1)S(=O)(=O)[O-])O)/N=N/c1ccc(cc1)S(=O)(=O)[O-].[Na+].[Na+].[Na+]
• Canonical SMILES: Oc1c(/N=N/c2ccc(cc2)S(=O)(=O)[O-])c(nn1c1ccc(cc1)S(=O)(=O)[O-])C(=O)[O-].[Na+].[Na+].[Na+]
• InChI: InChI=1S/C16H12N4O9S2.3Na/c21-15-13(18-17-9-1-5-11(6-2-9)30(24,25)26)14(16(22)23)19-20(15)10-3-7-12(8-4-10)31(27,28)29;;;/h1-8,21H,(H,22,23)(H,24,25,26)(H,27,28,29);;;/q;3*+1/p-3
• InChIKey: YXHBBEQKMVAJOH-UHFFFAOYSA-K

NAMES AND DATABASE IDS

Names

• IUPAC name: trisodium 5-hydroxy-1-(4-sulfonatophenyl)-4-[2-(4-sulfonatophenyl)diazen-1-yl]-1H-pyrazole-3-carboxylate
• IUPAC Traditional name: trisodium 5-hydroxy-1-(4-sulfonatophenyl)-4-[2-(4-sulfonatophenyl)diazen-1-yl]pyrazole-3-carboxylate
• Synonyms: 4,5-Dihydro-5-oxo-1-(4-sulfophenyl)-4-[2-(4-sulfophenyl)diazenyl]-1H-pyrazole-3-carboxylic Acid Sodium Salt; Aizen Tartrazine; Acid Yellow 23; Filter Yellow; Hidazid Tartrazine; Hydrazine Yellow; Tartran Yellow; Tartraphenine; Tartrazin; Tartrazine 307043; Vondacid Tartrazine; Wool Yellow; Tartrazine

Database IDs

• CAS Number: 1934-21-0
• PubChem SID: 164233993
• PubChem CID: 5359657

CALCULATED PROPERTIES

• Acid pKa: -3.8776412
• H Acceptors: 12
• H Donor: 1
• LogD (pH = 5.5): -4.3168387
• LogD (pH = 7.4): -6.4396973
• Log P: -1.7568946
• Molar Refractivity: 116.6958 cm^3
• Polarizability: 40.821728 Å^3
• Polar Surface Area: 217.3 Å^2
• Rotatable Bonds: 6
• Lipinski's Rule of Five: false

DETAILS

Toronto Research Chemicals - T007700

As a dye for wool and silks; as colorant in food, drugs, and cosmetics. In biochemistry as an adsorption-elution indicator for chloride estimations. Tartrazine (otherwise known as E number E102, C.I. 19140, or FD&C Yellow 5) is a synthetic lemon yellow az

REFERENCES

• Rowe, K.S., et al.: J. Pedriatics, 125, 691 (1994)
• Tanaka, T., et al.: Food Chem. Toxicol., 44, 179 (1994)