赤藓红

Origin

Erythrosine, also known as Red No. 3, is a synthetic organic compound derived from iodine. It is a xanthene dye, meaning its structure is based on the xanthene ring system. Erythrosine is produced by iodination of fluorescein. Its chemical formula is C20H6I4Na2O5.

Usage

Erythrosine is primarily used as a food coloring. It imparts a bright pink or red color to foods and beverages. Common applications include: canned fruits, sweets, baked goods, and some processed foods. It is also used in printing inks, dental plaque disclosing agents, and some cosmetics. Erythrosine is often used in glacé cherries to give them their vibrant red color. In the past, it was used in maraschino cherries, but this use has largely been discontinued in favor of other dyes. It is also used in some medications and diagnostic agents. The color is pH sensitive and can change depending on the acidity of the food product.

Side Effects

Erythrosine has been a subject of some controversy regarding its safety. Some studies have suggested a possible link between erythrosine and thyroid tumors in rats, leading to restrictions on its use in some countries. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of 0-0.1 mg/kg body weight. Some individuals may experience allergic reactions to erythrosine, although these are relatively rare. Concerns have also been raised about potential neurotoxic effects, particularly in children, but the evidence is not conclusive. The FDA banned its use in cosmetics and externally applied drugs in 1990, but it is still permitted in food and ingested drugs.

Regulatory Status

Erythrosine is approved for use as a food additive in many countries, including the United States, the European Union, and Australia. However, its use is subject to certain restrictions and regulations. In the EU, it is permitted in certain food categories at specified maximum levels. In the United States, it is regulated by the Food and Drug Administration (FDA).