Products Description of Indigo CAS#482-89-3
Indigo is a traditional vat dye with a history of more than 3,000 years. The famous quote by Xun Kuang during the Warring States period—“Blue is extracted from indigo grass, yet excels beyond it in color”—derived from the indigo dyeing techniques of that time. Here, “qing” means cyan, and “lan” refers to the indigo bearing plants used to produce indigo dye. As early as before the Qin and Han dynasties, indigo had already been widely adopted.
Indigo Chemical Properties
| Melting point | >300 °C(lit.) |
| Boiling point | 405.51°C (rough estimate) |
| Density | 1.01 g/mL at 20 °C |
| Vapor pressure | 0Pa at 100℃ |
| Refractive index | 1.5800 (estimate) |
| Fp | >220℃ |
| Storage temp. | Sealed in dry,Room Temperature |
| Solubility | DMSO (Slightly, Heated, Sonicated), DMF (Slightly) |
| Form | Powder |
| Colour Index | 73000 |
| Pka | -3.83±0.20(Predicted) |
| Color | Dark blue to violet |
| Water Solubility | <0.1 g/100 mL |
| Merck | 144,943 |
| BRN | 88275 |
| Stability | Stable. Incompatible with strong oxidizing agents. |
| InChIKey | COHYTHOBJLSHDF-BUHFOSPRSA-N |
| LogP | 2.7 at 23℃ |
| CAS DataBase Reference | 482-89-3(CAS DataBase Reference) |
| NIST Chemistry Reference | c.i. Vat blue 1(482-89-3) |
| EPA Substance Registry System | C.I. Vat Blue 1 (482-89-3) |
Safety Information
| Hazard Codes | Xi,Xn |
| Risk Statements | 36/38-36/37/38-48/20/21/22 |
| Safety Statements | 26-36 |
| RIDADR | UN 3264 8/PG 3 |
| WGK Germany | 1 |
| RTECS | DU2988400 |
| HS Code | 32041510 |
| Hazardous Substances Data | 482-89-3(Hazardous Substances Data) |
| Toxicity | LD50 oral in mouse: > 32gm/kg |
Product Application of Indigo CAS#482-89-3
Indigo is used as a food colorant, with its applicable scope and dosage limits specified by national regulations. It may be added to red and green silk at a maximum level of 0.02 g/kg. In fruit juice (or flavored) beverages, carbonated drinks, prepared wines, candies, pastries, color-coated foods, dyed canned cherries (for decoration), and green plums, the permitted maximum level is 0.10 g/kg. For pickled side dishes, the maximum allowable amount is 0.01 g/kg.
