Sudan II

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Sudan II
Sudan II.svg
IUPAC name
Other names
see text
3D model (JSmol)
ECHA InfoCard 100.019.537
Melting point 156 to 158 °C (313 to 316 °F; 429 to 431 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

Sudan II (C18H16N2O) is a lysochrome (fat-soluble dye) azo dye used for staining of triglycerides in frozen sections, and some protein bound lipids and lipoproteins on paraffin sections. It has the appearance of red powder with melting point 156–158 °C and maximum absorption at 493(420) nm.[1]

Other names[edit]

Other common names include Solvent Orange 7 and Color Index No: 12140 (C.I. 12140). Other names include: A F Red No. 5, Aizen Food Red No. 5, Brasilazina Oil Scarlet 6G, Brilliant Oil Scarlet B, Calco Oil Scarlet BL, Ceres Orange RR Cerisol Scarlet G, Cerotinscharlach G, EINECS 221-490-4, Ext D & C Red No. 14, Fast Oil Orange II, Fat Red (yellowish), Fat Scarlet 2G, FD & C No. 32, Fettorange B, Grasan Orange 3R, HSDB 6365 Japan Red 5, Japan Red 505, Lacquer Orange VR, Motirot G, Oil Orange (2R, KB, N Extra, R, R (VAN), X, XO, GRO, RO, or XO), Oil Scarlet (VAN, 371, 6G, APYO, BL, L, Y, or YS), Orange Insoluble RR, Orange oil KB, Ponceau insoluble olg, Pyronalrot R, Red B, Red No. 5, Resin Scarlet 2R, Resoform Orange R, Rot B, Rot GG fettloeslich, Solvent Orange 7, Somalia Orange 2R, Somalia Orange A2R, Sudan ax, Sudan Orange. Sudan Orange RPA, Sudan Orange RRA, Sudan Red, Sudan Scarlet 6G, Sudan X, UNII-8C1M5O3ECT, Waxakol vermilion, and Waxakol vermilion L.[1]


In industry, it is used to color nonpolar substances like oils, fats, waxes, greases, various hydrocarbon products, and acrylic emulsions.[2]

It was used a food dye under the designation FD&C Red 32 in the US until the FDA banned its use in food in 1956 due to toxicity.[3]


  1. ^ a b "Substance Name: C.I. Solvent Orange 7". ChemIDplus, Toxnet Database. Retrieved 15 October 2016. 
  2. ^ "HSDB: C.I. Solvent Orange 7. CASRN: 3118-97-6". Toxnet. Retrieved 15 October 2016. 
  3. ^ Deshpande, S.S., ed. (2002), "8.5.3 Toxicological Characteristics of Colorants Subject to Certification", Handbook of Food Toxicology, Food Science and Technology, CRC Press, p. 234, ISBN 9780824707606