Sains Malaysiana 50(4)(2021): 989-996

http://doi.org/10.17576/jsm-2021-5004-09

 

Colorimetric Amine Detection by Vanillin-Hydrazone Derivatives during Chicken Meat Spoilage

(Pengesanan Amina Colorimetrik oleh Terbitan Vanilin-Hidrozon semasa Kerosakan Daging Ayam)

 

BAMBANG PURWONO1*, BETA ACHROMI NUROHMAH1 & SUHARMAN2

 

1Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Gadjah Mada, Jalan Kaliurang Sekip Utara Bulaksumur 21, Yogyakarta, 55281, Indonesia

 

2Department of Chemistry, Universitas Sumatera Utara, Jalan T. Dr. Mansyur No. 9, Padang Bulan, Medan Baru, Medan, Sumatera Utara, 201555, Indonesia

 

Diserahkan: 10 Jun 2020/Diterima: 2 September 2020

 

ABSTRACT

Two vanillin-hydrazone compounds as the colorimetric amine detection during chicken meat spoilage are described. Two hydrazone compounds (1 and 2) have been synthesized from the condensation reaction of vanillin with phenylhydrazine and 2,4-dinitrophenylhydrazine. Their properties for colorimetric recognition of amine were determined by the naked eye and UV-vis spectra. Their properties as amine indicators were investigated toward primary amine: butylamine (BA); secondary amine: dimethylamine (DMA), diethylamine (DEA); tertiary amine: triethylamine (TEA), and also ammonia (Amm). The hydrazone 1 in DMSO showed no significant color changes (colorless) after the addition of amines solution. Hydrazone 2 (5×10-5 M in DMSO) showed color changes from yellow to violet in the presence of ammonia, DEA and BA, to reddish-violet for DMA, and light brown after addition of TEA solutions. The colorimetric amine detection by vanillin-hydrazone 2 could recognize the real amine during chicken meat spoilage from yellow to light brown after 24 h storage at room temperature.

 

Keywords: Colorimetric; food spoilage; hydrazone; indicator

 

ABSTRAK

Dua sebatian vanilin-hidrazon sebagai pengesanan am kolorimetrik semasa kerosakan daging ayam dijelaskan. Dua sebatian hidrazon (1 dan 2) telah disintesis daripada tindak balas pemeluwapan vanilin dengan fenilhidrazin dan 2,4-dinitrofenilhidrina. Sifat mereka untuk pengecaman amina kolorimetrik ditentukan oleh mata kasar dan spektrum UV-vis. Sifat mereka sebagai petunjuk amina dikaji terhadap amina primer: butilamina (BA); amina sekunder: dimetilamina (DMA), dietilamina (DEA); amina tertier: trietilamina (TEA) dan juga amonia (Amm). Hidrazon 1 dalam DMSO tidak menunjukkan perubahan warna yang ketara (tidak berwarna) setelah penambahan larutan amina. Hidrazon 2 (5 × 10-5 M dalam DMSO) menunjukkan perubahan warna daripada kuning ke ungu dengan adanya amonia, DEA dan BA, menjadi ungu kemerahan untuk DMA dan coklat muda setelah penambahan larutan TEA. Pengesanan amina kolorimetrik oleh vanillin-hidrazon2 dapat mengenali amina sebenar semasa kerosakan daging ayam daripada kuning ke coklat muda setelah penyimpanan 24 jam pada suhu bilik.

 

Kata kunci: Hidrazon; kerosakan makanan; kolorimetrik; penunjuk

 

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*Pengarang untuk surat-menyurat; email: purwono.bambang@ugm.ac.id

 

   

 

 

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