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P. Soedigdo
Departemen Kimia, Institut Teknologi Bandung
Astronomy Chemistry Earth & Planetary Sciences Mathematics Physics

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Cara Identifikasi Cepat untuk Asam Bongkrek dalam Bahan Makanan P. Soedigdo; Lubna Ali; Soekeni soedigdo
Journal of Mathematical and Fundamental Sciences Vol. 11 No. 2 (1977)
Publisher : Institute for Research and Community Services (LPPM) ITB

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Abstract

Ringkasan. Di sini dikemukakan suatu metoda lapisan tipis yang cepat dan baik untuk mengidentifikasi adanya asam bongkrek di dalam bahan makanan dengan menggunakan Silica gel G, H atau GF dan sistem eluen methanol-etilasetat (1 : 1; v/v). Identifikasi noda-noda dilakukan di bawah sinar UV atau dengan uap iodium. Harga Rf yang diperoleh dibandingkan dengan harga Rf zat standar asam bongkrek. Ekstraksi asam bongkrek dilakukan sebagai berikut: 10 gram bahan makanan yang dikeringkan diekstraksi dengan 30 ml petroleum 'eter (t.d. = 40' "“ 60') pada suhu kamar. Lalu ekstrak petroleum eter ini dikocok dengan 10 ml NH4OH 2%. Lapisan ammonia ini nantinya yang dikromatografi lapisan tipis.  Abstract. A rapid thin-layer chromatographic procedure was described for the identification of bongkrekic acid in foodstuffs using Silica gel G, H or GF and the system methanol-ethyl acetate (1 : 1; v/v). The toxin was visualized under UV or by exposure to iodine vapour. Then the obtained Rf values were compared with those of the authentic compound. The extraction of bongkrekic acid was done as follows: 10 grams of the dried and grounded foodstuff was extracted with 30 mL of petroleum ether (b.p. = 40°-60°) at room temperature. Then the obtained extract was well shaken with 10 mL of 2% NH40H solution and this extract was used for TLC determinations.
Co-Authors Lubna Ali Soekeni soedigdo