从红色菠菜(Alternanthera amoena Voss)中提取和测试天然色彩物质的稳定性

Khairuddin., Joy Noldy Baciang, Indriani, Nov Irmawati Inda
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引用次数: 0

摘要

对红菠菜天然染料的提取及稳定性进行了研究。本研究旨在确定pH值和日照时间对红菠菜染料稳定性的影响。乙醇浸渍法提取,紫外可见分光光度计测定。稳定性测试在pH值2-5和阳光照射1-4小时下进行,使用黑暗和光明的容器。结果表明,在pH值2和pH值3时,花青素较稳定,而pH值4和pH值5则有较大的颜色降解。光照条件下,深色容器降解率为31.70%,优于透明容器降解率为48.78%。关键词:花青素;红菠菜;天然染料;
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Ekstraksi dan Uji Stabilitas Zat Warna Alami dari Bayam Merah (Alternanthera amoena Voss)
Research on the extraction and stability test of natural dye from red spinach (Alternanthera amoena Voss) has been carried out. This study aims to determine the effect of pH and length of sun exposure on the stability of the dye from red spinach. Extraction using the maceration method with ethanol solvent and measurement using a UV-Vis spectrophotometer. Stability testing is carried out at pH 2-5 and sun exposure for 1-4 hours using a dark and light container. The results obtained, at pH 2 and pH 3, anthocyanins were more stable, compared to pH 4 and 5 which had greater color degradation. In exposure to sunlight, dark containers with a degradation percentage of 31.70% were better than clear containers with a percentage of 48.78%. Keywords: Anthocyanin, red spinach, natural dyes stability.
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