COMPARISON OF ANTHOCYANIN STABILITY OF ETHANOL EXTRACT Etlingera elatior (Jack) R.M. Sm. WITH COOPIGMENTATION OF TARTRIC ACID AND GALIC ACID

Lilis Tuslinah, Firman Gustaman, Desi Silviani, Mira Rohimah
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Abstract

Anthocyanins are unstable compounds mainly due to the influence of pH and temperature, including those sourced from the Honje Laka fruit (Etlingera elatior (Jack) R.M.Sm),  to increase its stability, copigmentation method is used. In this study, the stability of anthocyanins was compared after being copigmented with tatric acid and gallic acid through the value of % color retention of anthocyanins using the UV-VIS Spectrophotometry method. Based on the test results, copigmentation with tartaric acid ratio 1: 75 mmol and gallic acid 1: 100 nmol is the optimal ratio to stabilize anthocyanins at pH 2 at 300C. Optimal conditions of copigmentation with tartaric acid and gallic acid did not give a significant difference at pH 2 temperature 300C
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菝葜乙醇提取物花青素稳定性的比较。酒石酸和没食子酸协同色素沉着
花青素是一种主要受pH和温度影响的不稳定化合物,包括来源于Honje Laka果实(Etlingera elatior(Jack)R.M.Sm)的花青素,为了提高其稳定性,使用了共色素化方法。在本研究中,使用UV-VIS分光光度法,通过花青素的保色%值,比较了花青素与酒石酸和没食子酸共染色后的稳定性。根据测试结果,酒石酸比例为1:75 mmol和没食子酸比例为1:100 nmol的共脱色是在300℃下稳定pH为2的花青素的最佳比例。酒石酸和没食子酸共沉淀的最佳条件在pH 2、温度300℃时没有显著差异
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发文量
70
审稿时长
12 weeks
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