Colorimetric amine detection by vanillin-hydrazone derivatives during chicken meat spoilage
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 colorimetr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2021
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| Online Access: | http://journalarticle.ukm.my/17171/ http://journalarticle.ukm.my/17171/1/9.pdf |
| _version_ | 1848814245211275264 |
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| author | Purwono, Bambang Nurohmah, Beta Achromi Suharman, |
| author_facet | Purwono, Bambang Nurohmah, Beta Achromi Suharman, |
| author_sort | Purwono, Bambang |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T00:31:01Z |
| format | Article |
| id | oai:generic.eprints.org:17171 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:31:01Z |
| publishDate | 2021 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:171712021-07-26T02:40:06Z http://journalarticle.ukm.my/17171/ Colorimetric amine detection by vanillin-hydrazone derivatives during chicken meat spoilage Purwono, Bambang Nurohmah, Beta Achromi Suharman, 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. Penerbit Universiti Kebangsaan Malaysia 2021-04 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/17171/1/9.pdf Purwono, Bambang and Nurohmah, Beta Achromi and Suharman, (2021) Colorimetric amine detection by vanillin-hydrazone derivatives during chicken meat spoilage. Sains Malaysiana, 50 (4). pp. 989-996. ISSN 0126-6039 https://www.ukm.my/jsm/malay_journals/jilid50bil4_2021/KandunganJilid50Bil4_2021.html |
| spellingShingle | Purwono, Bambang Nurohmah, Beta Achromi Suharman, Colorimetric amine detection by vanillin-hydrazone derivatives during chicken meat spoilage |
| title | Colorimetric amine detection by vanillin-hydrazone derivatives during chicken meat spoilage |
| title_full | Colorimetric amine detection by vanillin-hydrazone derivatives during chicken meat spoilage |
| title_fullStr | Colorimetric amine detection by vanillin-hydrazone derivatives during chicken meat spoilage |
| title_full_unstemmed | Colorimetric amine detection by vanillin-hydrazone derivatives during chicken meat spoilage |
| title_short | Colorimetric amine detection by vanillin-hydrazone derivatives during chicken meat spoilage |
| title_sort | colorimetric amine detection by vanillin-hydrazone derivatives during chicken meat spoilage |
| url | http://journalarticle.ukm.my/17171/ http://journalarticle.ukm.my/17171/ http://journalarticle.ukm.my/17171/1/9.pdf |