Colorimetric Amine Detection by Vanillin-Hydrazone Derivatives during Chicken Meat Spoilage
نویسندگان
چکیده
Two vanillin-hydrazone compounds as the colorimetric amine detection during chicken meat spoilage are described. hydrazone (1 and 2) have been synthesized from condensation reaction of vanillin with phenylhydrazine 2,4-dinitrophenylhydrazine. Their properties for recognition were determined by naked eye UV-vis spectra. indicators investigated toward primary amine: butylamine (BA); secondary dimethylamine (DMA), diethylamine (DEA); tertiary triethylamine (TEA), also ammonia (Amm). The 1 in DMSO showed no significant color changes (colorless) after addition amines solution. Hydrazone 2 (5×10-5 M DMSO) yellow to violet presence ammonia, DEA BA, reddish-violet DMA, light brown TEA solutions. could recognize real 24 h storage at room temperature.
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ژورنال
عنوان ژورنال: Sains Malaysiana
سال: 2021
ISSN: ['0126-6039', '2735-0118']
DOI: https://doi.org/10.17576/jsm-2021-5004-09