Indigo Dye Derived from Indigofera Tinctoria as Natural Food Colorant

International Conference On Food Science and Engineering 2016

Wahyuningsih, S.^1 ; Ramelan, A.H.^1 ; Wardani, D.K.^1 ; Aini, F.N.^1 ; Sari, P.L.^1 ; Tamtama, B.P.N.^1 ; Kristiawan, Y.R.^1

Inorganic Material Research Group, Faculty of Mathematics and Natural Sciences, Sebelas Maret University, Ir. Sutami Street No. 36 A, Central Java, Surakarta

57125, Indonesia^1

关键词: Absorption peaks;    FTIR analysis;    Natural food;    Secondary amines;    Spectrophotometer measurements;    Synthetic dyes;    UV-Vis spectrophotometers;    UV-vis spectrophotometry;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012048/pdf
DOI  :  10.1088/1757-899X/193/1/012048

来源: IOP

【 摘 要 】

Recently, the uses of dyes are increasingly widespread especially in foods and beverages as food colors to attract the consumers. The dye that currently attracts is indigo. Indigo is a group of carbonyl compounds, one of the oldest known dyes in terms of natural blue dye derived from the Indigofera tinctoria plant. The use of indigo as a natural food dye intended to reduce the use of synthetic dyes are carcinogenic impact. The method used in this study includes the analysis of indigo using UV-Vis spectrophotometry and FTIR analysis. Based on the UV-Vis Spectrophotometer analysis results with the various concentrations of 0.002 mg/mL; 0.004 mg/mL; 0.006 mg/mL and 0.008 mg/mL were obtained maximum absorption peak at wavelength of 550-700 nm. The indigo dyes in various concentrations produce a stable pH at an average pH 9, therefore it can make the colors not easily fade (strong staining). Based on infrared spectrophotometer measurement were obtained absorption spectrum at 3100-3500 cm-1as primary N-H and secondary amine, 1600 cm-1as aromatic C=C, 1000-1350 cm-1as aromatic C-N, 690-900 cm-1as aromatic C-H.