Antocianinas em extratos vegetais: aplicação em titulação ácido-base e identificação via cromatografia líquida/espectrometria de massas

Química Nova

Wesson Guimarães¹  Maria Isabel Ribeiro Alves¹  Nelson Roberto Antoniosi Filho¹ 

[1] ,Universidade Federal de Goiás Instituto de Química Goiânia GO ,Brasil

关键词: pH;    anthocyanins;    HPLC;   

DOI  :  10.1590/S0100-40422012000800030

来源: SciELO

【 摘 要 】

Anthocyanins extracted from picao, quaresmeira, petunia, flamboyant, purple ipe, lobeira, pata de vaca, jaboticaba, purple cabbage and jambul were evaluated as natural acid-base indicators. Anthocyanins in extracts were identified using HPLC/MS. Clear, rapid change in color at final-point titration was observed for extracts but only picao showed strong change in pH. Indirect determination of carbonate in limestone using a natural indicator was performed and results compared with phenolphthalein indicator and potentiometer titration. Optimal results were obtained with picao but other extracts showed good accuracy and precision.

【 授权许可】

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