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Cara Identifikasi Cepat untuk Asam Bongkrek dalam Bahan Makanan
P. Soedigdo, Lubna Ali & Soekeni soedigdo
Abstract. A rapid thin-layer chromatographic procedure was described for the identification of bongkrekic acid in foodstuffs using Silica gel G, H or GF and the system methanol-ethyl acetate (1 : 1; v/v). The toxin was visualized under UV or by exposure to iodine vapour. Then the obtained Rf values were compared with those of the authentic compound. The extraction of bongkrekic acid was done as follows: 10 grams of the dried and grounded foodstuff was extracted with 30 mL of petroleum ether (b.p. = 40°-60°) at room temperature. Then the obtained extract was well shaken with 10 mL of 2% NH40H solution and this extract was used for TLC determinations.
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