ฟิล์มจากข้าวไรซ์เบอร์รี่สำหรับการตรวจวัดพีเอช
Riceberry (Oryza sativa L.) is originated from a cross-breed between Jao Hom Nin and Khoa Dawk Mali 105 (Jasmine rice) which composed of anthocyanin in grain. For this reason, riceberry could possibly be used as a pH sensor because of the ability of anthocyanin that can change its color at a wide pH...
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| Other Authors: | |
| Format: | Senior Project |
| Language: | Thai |
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จุฬาลงกรณ์มหาวิทยาลัย
2017
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| Subjects: | |
| Online Access: | https://digiverse.chula.ac.th/Info/item/dc:10100 |
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| Institution: | Chulalongkorn University |
| Language: | Thai |
| Summary: | Riceberry (Oryza sativa L.) is originated from a cross-breed between Jao Hom Nin and Khoa Dawk Mali 105 (Jasmine rice) which composed of anthocyanin in grain. For this reason, riceberry could possibly be used as a pH sensor because of the ability of anthocyanin that can change its color at a wide pH range. In this work, riceberry rice flour and corn flour were used to fabricate films by casting. Anthocyanin solution that was extracted from riceberry rice flour and pH sensing film were tested in the pH range of 1.0-10.0 and it exhibited the color changed from red to brown by visual observation. The UV-vis spectra of anthocyanin extracted from riceberry solution was studied, showing the color change at pH 1.0-10.0. Total anthocyanin content determined by pH differential method was 10.5 ± 0.1 mg/g. Fourier transform infrared (FT-IR) spectra showed the great compatibility between riceberry flour and corn flour. The surface of film was hydrophilic, suggesting by contact angle. Therefore, films produced from riceberry flour and corn flour could be used as pH sensing film. |
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