Determination of Black Spot Inhibitor (4-HR) by HPLC

Bulclln Tt'knologi IItl!iill'erikllllllll. Vol. III :"\0.

THP-14

t. Th. \9Q7,

DETERMINATION OF BLACK SPOT INHIBITOR (4-IIR) BY IIPLC
By

Pipih Suptijah
Introduction

1\1rthofis

Shrimp quality is depended on biochemical changes, may be determined by light
coloni of hall body tissue, tenderness or

Flow chari for determination of 4-HR

odour

as

an

indications

of

freshness.

Bacterial degrada-tion may cause chemical
and ｰｨｹｾｩ｣｡ｬ＠
changes stich as "black spot",
odour, spoilage etc, also protein denaturation
can also oceul.
To prevent the biological degradation on
shrimp, sometime cnn be done by adding
chemical additive or antibiotic to inhibit the
formation of black spot. In this report we
determine the chemicnl additive 4-IIR n, n

black spot inhibitor in shrimp (black tiger) by
HPLC.
Many methods have been developed for
black spot determination on shrimp and n
microbiological procedure is the most
addaptive one,
Based on the speed of
analize, the used of HPLC method has
excellent measuring and res!!lt: high

3 time

'----'i'-----' 10 minutes

one hour

resolution, more sensitive and morc accurate.

So the HPLC method has been chosen
this detennination.

for
Dissolving in mohil ph:1se

Materials and Method
Materials: TCA
Mobil phase
Instrument: Shimazu HPLC Model
Collum: Chromacil 100-5C18
Rotary shacker
Rotary evaporator
Milli pore
Shellings.

Preparation for stilndardizalion of ..t·HR

10.01 mg of4-HR in 100 011 mobil phase
it means the Ion ppm stand;ud solutio!) IS
dililifed to:

ＲａＮｩ＾ＬｾＱ＠

() pplll.

IL'L'"

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