Identifikasi Senyawa Kimia dalam Buah Kundur (Benincasa hispida (Thunb) Cogn.) dengan Kromatografi Gas-Spektrometer Massa (KG-SM)

Venty Suryanti, Soerya Dewi Marliyana, Musmualim Musmualim

Abstract

Telah dilakukan isolasi dan identifikasi senyawa kimia buah kundur (Benincasa hispida). Komponen non polar dipisahkan dengan metode ekstraksi soxhlet selama 24 jam menggunakan pelarut petroleum eter. Residu dari ekstraksi soxhlet selanjutnya dimaserasi selama 24 jam menggunakan pelarut etanol. Terhadap ekstrak etanol selanjutnya dilakukan pemisahan senyawa kimia dengan kromatografi kolom menggunakan pelarut heksana, campuran heksana dengan etanol dan etanol. Fraksi yang telah terisolasi diidentifikasi dengan Kromatografi Gas-Spektrometer Massa (KG-SM). Senyawa yang berhasil teridentifikasi adalah tridekananitril, pentadekananitril dan heptadekananitril.  

Identification of Chemical Constituents of Kundur Fruit (Benincasa Hispida (Thunb) Cogn.) by Gas Chromatography-Mass Spectrometry (GC-MS). Isolation and identification of chemical compounds of the kundur fruit (Benincasa hispida) have been conducted. Non polar components were isolated by soxhlet extraction for 24 h using petroleum ether as solvent. The residu was extracted by maseration using ethanol for 24 h. To the ethanol extract was applied chromatography column for further isolation using hexane, mixtures of hexane-ethanol, and ethanol as eluents. The isolated compounds were then identified by Gas Chromatography-Mass Spectrometry (GC-MS). The identified compounds were tridecanenitrile, pentadecanenitrile and heptadecanenitrile

Keywords

Benincasa hispida; buah kundur; identifikasi; isolasi

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References

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DOI: https://doi.org/10.20961/alchemy.14.1.13496.84-94

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