Study on Simultaneous Determination of Vanilla Spices in Food by HPLC Method

Abstract

Abstract: Objective: To simultaneously determine two spice components,vanillin and vanillin alcohol in food by HPLC. Method: The HPLC conditions were as follows: Using Hypersil BDS-C18 column,mixture of sulfuric acid solution at pH 2.3 and acetonitrile as mobile phase,adopting gradient elution and detection wavelength of diode array detector 260 nm. Results: The lowest limit of detection is 0.5 ng for vanillin alcohol,and 3.0 ng for vanillin by this method. The linearity of standard curve is fine,the coefficient correlation exceeds 0.9996,the recovery rate is between 93.4% and 98.4%,and the relative standard deviation is less than 2.75%. Conclusion: The method is simple,rapid,accurate and sensitive.

Key words: food, vanillin alcohol, vanillin, high performance liquid chromatography (HPLC)

LI Hao, CHEN Chang-Wu, ZHANG Guo-Yang, YIN Jin-Ling, CAI Li-Ge. Study on Simultaneous Determination of Vanilla Spices in Food by HPLC Method[J]. FOOD SCIENCE, 2008, 29(10): 522-524.

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Study on Simultaneous Determination of Vanilla Spices in Food by HPLC Method

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