Abstract:

Vanillin in oatmeal was determined by spectrophotometric method, which is based on the reaction between vanillin and thiobarbituric acid in hydrochloric acid solution. The detection wavelength was set at 436.0 nm. A linear regression equation for absorbance (y) at 436.0 nm wavelength as a function of vanillin concentration (x) was established as follows: y = 2.8939x + 0.009 (r = 0.9990), with a linear range from 0.0304 to 0.3652 g/L. The detection limit of the method was 2.2206 × 10-2 g/L. The average spike recovery of vanillin was 101.8%, with 0.44% relative standard deviation. This method is characteristic of simplicity, rapidity, accuracy and good reproducibility.

Key words: vanillin, spectrophotometry, thiobarbituric acid, oatmeal