Determination of Vanillin in Dairy Products by HPLC
- VernacularTitle:高效液相色谱法测定乳制品中香兰素的含量
- Author:
Xiao NING
;
Shaoming JIN
;
Jin CAO
;
Qingsheng ZHANG
- Publication Type:Journal Article
- Keywords:
HPLC;
Vanillin;
Dairy products;
Rapid analysis
- From:
China Pharmacist
2015;(2):312-315
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To establish an HPLC method to determine vanillin in 18 dairy products. Methods:The samples were sep-arated on a C18 column (250 mm × 4. 6 mm, 5 μm) with the mobile phase of methanol and water (35∶65) at the flow rate of 1. 0 ml ·min-1 . The detection wavelength was 275 nm. Results:The LOD ( limit of detection) of vanillin was 0. 45 μg·ml-1 . Excellent linearity was obtained within the concentration range of 1.990-99.500 μg·ml-1(r=1.000 0). The average recovery of vanillin in different dairy products with low, medium and high levels varied between 96. 26% and 100. 81% with RSD of 0. 15%-2. 22%. Con-clusion:The method is simple and reproducible, which can be applied in the rapid analysis of vanillin in dairy products.
