HPLC Method for Analysis of Vanillin on Primesep SB Column on Alltesta™
High Performance Liquid Chromatography (HPLC) Method for Analysis of Vanillin
Vanillin is an organic compound with the molecular formula C8H8O3 . It is what gives vanilla beans their scent and flavor. It is often used in food preparation as flavoring or in fragrances for it’s scent. Due to the scarcity of the natural compound, artificial versions have been developed.
Vanillin can be retained and analyzed using the Primesep SB stationary phase column. The analysis utilizes an isocratic method with a simple mobile phase consisting of water and acetonitrile (MeCN) with a ammonium formate buffer. Detection is performed using UV.
Methodenparameter
| Column | Primesep SB, 4.6 x 150 mm, 5 µm, 100 Å, dual ended |
|---|---|
| Mobile Phase | MeCN – 20% |
| Buffer | Ammonium Formate |
| Flow Rate | 1.0 mL/min |
| Detection | UV 275 nm |