HPLC Determination of Vanillin on Primesep SB Column
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HPLC Determination of Vanillin on Primesep SB Column_1188
Description
· High Performance Liquid Chromatography (HPLC) Method for Analysis of Vanillin .
Vanillin is an organic compound with the molecular formula C 8 H 8 O 3 . 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.
Method Parameters
| Mobile Phase | MeCN/H2O – 20/80% |
|---|---|
| Buffer | AmFm pH 3.0- 30 mM |
| Flow Rate | 1.0 ml/min |
| Detection | UV, 280 nm |
| Class of Compounds | Flavoring agent, Hydrophobic, Ionizable |
| Analyzing Compounds | Vanillin |
HPLC Column Used
Primesep SB, 4.6 x 150 mm, 5 µm, 100 A, dual ended