Gas-Liquid Chromatographic Quantitative Determination of Vanillin and Ethyl Vanillin in Foods
作者
Janis E Schlack,Joseph J Dicecco
出处
期刊：Journal - Association of Official Analytical Chemists [Oxford University Press] 日期：1974-03-01卷期号：57 (2): 329-331被引量：1
标识
DOI：10.1093/jaoac/57.2.329
摘要
Abstract A gas-liquid chromatographic method for vanillin and ethyl vanillin in foods has been devised. Vanillin and ethyl vanillin are extracted into methylene chloride, and the extract is purified, concentrated, and then chromatographed on an EGSS-X column. Recovery of vanillin and ethyl vanillin averaged 99.54 and 98.05%, respectively.
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