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Determination of flavour components in natural vanilla extracts and synthetic flavourings by mixed micellar electrokinetic capillary chromatography
journal contribution
posted on 2023-05-16, 14:25 authored by Boyce, MC, Paul HaddadPaul Haddad, Sostaric, TThe development of a mixed micellar electrokinetic capillary chromatography (MECC) method for the qualitative and quantitative determination of key components, including vanillin, 4-hydroxybenzaldehyde, 4-hydroxybenzoic acid, vanillic acid and 3-methoxybenzaldehyde, that contribute to vanilla flavour was investigated. The micellar phase consisted of sodium dodecyl sulfate (SDS) and sodium cholate (SC). The percent relative standard deviation (R.S.D.%) for migration time was <1 over six runs. The R.S.D.% for peak areas ranged between 0.85–1.96% over six runs. Peak efficiencies were excellent with theoretical plate numbers typically in the range of 130,000–200,000 per column (52 cm effective length). The limits of detection (LOD) were between 5–10 μg/ml. The quantitative data was verified by high performance liquid chromatography (HPLC) and gas chromatography (GC). The mixed MECC method was successfully applied to a number of natural vanilla extracts, nature identical extracts and synthetic flavourings.
History
Publication title
Analytica Chimica ActaVolume
485Pagination
179-186ISSN
0003-2670Department/School
School of Natural SciencesPublisher
Elsevier Science BVPlace of publication
Amsterdam, NetherlandsRights statement
The definitive version is available at http://www.sciencedirect.comRepository Status
- Restricted