DETERMINATION OF THE AUTHENTICITY OF VANILLA EXTRACTS BY STABLE-ISOTOPE RATIO ANALYSIS AND COMPONENT ANALYSIS BY HPLC

被引：76

作者：

LAMPRECHT, G ^{[1
]}

PICHLMAYER, F ^{[1
]}

SCHMID, ER ^{[1
]}

机构：

[1] FORSCHUNGSZENTRUM SEIBERSDORF,A-2444 SEIBERSDORF,AUSTRIA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 08期

关键词：

VANILLA EXTRACTS; VANILLIN; STABLE ISOTOPE ANALYSIS; LIQUID CHROMATOGRAPHY; PREPARATIVE LIQUID CHROMATOGRAPHY; PATTERN RECOGNITION;

D O I：

10.1021/jf00044a027

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The examination of vanilla extracts by stable isotope ratio analysis and chemical component analysis is described: Vanillin was extracted and purified by semipreparative high-performance liquid chromatography (HPLC), and the C-13/C-12 isotope ratio was determined by mass spectrometry. The concentrations of the main flavoring components relative to vanillin were determined by HPLC. Authentic extracts, prepared in the laboratory from vanilla pods, as well as commercially available extracts were examined. The authenticity and the degree of adulteration in blended samples were determined with both methods. The results are in good agreement.

引用

页码：1722 / 1727

页数：6

共 21 条

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