ISOLATION AND STABLE ISOTOPE RATIO ANALYSIS OF VANILLIN

被引：64

作者：

HOFFMAN, PG

SALB, M

机构：

[1] Research & Development Laboratories, McCormick & Company, Inc., Hunt Valley

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1979年 / 27卷 / 02期

关键词：

D O I：

10.1021/jf60222a036

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A method has been developed for the routine determination of the origin of vanillin found in vanilla extracts and products. This method uses gas chromatographic isolation coupled with C-13/C-12 stable isotope ratio analysis to differentiate between vanillin from vanilla beans and that produced synthetically from lignin, eugenol, and guaiacol. © 1979, American Chemical Society. All rights reserved.

引用

页码：352 / 355

页数：4

共 15 条

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[8] PREPARATION OF VANILLIN FROM EUGENOL AND SAWDUST
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[9] DETERMINING AUTHENTICITY OF VANILLA EXTRACTS
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[10] MARTIN GE, 1975, FOOD TECHNOL-CHICAGO, V29, P54

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