* Corresponding Author
DETERMINATION OF VANILLIN IN VANILLA (Vanilla planifolia Andrews) FROM LAMPUNG INDONESIA BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
https://doi.org/10.22146/ijc.21831 Siti Sujalmi(1*), Suharso Suharso(2), R Supriyanto(3), Buchari Buchari(4)
(1) Department of Chemistry, University of Lampung, Bandar Lampung, Indonesia b Department of Chemistry, Bandung Institute of Technology
(2) Department of Chemistry, University of Lampung, Bandar Lampung, Indonesia b Department of Chemistry, Bandung Institute of Technology
(3) Department of Chemistry, University of Lampung, Bandar Lampung, Indonesia b Department of Chemistry, Bandung Institute of Technology
(4) Department of Chemistry, Bandung Institute of Technology
(*) Corresponding Author
Abstract
This paper describes a reverse-phase high performance liquid chromatographic (HPLC) method for the separation, identification and quantification of vanillin in ethanolic extracts of cured vanilla. The fresh green beans were cured by three methods: scalding in hot water, drying in the oven, and drying in the sun. Two treatments for the cured beans before extraction, there were cutting cured vanilla about 2.5 cm and not cutting. The extraction was with Soxhletation and percolation method in 99.9 % ethanol. The vanillin was separated on C18 column using a mobile phase gradient of methanol - acidified water (10-90), detection at 280 nm. The HPLC technique allows a more accurate means of determining the vanillin content of vanilla than the spectrophotometric method.
Keywords
Full Text:
Full Text PDFReferences
[1] Arana, F.E., 1943, Food Res., 8, 343
[2] Anonim, 1981, AOAC 19.011-19.012 : Vanillin in Vanilla Extract: Rapid Approximate Method Spectrophotometric Method
[3] Belay, M.T and Poole, C.F., 1993, Chromato, 37, 7/8, 365-373
[4] Galetto, W.G and Hoffman, P.G. 1978. J. Agric. Food Chem. 26:195-197.
[5] Guarino, P.A and Brown, S.M., 1985, J.Assoc. off. Anal. Chem., 68, 6, 1198-1201
[6] Herrmann, A and Stokli, M.,1982, J.Chromato., 245, 313-316
[7] Anonim, 1982, ISO 5565: Vanilla [Vanilla fragrans (Salisbury) Ames], Specification, International Organization for Standardization
[8] Kahan, S., 1989, J. Assoc. Anal. Chem. 72, 4, 614-618
[9] Kaunzinger, A., Juchelka, D., and Mosandi, A., 199, J.Agric. Food Chem. 45, 1752-1757
[10] Poole, S.W. Daly, S.L. and Poole, C.F., 1993, J. Planar Chromato.. 6:129-137
[11] Sujalmi, S., 2000, Majalah Ilmiah Matematika dan Ilmu Pengetahuan Alam, 1, 10, 38-50
[12] Taylor, S., 1993, Flavours and Fragrance Journal, 8, 281-287
[13] Voisine, R., Carmichael, L., Charlier, P., Cormier, F. and Morin, A., 1995, J.Agric. Food Chem. 43:2658-2661
DOI: https://doi.org/10.22146/ijc.21831
Article Metrics
Abstract views : 4351
| 
views : 30692
Copyright (c) 2010 Indonesian Journal of Chemistry
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Indonesian Journal of Chemistry (ISSN 1411-9420 /e-ISSN 2460-1578) - Chemistry Department, Universitas Gadjah Mada, Indonesia.