This document describes a method for using HPLC to analyze the quality of vanillin extract. The method uses a gradient elution method using water and acetonitrile as the mobile phases. The method is able to separate a variety of compounds in vanillin extract, including vanillin alcohol, 4-hydroxybenzoic acid, vanillin, ethyl vanillin, and coumarin.
The document presents a High Performance Liquid Chromatography (HPLC) method for determining the quality of vanillin extract. It details the separation of flavoring agents such as vanillin, 4-hydroxybenzoic acid, and coumarin using reversed-phase chromatography with UV detection.
The limit of detection is 0.2-5 ng based on the injected amount.