110110 Analysis of natural and synthetic vanillin in food

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Analysis of natural and synthetic vanillin in food

Summary

Type: HPLC
Application #: 110110
Catalog#: 720191.40 - MN HPLC Column, Nucleosil C18 HD, 100A, 3um, 4x125mm
Detection: UV, 254 nm
Conditions: Eluents: A) water, adjusted to pH 2.16 with H2SO4, B) acetonitrile
Gradient: from 15% B to 40% B in 3 min, then 1 min at 40% B, finally from 40% B to 60% B in 2 min
Flow rate: 0.8 ml/min
Temperature: ambient
Authors: LC department
Source: Macherey-Nagel