Analysis of Vanillin In Food Products By High Performance Thin Layer Chromatography

Abstract

A simple, fast, specific and precise high performance thin layer chromatography method has been developed for the estimation of vanillin in food products. Aluminium plates precoated with silica gel 60 GF 254 were used as stationary phase and a mixture of methanol-water-glacial acetic acid in the ratio of 20:05:02 (v/v) as mobile phase. Quantification was carried out by scanning the developed spots using a densitometer in absorbance mode at 275 nm. The Rf value of vanillin was 0.84. The results of the analysis have been validated statistically and by the recovery studies. Linearity was observed in the concentration range of 200-1000 ng/spot.