Bains, G. S. and Kapur, N. S. and Bhatia, D. S. (1958) Colorimetric determination of micro quantities of vanillin. Journal of Scientific and Industrial Research, 17B. pp. 462-467.
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Abstract
A colorimetric method is described for the
quantitative determination of microgramme
quantities of vanillin based on its reaction
with excess of thiobarbituric acid in aqueous
medium containing specified amounts of
hydrochloric acid or phosphoric acid. The
coloured complex shows a single absorption
maximum at 432-434 mμ and the colour
intensity of the complex obeys Beer's law at
this wavelength when prescribed amounts of
vanillin are reacted with thiobarbituric acid.
The interference of sugars in the reaction and
the application of the method to processed
foodstuffs containing vanillin have been discussed.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | vanillin, colorimetric method, processed foodstuffs |
| Subjects: | 600 Technology > 08 Food technology > 01 Analysis |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Nov 2012 04:53 |
| Last Modified: | 30 Nov 2012 04:53 |
| URI: | http://ir.cftri.res.in/id/eprint/3512 |
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