Vanillin identification

Introduction: the vanillin used in the food industry are mainly methyl vanillin and ethyl vanillin So, vanillin identification? Come and have a look with you! Vanillin, also known as vanillin, is a widely used edible perfume It can be found in the seeds of vanilla, or it can be synthesized artificially, with strong milk flavor So, vanillin identification? Let's introduce the small edition of Baibai safety net! Vanillin has a special smell, which can be smelled even when diluted It has a sweet and powdery bean flavor, slightly pungent but dry, vanilla aroma and strong milk flavor It is one of the important food flavors with long-lasting fragrance It plays the role of increasing and fixing fragrance It is the largest synthetic fragrance in the world Vanillin is white or light yellow needle or crystal powder, melting point 82-83 ℃, boiling point 284 ℃, flash point more than 147 ℃, soluble in 125 times water, 20 times glycol and 2 times 95% ethanol, soluble in chloroform and fragrance Vanillin reacts with higher alcohols and ketones to produce blue-green, and reacts with deoxysaccharides, amino acids and amines to produce color or fluorescence Content analysis method 1: analyze the preparation of standard solution by ultraviolet absorption spectrophotometry (see gt-29): accurately weigh about 100mg of vanillin, put it into a 250ml volumetric flask, fix the volume with methanol, and mix Take 2.0ml of the solution, put it into a 100ml volumetric flask, and mix it with methanol Preparation of sample solution: accurately weigh about 100mg of sample, and the preparation method is the same as that of the above standard solution Operation: put the above solutions into a 1cm quartz cell, and measure the absorbance at the maximum absorption wavelength of 308nm Calculate the content (x) (mg) of vanillin (C8H8O3) in the sample as follows: x = 12.5c (Au / as); where C -- the concentration of vanillin in the standard solution, μ g / ml; Au -- the absorbance of the sample solution; as -- the absorbance of the standard solution Method 2: according to the method of gas chromatography (gt-10-4), the toxicity ADI of 0-10mg / kg (FAO / who, 1994), LD50 of 1.58g/kg (rats, oral), MNL of 1G / kg (rats, oral), Gras (FDA, § 182.602000) were determined The above is a small edition for you to introduce some of the content of vanillin identification, I hope to help you! If you want to know more about food safety Please pay more attention to Baibai Security Internet bar! Editor in charge: Wang Xiujuan