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Characterization of Vanillin from Vanilla Beans.

Chaithra, H. V. (2011) Characterization of Vanillin from Vanilla Beans. [Student Project Report] (Submitted)

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Vanilla extract from vanilla beans was obtained by 2 Supercritical carbon dioxide (SCF) was used for estimation and characterization of the components. Vanillin in Carbon dioxide extract was estimated by UV spectrophotometric method. The extract was fractionated using Column chromatography. The fractions were analyzed for the components by HPLC. The pure fraction of vanillin is subjected to NMR Spectroscopic analysis. Vanillin was confirmed by interpretation of NMR spectra. Natural vanillin was the compound of interest in the carbon dioxide extract of vanilla beans.
Uncontrolled Keywords: Vanilla, V planifolia, Vanilla Beans, Vanillin, Supercritical carbon dioxide
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 01 Analysis
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Oct 2011 11:31
Last Modified: 18 Nov 2016 08:42
URI: http://ir.cftri.com/id/eprint/10460

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