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Colorimetric determination of micro quantities of vanillin.

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.com/id/eprint/3512

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