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Determination of vanillin in commercial food product by adsorptive stripping voltammetry using a boron-doped diamond electrode.

Food chemistry (2013-07-23)
Yavuz Yardım, Mehmet Gülcan, Zühre Şentürk
ABSTRACT

A method for the determination of food additive vanillin was developed by adsorptive stripping voltammetry. Its determination was carried out at the anodically pre-treated boron-doped diamond electrode in aqueous solutions. Using square-wave stripping mode, the compound yielded a well-defined voltammetric response in phosphate buffer, pH 2.5 at +1.14 V (vs. Ag/AgCl) (a pre-concentration step being carried out at open-circuit condition for 60s). A linear calibration graph was obtained in the concentration range of 0.5-15.0 μg mL(-1) (3.3×10(-6)-9.8×10(-5) mol L(-1)) with a detection limit of 0.024 μg mL(-1) (1.6×10(-7) mol L(-1)). As an example, the practical applicability of the proposed method was tested for the determination of this flavouring agent in commercial pudding powder of Keshkule (Turkish milk pudding with almond flour).

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Vanillin, ReagentPlus®, 99%
Supelco
Vanillin melting point standard, Pharmaceutical Secondary Standard; Certified Reference Material
Sigma-Aldrich
Vanillin, ≥97%, FCC, FG
Sigma-Aldrich
Vanillin, natural, ≥97%, FCC, FG
Supelco
Mettler-Toledo Calibration substance ME 51143093, Vanillin, traceable to primary standards (LGC)
Supelco
Vanillin, Pharmaceutical Secondary Standard; Certified Reference Material
Sigma-Aldrich
Vanillin, tested according to Ph. Eur.
Vanillin, European Pharmacopoeia (EP) Reference Standard