Community Research and Development Information Service - CORDIS

Abstract

Supercritical Fluid Extraction (SFE) has begun to play an increasingly important role in food analysis. Supercritical fluids are ideally suited to the rapid extraction of organic compounds from a solid matrix. In this project, the use of supercritical carbon dioxide to extract vanillin was evaluated in tests on samples of vanilla sugar from several European countries. With recovery rates of 98-104 % in concentrations ranging from 10 to 60 mg, this proved an effective method of preparing samples with which to determine amounts of flavouring present in vanilla sugar with the aid of high performance liquid chromatography. Only the flavouring is extracted, not the sugar, thus avoiding added load on the separation column. Amounts of flavouring in vanilla sugar determined by this method correspond well with details on the packets, where given. In most vanilla sugar sold in shops the flavouring is identical to naturally occurring vanillin.

Additional information

Authors: ANKLAM E, JRC Ispra (IT);MÜLLER A, JRC Ispra (IT)
Bibliographic Reference: Paper presented: 24. GDCh - Hauptversammlung, Hamburg (DE), September 5-11, 1993
Availability: Available from (1) as Paper DE 37466 ORA
Record Number: 199310651 / Last updated on: 1994-11-29
Category: PUBLICATION
Original language: de
Available languages: de