To cite this version:Arvid Fromberg, Arne Højgård, Lene Duedahl-Olesen. Analysis of polycyclic aromatic hydrocarbons in vegetable oils combining gel permeation chromatography with solid phase extraction cleanup. Food Additives and Contaminants, 2007, 24 (07)
DK-8520 Lystrup, Denmark
AbstractA semi-automatic method for the determination of polycyclic aromatic hydrocarbons in edible oils using a combined Gel Permeation Chromatography/Solid Phase Extraction (GPC/SPE) clean-up is presented. The method takes advantage of automatic injections using a Gilson ASPEC XL sample handling system equipped with a GPC column (S-X3) and pre-packed silica SPE columns for the subsequent clean-up and finally gas chromatography-mass spectrometry (GC-MS) determination.
Authenticity; natural vanilla flavor; biovanillin; 13 C/ 12 C ratio; 2 H/ 1 H ratio; Isotope ratio mass spectrometry Highlights:-Carbon and hydrogen isotopic ratio characterisation of vanillin ex glucose-Database extension of vanilla pods originating from 16 different countries-Carbon and hydrogen isotopic ratio characterisation of a vanilla hybrid
Authenticity and traceability of vanilla flavors were investigated using gas chromatography-isotope ratio mass spectrometry (GC-IRMS). Vanilla flavors produced by chemical synthesis (n = 2), fermentation (n = 1), and extracted from two different species of the vanilla orchid (n = 79) were analyzed. The authenticity of the flavor compound vanillin was evaluated on the basis of measurements of ratios of carbon stable isotopes (δ(13)C). It was found that results of δ(13)C for vanillin extracted from Vanilla planifolia and Vanilla tahitensis were significantly different (t test) and that it was possible to differentiate these two groups of natural vanillin from vanillin produced otherwise. Vanilla flavors were also analyzed for ratios of hydrogen stable isotopes (δ(2)H). A graphic representation of δ(13)C versus δ(2)H revealed that vanillin extracted from pods grown in adjacent geographic origins grouped together. Accordingly, values of δ(13)C and δ(2)H can be used for studies of authenticity and traceability of vanilla flavors.
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