A Colorimetric Assay for Vanillin Detection by Determination of the Luminescence of O-toluidine Condensates

Overview

Journal PLoS One

Specialties General Medicine
Science

Date 2018 Apr 21

PMID 29677193

Citations 4

Authors

Jin Zhao

Haixiong Xia

Tingyu Yu

Lu Jin

Xuehua Li

Yinghui Zhang

Liping Shu

Lingwen Zeng

Zhixu He

Affiliations

Soon will be listed here.

Abstract

Vanillin (4-hydroxy-3-methoxybenzaldehyde), a food additive with rich milk flavor, is commonly used in the food, beverage and cosmetic industries. However, excessive consumption of vanillin may cause liver and kidney damage. Therefore, methods for detecting and controlling the level of vanillin in food, especially in infant powder, have important practical significance. In this study, we established a colorimetric assay for vanillin detection. The detection was performed under high-temperature and acidic conditions, which can induce the reaction of the aldehyde group of vanillin with the amino group of o-toluidine. The resulting product had a maximum absorption at 363 nm, which was quantified by a UV spectrophotometer. This assay had a limit of detection (LOD) of 1 pg mL-1 and a linear range between 1 μg mL-1 and 100 μg mL-1. The average recoveries at three spiked levels were in the range from 91.1% to 101.6% with a relative standard deviation (RSD) of 4.62% ~ 7.27%.

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