Spectrophotometric Analysis of Vanillin from Natural and Synthetic Sources

Abstract

A new spectrophotometric method has been examined for the determination
of the flavouring agent vanillin (4-hydroxy-3-methoxy-benzaldehyde)
(VAN) by derivatization with 1-aminonaphthalene. The derivative
indicated molar absorptivity of 5540 L mol^-1 cm^-1 at 372 nm and obeyed
Beer's law within 5-25 μg/mL. The colour reaction was highly stable
and did not show any change in absorbance up to 24 h. The method was
applied for the determination of vanillin after extraction in ethanol from
crude drugs, essences and homeopathic preparations available in local
market after extraction in ethanol. The amount found was within the range
0.02-1.26, 0.01-1.05 and 0.26-1.39 % with relative standard deviation
(RSD) 0.01-0.3, 0.01-0.05 and 0.01-0.05 % (n = 3), respectively.