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HPLC CHROMATOGRAMS |
FOODS & FLAVORS
Flavor Compounds
Sample:
Inj.:
10mL
Conc.:
5% solution of
vanilla extract
Solvent:
40% ethanol
Column:
Ultra C8
Cat.#:
9103565
Dimensions:
150mm x 4.6mm
Particle size:
5µm
Pore size:
100Å
Conditions:
Mobile phases: A: 1.2% acetic acid in water
B: methanol
Time (min.)
% B
0.0
20.0
5.0
20.0
15.0
40.0
20.0
40.0
25.0
20.0
Flow:
1.0mL/min.
Temp.:
28°C
Det.:
UV @ 254nm
Peak List:
1. vanillin
Vanillin on Ultra C8
LC_0149
1
0
2
4
6
8
10
12
14
16
18 min.
Vanillin and Ethyl Vanillin on Ultra C8
Column:
Ultra C8
Cat.#:
9103565
Dimensions:
150mm x 4.6mm
Particle size:
5µm
Pore size:
100Å
Conditions:
Mobile phases: A: 1.2% acetic acid
B: methanol
Time (min.)
%B
0.0
20.0
5.0
20.0
15.0
40.0
20.0
40.0
25.0
20.0
Flow:
1.0mL/min.
Temp.:
28°C
Det.:
UV @ 254nm
0
2
4
6
8
10
12
14
16
18 min.
2
1
Peak List:
Conc. (mg/mL)
1. vanillin
0.12
2. ethyl vanillin
0.04
Sample:
Inj.:
10µL
Solvent:
40% ethanol
LC_0148
0
1
2
3
4
5
6
7 min.
1
LC_0181
Black Pepper: Piperine on Pinnacle® II Cyano
Peak List:
1. piperine
Sample:
Inj.:
5µL
Conc.:
100µg/mL
Solvent:
methanol
Column:
Pinnacle
®
II Cyano
Cat.#:
9216565
Dimensions:
150mm x 4.6mm
Particle size:
5µm
Pore size:
110Å
Conditions:
Mobile phase: water:acetonitrile (50:50 v/v)
Flow:
1.0mL/min.
Temp.:
ambient
Det.:
UV/Vis @ 345nm
Capsaicinoids: Heat Level Assay for
Habañero Nuggets on Pinnacle® II C18
Column:
Pinnacle
®
II C18
Cat.#:
9214565
Dimensions:
150mm x 4.6mm
Particle size:
5µm
Pore size:
110Å
Conditions:
Mobile phase:
A: 1% acetic acid in water (v/v)
B: acetonitrile
Time (min.) % B
0
50
2
50
9
80
12
80
13
50
Flow:
1.0mL/min.
Temp.:
ambient
Det.:
UV @ 280nm
Peak List:
1. ethanol
2. unknown
3. capsaicin
4. dihydrocapsaicin
Sample:
Inj.:
10µL habañero nugget extract
Conc.:
0.8g sample in 200mL
Solvent:
ethanol
LC_0160
Website :
E-mail :
TelNo : 03 9762 2034 . . . in AUSTRALIA
Mar 2011
