Determination of coumarin, vanillin, and ethyl vanillin in vanilla extract products: liquid chromatography mass spectrometry method development and validation studies.
A LC-MS method was developed for the determination of coumarin, vanillin, and ethyl vanillin in vanilla products. Samples were analyzed using LC-electrospray ionization (ESI)-MS in the positive ionization mode. Limits of detection for the method ranged from 0.051 to 0.073 microg mL(-1). Using the optimized method, 24 vanilla products were analyzed. All samples tested negative for coumarin. Concentrations ranged from 0.38 to 8.59 mg mL(-1) (x =3.73) for vanillin and 0.33 to 2.27 mg mL(-1) (x =1.03) for ethyl vanillin. The measured concentrations are compared to values calculated using UV monitoring and to results reported in a similar survey in 1988. Analytical results, method precision, and accuracy data are presented.
de Jager
Lowri S
LS
Center for Food Safety and Applied Nutrition, US Food and Drug Administration, 5100 Paint Branch Parkway, College Park, MD, USA. lowri.dejager@fda.hhs.gov
Perfetti
Gracia A
GA
Diachenko
Gregory W
GW
D001547:Benzaldehydes / Q000032:analysis* / Q000737:chemistry; D002853:Chromatography, Liquid / Q000379:methods*; D003374:Coumarins / Q000032:analysis* / Q000737:chemistry; D013058:Mass Spectrometry / Q000379:methods*; D015394:Molecular Structure; D010936:Plant Extracts / Q000032:analysis / Q000737:chemistry; D015203:Reproducibility of Results; D031669:Vanilla / Q000737:chemistry*
D001547:Benzaldehydes; D003374:Coumarins; D010936:Plant Extracts; C030123:coumarin; C100058:vanillin; C045941:ethyl vanillin