Quantitative Determination of Vanillin in Coated Paper Using Gas Chromatography

Abstract

One of the strategies to improve the food shelf-life is to utilize functional packaging. The functional packaging could contain antimicrobial agents to inhibit pathogenic microorganisms or antioxidants to prevent oxidative degradation. Vanillin, known as one of the most common food flavoring ingredients, could serve as a potent antioxidant. This paper focuses on the development of a methodology to determine vanillin content in the coated paper using gas chromatography. The vanillin was extracted from vanillin-coated paper using water as the aqueous phase and dichloromethane (DCM) as the organic phase. The effect of filtration on vanillin extraction and water to DCM ratio used for extraction were investigated. It was concluded that the extraction without filtration with water to DCM ratio of 1:2 was the best setting for the vanillin extraction from vanillin-coated paper.