Vanillin is an organic compound with the molecular formula C8H8O3. It is what gives vanilla beans their scent and flavor. It is often used in food preparation as flavoring or in fragrances for it’s scent. Due to the scarcity of the natural compound, artificial versions have been developed. Vanillin can be retained and analyzed using the Primesep SB stationary phase column. The analysis utilizes an isocratic method with a simple mobile phase consisting of water and acetonitrile (MeCN) with a ammonium formate buffer. Detection is performed using UV.
The HPLC Method for Analysis of Vanillin on Alltesta™ Gradient is designed for Vanillin, a organic compound compound. Vanillin is an organic compound with the molecular formula C8H8O3.
Run the separation on Primesep SB (4.6x150 mm, 5 um, 100A, dual ended), SKU SB-46.150.0510. Typical mobile phase: MeCN, 20% 20% AmFm pH 3.0- 30 mM; H2O 80%.
Operate on Alltesta™ Gradient with 275 nm. Flow rate: 1. Injection volume: 1. Run time: 7.
Our application team can help you adapt this method or develop a new one for your specific needs.
Last updated: Dec 3, 2025
