SIMULTANEOUS SPECTROPHOTOMETRIC DETERMINATION OF FLAVOR ENHANCER VANILLIN AND ETHYL VANILLIN USING PARTIAL LEAST SQUARES

Both vanillin and ethyl vanillin have absorption at ultraviolet zone, and theirs absorption spectra are seriously overlapping. So they can not be determined individually spectrophotometry without prior separation. In this paper , the chemometric multivariate calibration methods, such as partial least squares (PLS) was applied to the simultaneous determination of these two compounds in a B-R buffer solution (pH2.87), and the analytical results was compared with classical least squares (CLS) and principal components regression (PCR). The linear ranges of vanillin and ethyl vanillin are 1.0-20.0 mg·L~(-1),the limit of detections is 0.478 2 mg·L~(-1) and (0.449 9) mg·L~(-1), respectively. These methods were successfully applied to the analysis of food samples with satisfied results.