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Improved Diazotization‐coupling Technique for Analysis of Methyl Anthranilate in Grape Products
Author(s) -
EKANAYAKE ATHULA,
SMITH R. STEVEN,
NELSON PHILIP E.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb05258.x
Subject(s) - chromophore , chemistry , sodium nitrite , molar absorptivity , salt (chemistry) , correlation coefficient , coupling reaction , chromatography , sodium , organic chemistry , catalysis , physics , statistics , mathematics , optics
Methyl anthranilate was determined in grape products by diazotizing with 1M HC1 and 1% sodium nitrite and coupling the diazonium salt with N‐1‐naphthylethylenediamine dihydrochloride in situ. The chromophore which formed had an extinction coefficient of 42,000 mole −1 L cm −1 and color formation correlated with concentration in accordance with Beer's Law up to about 100 μg methyl anthranilate. Grape essence samples with 3 to 124 μg mL −1 methyl anthranilate were used to evaluate the method against a gas chromatographic technique. The correlation coefficient was >0.99 between the two methods. Compared with existing methods, this new method has the advantage of not requiring stringent reaction times or conditions.