Validation of the traditional elaboration method of vanilla extract (Vanilla planifolia A.) in the Sierra de Otontepec
DOI:
https://doi.org/10.47808/revistabioagro.v6i2.205Keywords:
chromatography, extract, Vanilla, Vanillin, SpectrophotometryAbstract
The objective of the work was to evaluate the method of traditional elaboration of the extracts elaborated with artisanal refinement, coming from the region of the Sierra de Otontepec Veracruz, in order to know its characteristics and generate information to determine the advantages of the concentration of vanillin that presents each of the samples analyzed. The chemical profiles were obtained and chemical compounds were identified using chromatography columns in addition to the general chemical profile, finding that the alcohol content in the extracts, which are produced by the producers, only has 14% alcohol and the aforementioned in the NMX-FF- 074-1996 says that it should not be less than 30% so it does not meet this requirement. Regarding the content of vanillin, the contents ranged from 348 to 8.447% (pm), which is why they comply with the Official Mexican Standard that states that the minimum content of the extracts must be 2.49% upwards, therefore the Regional extracts are within the parameters and are suitable for sale.
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Copyright (c) 2018 C. D. Solares del A., Pablo Elorza Martínez, B. A. Rodríguez, R. D. López C. y E. Aguirre López
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