Objective: To simultaneously determine two spice components, vanillin and vanillin alcohol in food by HPLC.
目的：用高效液相色谱法同时测定食品中香草素醇、香草素两种香料成分。
Vanillin was the main photodegradation product. CONCLUSION Curcumin in absolute alcohol exposed to light is instability.
结论姜黄素无水乙醇溶液对光不稳定，在光照作用下发生降解。
Vanillin was the main photodegradation product. CONCLUSION Curcumin in absolute alcohol exposed to light is instability.
结论姜黄素无水乙醇溶液对光不稳定，在光照作用下发生降解。
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