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。

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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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