Stability and Extraction of Vanillin and Coumarin under Subcritical Water Conditions.

In order to facilitate the development of the green subcritical water chromatography technique for vanillin and coumarin, the stability of the compounds under subcritical water conditions was investigated in this work. In addition, their extraction from natural products was also studied. The stability experiments were carried out by heating the mixtures of vanillin and water or coumarin and water at temperatures ranging from 100 °C to 250 C, while subcritical water extractions (SBWE) of both analytes from vanilla beans and whole tonka beans were conducted at 100 C to 200 C.