Development of a HPLC method combined with ultraviolet/diode array detection for determination of monosodium glutamate in various food samples

SOYSEVEN M., Aboul-Enein H. Y., ARLİ G.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.56, sa.1, ss.461-467, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 56 Sayı: 1
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/ijfs.14661
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.461-467
  • Anahtar Kelimeler: DAD, food, high-performance liquid chromatography, monosodium glutamate, o-phthaldialdehyde, UV, ACID, FOODSTUFFS, UMAMI, TASTE
  • Anadolu Üniversitesi Adresli: Evet

Özet

An effective, simple and rapid analytical method using HPLC was developed for the analysis of monosodium glutamate (MSG) in various food samples obtained from local market in Turkey. The determination of MSG was performed by its derivatisation witho-phthaldialdehyde (OPA). A high-performance liquid chromatography-ultraviolet/diode array detection method was performed by using C-18(150 mm x 4.6 mm, 2.7 mu m) column with the mobile phase consisting of 10 mmphosphate buffer solution (pH = 5.90) and methanol (75:25,v/v). The applied method was optimised and the validated. The method was linear from 1 to 50 mu g mL(-1)of MSG. The correlation coefficient value of the developed method was obtained asR(2) = 0.9999. The limit of detection and limit of quantification limits were 0.015 and 0.050 mu g mL(-1), respectively. MSG contents of the food samples range from 0.09 g kg(-1)to 120.80 g kg(-1). The validated method was successfully applied for the analysis of MSG in several food samples.