Determination of Monosodium Glutamate

2015 ◽  
pp. 537-552
Keyword(s):  
Monosodium Glutamate

Improved Cleanup and Derivatization for Gas Chromatographic Determination of Monosodium Glutamate in Foods

1983 ◽  
Vol 66 (6) ◽  
pp. 1528-1531 ◽  
Author(s):  
Hiroshi Nakanishi
Keyword(s):  
Glutamic Acid ◽  
Acid Derivative ◽  
Monosodium Glutamate ◽  
Chromatographic Determination ◽  
Flame Ionization Detection ◽  
Gas Chromatograph ◽  
Flame Ionization ◽  
Acetone Water ◽  
Chromatographic Procedure

Abstract A gas chromatographic procedure is described for determining monosodium glutamate (MSG) in several types of food. A sample is extracted with acetone- water (1 + 1). Acetone is evaporated and an aliquot of the extract is buffered with 1M NH4OH-1M NH4CI pH 9 solution, and chromatographed directly on a column of QAE Sephadex A-25 that has been pretreated with the same buffer. MSG is eluted with 0.1N HC1, and a portion of the eluate is evaporated to dryness and reacted with dimethylformamide( DMF)-dimethylacetal to form the glutamic acid derivative, which is injected into a gas chromatograph and measured by flame ionization detection. Recoveries of MSG from sample fortified at 5-500 mg ranged from 92.8 to 100%.

scholarly journals IDENTIFICATION OF THE MAIN PHYSICO-CHEMICAL PROPERTIES INFLUENCING THE QUALITY OF THYME (SATUREJA HORTENSIS)

2017 ◽  
Vol 20 (2) ◽  
Author(s):  
SIMONA GHINITA CONSTANTIN ◽  
MIRELA PRAISLER ◽  
GABRIELA IORDĂCHESCU
Keyword(s):  
Monosodium Glutamate ◽  
Chemical Properties ◽  
Principal Component ◽  
Matter Content ◽  
Dry Matter Content ◽  
Satureja Hortensis ◽  
Umami Taste ◽  
Physico Chemical

<p>Thyme (<em>Satureja hortensis</em>) is a popular spice for food, which is also often used as a medicine for various ailments. This paper presents an artificial intelligence method applied for the objective determination of the most important physico-chemical variables affecting the quality of thyme, i.e. Principal Component Analysis (PCA). The results show that the main properties which significantly influence the nutritional value of thyme are moisture (MOIST), dry matter content (DRYM), protein content (PROT) and, to a lesser extent, carbohydrate content (CARB). Humidity is strongly and negatively correlated with the latter three variables. The main variable that ensures the similarity between the thyme samples having the same geographical origin is the monosodium glutamate content, which generates its delicious (umami) taste.</p>

scholarly journals In vitro Evaluation of the Antiproliferative Effect, Cytotoxicity and Proinflammatory Activity of the Food Additive Monosodium Glutamate on RAW 264.7 Cell Line

2020 ◽  
Vol 71 (2) ◽  
pp. 443-448
Author(s):  
Dora Domnica Baciu ◽  
Aurora Salageanu ◽  
Teodor Visan
Keyword(s):  
Monosodium Glutamate ◽  
Food Additive ◽  
Raw 264.7 ◽  
Raw 264.7 Cell ◽  
Cell Mortality ◽  
Elisa Technique ◽  
Proinflammatory Activity ◽  
Raw 264.7 Cell Line

Monosodium glutamate (E-621, abbreviated MSG) is a food additive widely used in the food domain as a flavor and taste enhancer. The present study aims to evaluate in vitro the effects of increased concentrations of MSG, using the RAW 264.7 murine macrophage line. The study was conducted in 3 complementary directions: first, establishing the ability of monosodium glutamate to induce cell mortality, by using the MTT assay to determine cell viability; second, establishing by its oxidizing activity if MSG is toxic for cells inducing oxidative stress, measured by the Griess test for determination of extracellular NO; third, to observe whether MSG presence induces an immune response quantified by the secretion of proinflammatory cytokines, TNFα in this case, measured through the immunoenzymatic ELISA technique.

Rapid High Performance Liquid Chromatographic Determination of Monosodium Glutamate in Food

1982 ◽  
Vol 65 (3) ◽  
pp. 567-571
Author(s):  
Peter Sporns
Keyword(s):  
Glutamic Acid ◽  
High Performance ◽  
Monosodium Glutamate ◽  
Chromatographic Determination ◽  
High Performance Liquid Chromatographic ◽  
Soy Sauce ◽  
Liquid Chromatographic Method ◽  
Liquid Chromatographic Determination ◽  
Liquid Chromatographic

Abstract A rapid, accurate high performance liquid chromatographic method is described for determination of glutamic acid in food. Average recovery of added glutamic acid was 99.2% by this method. The method could be used to analyze samples such as soy sauce, which contain a large amount of other potentially interfering soluble compounds.

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