Monosodium Glutamate Analysis in Meatballs Soup

Marlina, Deni; Amran, Ali; Ulianas, Alizar

doi:10.1088/1757-899x/335/1/012033

Cited by 5 publications

(2 citation statements)

References 6 publications

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“…The highest absorbance of the complex [Cu(C 5 H 8 NO 4 ) 2 ] 2þ was determined at pH 10, the Cu 2þ concentration was 0.01 M, and the optimum time for complex formation was 30 min and the colour of the complex remained stable for 170 min. Cu 2þ -MSG complex had a linear response between the MSG concentration range of 0.0005-0.025 M (r 2 5 0.994) and the detection limit for MSG was 0.0003 M. The method had a good repeatability (% RSD 5 0.89) and recovery value of 93% [18].…”

Section: Spectrophotometric Methodsmentioning

confidence: 94%

A comprehensive assessment of the biological attributes of and analytical quantification methods for monosodium glutamate

Chakraborty,

Jayaseelan

2024

AChrom

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This review focuses on monosodium glutamate which proclaims the fifth taste as “Umami”. Monosodium glutamate imparts a deep, meaty, umami flavour to foods. Asian cuisine frequently uses this flavouring, just as in the processed items produced across the United States and Europe. This article dealt with a detailed discussion of physicochemical features, pharmacological actions, and different reported analytical methodologies for the estimation of monosodium glutamate. Monosodium glutamate is analyzed using a variety of techniques, including spectroscopy, chromatography, electrochemistry, electrophoresis, chemometrics, flow injection analysis, and biosensors. According to results of comparative research of analytical methodologies, high performance liquid chromatography (HPLC) is most widely used method for analyzing monosodium glutamate which surpasses the gas chromatographic (GC) approach. All of the reported methods are accurate, precise, cost-effective, and sensitive. The European Union defined monosodium glutamate as a food additive that is permitted in some foods, but is subject to quantitative limits. Consequently, this study provides the analyst with an accessible path to quantifying monosodium glutamate's content for use in the food and pharmaceutical industries.

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Section: Spectrophotometric Methodsmentioning

confidence: 94%

A comprehensive assessment of the biological attributes of and analytical quantification methods for monosodium glutamate

Chakraborty,

Jayaseelan

2024

AChrom

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“…Several methods were reported for determination of MSG, including UV/visible spectrophotometry [10,[19][20][21][22][23], spectroflourometry [24][25][26], and electrochemistry [27][28][29][30]. Other methods were reported for separation of MSG including capillary electrophoresis [31], paper chromatography [32], thin layer chromatography [33], LC-MS/MS [34] and HPLC with UV detection [35,36], fluorescence detection [37] and evaporative light scattering detection [38].…”

Section: Introductionmentioning

confidence: 99%

Determination of Monosodium Glutamate in Noodles Using a Simple Spectrofluorometric Method based on an Emission Turn-on Approach

et al. 2023

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A simple, fast, and ecofriendly spectrofluorometric method was developed and validated for determination of mono sodium glutamate (MSG). The method depended on the reaction between MSG and iron (III) salicylate based on ligand exchange mechanism. Addition of MSG turned-on the fluorescent response of iron (III) salicylate at λem 411 nm. Reaction conditions including reagent concentration, pH, and time were optimized. The method was validated regarding the ICH guidelines. The method determined MSG within the linearity range of 25—250 µM with a coefficient of determination of 0.9967 and a calculated limit of detection of 1.73 µM. Furthermore, the developed method was successfully applied for the determination of MSG in food preparation (instant noodles). The results were compared to those obtained by a published HPLC method using t-test and F-test at 95% confidence interval; no statistically significant difference was found. Based on the analytical Eco-scale and the green analytical procedure index (GAPI), the developed method was assessed to be greener than the published HPLC method. The developed method offered advantages over other spectrophotometric reported methods and was convenient for routine determination of MSG in foodstuffs.

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Spectrophotometric determination of monosodium glutamate in instant noodles’ seasonings and Chinese salt by ligand exchange complexation

Elattar

Kamal

Mansour

et al. 2023

Journal of Food Composition and Analysis

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Monosodium Glutamate Analysis in Meatballs Soup

Cited by 5 publications

References 6 publications

A comprehensive assessment of the biological attributes of and analytical quantification methods for monosodium glutamate

A comprehensive assessment of the biological attributes of and analytical quantification methods for monosodium glutamate

Determination of Monosodium Glutamate in Noodles Using a Simple Spectrofluorometric Method based on an Emission Turn-on Approach

Spectrophotometric determination of monosodium glutamate in instant noodles’ seasonings and Chinese salt by ligand exchange complexation

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