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Colorimetric Determination of Monosodium Glutamate in Food Samples Using L-glutamate Oxidase(PDF)

Chinese Journal of Applied & Environmental Biology[ISSN:1006-687X/CN:51-1482/Q]

2013 06
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Colorimetric Determination of Monosodium Glutamate in Food Samples Using L-glutamate Oxidase
Afraa Alnokkari Mounir Ataie Zaid Alasaf
(Department of Analytical and Food Chemistry, Faculty of Pharmacy, University of Damascus, Damascus, Syrian Arab Republic)
MSG colorimetry L-glutamate oxidase soup noodle hamburger

A rapid, sensitive and simple chromogenic method was developed for quantitative determination of monosodium glutamate (MSG) in food samples. The method incorporated a glutamate oxidase and peroxidase. The librated H2O2 from a glutamate sample as a result of enzymatic action was measured using 4-aminoantipyrine and phenol as a chromogenic reagent at 502 nm. Glutamate calibration curve was linear up to 125 mmol L-1 with a detection limit of 2 mmol L-1. The results of analyzing L-glutamate in various food samples using the approach were compared to those of a standard procedure employing HPLC method. MSG concentration in different samples ranged from 0.93 to 4.9 g/kg. This method is relatively sensitive and specific, without the need of pre-treatment for sample.


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