Indirect conductometric detection of amino acids after liquid chromatographic separation. Part II. determination of monosodium glutamate in foods

Lau, Oi-Wah; Mok, Chuen-shing

doi:10.1016/0003-2670(94)00423-j

Cited by 15 publications

(11 citation statements)

References 3 publications

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“…We hope to report further on this later. Table 3 shows the results obtained in this study compare favorably with that of others reported [8,35,36]. This study has also investigated on the recovery tests of glutamate in the presence of other amino acids, food additives and preservatives.…”

Section: Coated Wire Electrodesupporting

confidence: 80%

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Heterogeneous Membrane and Coated Wire Type Electrode with Chitosan as Ionophore in the Potentiometric Determination of Glutamate: Comparative Study

Isa

Ghani

2008

Electroanalysis

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This study reports on two types of glutamate sensors based on chitosan, i) heterogeneous membrane and ii) coated wire (CWE). The linearity ranges are: i) membrane, 1.0 Â 10 À5 to 1.0 Â 10 À1 M and ii) CWE, 1.0 Â 10 À5 to 1.0 Â 10 À3 M. The LODs, and pH ranges are i) membrane, 5.0 Â 10 À6 M and 4 -8 and ii) CWE, 1.0 Â 10 À5 M and 3 -5, respectively. The presence of ionic species normally found in foodstuffs did not interfere in both electrodes. Interference in CWE was minimized by prior dilution of the sample. The CWE was further investigated for on-line analysis. The material for proposed electrodes was cheaper and environmental friendly. Hence, they were suggested as alternative tools for the analysis of glutamate.

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Section: Coated Wire Electrodesupporting

confidence: 80%

“…This study 10 mM -1 mM 10 mM Khampa et al [8] 0.2 -20 mM 0.14 mM Oliveira et al [35] 2.5 -75 mM -Lau et al [36] 0 -500 mg 0.007%(w/w) favorable performances on their pH, limit of detection, calibration slope and response. The chitosan used was a nontoxic and biodegradable material.…”

Section: Linear Range Lodmentioning

confidence: 93%

Heterogeneous Membrane and Coated Wire Type Electrode with Chitosan as Ionophore in the Potentiometric Determination of Glutamate: Comparative Study

Isa

Ghani

2008

Electroanalysis

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“…El método oficial propuesto por la Association of Official Analytical Chemists (AOAC) se basa en la cuantificación del ácido glutámico mediante la titulación con hidróxido sódico en presencia de formaldehído, después de la extracción y limpieza en columna de intercambio iónico (AOAC, 2005). No obstante, este método no es adecuado para la cuantificación del glutamato en los alimentos y en material biológico y no indica la contaminación cruzada por otros aminoácidos (Lau & Mok, 1995).…”

Section: Métodos De Análisisunclassified

“…En lugar del detector de fluorescencia, Lau & Mok (1995) desarrollaron un método para la determinación de glutamato en los alimentos (sopas, salsas y alimentos para bebés), empleando HPLC asociada a un detector de conductivi-dad. Como columna analítica se utilizó una columna Econosil NC y como fase móvil agua:acetonitrilo:tetrahidrofurano (77:22:3 v/v/v) adicionada de 1 mmol L -1 de ácido perclórico.…”

Section: Cromatografía Líquida De Alta Eficienciaunclassified

Aspectos Analíticos del Glutamato

Rath¹,

Airoldi²

2021

Umami Y Glutamato: Aspectos Químicos, Biológicos Y Tecnológicos

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El glutamato monosódico es la sal sódica del ácido glutámico, aminoácido no esencial. El glutamato puede existir formando parte de las proteínas, en conjunto con otros aminoácidos, o en forma libre en tejidos vegetales y animales. Sin embargo, es el glutamato libre el que juega un papel importante en el sabor y en la palatabilidad de los alimentos.El primer relato acerca de la obtención del ácido glutámico se remonta a 1866, cuando el químico alemán Ritthausen describió la obtención de ese compuesto puro a partir de la hidrólisis ácida de la gliadina, un componente del gluten. No obstante, sus propiedades de realzar el sabor permanecieron desconocidas hasta la primera década del siglo XX. En 1908, el profesor Kikunae

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“…Generally, monosodium glutamate (MSG) is added to foods, especially meat products, sauces and soups as a flavour enhancer (Lau & Mok 1995). Flavour enhancers could play an important role for consumption of the tasteless foods (Löliger 2000).…”

Section: Introductionmentioning

confidence: 99%

Monosodium glutamate in chicken and beef stock cubes using high-performance liquid chromatography

Demirhan

Sönmez

et al. 2015

Food Additives & Contaminants: Part B

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In this survey monosodium glutamate (MSG) levels in chicken and beef stock cube samples were determined. A total number of 122 stock cube samples (from brands A, B, C, D) were collected from local markets in Ankara, Turkey. High-performance liquid chromatography with diode array detection (HPLC-DAD) was used for quantitative MSG determination. Mean MSG levels (±SE) in samples of A, B, C and D brands were 14.6 ± 0.2 g kg⁻¹, 11.9 ± 0.3 g kg⁻¹, 9.7 ± 0.1 g kg⁻¹ and 7.2 ± 0.1 g kg⁻¹, respectively. Differences between mean levels of brands were significant. Also, mean levels of chicken stock cube samples were lower than in beef stock cubes. Maximum limits for MSG in stock cubes are not specified in the Turkish Food Codex (TFC). Generally the limit for MSG in foods (except some foods) is established as 10 g kg⁻¹ (individually or in combination).

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Indirect conductometric detection of amino acids after liquid chromatographic separation. Part II. determination of monosodium glutamate in foods

Cited by 15 publications

References 3 publications

Heterogeneous Membrane and Coated Wire Type Electrode with Chitosan as Ionophore in the Potentiometric Determination of Glutamate: Comparative Study

Heterogeneous Membrane and Coated Wire Type Electrode with Chitosan as Ionophore in the Potentiometric Determination of Glutamate: Comparative Study

Aspectos Analíticos del Glutamato

Monosodium glutamate in chicken and beef stock cubes using high-performance liquid chromatography

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