Liquid chromatographic and spectrofluorimetric determination of aspartame and glutamate in foodstuffs following fluorescamine fluorigenic labelling

Sánchez, Francisco; Gallardo, A. Aguilar

doi:10.1016/0003-2670(92)80090-t

Cited by 30 publications

(11 citation statements)

References 7 publications

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“…By derivatizing aspartame with fluorescamine, LC‐spectrofluorimetry can be used to quantitate aspartame 11. Other proposed techniques for aspartame determination include the capillary isotachophoretic method,12 thin layer chromatography,13 gas chromatography14 and amperometric enzyme electrodes 15…”

mentioning

confidence: 99%

Aspartame degradation study using electrospray ionization mass spectrometry

Pattanaargson

Sanchavanakit

2000

Rapid Commun. Mass Spectrom.

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Electrospray mass spectrometry was used to simultaneously determine aspartame (APM) and five of its degradation products; aspartic acid, aspartylphenylalanine, 5-benzyl-3,6-dioxo-2-piperazieacetic acid (diketopiperazine), phenylalanine, and phenylalanine methyl ester. Under the ionization conditions used, there was no interfering fragmentation for any of the six compounds, i.e., no fragmentation of the compound being tested into other species also being monitored. A study of APM degradation in solution at various pH's and at various temperatures using this method was performed.

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confidence: 99%

Aspartame degradation study using electrospray ionization mass spectrometry

Pattanaargson

Sanchavanakit

2000

Rapid Commun. Mass Spectrom.

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“…Alnokkari et al (2013) reported glutamate content of chicken soups and hamburgers that ranged between 2.87-3.1 and 1.32-2.06 g kg −1 , respectively. Sanchez and Gallardo (1992) determined glutamate with liquid chromatographic and spectrofluorimetric methods at 1.04 and 1.5 g kg −1 in dried soups, respectively. Oliveira et al (2001) found L glutamic acid in chicken soup, meat softener and vegetables broth at 1.41, 2.01 and 2.94 mmol L −1 by flow injection analysis, respectively.…”

Section: Resultsmentioning

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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“…It functions as an excitatory neurotransmitter and the abnormal change of its concentration may be associated to several neuropathological disorders and lead to neurotoxicity . Several analytical methods have been employed for the detection of Glut, such as liquid chromatographic (LC) , capillary electrophoresis , potentiometric titrations or fluorometric . Although some of these methods may provide with high sensitivity and precision, most of them require long sampling/detection time or bulky expensive equipment.…”

Section: Introductionmentioning

confidence: 99%

An Arrayed Micro‐glutamate Sensor Probe Integrated with On‐probe Ag/AgCl Reference and Counter Electrodes

2018

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Complete all‐in‐one multi‐arrayed glutamate (Glut) sensors have been constructed on a silicon‐based micromachined probe composed of micro‐platinum (Pt) working electrodes, a micro‐silver/silver chloride (Ag/AgCl) reference electrode (RE), and a micro‐Pt counter electrode (CE). The OCP shift of the electrodeposited Ag/AgCl on‐probe micro‐reference electrode compared with a Ag/AgCl wire is <0.1 mV/h. The composition ratio of Ag, Cl, and Pt on the electrodeposited on‐probe micro‐reference electrode is observed to be 1.00 : 0.48 : 0.02 analyzed by EDS. The miniaturized amperometric Glut biosensors were constructed on working electrode sites (electrode area: ∼8.5×10−5 cm2) of the microprobe modified with glutamate oxidase (GlutOx) enzyme layers for the selective, fast, and continuous detection of L‐glutamate. The sensor selectivity towards common electroactive interferents has been improved significantly by coating the electrode surface with perm‐selective polymer layers, overoxidized polypyrrole (PPY) and Nafion®. The sensitivity, detection range, and response time of the proposed all‐in‐one Glut biosensors are 204.7±5.8 nA μM−1 cm−2 (N=5), 4.99–109 μM, and 2.7±0.3 sec, respectively and no interferent signals of AA and DA were observed. The sensor can be reused over 19 times of continuous repetitive operation (total measurement time: ∼4 hours) and the sensor sensitivity can retain up to four weeks of storage.

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Liquid chromatographic and spectrofluorimetric determination of aspartame and glutamate in foodstuffs following fluorescamine fluorigenic labelling

Cited by 30 publications

References 7 publications

Aspartame degradation study using electrospray ionization mass spectrometry

Aspartame degradation study using electrospray ionization mass spectrometry

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

An Arrayed Micro‐glutamate Sensor Probe Integrated with On‐probe Ag/AgCl Reference and Counter Electrodes

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