Method Validation and Rapid Determination of Monosodium Glutamate in Various Food Products by HPLC–Fluorescence Detection and Method Optimization of HPLC–Evaporative Light Scattering Detection Approach without Derivatization

Soyseven, Murat; Arlı, Göksel

doi:10.1093/chromsci/bmab122

Cited by 6 publications

(3 citation statements)

References 29 publications

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“…The MSG and IMP contents in soy sauce were detected by HPLC. For HPLC detection of MSG, soy sauce was diluted at a 1:400 ratio with ultrapure water and homogenized using a vortex mixer. , For IMP determination, each 5 mL of soy sauce sample (accurate to 0.1 mL) was taken in a 50 mL volumetric flask, and methanol (HPLC grade) was added to the solution for precipitation for 30 min. After centrifugation at 10 000 rpm for 15 min, 5 mL of the supernatant was accurately drawn with a pipet, diluted with ultrapure water to 10 mL, and passed through an activated C18 solid-phase extraction column (Bkmam, China) to collect the intermediate filtrate of about 5 mL, which was then filtered through a 0.22 μm membrane.…”

Section: Methodsmentioning

confidence: 99%

Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food

Kong,

Dong,

Shu

et al. 2024

ACS Sens.

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Umami substances play a significant role in the evaluation of food quality, and their synergistic enhancement is of great importance in improving and intensifying food flavors and tastes. Current biosensors available for umami detection still confront challenges in simultaneous quantification of multiple umami substances and umami intensities. In this study, an innovative dual-channel magnetic relaxation switching taste biosensor (D-MRSTB) was developed for the quantitative detection of representative umami substances. The multienzyme signal of D-MRSTB specifically catalyzes the umami substances of interest to generate hydrogen peroxide (H 2 O 2 ), which is then used to oxidate Fe 2+ to Fe 3+ . Such a valence-state transition of paramagnetic ions was utilized as a magnetic relaxation signaling switch to influence the transverse magnetic relaxation time (T 2 ) within the reaction milieu, thus achieving simultaneous detection of monosodium glutamate (MSG) and inosine 5′-monophosphate (IMP). The biosensor showed good linearity (R 2 > 0.99) in the concentration range of 50−1000 and 10−1000 μmol/L, with limits of detection (LOD) of 0.61 and 0.09 μmol/L for MSG and IMP, respectively. Furthermore, the biosensor accurately characterized the synergistic effect of the mixed solution of IMP and MSG, where ΔT 2 showed a good linear relationship with the equivalent umami concentration (EUC) of the mixed solution (R 2 = 0.998). Moreover, the D-MRSTB successfully achieved the quantitative detection of umami compounds in real samples. This sensing technology provides a powerful tool for achieving the detection of synergistic enhancement among umami compounds and demonstrates its potential for application in the food industry.

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Section: Methodsmentioning

confidence: 99%

Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food

Kong,

Dong,

Shu

et al. 2024

ACS Sens.

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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]. Because MSG lacks a fluorophore, derivatization reaction is required for its determination, but these reactions need expensive reagents and specified conditions such as prolonged reaction time, heat, and catalysis.…”

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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“…There are many researchers from various disciplines who have conducted research in the field of testing MSG in food: Monošík et al [17] investigated the analysis technique using chromatography for the determination of L-glutamate in food samples, analysis technique using fluorescence by Soyseven and Arli [18], capillary electrophoresis [19],…”

Section: Introductionmentioning

confidence: 99%

A portable device based on an electrical conductivity sensor for the detection of monosodium glutamate (MSG) in soupy foods

Yudhana¹,

Septiyani²,

Mufandi³

et al. 2022

I2M

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In everyday life, food is made with various taste images, including the savory taste obtained from monosodium glutamate (MSG). Although it is allowed as a food ingredient, excessive use of MSG and continuous consumption will have adverse effects on health. The effects of consuming MSG excessively on the body's organs include brain, ovarian, testicular, liver, kidney, heart, and respiratory disorders. MSG detection using technology is needed to control the consumption of MSG in the body. Hence, this study was focused on creating a portable device for detecting monosodium glutamate (MSG) in soupy foods: meatball soup and chicken soup. 3 mg of MSG was applied to each solution sample and four MSG brands, including SS, MW, AM, and MR. The concept of this prototype is based on the conductivity value and total dissolved solids (TDS) in the MSG solution. These solutions can produce an electrolyte because there is a sodium salt content in the MSG solution and water. The electrolyte solution can conduct electricity. An electrical conductivity sensor was installed in this prototype and these sensors included two electrode plates, a positive electrode (anode) and a negative electrode (cathode) with a distance of ± 1 cm. The conductivity sensor begins by starting a sensor into an electrolyte solution and, given an electric voltage input, changes to the value of the electric voltage. The sensor can be read and detect the MSG level in the solution. Then, the data are received and recorded in the DRF analog which is to process the signal from the sensor into analog form, and the data is sent to the Arduino Nano as a microcontroller. From the experiment result, the average conductivity value and TDS value of meatball soup are 21.98 mS and 7.91 Mg/I, while the average conductivity value and TDS value of Chicken Soto are 16.92 mS and 6.08 mg/I. This prototype was successfully created and implemented for the MSG detection in soupy foods.

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Method Validation and Rapid Determination of Monosodium Glutamate in Various Food Products by HPLC–Fluorescence Detection and Method Optimization of HPLC–Evaporative Light Scattering Detection Approach without Derivatization

Cited by 6 publications

References 29 publications

Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food

Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food

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

A portable device based on an electrical conductivity sensor for the detection of monosodium glutamate (MSG) in soupy foods

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