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

Abstract

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).

Mn-doped ZnS quantum dots as a room-temperature phosphorescent probe for analysis of glutamic acid in foodstuffs

“…Certain substances such as L-cysteine, dopamine, cholesterol, creatinine, and L-cystine at a 100-fold concentration of GLU affected the RTP intensity of the system less than ± 5%. To check the accuracy of the developed method, the same chicken and beef cubes have been analyzed with the HPLC-UV method 12 before the RTP technique and the obtained results were consistent with the RTP method. Moreover, in order to understand the accuracy of the extraction procedure and the proposed method, and to check the possible interferences of other substances coming from the samples, recovery studies were performed 38 by spiking preanalyzed samples with appropriate amounts of the stock solution of GLU.…”

“…10 GLU is generally determined by spectrophotometric, luminescence, and chromatographic techniques after a derivatization step, which is necessary to enhance the detection signals. High performance liquid chromatography (HPLC) required derivatization of GLU, which made possible its UV-Vis 11,12 and fluorimetric 13,14 detection in biological samples. Underivatized glutamic acid was analyzed with the use of mass spectrometric (MS) detection.…”

Development of a HPLC method combined with ultraviolet/diode array detection for determination of monosodium glutamate in various food samples

“…As a remarkable result, MSG was detected in two instant soup samples although their labels indicated that they had no MSG contents. Demirhan et al (2015) examined the amount of L‐GLU of food samples via HPLC, and they found the MSG content between 5.70 and 18.3 g kg −1 in bouillons samples. Cebi et al (2018) determined the MSG content of foodstuffs using HPLC, and they detected the content as 130.5–153.9 g kg −1 in bouillons.…”

“…So, the OPA-RTU derivatisation reagent was preferred as the derivatising agent instead of the OPA solution in the further experiments for the sake of time saving and simplicity for each analysis. (Demirhan et al, 2015). For this reason, the OPA-RTU contains 1 mg o-phthaldialdehyde per mL solution with 2-mercaptoethanol as the sulphhydryl moiety.…”

Graphene and tricobalt tetraoxide nanoparticles based biosensor for electrochemical glutamate sensing

“…Therefore, developing sensitive and rapid methods is highly demanded and plays an important role in food industry and clinical analysis. Various methods are available for determination of glutamate like chromatography (Acuna and Trias 2009, Buck et al 2009, Demirhan et al 2015, spectrophotometry (Acebal et al 2008) and fluorimetry (Tsukatani and Matsumoto 2005), electrophoresis (Tucci et al 1998) and potentiometry (G€ und€ uz et al 1988). However, most of these methods are cumbersome, time consuming, and require expensive apparatus and skilled person to operate.…”