DOI: 10.3724/SP.J.1145.2013.01069

Chinese Journal of Appplied Environmental Biology (应用与环境生物学报) 2013/19:6 PP.1069-1072

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

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 H 2 O 2 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 specifi c, without the need of pre-treatment for sample. Fig 5, Tab 1, Ref 25

Key words:MSG,colorimetry,L-glutamate oxidase,soup,noodle,hamburger

ReleaseDate:2015-04-15 08:42:24

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