Analysis of Monosodium l-Glutamate in Food Products by High- Performance Thin Layer Chromatography

Krishna Veni N; Karthika D; Surya Devi M; Rubini MF; Vishalini M; Pradeepa YJ

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Analysis of Monosodium l-Glutamate in Food Products by High- Performance Thin Layer Chromatography

机译：高效薄层色谱法分析食品中的谷氨酸一钠

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A simple, fast, specific, and precise high-performance thin layer chromatography method has been developed for the estimation of monosodium l-glutamate (MSG) in food products. Aluminum plates precoated with silica gel 60 GF₂₅₄ were used as stationary phase and a mixture of methanol–chloroform–formic acid in the ratio 5:5:1 (v/v) as mobile phase. Quantification was carried out by postchromatographic derivatization using 1% ninhydrin solution, and the developed spots were scanned by using a densitometer in absorbance mode at 485 nM. The R_f value of MSG was 0.64. The results of the analysis have been validated statistically and by the recovery studies. Linearity was observed in the concentration range of 400–1000 nG.

机译：已经开发出一种简单，快速，特异和精确的高性能薄层色谱方法，用于估计食品中的L-谷氨酸钠（MSG）。预先涂有硅胶60 GF _{254 的铝板用作固定相，甲醇-氯仿-甲酸比例为5：5：1（v / v）的混合物用作流动相。通过使用1％茚三酮溶液的色谱后衍生化进行定量，并使用密度计以485 nM的吸光度模式扫描显影的斑点。 MSG的R 值为0.64。分析结果已通过统计学和回收率研究验证。在400-1000 nG的浓度范围内观察到线性。}

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《Journal of Young Pharmacists》 |2010年第3期|共4页
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Krishna Veni N; Karthika D; Surya Devi M; Rubini MF; Vishalini M; Pradeepa YJ;
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Analysis of Monosodium l-Glutamate in Food Products by High- Performance Thin Layer Chromatography

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