Glutamate determination in foodstuffs with a very simple HPLC-UV method

Croitoru, M. and Fülöp, I. and Ajtay, M. and Dudutz, G. and Crăciun, O. and Dogaru, M. (2010) Glutamate determination in foodstuffs with a very simple HPLC-UV method. Acta Alimentaria, 39 (2). pp. 239-247. ISSN 0139-3006

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To date, monosodium glutamate is the most used flavour enhancing food additive. Because high levels of glutamate are toxic to brain concerns appeared regarding the safe use of glutamate and there is a 10 g kg−1 concentration limit in foodstuff. A simple HPLC-UV method, based on a derivatization procedure with ophthaldialdehyde, was developed for determination of glutamate in meat products, soup bases and vegetable concentrates. Even if our method is less sensitive than the HPLC-fluorescence ones widely available, it is able to measure amounts at least 200 times smaller than the maximum allowed one, has good reproducibility (CV under 2% for intraday and under 3% for interday determinations), linearity and accuracy. Less expensive HPLC systems are required and the formed derivative is very stable (at least 1 week), good separation is obtained with the less expensive 5 μm particle C18 columns and methanol as organic phase. Concentration of free glutamate ranged between 0.14 g kg−1 in sausage without added glutamate to as high as 2.16 g kg−1 in a pork sausage. Concentration in vegetable mixes and soup bases were between 80–120 g kg−1.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 10 Feb 2017 09:43
Last Modified: 10 Feb 2017 09:43

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