A survey of free glutamic acid in foods using a robust LC-MS/MS method

ÇEBİ N., DOGAN C. E., OLGUN E. O., SAĞDIÇ O.

FOOD CHEMISTRY, cilt.248, ss.8-13, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 248
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.foodchem.2017.12.033
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.8-13
  • Anahtar Kelimeler: MSG, Monosodium glutamate, HPLC, Tandem mass, LC-MS/MS, CHROMATOGRAPHY-MASS SPECTROMETRY, MONOSODIUM GLUTAMATE, AMINO-ACIDS, MSG
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

An effective and simultaneous liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was used with the aim of quantifying monosodium glutamate (MSG) in foodstuffs, such as chips, taste cubes, sauces and soups. The results were linear (R-2 = 1), with very low LOD and LOQ values, 1.0 mu g/kg, 5.0 mu g/kg, respectively. Excellent repeatability and reproducibility were also achieved. This highly sensitive and robust LC-MS/MS technique was applied successfully for the detection and quantification of MSG in a wide variety of foodstuffs. MSG contents ranged from 0.01 g/100 g to 15.39 g/100 g in food samples. Importantly, determination of free glutamic acid in the daily diet could also prevent various side effects associated with consumption of excess free glutamic acid.