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

作者：Cebi Nur^*; Dogan Canan Ekinci^*; Olgun Elmas Oktem; Sagdic Osman

来源：Food Chemistry, 2018, 248: 8-13.

DOI：10.1016/j.foodchem.2017.12.033

• MSG
• Monosodium glutamate
• HPLC
• Tandem mass
• LC-MS/MS

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.

• 出版日期2018-5-15