A new automated approach to determine monosodium glutamate in dehydrated broths by using the flow batch metodology.

ACEBAL CAROLINA; INSAUSTI MATIAS; PISTONESI MARCELO; LISTA ADRIANA; FERNÁNDEZ BAND BEATRIZ S.

TALANTA

ELSEVIER SCIENCE BV

Lugar: Holanda; Año: 2010 vol. 81 p. 116 - 119

0039-9140

The advantages of the flow-batch methodology were exploited to implement a simple system with nephelometric detection for the determination of monosodium glutamate (MSG) in food samples. The method is based on the inhibitory effect of the MSG over the crystallization of l-lysine in an isopropanol/acetone mixture. The calibration curve was prepared on-line. The method was linear over the range of 2.8×10−3 mixture. The calibration curve was prepared on-line. The method was linear over the range of 2.8×10−3 l-lysine in an isopropanol/acetone mixture. The calibration curve was prepared on-line. The method was linear over the range of 2.8×10−3×10−3 to 1.1×10−2 gL−1 and a detection limit of 9.7×10−5 gL−1 was achieved. It was successfully applied to determine the MSG concentration in food samples, without a previous treatment. A recovery study was carried out on real samples and the percentages were between 98 and 106%. determine the MSG concentration in food samples, without a previous treatment. A recovery study was carried out on real samples and the percentages were between 98 and 106%. ×10−2 gL−1 and a detection limit of 9.7×10−5 gL−1 was achieved. It was successfully applied to determine the MSG concentration in food samples, without a previous treatment. A recovery study was carried out on real samples and the percentages were between 98 and 106%.