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Analysis of monosodium l-glutamate in food products by high-performance thin layer chromatography

Author(s): Veni N | Karthika D | Surya Devi M | Rubini M | Vishalini M | Pradeepa Y

Journal: Journal of Young Pharmacists
ISSN 0975-1483

Volume: 2;
Issue: 3;
Start page: 297;
Date: 2010;
Original page

Keywords: Food products | HPTLC | monosodium L glutamate

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 GF 254 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.
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