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      Analysis of Monosodium l-Glutamate in Food Products by High-Performance Thin Layer Chromatography

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          Abstract

          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 254were 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 fvalue 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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          A survey of the monosodium glutamate content of foods and an estimation of the dietary intake of monosodium glutamate.

          Deborah J Rhodes, A C Titherley, J A Norman … (2016)
          The MSG contents of a wide range of manufactured foods (over 200 samples) were measured using the AOAC Procedure (ion-exchange chromatography followed by formol potentiometric titration). The results obtained were used, in conjunction with published data on UK food consumption, to calculate tentative estimates of the dietary intake of MSG for specific groups of the UK population.
          Article 0 comments Cited 12 times – based on 0 reviews     Review now
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            Plasma glutamate concentrations in adult subjects ingesting monosodium L-glutamate in consomme.

            L FILER, Michael G Baker, L Stegink (1985)
            The effect of MSG ingestion in consomme on the plasma glutamate concentration response was studied in normal adult subjects. In the first study nine subjects ingested three different consomme servings (providing 0, 25 and 50 mg/kg body weight MSG) in a Latin square design. Plasma glutamate concentrations were not significantly increased over baseline (3.69 +/- 1.08 mumol/dl) when no added MSG was present. However, mean peak plasma glutamate levels increased proportional to dose when MSG was added (10.2 +/- 2.00 and 17.0 +/- 8.06 mumol/dl at 25 and 50 mg/kg body weight respectively). Since six of the nine subjects in this study reported an idiosyncratic symptom response when tested with MSG at 150 mg/kg body weight, nine additional subjects were also studied. They ingested consomme providing MSG at 0 and 50 mg/kg body weight. No significant differences in plasma amino acid responses were noted between the two groups of subjects.
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              Amino acids as dietary excitotoxins: a contribution to understanding neurodegenerative disorders.

              B Meldrum (2016)
              The possibility that some acidic amino acids occurring naturally or as additives in the diet can act as excitotoxins producing central nervous system pathology has been the subject of extensive debate in the last 20 years and is here reviewed. High doses of glutamate, aspartate or related excitatory amino acids given in isolation to neonatal rodents produce acute degeneration organs. Neuropathology resulting from consumption of glutamate or aspartate has not been described in man. Various unusual amino acids of plant origin can produce acute excitotoxic syndromes. In man domoate (consumed in mussels that have fed on (Nitschia pungens) can produce an acute syndrome associated with limbic system lesions and anterograde amnesia. Kainate and domoate produce similar syndromes in rodents; acromelate produces spinal pathology. The mechanisms and manifestations of chronic excitotoxicity are less clearly established. A combination of impaired energy metabolism or impaired buffering of calcium and free radicals and endogenous or exogenous excitotoxins may contribute to neuronal loss in human neurodegenerative disorders.
              Article 0 comments Cited 6 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Journal ID (nlm-ta): J Young Pharm
                Journal ID (publisher-id): JYPharm
                Title: Journal of Young Pharmacists : JYP
                Publisher: Medknow Publications (India )
                ISSN (Print): 0975-1483
                ISSN (Electronic): 0975-1505
                Publication date (Print): Jul-Sep 2010
                Volume: 2
                Issue: 3
                Pages: 297-300
                Affiliations
                Department of Pharmaceutical Analysis, J. S. S. College of Pharmacy (Off Campus College of J. S. S. University, Mysore), Rocklands, Ooty - 643 001, Tamilnadu, India
                Author notes
                Address for correspondence: Mrs. Krishnaveni N; E-mail: krisath@ 123456yahoo.com
                Article
                Publisher ID: JYPharm-2-297
                DOI: 10.4103/0975-1483.66795
                PMC ID: 2964770
                PubMed ID: 21042489
                SO-VID: b00a9c7c-afc3-4561-8698-17941cb4f288
                Copyright © © Journal of Young Pharmacists
                License:

                This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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                Categories
                Subject: Pharm Analysis

                ScienceOpen disciplines: Pharmacology & Pharmaceutical medicine
                Keywords: monosodium l glutamate,food products,hptlc
                Data availability:
                ScienceOpen disciplines: Pharmacology & Pharmaceutical medicine
                Keywords: monosodium l glutamate, food products, hptlc

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