Development of a HPLC method combined with ultraviolet/diode array detection for determination of monosodium glutamate in various food samples
Murat Soyseven, Hassan Y. Aboul‐Enein, Göksel Arlı
Abstract
Summary An effective, simple and rapid analytical method using HPLC was developed for the analysis of monosodium glutamate (MSG) in various food samples obtained from local market in Turkey. The determination of MSG was performed by its derivatisation with o‐ phthaldialdehyde (OPA). A high‐performance liquid chromatography‐ultraviolet/diode array detection method was performed by using C 18 (150 mm × 4.6 mm, 2.7 μm) column with the mobile phase consisting of 10 m m phosphate buffer solution (pH = 5.90) and methanol (75:25, v/v ). The applied method was optimised and the validated. The method was linear from 1 to 50 μg mL −1 of MSG. The correlation coefficient value of the developed method was obtained as R 2 = 0.9999. The limit of detection and limit of quantification limits were 0.015 and 0.050 μg mL −1 , respectively. MSG contents of the food samples range from 0.09 g kg −1 to 120.80 g kg −1 . The validated method was successfully applied for the analysis of MSG in several food samples.