Yıldız Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210 İstanbul, Turkey.
TUBITAK MRC Food Institute, 41470 Gebze, Kocaeli, Turkey.
Food Chem. 2018 May 15;248:8-13. doi: 10.1016/j.foodchem.2017.12.033. Epub 2017 Dec 11.
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 = 1), with very low LOD and LOQ values, 1.0 µg/kg, 5.0 µg/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.
本研究建立了一种同时测定食品中谷氨酸钠（MSG）的高效液相色谱-串联质谱法（LC-MS/MS）。该方法线性关系良好（R = 1），最低检出限（LOD）和定量下限（LOQ）分别为 1.0 µg/kg 和 5.0 µg/kg。方法重复性和再现性良好。该方法灵敏度高、重现性好，可成功用于多种食品中 MSG 的检测和定量。MSG 含量范围为 0.01 g/100 g 至 15.39 g/100 g。值得注意的是，测定膳食中游离谷氨酸的含量可以预防过量游离谷氨酸摄入带来的各种副作用。
