Nakanishi H
J Assoc Off Anal Chem. 1983 Nov;66(6):1528-31.
A gas chromatographic procedure is described for determining monosodium glutamate (MSG) in several types of food. A sample is extracted with acetone-water (1 + 1). Acetone is evaporated and an aliquot of the extract is buffered with 1M NH4OH-1M NH4Cl pH 9 solution, and chromatographed directly on a column of QAE Sephadex A-25 that has been pretreated with the same buffer. MSG is eluted with 0.1N HCl, and a portion of the eluate is evaporated to dryness and reacted with dimethylformamide(DMF)-dimethylacetal to form the glutamic acid derivative, which is injected into a gas chromatograph and measured by flame ionization detection. Recoveries of MSG from sample fortified at 5-500 mg ranged from 92.8 to 100%.
描述了一种用于测定几种食品中谷氨酸钠（MSG）的气相色谱法。用丙酮 - 水（1 + 1）萃取样品。蒸去丙酮，取一部分提取物用1M氢氧化铵 - 1M氯化铵pH 9溶液缓冲，然后直接在已用相同缓冲液预处理的QAE葡聚糖凝胶A - 25柱上进行色谱分析。用0.1N盐酸洗脱味精，将一部分洗脱液蒸发至干，并与二甲基甲酰胺（DMF） - 二甲基乙缩醛反应形成谷氨酸衍生物，将其注入气相色谱仪并用火焰离子化检测法进行测定。在5 - 500mg加标的样品中，味精的回收率为92.8%至100%。
