Analysis of Monosodium l-Glutamate in Food Products by High- Performance Thin Layer Chromatography
Krishna Veni N1★, Surya Devi M1, Rubini MF1, Vishalini M1, Pradeepa YJ1★ Corresponding author
- 1Department of Pharmaceutical Analysis, J. S. S. College of Pharmacy (Off Campus College of J. S. S. University, Mysore), Rocklands, Ooty - 643001, Tamil Nadu, INDIA.
CORRESPONDENCE
Krishna Veni N
Department of Pharmaceutical Analysis, J. S. S. College of Pharmacy (Off Campus College of J. S. S. University, Mysore), Rocklands, Ooty - 643001, Tamil Nadu, INDIA.
Volume 2, Issue 3 · pp. 297–300 · PUBLISHED · DOI: 10.4103/0975-1483.66795
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 GF254 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 Rf 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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N, K. V., M, S. D., MF, R., M, V., & YJ, P. (). Analysis of Monosodium l-Glutamate in Food Products by High- Performance Thin Layer Chromatography. Journal of Young Pharmacists, 2(3), 297–300. https://doi.org/10.4103/0975-1483.66795