Article · Volume 2, Issue 3 · pp. 297–300

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

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.

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.

Keywords: Food products; HPTLC; monosodium L glutamate

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