Determination of monosodium glutamine (MSG) phosphate in meat, fish canned, frozen and derivatives mediated method High-performance liquid chromatography and ultraviolet spectroscopy

Abstract

The concentration of monosodium glutamate (MSG) was determined in fifty two samples of canned meat and fish, meat products in Iraqi markets. (HPLC) method was used after water extraction and derivatization of MSG with dinitrofluorobenzen reagent (DNFB) using reversed phase and C18. 15cm×4.6mm Pratical size (5µm) column. The DNP- amino acid was eluted with 25% acetonitrile: 75% glacial acetic acid (1%w/v) and detected at 254nm. The calibration curve of derivatized MSG was plotted (31.25-500ppm) to determine the quantity of MSG in samples. The peak of standard MSG was identified at)1.826-1.883min(. MSG concentration in different samples was in the range of 13.612-4415.6mg/kg of the samples The detection limits and quantification limit were )0.006ppm),(0.02ppm) respectively. A modified spectrophotometric method using molybdate ion MoO-2 for the determination of sodium phosphate in same samples. The method is based on the reaction of phosphates in the samples with the molybdate ion to produce colorless phosphomolybdate ion [PO4.12MoO3] 3- .The molybdenum blue was formed after reductions with SnCl2 which give a maximum intenseity at wavelength 620nm The detection limits and quantification limit were (0.00012),(0.000394)mg/ml respectively, phosphate concentration in samples was found in the range of )1068.36-6534.00mg/kg ( of sample weight. The two methods were applied successfully for determination of MSG and phosphate in samples