Analysis of Monosodium l-Glutamate in Food Products by High- Performance Thin Layer Chromatography
1★, 1, 1, 1, 1★ 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 · 2010 · 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.
KEYWORDS
REFERENCES
As publishedShowing references and in-text citations exactly as published.
Cite this article
SELECT FORMAT
N, K. V., M, S. D., MF, R., M, V., & YJ, P. (2010). 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
Copyright and licence
© 2010 Author(s)
This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 License, which allows others to remix, tweak, and build upon the work non-commercially, as long as the author is credited and the new creations are licensed under the identical terms. CC BY-NC-SA 4.0