Colorimetrie Determination of Monosodium Glutamate in Food Samples Using L-glutamate Oxidase
Colorimetrie Determination of Monosodium Glutamate in Food Samples Using L-glutamate Oxidase
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DOI：
10.3724/sp.j.1145.2013.01069
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发表时间：
2013-12-25
影响因子：
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通讯作者：
Alasaf, Zaid
中科院分区：
文献类型：
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作者：
Alnokkari, Afraa;Ataie, Mounir;Alasaf, Zaid
建立了一种快速、灵敏、简便的测定食品中味精含量的显色方法。该方法包括谷氨酸氧化酶和过氧化物酶。使用4-氨基安替比林和苯酚作为显色剂，在502 nm处测量作为酶促作用结果的谷氨酸盐样品中的游离H2 O2。谷氨酸校准曲线线性高达125 mmol L-1，检测限为2 mmol L-1。使用该方法分析各种食品样品中的L-谷氨酸的结果进行了比较，采用HPLC法的标准程序。不同样品中的味精浓度范围为0.93至4.9 g/kg。该方法具有较高的灵敏度和特异性，样品无需预处理。图5，表1，参考文献25
A rapid, sensitive and simple chromogenic method was developed for quantitative determination of monosodium glutamate (MSG) in food samples. The method incorporated a glutamate oxidase and peroxidase. The librated H2O2 from a glutamate sample as a result of enzymatic action was measured using 4-aminoantipyrine and phenol as a chromogenic reagent at 502 nm. Glutamate calibration curve was linear up to 125 mmol L-1 with a detection limit of 2 mmol L-1. The results of analyzing L-glutamate in various food samples using the approach were compared to those of a standard procedure employing HPLC method. MSG concentration in different samples ranged from 0.93 to 4.9 g/kg. This method is relatively sensitive and specific, without the need of pre-treatment for sample. Fig 5, Tab 1, Ref 25