A survey on the presence of free glutamic acid in foodstuffs, with and without added monosodium glutamate
A survey on the presence of free glutamic acid in foodstuffs, with and without added monosodium glutamate
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DOI：
10.1016/j.foodchem.2007.03.034
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发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Conte, Lanfranco S.
中科院分区：
文献类型：
--
作者：
Populin, Tiziana;Moret, Sabrina;Conte, Lanfranco S.
A survey on free glutamic acid (Glu) content in a variety of foods (broths, soups, sauces and salad dressings), with and without added monosodium glutamate (MSG), was carried out. A simple procedure, involving a dilution step for liquid samples or homogenization with 0.1 N HCl for solid and slurry samples, followed by derivatization with omicron-phthaldialdehyde, HPLC separation on C18 column and spectrofluorometric detection, was employed to quantify Glu, as well as a number of other free amino acids and biogenic amines. Broths and soups with added MSG had Glu contents of 92.7-341 mg/100 g. The highest amounts of Glu in foods with no added MSG were found in products containing hydrolyzed proteins (up to 129 mg/100 g). None of the products ready for consumption exceeded the limit of 10 g/kg of food, established by the European Directive, 95/2/CE [European Parliament and Council Directive (1995). No. 95/2/ EC of 20 February 1995 on food additives other than colours and sweeteners. Official Journal, L061, 1-40].Relatively high amounts of biogenic amines were found in marmite (77.3 mg/100 g of putrescine and 32.2 mg/100 g of tyramine) and soy sauce while broths and Soups showed generally low amounts of biogenic amines, putrescine being the most represented. (c) 2007 Elsevier Ltd. All rights reserved.
