A Simple Spectrophotometric Method to Estimate of Monosodium Glutamate in Food Samples

Abstract

 A simple, fast, economical and environmentally friendly spectrophotometric method has been developed to identify monosodium glutamate (MSG) in food samples. The method relied on the interaction between MSG and the II.lead ion to form a complex non-colored formation [Pb(C5H8NO4)2]2+ showing a maximum absorbance peak at a wavelength of 256nm. The experimental conditions affecting the absorbance of the complex were studied and the linearity of the method was found to be subject to Beer's law within the focus range 0.75-32.1 mM, with a good correlation coefficient (r = 0.9997), a limit of detection (LOD) of 0.075 mM, and a limit of quantification (LOQ) of 0.229 mM. The method was successfully applied to determine MSG in some food samples (noodleschips) and the results were compared with those obtained by a reference method by comparing the values of the t-test and the F-test at 95% confidence level. Based on the GAPI green analytical index scale, The developed method was shown to be of excellent greenery and the methods provided are simple, easy, cost-effective and suitable for routine analysis of MSG in foods.