Control Procedure For Free Glutamic acid Content In Food Products
Abstract
A method for the determination of free, non-protein-bound glutamic acid (GA) in various groups of food products has been developed. The technique is characterized by simplicity, reliability, high sensitivity and can be applicable in accredited laboratories. The procedure is based on the extraction of free, non-protein-bound GA from food products with a solution of hydrochloric acid with a concentration of 0.02 mol/dm3, centrifugation, GA derivatization reaction and quantitative determination of its derivatizate by high-performance liquid chromatography with fluorescence detection. Chromatographic determination of GA was carried out on a reverse-phase C18 column (Eclips Plus C18, 100 mm x 4.6 mm, 3.5 μm) in the gradient elutionmode. The mobile phase of the composition was used: A – phosphate-borate buffer solution with pH=8.2, B – methanol:acetonitrile:distilled water (45:45:10 vol%). The range of quantitative determination of GA was 250-100000 mg/kg. The maximum expanded uncertainty of the obtained results did not exceed 26.3%.
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