Monosodium Glutamate Analysis in Meatballs Soup

2nd International Conference on Mathematics, Science, Education and Technology

数学;自然科学;教育

Marlina, D.^1 ; Amran, A.^1 ; Ulianas, A.^1

Department of Chemistry, Faculty of Mathematics and Science, Universitas Negeri Padang, Sumatera Barat, Indonesia^1

关键词: Color changes;    Complex compounds;    Complex methods;    Detection limits;    Linear response;    Monosodium glutamate;    Recovery methods;    UV-vis spectrophotometry;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/335/1/012033/pdf
DOI  :  10.1088/1757-899X/335/1/012033

来源: IOP

【 摘 要 】

The analysis of monosodium glutamate (MSG) in meatball soup using Cu2+ion as a MSG complex by UV-Vis spectrophotometry has carried out. Reaction of MSG with Cu2+ions have formed complex compounds [Cu(C5H8NO4)2]2+characterized by the color change of Cu2+ion solution from light blue to dark blue. Maximum of complex absorbance [Cu(C5H8NO4)2]2+is at 621 nm wavelength. The results showed that, the greatest condition of complex [Cu(C5H8NO4)2]2+was at pH 10, concentration of Cu2+0.01 M, complex time is a 30 minute and stable for 170 minutes. Linear response and detection limit of MSG analysis with Cu2+ions are 0.0005-0.025 M (R2= 0.994) and (LOD) 0.0003 M. repeatability and recovery method is quite good (% RSD = 0.89% and %recovery = 93%). The analysis of MSG content in meatball soup with MSG complex method was 0.00372 M in sample A and 0.00370 M in sample B.