Surfactant to dye binding degree based approach for the selective determination of l-glutamate in foodstuffs |
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Authors: | Ana Pedraza María Dolores Sicilia Soledad Rubio Dolores Pérez-Bendito |
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Institution: | (1) Department of Analytical Chemistry, Faculty of Sciences, University of Córdoba, Edificio Anexo Marie Curie, Campus de Rabanales, 14071 Córdoba, Spain |
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Abstract: | A selective method for the determination of l-glutamate in foodstuffs has been developed. It was based on the competition established between the analyte and the dye Coomassie
brilliant blue G (CBBG) to interact with the surfactant didodecyldimethylammonium bromide (DDABr). The measurement parameter
was the amount of DDABr required to reach a given dye-to-surfactant binding degree. It was obtained by photometric titration
on the basis of the changes observed in the spectral characteristics of the dye when CBBG–DDABr aggregates were formed. The
calibration graph obtained was linear in the l-glutamate concentration interval 0.2–5 mM (detection limit 0.05 mM). The high selectivity of the proposed method (other amino
acids and food additives did not interfere at the concentrations present in foodstuffs) permitted the direct analysis of food
samples after dissolution of the analyte in hot water. The accuracy of the surfactant to the dye binding degree method was
demonstrated by determining l-glutamate in different kinds of foodstuffs (liquid and dried soups, seasonings, pasta sauces and dried mushroom creams) and
comparing the results obtained with those provided by the commercial Boehringer Mannheim essay. |
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Keywords: | Surfactant to dye binding degree method l-Glutamate" target="_blank">l-Glutamate Food analysis Routine quality control |
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