A Survey on the Monosodium Glutamate Occurrence in Food Products and it's Analysis by Thin Layer Chromatography and Liquid Chromatography-Mass Spectrometry from Sultanate of Oman

Abstract

Monosodium Glutamate or (MSG) is used in food to enhance flavor, originally used for meat and savory dishes, however these days it’s used in a wide array of foods or ‘food like’ products. Objective of the study is to determine whether MSG is included in dry and wet products that sold in the market and long-term study, how it affects the people once the MSG was detected in the samples and consumed by them. In this current study only detection of MSG was carried out and reported. The samples and the MSG standards are purchased from several grocery markets in Oman and taken picture of the different dry products and wet products. Samples were analysed using Statistics, Thin Layer Chromatography (TLC) and Liquid ChromatographyMass Spectrometry (LCMS). ANOVA statistical analysis was employed for this study. Statistical analysis was performed by SPSS software (Version16). The samples were weighed (equivalent to 1.0 gram) and diluted to 100 ml with HPLC water. TLC for all the samples were done using the mobile phase Methanol:Chloroform:Formic acid (5:5:1). 10 Microlitre used for spotting the samples and standard in the TLC plate. Samples showing high Rf value in TLC were confirmed by LC/MS. Most of the products showed the presence of MSG in the TLC. This study highlighted the importance of adequate baseline and control data and indicated that such a rigorous protocol for individual assessment is feasible.