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  • 1 University of Medicine and Pharmacy Târgu Mureş Toxicology, Biopharmaceutics and Pharmacokinetics Department 540528 Bulevard 1 Decembrie 1918 187/30 Romania
  • | 2 University of Medicine and Pharmacy Târgu Mureş Drugs Industry and Biotechnology Department 540528 Bulevard 1 Decembrie 1918 187/30 Romania
  • | 3 University of Medicine and Pharmacy Târgu Mureş Pharmacology Department 540528 Bulevard 1 Decembrie 1918 187/30 Romania
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To date, monosodium glutamate is the most used flavour enhancing food additive. Because high levels of glutamate are toxic to brain concerns appeared regarding the safe use of glutamate and there is a 10 g kg −1 concentration limit in foodstuff. A simple HPLC-UV method, based on a derivatization procedure with o -phthaldialdehyde, was developed for determination of glutamate in meat products, soup bases and vegetable concentrates. Even if our method is less sensitive than the HPLC-fluorescence ones widely available, it is able to measure amounts at least 200 times smaller than the maximum allowed one, has good reproducibility (CV under 2% for intraday and under 3% for interday determinations), linearity and accuracy. Less expensive HPLC systems are required and the formed derivative is very stable (at least 1 week), good separation is obtained with the less expensive 5 μm particle C 18 columns and methanol as organic phase. Concentration of free glutamate ranged between 0.14 g kg −1 in sausage without added glutamate to as high as 2.16 g kg −1 in a pork sausage. Concentration in vegetable mixes and soup bases were between 80–120 g kg −1 .

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