Monosodium Glutamate Analysis in Meatballs Soup

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....

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Bibliographic Details
Published inIOP conference series. Materials Science and Engineering Vol. 335; no. 1; pp. 12033 - 12038
Main Authors Marlina, D, Amran, A, Ulianas, A
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.04.2018
Subjects
Complex compounds
Copper
Recovery
Sodium glutamate
Spectrophotometry
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Summary: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.
ISSN:1757-8981
1757-899X
DOI:10.1088/1757-899X/335/1/012033