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A liquid chromatography atmospheric pressure chemical ionisation mass spectrometry method for the estimation of monosodium l glutamate in food products

  • At: 2011 FIP Congress in Hyderabad (India)
  • Type: Poster
  • By: KRISHNA VENI, N (Department of Pharmaceutical Analysis, J.S.S. College of Pharmacy, Ootacamund, The Nilgiris, Tamilnadu, India)
  • Co-author(s): Meyyanathan, S N (Department of Pharmaceutical Analysis, J.S.S. college of Pharmacy, Ootacamund, The Nilgiris, Tamilnadu, India)
    Muralidharan, S (Department of Pharmaceutical Analysis, J.S.S. college of Pharmacy, Ootacamund, The Nilgiris, Tamilnadu, India)
    Gowramma, B (Department of Pharmaceutical Analysis, J.S.S. college of Pharmacy, Ootacamund, The Nilgiris, Tamilnadu, India)
    Elango, K (Principal, J.S.S. college of Pharmacy, [off campus - J.S.S. University, Ootacamund, The Nilgiris, Tamilnadu, India)
    Suresh, B (Vice Chancellor, J.S.S. University, Mysore, Karnataka, India)
  • Abstract:

    A rapid and simple LC/MS method has been developed for the quantification of monosodium L glutamate [MSG] in food products. It is used as a flavour enhancing agent, which induces the taste UMAMI. FDA has classified MSG as a "generally recognised as safe" substance. In 1995 FDA commission acknowledged that "An unknown percentage of the population

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Last update 4 October 2019

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