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- W2772050589 abstract "An effective and simultaneous liquid chromatography-tandem mass spectrometry (LC–MS/MS) method was used with the aim of quantifying monosodium glutamate (MSG) in foodstuffs, such as chips, taste cubes, sauces and soups. The results were linear (R2 = 1), with very low LOD and LOQ values, 1.0 µg/kg, 5.0 µg/kg, respectively. Excellent repeatability and reproducibility were also achieved. This highly sensitive and robust LC–MS/MS technique was applied successfully for the detection and quantification of MSG in a wide variety of foodstuffs. MSG contents ranged from 0.01 g/100 g to 15.39 g/100 g in food samples. Importantly, determination of free glutamic acid in the daily diet could also prevent various side effects associated with consumption of excess free glutamic acid." @default.
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- W2772050589 date "2018-05-01" @default.
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- W2772050589 title "A survey of free glutamic acid in foods using a robust LC–MS/MS method" @default.
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- W2772050589 doi "https://doi.org/10.1016/j.foodchem.2017.12.033" @default.
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