Detection of physicochemical parameters in monosodium glutamate/food

Monosodium glutamate is a type of seasoning, mainly composed of sodium glutamate. The main function of monosodium glutamate is to increase the freshness of food, which is commonly used in Chinese cuisine and can also be used in soups and sauces. Monosodium glutamate (MSG) refers to the crystallization of sodium glutamate extracted from grains through fermentation. Since 1965, China has used sugar or starch raw materials to produce glutamic acid, which is then extracted by isoelectric point crystallization precipitation, ion exchange, or zinc salt refining methods. Then, sodium glutamate crystals are produced through processes such as decolorization, iron removal, evaporation, and crystallization. The national standard for food safety - Determination of sodium glutamate in monosodium glutamate - Scope 1: This standard specifies the method for the determination of sodium glutamate in monosodium glutamate. This standard is applicable to the determination of sodium glutamate in monosodium glutamate. The first method is non aqueous perchloric acid solution titration. Principle 2: In the presence of acetic acid, titrate sodium glutamate (glutamate) in the sample with a perchloric acid standard solution, and determine the titration endpoint based on a potential jump, or α- Naphthol phenyl methanol is used as an indicator to titrate the sample solution to green as its endpoint. Unless otherwise specified, all reagents and materials used in this method are analytical pure, and the water is Grade II water as specified in GB/T 6682

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