foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2022-5-3-223-231foodsyst-180Research ArticleСтатьиMethod and metrological characteristics of measuring the mass fraction of monosodium glutamate in biological matricesМетодика и метрологические характеристики измерений массовой доли глутамата натрия в биологических матрицахhttps://orcid.org/0000-0002-0038-9744КнязеваА. С.KnyazevaA. S.

Князева Александра Сергеевна — младший научный сотрудник, лаборатория «Научно-методических работ, биологических и аналитических исследований»

109316, г. Москва, ул. Талалихина, 26

Тел.: +7–495–676–79–61

Aleksandra S. Knyazeva, Junior Researcher, Laboratory “Scientific and Methodical Work, Biological and Analytical Research”

26, Talalikhina, 109316, Moscow

Tel.: +7–495–676–79–61 

a.knyazeva@fncps.ruhttps://orcid.org/0000-0002-9395-705XВостриковаН. Л.VostrikovaN. L.

Вострикова Наталья Леонидовна — доктор технических наук, руководитель Научно-исследовательского испытательного центра

109316, г. Москва, ул. Талалихина, 26

Тел.: +7–495–676–60–11

Natalia L. Vostrikova, Doctor of Technical Sciences, Head of the Research and Testing Center

26, Talalikhina, 109316, Moscow

Tel.: +7–495–676–60–11 

n.vostrikova@fncps.ruhttps://orcid.org/0000-0002-9140-5390КуликовскийА. В.KulikovskiiA. V.

Куликовский Андрей Владимирович — кандидат технических наук, заведующий лабораторией «Научно-методических работ, биологических и аналитических исследований»

109316, г. Москва, ул. Талалихина, 26

Тел.: +7–495–676–60–11

Andrey V. Kulikovskii, Candidate of Technical Sciences, Head of Laboratory «Scientific and Methodical Work, Biological and Analytical Research»

26, Talalikhina, 109316, Moscow

Tel.: +7–495–676–60–11 

a.kulikovskii@fncps.ruhttps://orcid.org/0000-0001-7693-3032УтьяновД. А.UtyanovD. A.

Утьянов Дмитрий Александрович — кандидат технических наук, научный сотрудник, лаборатория «Научно-методических работ, биологических и аналитических исследований»

109316, г. Москва, ул. Талалихина, 26

+7–495–676–79–61

Dmitry A. Utyanov, Candidate of Technical sciences, Research Scientist, Laboratory «Scientific and Methodical Work, Biological and Analytical Research»

26, Talalikhina, 109316, Moscow

Tel.: +7–495–676–79–61 

d.utyanov@fncps.ruФедеральный научный центр пищевых систем им. В. М. ГорбатоваРоссияV. M. Gorbatov Federal Research Center for Food SystemsRussian Federation20220710202253223231Copyright © Knyazeva A.S., Vostrikova N.L., Kulikovskii A.V., Utyanov D.A., 20222022Князева А.С., Вострикова Н.Л., Куликовский А.В., Утьянов Д.А.Knyazeva A.S., Vostrikova N.L., Kulikovskii A.V., Utyanov D.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/180

Over the last century the people’s mode of life and eating habits has dramatically changed: the people of developed countries began to consume fast food, and also started disorderly and frequent snacking. The production of dietary meals and the increase of food assortment, including food produced from low-quality ingredients, led to the manufacturer’s necessity to use a large number of functional ingredients, i. e. those that improve taste of the food. Monosodium glutamate (MSG) is one of the widely used additives. Monosodium L-Glutamate (E621) is the sodium salt of glutamic acid found in all protein foods; it is used throughout the world as a food flavor enhancer. The legislation of the Russian Federation limits the content of monosodium glutamate, or additive E621, in a food product. Due to the fact that the glutamic acid takes the major weight in the monosodium glutamate molecule, which molecule is naturally present in almost all food products, the weight of the molecule of the E621 additive was determined by content of this amino acid expressed in terms of monosodium glutamate. In connection with the foregoing, it became necessary to develop a method for the quantitative determination of the mass fraction of monosodium glutamate introduced into food during the production of food products. Within the framework of this research a new method for determining the share of added monosodium glutamate is proposed, which is not associated with the natural content of glutamic acid. The authors have developed a method for determining the mass fraction of monosodium glutamate in food products with the help of high performance liquid chromatography with precolumn derivatization. This research presents metrological assessment of the developed methodology, determines accuracy rates and reproducibility factors in two concentrations ranges. For a range of 0.1 to 1%, the reproducibility is set at 17% and the accuracy rate is set at 30%. For the range of 1–10%, the reproducibility is 6%, the accuracy rate is 10% respectively. Also, during the development of the method, the lower limits for the quantitative determination (Limit of Detection — LOD) and qualitative determination (Limit of Quantification — LOQ) of the method were calculated. LOQ was equal to 0.01% and LOD accounted for 0.1%. The method has successfully passed the metrological certification and is included in the Register of Measurement Methods of the Russian Federation. It can be used by accredited laboratories for assessment and control of food quality.

За прошедшее столетие образ жизни и пищевые привычки человека кардинально изменились: жители развитых стран стали прибегать к быстрому питанию, а также ввели в обиход беспорядочные и частые перекусы. Производство диетических блюд и увеличение ассортимента продуктов питания, в т. ч. вырабатываемого из низкокачественных ингредиентов, приводит к тому, что производителю приходится использовать большое количество функциональных ингредиентов, например таких, которые улучшают вкус. Одной из широко применяемых добавок является глутамат натрия. L-глутамат натрия (Е621) представляет собой натриевую соль глутаминовой кислоты, присутствующую во всех белковых продуктах и используется во всем мире в качестве усилителя вкуса пищи. В законодательстве Российской Федерации установлен уровень внесения глутамата натрия, или добавки Е621, в пищевой продукт. Ввиду того, что основной вес в молекуле глутамата натрия составляет глутаминовая кислота, которая естественным образом присутствует практически во всех продуктах, вес молекулы добавки Е621 определяли по содержанию аналогичной аминокислоты в пересчете на глутамат натрия. В связи с вышесказанным возникла потребность в разработке метода количественного определения массовой доли внесенного глутамата натрия при производстве пищевых продуктов питания. В рамках рассматриваемой работы предложен новый метод идентификации добавленного глутамата натрия, который не связан с природным содержанием глутаминовой кислоты. Авторами разработана методика определения массовой доли глутамата натрия в пищевых продуктах методом высокоэффективной жидкостной хроматографии с предколоночной дериватизацией. Представлена метрологическая оценка разработанной методологии, установлены показатели точности и воспроизводимости в двух диапазонах концентраций. Для диапазона от 0,1 до 1% показатель воспроизводимости установлен на уровне 17%, а показатель точности — на уровне 30%. В диапазоне же 1–10% воспроизводимость равняется 6%, точность — 10% соответственно. Также в процессе разработки методики были рассчитаны нижние пределы обнаружения количественного (Limit of Detection — LOD) и качественного (Limit of Quantification — LOQ) определения метода. LOQ составил 0,01%, а LOD = 0,1%. Методика прошла метрологическую аттестацию и внесена в Реестр методик измерений РФ. Она может применяться аккредитованными лабораториями для оценки и контроля качества пищевых продуктов.

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The authors declare that there are no conflicts of interest present.