ANALYSIS OF DISODIUM 5’-GUANYLATE AND DISODIUM 5’-INOSINATE AS FLAVOR ENHANCER IN FOOD SPICES BY THIN-LAYER CHROMATOGRAPHY–DENSITOMETRY

Viona Prima Dyta,Baitha Palanggatan M,Harmita

doi:10.22159/ijap.2018.v10s1.11

Viona Prima Dyta, Baitha Palanggatan M + Show 1 more

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https://doi.org/10.22159/ijap.2018.v10s1.11

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Abstract

Objective: The objective of this study was to obtain an optimum and valid method of analysis to determine the levels of disodium 5’-guanylate (DSG)and disodium 5’-inosinate (DSI) in six samples of spices.Methods: The optimum method was obtained using silica gel 60 F254 as the stationary phase and isopropanol:water:25% ammonia at a ratio of 6:3:1(v/v) as the mobile phase. The developed spots were scanned using a densitometer in absorbance mode at 260 nm. The methods were valid basedon the accuracy criteria (DSG, 99.11–99.96%, and DSI, 98.56–101.05%), precision (DSG, 1.09%, and DSI, 0.49%), and linearity (DSG, r=0.9909, andDSI, r=0.9976).Results: The results showed that the levels of DSG in samples A, B, C, D, E, and F were 0.70%, 0.79%, 0.78%, 0.99%, 1.08%, and 1.08% and those ofDSI were 0.66%, 0.74%, 0.71%, 0.66%, 0.54%, and 0.67%, respectively.Conclusion: The optimum conditions of DSG and DSI for thin-layer chromatography-densitometry were obtained with silica gel 60 F254 as thestationary phase, isopropanol:water:25% ammonia (6:3:1) as the mobile phase, and a maximum wavelength of about 260 nm. Validation resultsindicated that the accuracy of the analytical method for DSG was about 99.11–99.96% with a coefficient variation (precision) of 0.70–1.41%, whilethat for DSI was 98.56–101.05% with a coefficient variation of 0.23–0.75%. The correlation coefficients for the analytical method for DSG and DSIwere 0.9909 and 0.9976, respectively. The results determined that the levels of DSG and DSI in samples A, B, C, D, E, and F were 0.70%/0.60%,0.79%/0.74%, 0.78%/0.71%, 0.99%/0.66%; 1.08%/0.54%, and 1.08%/0.67%, respectively.

Highlights

Flavor enhancers, both natural and synthetic, are widely used in food products
The results showed that the levels of disodium 5’-guanylate (DSG) in samples A, B, C, D, E, and F were 0.70%, 0.79%, 0.78%, 0.99%, 1.08%, and 1.08% and those of disodium 5’-inosinate (DSI) were 0.66%, 0.74%, 0.71%, 0.66%, 0.54%, and 0.67%, respectively
The optimum conditions of DSG and DSI for thin-layer chromatography-densitometry were obtained with silica gel 60 F254 as the stationary phase, isopropanol:water:25% ammonia (6:3:1) as the mobile phase, and a maximum wavelength of about 260 nm

Summary

Introduction

Both natural and synthetic, are widely used in food products. In addition to monosodium L-glutamate (2-aminopentanedioate or 2-amino glutaric acid), disodium 5’-guanylate (DSG) and disodium 5’-inosinate (DSI) are frequently used in traditional Asian foods [1]. The PERMENKES 033 of 2012 guidelines has approved the use of L-glutamic acid and its salts, guanylic acid and its salts, inosinic acid and its salts, and salts from disodium 5’-ribonucleotides as flavor enhancers [2]. The salt forms of inosine monophosphate and guanosine monophosphate are potent flavor enhancers that are frequently used as additives along with monosodium L-glutamate [3]. DSG and DSI are purine nucleotides that are synthesized in vivo at rates consistent with physiological needs. Purine biosynthesis involves three important components: An amphibolic intermediate, purine phosphorylase, and purine nucleoside phosphorylase [4]

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