Determination of inosine 5''-monophosphate and guanosine 5''-monophosphate in taste-enhancers by ion chromatography]
离子色谱法测定增味剂中的5′-肌苷酸二钠和5′-鸟苷酸二钠

A high performance anion-exchange chromatographic method was developed for the simultaneous determination of two kinds of taste-enhancers, inosine 5'-monophosphate (IMP) and guanosine 5'-monophosphate (GMP), in the presence of monosodium glutamate and chloride (salt). The separation was achieved by using Dionex IonPac AG11 and IonPac AS11 columns, and the determination by ultraviolet absorbance detection at 254 nm. The detection limits (S/N = 3) were 0.21 mg/L and 0.27 mg/L for IMP and GMP, respectively. Good linearities between the concentrations of the two analytes and relevant peak area responses were obtained in the range of 2-100 mg/L. Under the experimental conditions, glutamate, chloride, succinate, benzoate, sorbic acid and citrate did not interfere in the determination of IMP and GMP. The method has been successfully applied to the determination of IMP and GMP in gourmet powder as well as chicken bouillon, and the average recoveries for various samples ranged from 97% to 103%.