L-(+)Sodium glutamate
L-Glutamic acid sodium salt
CAS: 142-47-2
Molecular Formula: C5H10NNaO4
L-(+)Sodium glutamate - Names and Identifiers
| Name | L-Glutamic acid sodium salt |
| Synonyms | zest vetsin L-Glutamic acid mono L-(+)Sodium glutamat L-(+)Sodium Glutamate L-(+)Sodium glutamate sodiumglutamatemonohydrate L-SodiuM glutaMate hydrate MSG (MONOSODIUM GLUTAMATE) L-Glutamic acid sodium salt L-Glutamic acid monosodium salt disodium (2S)-2-aminopentanedioate L-Glutamic acid monosodium salt monohydrate,L-2-Aminopentanedioic acid, MSG, Sodium L-glutamate |
| CAS | 142-47-2 |
| EINECS | 205-538-1 |
| InChI | InChI=1/C5H9NO4.2Na/c6-3(5(9)10)1-2-4(7)8;;/h3H,1-2,6H2,(H,7,8)(H,9,10);;/q;2*+1/p-2 |
L-(+)Sodium glutamate - Physico-chemical Properties
| Molecular Formula | C5H10NNaO4 |
| Molar Mass | 171.13 |
| Density | d20 (saturated water soln): 1.620 |
| Melting Point | 232°C |
| Boling Point | 333.8°C at 760 mmHg |
| Specific Rotation(α) | 20 -3.5° (10% soln in 5° Bé HCl); D20 +25.16° (10g MSG/100ml 2N HCl) |
| Flash Point | 155.7°C |
| Water Solubility | >=10 g/100 mL at 20 ºC |
| Solubility | Soluble in water; sparingly soluble in ethanol (95%). |
| Vapor Presure | 2.55E-05mmHg at 25°C |
| Appearance | White-like crystal |
| Color | white to off-white |
| Merck | 6254 |
| Storage Condition | Keep in dark place,Inert atmosphere,Room temperature |
| Refractive Index | 25 ° (C=10, 2mol/L H |
| MDL | MFCD00150138 |
| Physical and Chemical Properties | melting point 232°C water-soluble> = 10g/100 mL at 20°C |
| Use | Used as a Biochemical reagent |
L-(+)Sodium glutamate - Risk and Safety
| Risk Codes | 20/21/22 - Harmful by inhalation, in contact with skin and if swallowed. |
| WGK Germany | 2 |
| RTECS | MA1578000 |
| TSCA | Yes |
| HS Code | 29224999 |
| Toxicity | LD50 i.g. in mice: 19.9 g/kg (Eka) |
L-(+)Sodium glutamate - Reference
| Reference Show more | 1. Wu Wensheng, Huang Zeling, Chen Yong, et al. Active Dyeing of Cationic Modified Cotton Fabric [J]. Printing and Dyeing, 2018, 044(011):20-24. 2. Shuaiyao. Study on Upgrading and Flavoring of Tobacco-containing Raw Materials from Microbial Fermentation [D]. Guizhou University, 2020. 3. Xu Ying, He Li, Lu Jiaxiang, Yu Haixia, Wang Xueying. Stability of Selenium-enriched Lactobacillus rhamnosus and Its Freeze-dried Protective Agent [J]. Chinese food journal, 2020,20(09):102-108. 4. [IF = 7.46] Xiaokui Huo et al."A high selective ratiometric fluorescent probe for real-time imaging of β-glucuronidase in living cells and zebrafish." Sensor Actuat B- Chem. 2018 Jun;262:508 5. [IF = 6.986] Xiangge Tian et al."Visual High-Throughput Screening for Developing a Fatty Acid Amide Hydrolase Natural Inhibitor Based on an Enzyme-Activated Fluorescent Probe." Anal Chem. 2020;92(14):9493-9500 6. [IF = 6.057] Chenglong Sun et al."1,1 '-binaphthyl-2,2'-diamine as a novel MALDI matrix to enhance the in situ imaging of metabolic heterogeneity in lung cancer." Talanta. 2020 Mar;209:120557 7. [IF = 5.279] Derui Zhang et al."Transcriptome Analysis Reveals the Molecular Mechanism of GABA Accumulation during Quinoa (Chenopodium quinoa Willd.) Germination." J Agrfood Chem. 2021;69(41):12171-12186 8. [IF = 4.539] Qing Wang et al."Synthesis and properties of pH-dependent N-acylglutamate/aspartate surfactants." Colloid Surface A. 2022 May;640:128474 9. [IF = 3.398] Hao Zhang et al."α-Glucosidase-Mediated Glucometer Readout for Portable Monitoring of Acarbose and Migliol." Chemosensors. 2022 Jun;10(6):198 10. [IF = 6.576] Chuan Li et al."Glutamate Supplementation Improves Growth Performance, Rumen Fermentation, and Serum Metabolites in Heat-Stressed Hu Sheep." Frontiers in Nutrition. 2022; 9: 851386 |
L-(+)Sodium glutamate - Nature
Open Data Verified Data
White prismatic crystal or crystalline powder, odorless, special meat flavor. Insoluble in ethanol and ether. It starts to lose crystal water at about 120 ℃, and intramolecularly dehydrates to form sodium pyroglutamate at 15 0-160 ℃, with loss of umami flavor.
Last Update：2024-01-02 23:10:35
L-(+)Sodium glutamate - Preparation Method
Open Data Verified Data
rice, starch or molasses as raw material, saccharification, fermentation, extraction, refined.
Last Update：2022-01-01 10:09:05
L-(+)Sodium glutamate - Introduction
Kainic acid salt (kainate) receptor, NMDA receptor and quisqualate receptor agonist; An excitatory amino acid neurotransmitter.
Last Update：2022-10-16 17:13:55
L-(+)Sodium glutamate - Use
Open Data Verified Data
glutamate exists in many foods in nature, in meat, fish, vegetables, cereal products in protein-bound form, in tomatoes, milk, potatoes, soybean paste and cheese exist in free form. Sodium glutamate is the most widely used flavor at home and abroad, and the coexistence with salt can enhance its taste effect, and the 5 '-inosine sodium or 5'-guanosine sodium is used together, there is a synergistic effect. China's provisions can be used in all kinds of food, according to the production needs of the right amount.
Last Update：2022-01-01 10:09:05
L-(+)Sodium glutamate - Safety
Open Data Verified Data
The toxic dose of susceptible individuals was 3.0g/d. Use with caution in patients with renal insufficiency. The patient was kept under closed storage.
Last Update：2022-01-01 11:10:07
L-(+)Sodium glutamate - Reference Information
| FEMA | 2756 | MONOSODIUM GLUTAMATE |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| the main component of food flavoring agent monosodium glutamate | sodium glutamate is the main component of food flavoring agent monosodium glutamate. it is a sodium glutamate salt formed by sodium ions and glutamate ions. it is colorless and tasteless crystals at room temperature. it disintegrates and melts at 232 ℃ and is easily soluble in water (solubility: 74g/100ml). MSG has appeared for more than 100 years. In 1866, Ritthausen acid amino acid was obtained by hydrolyzing wheat bran with sulfuric acid. In 1908, Dr. Ikeda Kikumae used kelp to separate the delicious ingredients and proved that this delicious ingredient was sodium glutamate, thus producing chemical seasonings and putting them on the market. At present, foreign countries use sugar and honey as raw materials to produce MSG, while in our country, food crops such as corn or rice are used to produce MSG. For a long time in the past, whether MSG is good or bad for health has been the focus of debate. Eating monosodium glutamate will not cause any damage to health within the normal range, but eating too much will cause some people, especially Westerners, headache, red face, hyperhidrosis, facial compression or swelling, numbness in the mouth or around the mouth, stomach Burning sensation and chest pain and other toxic symptoms, after poisoning, 50 mg of vitamin B6 can be taken orally every day to relieve symptoms. In daily life, it should be used in an appropriate amount, and the daily consumption of each person should not exceed 20 grams. In addition, when frying vegetables, you should wait until it is out of the pot before putting MSG. Because sodium glutamate will form coking sodium glutamate at 120 ℃, coking sodium glutamate is not only very tasty, but also has certain toxicity and is a carcinogen. When cooking, the oil temperature is generally between 150 ℃ and 200 ℃, which will turn monosodium glutamate into toxic coking sodium glutamate. Therefore, for the cooking of "semi-finished" side dishes added with monosodium glutamate, steaming and cooking should be done properly. |
| Introduction | Sodium glutamate (C5H8NO4Na), chemical name α-aminoglutarate monosodium, is a salt formed by sodium ions and glutamate ions. Among them, glutamic acid is an amino acid, and sodium is a metal element. The main ingredient of MSG, a commonly used seasoning in life, is sodium glutamate. |
| use | sodium glutamate, commonly known as monosodium glutamate, is an important flavor agent and has an enhancing effect on flavor. Sodium glutamate is widely used in food flavoring agents, which can be used alone or with other amino acids. Used in food, it has the effect of enhancing fragrance. Flavoring. The general dosage is 0.2% ~ 0.5%. In addition to being used alone, it should be combined with ribonucleotides and sodium inosine to form a compound seasoning to improve the effect. Sodium glutamate is the most widely used fresh agent at home and abroad. When it coexists with salt, it can enhance its taste effect. It is used together with sodium 5 '-inosine or sodium 5'-guanosine, and it has more multiplication effect. China's regulations can be used in all kinds of food according to the production needs of the appropriate amount. Glutamic acid is widely found in the body of animals and plants, and is a natural nutrient in food. After eating glutamic acid, some 96% are absorbed in the body, and the rest are excreted in the urine after oxidation. Although glutamic acid is not an essential amino acid for human body, it can synthesize other amino acids by amino transfer with keto acid in nitrogen metabolism. Glutamic acid has the effect of reducing toxins in the blood. When liver function is impaired, the amount of ammonia in the blood increases, causing severe nitrogen metabolism disorders, leading to liver coma, and glutamate can work with ammonia to reduce the amount of ammonia in the blood. In addition, brain tissue can only oxidize glutamic acid, not other amino acids. When glucose supply is insufficient, glutamine can act as an energy source for brain tissue, so glutamate is necessary to improve and maintain brain function. Sodium glutamate has a strong meat flavor. Monosodium glutamate can still feel the flavor when diluted to 3000 times with water. It is widely used in households, catering and food processing industries (soup, sausage, fish cake, spicy soy sauce, canned food, etc.). In addition to monosodium glutamate, the commonly used food flavor agents include sodium aspartate, sodium inosine and sodium guanosine. Taking the umami taste of sodium glutamate as the 100, the relative umami taste of the other three umami agents is: sodium aspartate 30 sodium inosine 4000 sodium guanosine 16000 sodium inosine, sodium guanosine and sodium glutamate are used at the same time. It has a synergistic effect and can improve umami, also known as a fresh aid or strong monosodium glutamate. The aqueous solution of sodium glutamate is heated for a long time, which will cause water loss and become sodium pyroglutamate. For example, pH 6.9,10% aqueous solution is heated at 100 ℃ for 4h, and the content of sodium pyroglutamate is 2.1%; When heated at 115 ℃ for 4 hours, the content is 5.7%. Although sodium pyroglutamate is harmless to the body, it has no umami taste, so it is generally more reasonable to add it near or after cooking. Generally, the concentration of monosodium glutamate is about 0.2-0.5%. At present, China is one of the largest producers and consumers of monosodium glutamate in the world, while Japan is the largest consumer of monosodium glutamate in the world. After decades of research and experiments, it has been proved that monosodium glutamate is one of the important nutrients needed by the human body. It is a natural substance that exists in human food and the human body itself. The human body's intake of monosodium glutamate can be completely digested and absorbed for normal metabolism. Therefore, the 19th meeting of the Food and Agriculture Organization of the United Nations and the World Health Organization Food Additives Regulatory Committee held in the Netherlands in 1987 decided to cancel the limit on food monosodium glutamate. In addition to the above-mentioned pharmaceutical and flavoring uses, sodium glutamate can be used as an intermediate in organic synthesis in industry, but in the world's annual output of more than 200,000 t, other uses account for a very small proportion. used as biochemical reagent kainate, NMDA, and gentleman receptor agonist; An exciting amino acid neurotransmitter. |
| production method | is obtained by neutralizing and refining glutamic acid. Dissolve glutamic acid in water and neutralize it with sodium carbonate or solid sodium hydroxide with less salt until pH = 6.7-7.0 and the temperature does not exceed 60 ℃. After decolorizing and removing iron, the neutralization liquid is vacuum concentrated, crystallized, separated and dried to obtain the finished product. at present, rice, starch or molasses are used as raw materials at home and abroad to prepare:(C6H10O5)N[H2O]→ C6H12O6[NH3,O2] → C5H9NO4[Na2CO3] → saccharified starch of C5H8NnaO4 starch by double enzyme method. Rice is soaked, sanded or starch is directly prepared into starch slurry with a relative density of 1.1(14 ° Bé); α-amylase is added to liquefy for 15-20min at Ph 4.5 and 90 ℃, and then heated to 100 ℃ for 5min; after the temperature is raised to 100 ℃, the enzyme is killed and then cooled and clarified. The supernatant liquid is directly put into the sugar solution storage tank. The precipitate liquid is added with filter aid diatomite and then pressure-filtered. The starch sugar conversion rate can reach 92%. Glutamic acid fermentation uses about 15% glucose as the carbon source, and adds an appropriate amount of inorganic salt and biotin to prepare a fermentation medium, which is continuously eliminated and cooled to 40 ℃ and then sent to a sterilized fermentation empty tank; The added liquid ammonia is used as the nitrogen source, and the glutamic acid-producing bacteria cultured by secondary expansion are inoculated for 30 hours of ventilation fermentation; the conversion rate of sugar and acid can reach 50%, and the acid production level is about 7.0% ~ 7.5%. The Ph value of fermentation process is controlled at 7.0~7.2, the temperature is controlled at 32~34 ℃ in the early stage and 34~37 ℃ in the late stage. Extraction of glutamic acid The extraction of glutamic acid is now generally using frozen isoelectric ion exchange method. The fermentation broth is slowly stirred and cooled to 5 "C with frozen brine in an isoelectric tank, and the Ph value is adjusted to 3.22 (isoelectric point) with sulfuric acid. After 8 hours of precipitation, the precipitate is centrifuged to obtain crude glutamic acid. After the mother liquor and supernatant are mixed, the ion exchange resin is exchanged and eluted with ammonia water. The front stream is merged into the supernatant and re-mounted on the column, and the back stream is used as eluent together with ammonia water, the high fraction is returned to the isoelectric tank together with the fermentation broth. The extraction yield can reach 88% ~ 90%. Glutamic acid refining in the neutralization tank containing 60~65 ℃ bottom water to add glutamic acid, stirring, and slowly add soda ash solution, neutralization to the Ph value of 6.2~6.4, the concentration of the neutralization solution is controlled at the relative density of 1.1 7~1.18(21~22 ° Bé); then use crude glutamic acid to adjust the Ph value to 6.2~6.4, and raise the temperature to 60 ℃, then add powdered activated carbon, stir for half an hour and then send it to a filter press for filtration; then use a granular activated carbon column to decolorize the filtrate for the second time to obtain a clear liquid; The clear liquid is sent to a vacuum boiling pot for evaporation and concentration at 60~70 ℃ to a relative density of 1.28(31.5084), and a 0.3 of 6 ~ 0.542mm crystal seeds are added to continue evaporation and crystallization, during the period, hot water needs to be used to kill crystals and add a certain amount of clear liquid; after the material is discharged, it is separated by a crystallization tank, and then centrifuged to obtain crystalline monosodium glutamate, and the mother liquor or after decolorization and crystallization, and the refining yield can reach the theoretical amount. The 92% is obtained by decolorization and refining after neutralization of L-glutamic acid and sodium hydroxide or sodium carbonate from fermentation. |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 20:48:19
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