Simultaneous UV-Spectrophotometric Determination of Disodium 5′-inosinate and Disodium 5′-guanylate in Tasty Flavourings with Calibration by the Method of Principal Component Regression

UV-spectrophotometry was applied to the simultaneous determination of disodium 5′-inosinate (IMP) and disodium 5′-guanylate (GMP) in B-R buffer medium of pH 6.8 using the principle component regression (PCR) calibration to overcome the overlapping of their absorption curves in the UV spectral region.It was shown by the result of comparative study on the predictive errors obtained by the classical least square (CLS) method,the PCR method and the partial least square (PLS) method,more accurate results were obtained by the PCR method.Recovery of the method was tested by standard addition method,giving values of average recovery in the range of 97.1%-114.9% (for IMP) and 98.3%-103.6% (for GMP).