Yes, dear. In 1908, Kikunae Ikeda, a professor of chemistry at Imperial University of Japan, spent half a year extracting a chemical called monosodium glutamate from kelp. Merchants join hands to create "flavored" products. The Japanese "Aji nosu" soon spread to China. After more than a year, chemical engineer Wu Yunchu independently invented a method to produce sodium glutamate: in wheat bran (gluten), glutamic acid The content can reach 40%. He first used 34% hydrochloric acid to hydrolyze gluten under pressure to obtain a black hydrolyzate. After decolorization with activated carbon and vacuum concentration, white crystallized glutamic acid was obtained. Then react glutamic acid with sodium hydroxide, concentrate, and dry to obtain sodium glutamate. Wu Yunchu called the "Ajinomoto" he produced MSG. He was the first person in the world to produce MSG by hydrolysis. So Ajinomoto is MSG, and its chemical component is sodium glutamate.