Determination of egg and milk allergen in food products by liquid chromatography-tandem mass spectrometry based on signature peptides and isotope-labeled internal standard
The aim of this work was to develop a liquid chromatography-tandem mass spectrometry method for the determination of milk allergen and egg allergen in food products. Signature peptides GGLEPINFQTAADQAR, VGINYWLAHK, VLVLDTDYK, FFVAPFPEVFGK, and NAVPITPTLNR were confirmed and synthesized as the quanti...
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Tsinghua University Press
2023-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001938 |
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| author | Sufang Fan Junmei Ma Zhuo Liu Yawei Ning Meicong Cao Qiang Li Yan Zhang |
| author_facet | Sufang Fan Junmei Ma Zhuo Liu Yawei Ning Meicong Cao Qiang Li Yan Zhang |
| author_sort | Sufang Fan |
| collection | DOAJ |
| description | The aim of this work was to develop a liquid chromatography-tandem mass spectrometry method for the determination of milk allergen and egg allergen in food products. Signature peptides GGLEPINFQTAADQAR, VGINYWLAHK, VLVLDTDYK, FFVAPFPEVFGK, and NAVPITPTLNR were confirmed and synthesized as the quantitative peptide of ovalbumin, α-lactalbumin, β-lactoglobulin, αS1-casein and αS2-casein, the relative isotope-labeled internal standards were used in the quantitative analysis. Linear range was in the range of 0.5–5000.0 nmol/L for egg and milk allergen in bread, cake, cookie, rice crust and wheat flour samples with free from egg and milk, the limits of detection of milk allergens and egg allergen were in the range between 0.94 mg/100 g and 56.71 mg/100 g, limits of quantification of milk allergens and egg allergen were in the range between 2.36 mg/100 g and 141.78 mg/100 g. The recoveries ranged from 76.7 % to 122.8 %, the relative standard deviations were in the range of 1.60 %–15.60 %. The developed method has been successfully used for the detection of egg and milk allergen in various food samples. |
| format | Article |
| id | doaj-art-f2ab42cef03246eeb3696fa29465b5e5 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-f2ab42cef03246eeb3696fa29465b5e52025-02-03T10:34:09ZengTsinghua University PressFood Science and Human Wellness2213-45302023-05-01123728736Determination of egg and milk allergen in food products by liquid chromatography-tandem mass spectrometry based on signature peptides and isotope-labeled internal standardSufang Fan0Junmei Ma1Zhuo Liu2Yawei Ning3Meicong Cao4Qiang Li5Yan Zhang6Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang 050227, ChinaHebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang 050227, ChinaCollege of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaCollege of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaHebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang 050227, ChinaHebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang 050227, China; Corresponding authors at: Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang 050227, China.Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang 050227, China; Corresponding authors at: Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang 050227, China.The aim of this work was to develop a liquid chromatography-tandem mass spectrometry method for the determination of milk allergen and egg allergen in food products. Signature peptides GGLEPINFQTAADQAR, VGINYWLAHK, VLVLDTDYK, FFVAPFPEVFGK, and NAVPITPTLNR were confirmed and synthesized as the quantitative peptide of ovalbumin, α-lactalbumin, β-lactoglobulin, αS1-casein and αS2-casein, the relative isotope-labeled internal standards were used in the quantitative analysis. Linear range was in the range of 0.5–5000.0 nmol/L for egg and milk allergen in bread, cake, cookie, rice crust and wheat flour samples with free from egg and milk, the limits of detection of milk allergens and egg allergen were in the range between 0.94 mg/100 g and 56.71 mg/100 g, limits of quantification of milk allergens and egg allergen were in the range between 2.36 mg/100 g and 141.78 mg/100 g. The recoveries ranged from 76.7 % to 122.8 %, the relative standard deviations were in the range of 1.60 %–15.60 %. The developed method has been successfully used for the detection of egg and milk allergen in various food samples.http://www.sciencedirect.com/science/article/pii/S2213453022001938Liquid chromatography-tandem mass spectrometryEgg and milk allergenSignature peptidesIsotope-labeled internal standards |
| spellingShingle | Sufang Fan Junmei Ma Zhuo Liu Yawei Ning Meicong Cao Qiang Li Yan Zhang Determination of egg and milk allergen in food products by liquid chromatography-tandem mass spectrometry based on signature peptides and isotope-labeled internal standard Food Science and Human Wellness Liquid chromatography-tandem mass spectrometry Egg and milk allergen Signature peptides Isotope-labeled internal standards |
| title | Determination of egg and milk allergen in food products by liquid chromatography-tandem mass spectrometry based on signature peptides and isotope-labeled internal standard |
| title_full | Determination of egg and milk allergen in food products by liquid chromatography-tandem mass spectrometry based on signature peptides and isotope-labeled internal standard |
| title_fullStr | Determination of egg and milk allergen in food products by liquid chromatography-tandem mass spectrometry based on signature peptides and isotope-labeled internal standard |
| title_full_unstemmed | Determination of egg and milk allergen in food products by liquid chromatography-tandem mass spectrometry based on signature peptides and isotope-labeled internal standard |
| title_short | Determination of egg and milk allergen in food products by liquid chromatography-tandem mass spectrometry based on signature peptides and isotope-labeled internal standard |
| title_sort | determination of egg and milk allergen in food products by liquid chromatography tandem mass spectrometry based on signature peptides and isotope labeled internal standard |
| topic | Liquid chromatography-tandem mass spectrometry Egg and milk allergen Signature peptides Isotope-labeled internal standards |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001938 |
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