Novel liquid chromatography-mass spectrometry method for sensitive determination of the mustard allergen Sin a 1 in food

作者：Posada Ayala Maria; Alvarez Llamas Gloria; Maroto Aroa S; Maes Xavier; Munoz Garcia Esther; Villalba Mayte; Rodriguez Rosalia; Perez Gordo Marina; Vivanco Fernando; Pastor Vargas Carlos^*; Cuesta Herranz Javier

来源：Food Chemistry, 2015, 183: 58-63.

DOI：10.1016/j.foodchem.2015.02.139

• Allergens
• Hidden allergen
• LC-MS
• Mustard allergy
• Quantification
• Sin a 1
• SRM

Mustard is a condiment added to a variety of foodstuffs and a frequent cause of food allergy. A new strategy for the detection of mustard allergen in food products is presented. The methodology is based on liquid chromatography analysis coupled to mass spectrometry. Mustard allergen Sin a 1 was purified from yellow mustard seeds. Sin a 1 was detected with a total of five peptides showing a linear response (lowest LOD was 5 ng). Sin a I was detected in mustard sauces and salty biscuit (19 +/- 3 mg/kg) where Mustard content is not specified. Sin a 1, used as an internal standard, allowed quantification of this mustard allergen in foods. A novel LC/MS/MS SRM-based method has been developed to detect and quantify the presence of mustard. This method could help to detect mustard allergen Sin a 1 in processed foods and protect mustard-allergic consumers.

• 出版日期2015-9-15