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

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Alvarez-Llamas, Gloria y Maes, Xavier y Muñoz-García, Esther y Villalba, Mayte y Rodríguez, Rosalía y Pérez-Gordo, Marina y Vivanco, Fernando y Pérez-Gordo, Carlos y Cuesta-Herranz, Javier (2015) Novel liquid chromatography–mass spectrometry method for sensitive determination of the mustard allergen Sin a 1 in food. Food Chemistry, 183 . pp. 58-63. ISSN 0308-8146 (print) ; 1873-7072 (on line)

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URL Oficial: http://www.sciencedirect.com/science/article/pii/S0308814615003428



Resumen

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 1 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.


Tipo de documento:Artículo
Palabras clave:Allergens; Hidden allergen; LC–MS; Mustard allergy; Quantification; Sin a 1; SRM
Materias:Ciencias Biomédicas > Medicina > Alergología
Ciencias Biomédicas > Biología > Bioquímica
Código ID:33126
Depositado:15 Sep 2015 08:44
Última Modificación:12 Mar 2016 00:01

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