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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 and Maes, Xavier and Muñoz-García, Esther and Villalba, Mayte and Rodríguez, Rosalía and Pérez-Gordo, Marina and Vivanco, Fernando and Pérez-Gordo, Carlos and 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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Official URL: http://www.sciencedirect.com/science/article/pii/S0308814615003428



Abstract

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.


Item Type:Article
Uncontrolled Keywords:Allergens; Hidden allergen; LC–MS; Mustard allergy; Quantification; Sin a 1; SRM
Subjects:Medical sciences > Medicine > Allergy
Medical sciences > Biology > Biochemistry
ID Code:33126
Deposited On:15 Sep 2015 08:44
Last Modified:12 Mar 2016 00:01

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