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Título:
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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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Autores:
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Alvarez-Llamas, Gloria ;
Maes, Xavier ;
Muñoz-García, Esther ;
Villalba, Mayte ;
Rodríguez, Rosalía ;
Pérez-Gordo, Marina ;
Vivanco, Fernando ;
Pérez-Gordo, Carlos ;
Cuesta-Herranz, Javier
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Tipo de documento:
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texto impreso
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Editorial:
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Elsevier, 2015-03
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Dimensiones:
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application/pdf
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Nota general:
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info:eu-repo/semantics/openAccess
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Idiomas:
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Palabras clave:
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Estado = Publicado
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Materia = Ciencias Biomédicas: Medicina: Alergología
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Materia = Ciencias Biomédicas: Biología: Bioquímica
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Tipo = Artículo
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Resumen:
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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.
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En línea:
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https://eprints.ucm.es/33126/1/FOODCHEM-D-14-02165R1%281%29.pdf
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