Development of a strategy for the quantification of food allergens in several food products by mass spectrometry in a routine laboratory

M. Planque, T. Arnould, P. Delahaut, P. Renard, M. Dieu, Nathalie Gillard

Research output: Contribution to journalArticle

Abstract

Worldwide, mass spectrometry is widely used to detect and quantify food allergens, especially in complex and processed food products. Yet, the absence of a regulatory framework for the developed methods has led to a lack of harmonization between laboratories. In this study, ten allergens were analyzed in eight food products by UHPLC–MS/MS, in order to establish criteria for the retention time, variation tolerance, the ion ratio deviation, and the signal-to-noise ratio for allergen detection. The set of criteria should help laboratories to compare results and avoid false positives and negatives. Furthermore, a strategy combining standard addition and labeled peptide correction was used to quantify milk, soy, peanut, and egg allergens in eight food products. This strategy is particularly interesting for routine laboratories, which receive hundreds of samples and cannot use an external calibration curve for each sample.

LanguageEnglish
Pages35-45
Number of pages11
JournalFood Chemistry
Volume274
DOIs
Publication statusPublished - 15 Feb 2019

Fingerprint

allergens
Allergens
Mass spectrometry
Mass Spectrometry
foods
mass spectrometry
Food
Processed foods
Soy Milk
soymilk
Signal-To-Noise Ratio
processed foods
Calibration
Ovum
peanuts
Signal to noise ratio
calibration
peptides
Ions
ions

Keywords

  • Detection
  • Labeled peptides
  • Multi-allergens
  • Quantification strategies
  • Standard addition
  • UHPLC–MS/MS

Cite this

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AU - Arnould, T.

AU - Delahaut, P.

AU - Renard, P.

AU - Dieu, M.

AU - Gillard, Nathalie

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