Résumé
| langue | Anglais |
|---|---|
| Pages | 115-123 |
| Nombre de pages | 9 |
| journal | Journal of Chromatography A |
| Volume | 1464 |
| Date de mise en ligne précoce | 18 août 2016 |
| Les DOIs | |
| état | Publié - 18 août 2016 |
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Advances in ultra-high performance liquid chromatography coupled to tandem mass spectrometry for sensitive detection of several food allergens in complex and processed foodstuffs. / Planque, Mélanie; Arnould, Thierry; Dieu, Marc; Delahaut, Philippe; Renard, Patricia; Gillard, Nathalie.
Dans: Journal of Chromatography A, Vol 1464, 18.08.2016, p. 115-123.Résultats de recherche: Contribution à un journal/une revue › Article
TY - JOUR
T1 - Advances in ultra-high performance liquid chromatography coupled to tandem mass spectrometry for sensitive detection of several food allergens in complex and processed foodstuffs
AU - Planque, Mélanie
AU - Arnould, Thierry
AU - Dieu, Marc
AU - Delahaut, Philippe
AU - Renard, Patricia
AU - Gillard, Nathalie
PY - 2016/8/18
Y1 - 2016/8/18
N2 - Sensitive detection of food allergens is affected by food processing and foodstuff complexity. It is therefore a challenge to detect cross-contamination in food production that could endanger an allergic customer's life. Here we used ultra-high performance liquid chromatography coupled to tandem mass spectrometry for simultaneous detection of traces of milk (casein, whey protein), egg (yolk, white), soybean, and peanut allergens in different complex and/or heat-processed foodstuffs. The method is based on a single protocol (extraction, trypsin digestion, and purification) applicable to the different tested foodstuffs: chocolate, ice cream, tomato sauce, and processed cookies. The determined limits of quantitation, expressed in total milk, egg, peanut, or soy proteins (and not soluble proteins) per kilogram of food, are: 0.5mg/kg for milk (detection of caseins), 5mg/kg for milk (detection of whey), 2.5mg/kg for peanut, 5mg/kg for soy, 3.4mg/kg for egg (detection of egg white), and 30.8mg/kg for egg (detection of egg yolk). The main advantage is the ability of the method to detect four major food allergens simultaneously in processed and complex matrices with very high sensitivity and specificity.
AB - Sensitive detection of food allergens is affected by food processing and foodstuff complexity. It is therefore a challenge to detect cross-contamination in food production that could endanger an allergic customer's life. Here we used ultra-high performance liquid chromatography coupled to tandem mass spectrometry for simultaneous detection of traces of milk (casein, whey protein), egg (yolk, white), soybean, and peanut allergens in different complex and/or heat-processed foodstuffs. The method is based on a single protocol (extraction, trypsin digestion, and purification) applicable to the different tested foodstuffs: chocolate, ice cream, tomato sauce, and processed cookies. The determined limits of quantitation, expressed in total milk, egg, peanut, or soy proteins (and not soluble proteins) per kilogram of food, are: 0.5mg/kg for milk (detection of caseins), 5mg/kg for milk (detection of whey), 2.5mg/kg for peanut, 5mg/kg for soy, 3.4mg/kg for egg (detection of egg white), and 30.8mg/kg for egg (detection of egg yolk). The main advantage is the ability of the method to detect four major food allergens simultaneously in processed and complex matrices with very high sensitivity and specificity.
KW - Sensitivity
KW - UHPLC–MS/MS
KW - Incurred food matrices
KW - Multi-matrices
KW - Multi-allergens
KW - Processed matrices
U2 - 10.1016/j.chroma.2016.08.033
DO - 10.1016/j.chroma.2016.08.033
M3 - Article
VL - 1464
SP - 115
EP - 123
JO - Journal of Chromatography A
T2 - Journal of Chromatography A
JF - Journal of Chromatography A
SN - 0021-9673
ER -