TY - JOUR
T1 - Development of a strategy for the quantification of food allergens in several food products by mass spectrometry in a routine laboratory
AU - Planque, M.
AU - Arnould, T.
AU - Delahaut, P.
AU - Renard, P.
AU - Dieu, M.
AU - Gillard, Nathalie
N1 - Funding Information:
We thank Prof. Clare Mills and Prof. Victoria Lee for permission to use the chocolate dessert matrices produced by the University of Manchester in the framework of the “Integrated approaches to Food Allergen and Allergy Management” project (iFAAM). We thank the Waters Corporation, the Walloon Region (FirstDoCA project: Allermass convention 1217881), and the Technological Platform Mass Spectrometry Service of the University of Namur, Belgium (MaSUN, UNamur) for scientific support and for their financial contributions to this project.
Publisher Copyright:
© 2018 Elsevier Ltd
Copyright:
Copyright 2019 Elsevier B.V., All rights reserved.
PY - 2019/2/15
Y1 - 2019/2/15
N2 - 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.
AB - 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.
KW - Detection
KW - Labeled peptides
KW - Multi-allergens
KW - Quantification strategies
KW - Standard addition
KW - UHPLC–MS/MS
UR - http://www.scopus.com/inward/record.url?scp=85052328093&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.08.095
DO - 10.1016/j.foodchem.2018.08.095
M3 - Article
AN - SCOPUS:85052328093
SN - 0308-8146
VL - 274
SP - 35
EP - 45
JO - Food Chemistry
JF - Food Chemistry
ER -