基于质谱的多种过敏原控制方法:适用于面包制品
Anna Luparelli1, Elisabetta De Angelis1, Rosa Pilolli1
1Institute of Sciences of Food Production, National Research Council (ISPA-CNR), Via G. Amendola, 122/O, 70126 Bari, Italy.
Foods (Basel, Switzerland)
|March 13, 2025
概括
这项研究验证了一种质谱法,用于检测加工烤制品中的多种食物过敏原,如蛋,牛奶和大豆. 该方法可靠地识别微量过敏原,即使在广泛的食品加工后,提高消费者保护.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 质谱测量质量谱测量
背景情况:
- 食品加工可以改变过敏原的结构,使检测复杂化.
- 准确的过敏原量化对于保护过敏消费者至关重要.
- 质谱法 (MS) 是确定过敏原的关键确认方法.
研究的目的:
- 研究一种多过敏原MS/MS方法的适用性,用于检测加工饼干和饼中的微量过敏原.
- 为了验证蛋白型标记物用于追踪制品中的过敏原,尽管进行了热和技术处理.
- 评估该方法在不同MS平台 (低分辨率和高分辨率) 的稳定性.
主要方法:
- 利用ThrAll项目中开发的多种过敏原MS/MS方法.
- 应用该方法检测蛋,牛奶,大豆,杏仁,子,花生和芝麻在饼干和饼干中.
- 将方法从低分辨率转移到高分辨率的MS系统进行验证.
- 计算的检测极限 (LOD) 和量化极限 (LOQ).
主要成果:
- 多种过敏原MS/MS方法在经过大量加工的饼干和饼干中成功检测到微量过敏原.
- 经过验证的蛋白型标记物在追踪过敏原方面被证明是有效的,尽管加工条件不同.
- 该方法证明了在低分辨率和高分辨率MS平台上的稳定性和适用性.
- 进行了灵敏度分析 (LOD/LOQ),并调查了加工对过敏原检测的影响.
结论:
- 经过验证的多过敏原MS/MS方法适用于在具有挑战性的制食品矩阵中检测微量过敏原.
- 已识别的标记物是强大的,可以在不同的MS平台上可靠地使用.
- 这种方法提高了确保食品安全的能力,并保护过敏个体免受意外的过敏原暴露.
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