牛乳制品中的牛免疫球蛋白G的分析:液体染色学-并联质谱与亲和液体染色学
Stefan Ehling1, Ujwal S Patil1, Paul J Baker1
1Abbott Nutrition, Global Analytical & Food Safety, 3300 Stelzer Road, Columbus, OH 43219, USA.
Journal of AOAC International
|October 9, 2025
概括
一种新的液体染色学-并联质谱法 (LC-MS/MS) 方法准确量化了各种食品中的牛免疫球蛋白G (IgG). 这种基于的方法使用胆乳粉作为校准剂,比传统方法提供了更好的准确性.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 生物化学 生物化学
背景情况:
- 现有的牛免疫球蛋白G (IgG) 分析方法缺乏选择性,可重复性和适用于复杂的食品矩阵.
- 液体染色学-并联质谱学 (LC-MS/MS) 为改善IgG定量提供了一个潜在的解决方案.
研究的目的:
- 评估牛IgG标准和胆乳粉作为LC-MS/MS的校准剂.
- 评估单个标记物用于乳制品中IgG总量计的可行性.
- 将LC-MS/MS与AOAC方法2010.01进行比较,并评估IgG的热稳定性.
主要方法:
- 在三性消化后,使用单个IgG异形特异性来量化总IgG.
- 使用同位素标记的内部标准化.
- 使用胆乳粉作为对LC-MS/MS分析的矩阵匹配校准剂.
主要成果:
- 在5-500 mg/L的总IgG量化中,具有高精度 (<4%在一天内,<6%中间) 的线性得到证明.
- 与AOAC方法2010.01相比,观察到显著差异,归因于素沉期间的IgG损失和变质IgG的含量.
- 在营养产品中,由于热处理,约有25%的牛IgG在营养产品中的损失被量化.
结论:
- 开发的LC-MS/MS方法是稳固的,广泛适用于基于牛奶的商品和营养产品.
- 与AOAC方法2010年1月1日相比,LC-MS/MS测量了更广泛的IgG分数,包括变质的形式.
- 某些矩阵中的素沉步骤导致显著的IgG损失.
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