Program

Oral Sessions

Day 1, May 15（Tue.）　15:45-16:05　Room B (Seiun 1)

1B-O1-M-1545　　PDF

Simultaneous analysis of multiple allergens in food products by LC-MS/MS

(SCIEX)
^oJeremy Netto, Lee New, Si Mou, Peibin Qin, Lihai Guo, Andre Schreiber, Jianru Stahl-zeng, Lei Xiong

Food allergy is an immune-mediated adverse reaction to food component, typically a protein or peptide. The prevalence and severity of food allergies seem to be rising and it has been estimated that approximately 150 million people suffer from it worldwide. Hence, it is important that analytical methods are sensitive and accurate enough to screen for the presence of allergens in food products.

Herein, we present a LC-MS/MS method that is designed for the simultaneous detection and screening of 12 allergens on the QTRAP® 4500 system. The method is able to detect egg, milk, peanut, soy and tree nuts (almond, Brazil nut, cashew nut, hazelnut, pecan, pine nut, pistachio and walnut). In this study, samples were extracted and the allergenic proteins were reduced, alkylated and digested using trypsin. The extract containing peptides from each allergenic protein was used for LC-MS/MS analysis. The assay performance was evaluated based on linearity response by spiking a mixture of 12 allergens in bread and cookie matrices at known concentrations. At present, this method is capable of detecting these allergens at a detection limit of 10 ppm (10 µg/g) in bakery and raw food matrices.