Development of a strategy for the quantification of food allergens in several food products by mass spectrometry in a routine laboratory

•Detection and quantification of allergens in several foodstuffs.•Proposal of criteria for the detection of allergens.•Quantification: standard addition and labeled peptide strategies.•Validation of the quantification approach on spiked samples.•Quantification of peanuts in incurred chocolate. World...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2019-02, Vol.274, p.35-45
Main Authors: Planque, M., Arnould, T., Delahaut, P., Renard, P., Dieu, M., Gillard, N.
Format: Article
Language:English
Subjects:
Allergens - analysis
Animals
Arachis - chemistry
Calibration
Chromatography, High Pressure Liquid - methods
Detection
Egg Hypersensitivity
Eggs - analysis
Food Analysis - methods
Food Analysis - standards
Food Hypersensitivity
Humans
Labeled peptides
Laboratories
Milk - chemistry
Multi-allergens
Peptides - analysis
Quantification strategies
Reproducibility of Results
Signal-To-Noise Ratio
Standard addition
Tandem Mass Spectrometry - methods
Tandem Mass Spectrometry - standards
UHPLC–MS/MS
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Detection and quantification of allergens in several foodstuffs.•Proposal of criteria for the detection of allergens.•Quantification: standard addition and labeled peptide strategies.•Validation of the quantification approach on spiked samples.•Quantification of peanuts in incurred chocolate. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.08.095