School of Food Science and Biological Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.
Comprehensive Technology Service Center of Quzhou Entry Exit Inspection and Quarantine Bureau, Quzhou, Zhejiang 324003, China.
Food Chem. 2020 Aug 1;320:126580. doi: 10.1016/j.foodchem.2020.126580. Epub 2020 Mar 10.
A novel LC-MS/MS method for simultaneous quantification of the allergens of soy, milk and egg in surimi products was established based on three signature peptides, namely EAFGVNMQIVR (soy glycinin G2), YLGYLEQLLR (milk α-S1-casein), GGLEPINFQTAADQAR (egg ovalbumin) and a stable isotope-labeled peptide EAFGVNMQI* (I*, C, N) VR. After protein extraction and tryptic digestion, four selected marker peptides were measured by HPLC-MS/MS. The determination coefficient R was higher than 0.9914 at the range of 0.5-200 ng/mL and both the intra and interday precision RSD were less than 6.7% for three peptides. Limit of quantitation was shown as 0.054 μg/g for soy, 0.024 μg/g for milk and 0.032 μg/g for egg. Current validated method was successfully applied to analyze surimi products, which can not only provide accurate quantification information of allergens for sensitive consumers, but also it may be used for label management for surimi market.
建立了一种基于三个特征肽（即 EAFGVNMQIVR（大豆球蛋白 G2）、YLGYLEQLLR（牛奶α-S1-酪蛋白）、GGLEPINFQTAADQAR（鸡蛋卵白蛋白）和稳定同位素标记肽 EAFGVNMQI*（I*，C，N）VR）的同时定量测定鱼糜制品中大豆、牛奶和鸡蛋过敏原的新型 LC-MS/MS 方法。经过蛋白质提取和胰蛋白酶消化后，通过 HPLC-MS/MS 测定了四个选择的标记肽。三个肽的测定系数 R 均高于 0.9914，在 0.5-200ng/mL 范围内，日内和日间精密度 RSD 均小于 6.7%。大豆的定量限为 0.054μg/g，牛奶为 0.024μg/g，鸡蛋为 0.032μg/g。目前验证的方法已成功应用于鱼糜制品的分析，不仅可以为敏感消费者提供过敏原的准确定量信息，还可以用于鱼糜市场的标签管理。
