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Research Article | Open Access

Determination of egg and milk allergen in food products by liquid chromatography-tandem mass spectrometry based on signature peptides and isotope-labeled internal standard

Sufang Fana, Junmei Maa, Zhuo Liub, Yawei Ningb, Meicong Caoa, Qiang Lia( ), Yan Zhanga( )
Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang 050227, China
College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

The aim of this work was to develop a liquid chromatography-tandem mass spectrometry method for the determination of milk allergen and egg allergen in food products. Signature peptides GGLEPINFQTAADQAR, VGINYWLAHK, VLVLDTDYK, FFVAPFPEVFGK, and NAVPITPTLNR were confirmed and synthesized as the quantitative peptide of ovalbumin, α-lactalbumin, β-lactoglobulin, αS1-casein and αS2-casein, the relative isotope-labeled internal standards were used in the quantitative analysis. Linear range was in the range of 0.5–5000.0 nmol/L for egg and milk allergen in bread, cake, cookie, rice crust and wheat flour samples with free from egg and milk, the limits of detection of milk allergens and egg allergen were in the range between 0.94 mg/100 g and 56.71 mg/100 g, limits of quantification of milk allergens and egg allergen were in the range between 2.36 mg/100 g and 141.78 mg/100 g. The recoveries ranged from 76.7% to 122.8%, the relative standard deviations were in the range of 1.60%–15.60%. The developed method has been successfully used for the detection of egg and milk allergen in various food samples.

Keywords

Liquid chromatography-tandem mass spectrometryEgg and milk allergenSignature peptidesIsotope-labeled internal standards

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Food Science and Human Wellness
Volume 12 Issue 3,
May 2023
Pages 728-736
DOI: 10.1016/j.fshw.2022.09.006
Cite this article:
Fan S, Ma J, Liu Z, et al. Determination of egg and milk allergen in food products by liquid chromatography-tandem mass spectrometry based on signature peptides and isotope-labeled internal standard. Food Science and Human Wellness, 2023, 12(3): 728-736. https://doi.org/10.1016/j.fshw.2022.09.006

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Received: 21 May 2020
Revised: 20 July 2020
Accepted: 18 August 2020
Published: 15 October 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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