Abstract：
:Mustard is a condiment added to a variety of foodstuffs and a frequent cause of food allergy. A new strategy for the detection of mustard allergen in food products is presented. The methodology is based on liquid chromatography analysis coupled to mass spectrometry. Mustard allergen Sin a 1 was purified from yellow mustard seeds. Sin a 1 was detected with a total of five peptides showing a linear response (lowest LOD was 5ng). Sin a 1 was detected in mustard sauces and salty biscuit (19±3mg/kg) where mustard content is not specified. Sin a 1, used as an internal standard, allowed quantification of this mustard allergen in foods. A novel LC/MS/MS SRM-based method has been developed to detect and quantify the presence of mustard. This method could help to detect mustard allergen Sin a 1 in processed foods and protect mustard-allergic consumers.
journal_name
Food Chemjournal_title
Food chemistryauthors
Posada-Ayala M,Alvarez-Llamas G,Maroto AS,Maes X,Muñoz-Garcia E,Villalba M,Rodríguez R,Perez-Gordo M,Vivanco F,Pastor-Vargas C,Cuesta-Herranz Jdoi
10.1016/j.foodchem.2015.02.139subject
Has Abstractpub_date
2015-09-15 00:00:00pages
58-63eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00342-8journal_volume
183pub_type
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