利用液相色谱-质谱多反应监测方法测定食物中主要的牛奶过敏原α-酪蛋白

采用液相色谱-质谱串联的多反应监测技术检测食物中的牛奶过敏原成分α-酪蛋白,检出限达到了0.5 mg/L,与目前已报道的检出限水平相当。该过敏原成分在0.5~250 mg/L范围内线性关系良好,说明本方法对于食品中牛奶过敏原成分的检测具有极好的实际应用价值。

Detection of the major milk allergenα-casein in food with liquid chromatography-tandem mass spectrometry in multiple reaction monitoring mode

A new method of detecting milk allergen protein in food was established. Using multiple reaction monitoring (MRM) mode in high performance liquid chromatography-mass spectrometry (HPLC-MS) to detect milk allergen protein α-casein is successful and convenient. All transitions gave a linear response in the chosen concentration range of the milk allergen protein (between 0.5 and 250 mg/L total soluble protein, 5 data points), and the detection limit is 0.5 mg/L of α-casein. Food samples from markets were tested. The results showed that MRM method could be used to detect the milk allergen in food products.