Development of Mass Spectrometry Quantitative Analysis Method for Shellfish Allergens in Food
Shellfish is an important allergenic food.To improve the quantitative analysis methods for shellfish allergens in food,and accurately identify and detect shellfish allergens in food,a quantitative analysis method for clam allergens in prepared foods was developed based on targeted proteomic quantitative analysis technology.After protein extraction and enzymatic digestion of samples,liquid chromatography-tandem high-resolution mass spectrometry and Peaks software were used for data acquisition and analysis.For tropomyosin in clams,ITELSEELAVVGNNCK was screened as the best peptide for quantification by systematically examining the specificity of its enzymatic peptide,mass spectrometry signal abundance,and thermal stability.Liquid tandem triple quadrupole mass spectrometry was used to construct a quantitative method for the analysis of clam allergens against the screened peptides.A systematic method validation was carried out,which demonstrated that the developed method possessed good specificity,sensitivity[Limit of Quantification(LOQ)of 10 mg·kg-1],accuracy(recoveries of 78％-105.3％),and precision(the intra-day and inter-day coefficients of variation＜13.0％).Testing and analyzing actual samples by this method revealed that contamination with clam allergens was present in some prepared foods without clear labelling.The method developed in this study could provide technical and methodological support for risk monitoring of shellfish allergens in food.
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维普
