UPLC-MS/MS法检测3 种食品中松仁过敏原

doi:10.7506/spkx1002-6630-20230118-140

食品科学 ›› 2024, Vol. 45 ›› Issue (1): 247-253.doi: 10.7506/spkx1002-6630-20230118-140

UPLC-MS/MS法检测3 种食品中松仁过敏原

宁亚维，周泓鑫，杨正，马俊美，刘茁，张岩，李强

（1.河北科技大学食品与生物学院，河北石家庄 050018；2.河北省食品检验研究院，河北石家庄 050000）

出版日期:2024-01-15 发布日期:2024-02-05
基金资助:
河北省青年拔尖人才项目；河北省自然科学基金面上项目（C2022208003）

Detection of Pine Nut Allergen in Three Kinds of Food by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry

NING Yawei, ZHOU Hongxin, YANG Zheng, MA Junmei, LIU Zhuo, ZHANG Yan, LI Qiang

(1. College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China; 2. Hebei Food Inspection and Research Institute, Shijiazhuang 050000, China)

Online:2024-01-15 Published:2024-02-05

摘要/Abstract

摘要： 基于食品基质中松仁过敏原Pin k 2建立了一种超高效液相色谱-串联质谱法。将松仁经过研磨、脱脂、浸提、酶解后经Easy-nLC 1000-QExactive高分辨质谱仪进行分离分析，结合Uniprot蛋白数据库以及ProteinPilotTM软件对质谱图进行数据处理，经BLAST验证特异性，最终筛选3 条松仁特异性肽段。方法学验证结果表明，方法在0.001～50 mg/mL范围内线性关系良好，定量限为1 mg/kg；在饼干、巧克力和饮料3 种空白基质中的平均回收率为88.50%～107.57%，相对标准偏差不高于6.08%，基质效应为89.77%～96.13%。该方法具有灵敏度高、特异性好的优势，可应用于饼干、巧克力、饮料等食品样品中松仁过敏原的检测，为我国食品标签真实性检验及食品中隐性过敏原的检测提供技术支持。

关键词: 松仁；过敏原；超高效液相色谱-串联质谱法；检测

Abstract: An ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was established for the detection of pine nut allergen Pin k 2 in food matrices. Pine nuts were ground, degreased, and enzymatically extracted and the hydrolysate was separated and analyzed by using an Easy-nLC 1000-QExecutive high-resolution mass spectrometer, and the mass spectral data obtained were processed using Protein Pilot TM software and the Uniprot protein database. The specificity was verified by Basic Local Alignment Search Tool (BLAST), and three pine nut-specific peptides were selected finally. The developed method exhibited a good linear relationship in the concentration range of 0.001–50 mg/mL, and the limit of quantification was 1 mg/kg. The average recoveries for blank biscuit, chocolate and beverage were 88.50%–107.57%, with a relative standard deviation (RSD) not exceeding 6.08%, and the matrix effect was 89.77%–96.13%. This method has the advantages of high sensitivity and good specificity, and can be applied to the detection of pine nut allergens in food samples such as biscuits, chocolate, and beverages, which provides technical support for the authentication of food labels and the detection of latent allergens in foods.

Key words: pine nut; allergen; ultra-high performance liquid chromatography-tandem mass spectrometry method; detection

中图分类号:

TS201

宁亚维，周泓鑫，杨正，马俊美，刘茁，张岩，李强. UPLC-MS/MS法检测3 种食品中松仁过敏原[J]. 食品科学, 2024, 45(1): 247-253 https://doi.org/10.7506/spkx1002-6630-20230118-140

NING Yawei, ZHOU Hongxin, YANG Zheng, MA Junmei, LIU Zhuo, ZHANG Yan, LI Qiang. Detection of Pine Nut Allergen in Three Kinds of Food by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry[J]. FOOD SCIENCE, 2024, 45(1): 247-253 https://doi.org/10.7506/spkx1002-6630-20230118-140

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UPLC-MS/MS法检测3 种食品中松仁过敏原

Detection of Pine Nut Allergen in Three Kinds of Food by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry

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