publication . Article . 2015

Novel liquid chromatography–mass spectrometry method for sensitive determination of the mustard allergen Sin a 1 in food

Maria Posada-Ayala; Gloria Alvarez-Llamas; Aroa S. Maroto; Xavier Maes; Esther Muñoz-Garcia; Mayte Villalba; Rosalía Rodríguez; Marina Perez-Gordo; Fernando Vivanco; Carlos Pastor-Vargas; ...
Open Access English
  • Published: 01 Mar 2015
  • Publisher: Elsevier
  • Country: Spain
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 5 ng). Sin a 1 was detected in mustard sauces and salty biscuit (19 ± 3 mg/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 me...
Subjects
Medical Subject Headings: integumentary system
free text keywords: Alergología, Bioquímica, Food allergy, medicine.disease, medicine, Chromatography, Food products, Allergen, medicine.disease_cause, Mass spectrometry, Chemistry, Liquid chromatography–mass spectrometry
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publication . Article . 2015

Novel liquid chromatography–mass spectrometry method for sensitive determination of the mustard allergen Sin a 1 in food

Maria Posada-Ayala; Gloria Alvarez-Llamas; Aroa S. Maroto; Xavier Maes; Esther Muñoz-Garcia; Mayte Villalba; Rosalía Rodríguez; Marina Perez-Gordo; Fernando Vivanco; Carlos Pastor-Vargas; ...