Allergen Targets

Sesame

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Food Matrices

Sauces

Condiments

Biscuit

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

Posada-Ayala, M., Alvarez-Llamas, G., Maroto, A.S., Maes, X., Muñoz-Garcia, E., Villalba, M., Rodríguez, R., Perez-Gordo, M., Vivanco, F., Pastor-Vargas, C., Cuesta-Herranz, J.

Food Chemistry (2015), 183, 58--63 DOI: 10.1016/j.foodchem.2015.02.139

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 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.