Allergen Targets

Egg

Milk

Peanut

Soy

Tree nuts

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Food Matrix

Multiple

Development of a strategy for the quantification of food allergens in several food products by mass spectrometry in a routine laboratory

Planque, M., Arnould, T., Delahaut, P., Renard, P., Dieu, M., Gillard, N.

Food Chemistry (2019), 274, 35--45 DOI: 10.1016/j.foodchem.2018.08.095

Abstract

Worldwide, mass spectrometry is widely used to detect and quantify food allergens, especially in complex and processed food products. Yet, the absence of a regulatory framework for the developed methods has led to a lack of harmonization between laboratories. In this study, ten allergens were analyzed in eight food products by UHPLC–MS/MS, in order to establish criteria for the retention time, variation tolerance, the ion ratio deviation, and the signal-to-noise ratio for allergen detection. The set of criteria should help laboratories to compare results and avoid false positives and negatives. Furthermore, a strategy combining standard addition and labeled peptide correction was used to quantify milk, soy, peanut, and egg allergens in eight food products. This strategy is particularly interesting for routine laboratories, which receive hundreds of samples and cannot use an external calibration curve for each sample.

Reference raw data

Reference ID	Food	Protein	Peptide
83	Hazelnut	Cor a 9	ADIYTEQVGR
83	Hazelnut	Cor a 9	ALPDDVLANAFQISR
83	Almond	Pru du 6	ALPDEVLANAYQISR
83	Pistachio	Pis v 2	ALPLDVIK
83	Pistachio	Pis v 5	AMISPLAGSTSVLR
83	Cashew	Ana o 2	AMTSPLAGR
83	Pecan	Car i 2	ATLTFVSQER
83	Walnut	Jug r 2	ATLTLVSQETR
83	Cashew	Ana o 2	CAGVALVR
83	Soy	Gly m 6	EAFGVNMQIVR
83	Soy	Gly m 8	ELINLATMCR
83	Cashew	Ana o 3	ELYETASELPR
83	Milk	Bos d 9	FFVAPFPEVFGK
83	Walnut	Jug r 1	GEEMEEMVQSAR
83	Egg	Gal d 2	GGLEPINFQTAADQAR
83	Almond	Pru du 6	GNLDFVQPPR
83	Pistachio	Pis v 5	ITSLNSLNLPILK
83	Milk	Bos d 5	LSFNPTQLEEQC[+57]Hl
83	Egg	Gal d 2	LTEWTSSNVMEER
83	Pecan	Car i 2	LVGFGINGK
83	Milk	Bos d 10	NAVPITPTLNR
83	Pecan	Car i 2	NFLAGQNNIINQLER
83	Peanut	Ara h 2	NLPQQCGLR
83	Almond	Pru du 6	QETIALSSSQQR
83	Hazelnut	Cor a 9	QGQVLTIPQNFAVAK
83	Peanut	Ara h 3	RPFYSNAPQEIFIQQGR
83	Almond	Pru du 6	TDENGFTNTLAGR
83	Soy	Gly m 6	VFDGELQEGR
83	Milk	Bos d 5	VLVLDTDYK
83	Pistachio	Pis v 2	VTSINALNLPILR
83	Milk	Bos d 9	YLGYLEQLLR
83	Egg	Gal d 6	YLLDLLPAAASHR