中文摘要：本研究目的在于利用液相色谱-二级质谱（LC/MS/MS）法建立一种特异性好、灵敏度高的植物源致敏蛋白目标肽的检测方法及利用肽标记对菜肴或素食性食品中植物性成分进行定量分析的方法。研究从数据库中选取了耐热性植物致敏蛋白的目标肽，包括大豆甘氨酸M6蛋白、芝麻油质蛋白i6和白羽扇豆β-蓝豆蛋白。结果表明，该方法的定量限为10-20ppm/（mg 致敏食品/kg）。将该方法应用于食物烘焙，无须进行热处理，也不依赖待测过敏源的抗原结合位点，方便、快捷。
外文摘要：The right choice of analytical methods for plant allergen quantification is a deciding factor for the correct assessment and labeling of allergens in processed food in view of consumer protection. The aim of the present study was to develop a validated target peptide multi-method by LC/MS/MS providing high specificity and sensitivity for plant allergen protein detection, plant identification in vegan or vegetarian products using peptide markers for quantification. The methodical concept considers the selection of target peptides of thermostable allergenic plant proteins (Gly m6 soy, Ses i6 sesame and β-conglutin from white lupine) by data base research, BLAST and in silico digestion using Skyline software. Different allergenic concentration levels of these proteins were integrated into our own reference bakery products and quantified with synthesized isotopically labeled peptides after in-solution digestion using LC/MS/MS. Recovery rates within the range of 70–113% and LOQ of 10 ppm–50 ppm (mg allergenic food/kg) could be determined. The results are independent of thermal processing applied during baking and of epitope binding site for the tested allergens.
外文关键词：Allergenic food；Plant allergen (soy； sesame； lupine)；LC/MS/MS；Quantification of allergenic plant traces;Food labeling
作者：Huschek, G；Bonick, J；Lowenstein, Y等
作者单位：德国谷物加工研究所
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY
期刊影响因子：2.711
出版年份：2016
出版刊次：12
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