%0 Journal Article
%A Posada-Ayala, Maria 
%A Álvarez Llamas, Gloria
%A Maroto, Aroa S. 
%A Maes, Xavier 
%A Muñoz-Garcia, Esther 
%A Villalba Díaz, María Teresa
%A Rodríguez García, Rosalía
%A Perez-Gordo, Marina 
%A Vivanco Martínez, Fernando
%A Pastor Vargas, Carlos
%A Cuesta-Herranz, Javier 
%T Novel liquid chromatography–mass spectrometry method for sensitive determination of the mustard allergen Sin a 1 in food
%D 2015
%@ 0308-8146
%U https://hdl.handle.net/20.500.14352/107107
%X 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 5ng). Sin a 1 was detected in mustard sauces and salty biscuit (19±3mg/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.
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