RT Journal Article
T1 Novel liquid chromatography–mass spectrometry method for sensitive determination of the mustard allergen Sin a 1 in food
A1 Posada-Ayala, Maria
A1 Álvarez Llamas, Gloria
A1 Maroto, Aroa S.
A1 Maes, Xavier
A1 Muñoz-Garcia, Esther
A1 Villalba Díaz, María Teresa
A1 Rodríguez García, Rosalía
A1 Perez-Gordo, Marina
A1 Vivanco Martínez, Fernando
A1 Pastor Vargas, Carlos
A1 Cuesta-Herranz, Javier
AB 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.
PB Elsevier
SN 0308-8146
YR 2015
FD 2015
LK https://hdl.handle.net/20.500.14352/107107
UL https://hdl.handle.net/20.500.14352/107107
LA eng
NO Posada-Ayala M, Alvarez-Llamas G, Maroto AS, Maes X, Muñoz-Garcia E, Villalba M, Rodríguez R, Perez-Gordo M, Vivanco F, Pastor-Vargas C, Cuesta-Herranz J. Novel liquid chromatography-mass spectrometry method for sensitive determination of the mustard allergen Sin a 1 in food. Food Chem. 2015 Sep 15;183:58-63. doi: 10.1016/j.foodchem.2015.02.139. Epub 2015 Mar 12. Erratum in: Food Chem. 2016 Sep 1;206:291. doi: 10.1016/j.foodchem.2016.03.090. PMID: 25863610.
DS Docta Complutense
RD 8 abr 2025