%0 Journal Article
%A Álvarez Llamas, Gloria
%A Maes, Xavier
%A Muñoz-García, Esther
%A Villalba, Mayte
%A Rodríguez, Rosalía
%A Pérez-Gordo, Marina
%A Vivanco, Fernando
%A Pérez-Gordo, 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 (print) ; 1873-7072 (on line)
%U https://hdl.handle.net/20.500.14352/24150
%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 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.
%~