RT Journal Article
T1 Novel liquid chromatography–mass spectrometry method for sensitive determination of the mustard allergen Sin a 1 in food
A1 Álvarez Llamas, Gloria
A1 Maes, Xavier
A1 Muñoz-García, Esther
A1 Villalba, Mayte
A1 Rodríguez, Rosalía
A1 Pérez-Gordo, Marina
A1 Vivanco, Fernando
A1 Pérez-Gordo, 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 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.
PB Elsevier
SN 0308-8146 (print) ; 1873-7072 (on line)
YR 2015
FD 2015-03
LK https://hdl.handle.net/20.500.14352/24150
UL https://hdl.handle.net/20.500.14352/24150
LA eng
NO RETIC Red de Investigación de Reacciones Adversas a Alérgenos y Fármacos
NO Fondo de Investigación Sanitaria
NO Ministerio de Ciencia e Innovación
DS Docta Complutense
RD 16 abr 2025