Validation of a mass spectrometry-based method for milk traces detection in baked food
| Autor: | Cristina, Lamberti, Lamberti, Cristina, Elena, Acquadro, Acquadro, Elena, Davide, Corpillo, Corpillo, Davide, Marzia, Giribaldi, Giribaldi, Marzia, Lucia, Decastelli, Decastelli, Lucia, Cristiano, Garino, Garino, Cristiano, Marco, Arlorio, Arlorio, Marco, Carlo, Ricciardi, Ricciardi, Carlo, Laura, Cavallarin, Cavallarin, Laura, Maria Gabriella, Giuffrida, Giuffrida Maria, Gabriella |
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| Rok vydání: | 2014 |
| Předmět: |
Food Handling
Molecular Sequence Data Enzyme-Linked Immunosorbent Assay Mass spectrometry 01 natural sciences Food handling Analytical Chemistry 0404 agricultural biotechnology Tandem Mass Spectrometry Lc ms ms Animals Food science Amino Acid Sequence mass spectrometry Chromatography Chemistry business.industry 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Repeatability Contamination baked food 040401 food science Food Analysis 0104 chemical sciences Milk Food products Hidden allergens Food processing business Food Science Chromatography Liquid |
| Zdroj: | Food chemistry 199 (2015): 119–127. doi:10.1016/j.foodchem.2015.11.130 info:cnr-pdr/source/autori:Cristina, Lamberti; Elena, Acquadro; Davide, Corpillo; Marzia, Giribaldi; Lucia Decastelli; Cristiano Garino; Marco, Arlorio; Carlo Ricciardi; Laura, cavallarin; Maria Gabriella, Giuffrida/titolo:Validation of a mass spectrometry-based method for milk traces detection in baked food/doi:10.1016%2Fj.foodchem.2015.11.130/rivista:Food chemistry/anno:2015/pagina_da:119/pagina_a:127/intervallo_pagine:119–127/volume:199 |
| ISSN: | 1873-7072 |
| DOI: | 10.1016/j.foodchem.2015.11.130 |
| Popis: | A simple validated LC-MS/MS-based method was set up to detect milk contamination in bakery products, taking the effects of food processing into account for the evaluation of allergen recovery and quantification. Incurred cookies were prepared at eight levels of milk contamination and were cooked to expose all milk components, including allergenic proteins, to food processing conditions. Remarkable results were obtained in term of sufficiently low LOD and LOQ (1.3 and 4 mg/kg cookies, respectively). Precision was calculated as intra-day repeatability (RSD in the 5-20% range) and inter-day repeatability (4 days; RSD never exceeded 12%). The extraction recovery values ranged from 20% to 26%. Method applicability was evaluated by analysing commercial cookies labelled either as "milk-free" or "may contain milk". Although the ELISA methodology is considered the gold standard for detecting allergens in foods, this robust LC-MS/MS approach should be a useful confirmatory method for assessing and certifying "milk-free" food products. |
| Databáze: | OpenAIRE |
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