利用液相色谱-质谱多反应监测方法测定食物中主要的牛奶过敏原α-酪蛋白  

Detection of the major milk allergen α-casein in food with liquid chromatography-tandem mass spectrometry in multiple reaction monitoring mode

作　　者：冯小燕[1] 张津[2] 吕美玲[2] 高明霞[1] 张祥民[1] 

机构地区：[1]复旦大学化学系,上海200433 [2]安捷伦科技(中国)有限公司.北京100102

出　　处：《色谱》2013年第6期510-513,共4页Chinese Journal of Chromatography

基　　金：科技部基础研究计划项目(2012CB910604);国家自然科学基金项目(21275034,21027002,21175026)

摘　　要：采用液相色谱-质谱串联的多反应监测技术检测食物中的牛奶过敏原成分α-酪蛋白,检出限达到了0.5mg/L,与目前已报道的检出限水平相当。该过敏原成分在0.5～250 mg/L范围内线性关系良好,说明本方法对于食品中牛奶过敏原成分的检测具有极好的实际应用价值。A new method of detecting milk allergen protein in food was established.Using multiple reaction monitoring（MRM） mode in high performance liquid chromatography-mass spectrometry（HPLC-MS） to detect milk allergen protein α-casein is successful and convenient.All transitions gave a linear response in the chosen concentration range of the milk allergen protein（between 0.5 and 250 mg/L total soluble protein,5 data points）,and the detection limit is 0.5 mg/L of α-casein.Food samples from markets were tested.The results showed that MRM method could be used to detect the milk allergen in food products.

关 键 词：多反应监测 液相色谱-质谱 牛奶过敏原 α-酪蛋白 食品 

分 类 号：O658[理学—分析化学]