交联聚乙烯基吡咯烷酮快速前处理方法结合液相色谱-串联质谱分析红葡萄酒中酪蛋白过敏原  

Rapid Polyvinylpolypyrrolidone Pretreatment Approach for Liquid Chromatography Tandem Mass Spectrometric Analysis of Casein Allergen in Red Wine

作　　者：张伟[1] 贺艳[2] 刘伟[2] 吴智渊 江峥 许泓[2] 王勇为[1] 张裕君[2] 郑文杰[2] 

机构地区：[1]赛默飞世尔科技(中国)有限公司,上海201206 [2]天津出入境检验检疫局动植物与食品检测中心,天津300461

出　　处：《分析化学》2013年第10期1493-1498,共6页Chinese Journal of Analytical Chemistry

基　　金：国家质检总局科技计划项目(No.2013IK183)资助

摘　　要：建立了红葡萄酒酪蛋白过敏原的质谱分析方法。选择专一性SRM离子对,建立3种亚型酪蛋白α-S1,α-S2,β的质谱定性与定量方法;利用交联聚乙烯基吡咯烷酮(PVPP)处理红葡萄酒有效提取蛋白,并直接快速酶解,使前处理缩短到2 h以内。结果表明,酪蛋白的回收率提高到80%以上,检出限达10μg/L。A MS method for casein allergen analysis was developed to reduce the restriction of protein extraction and digestion from tannins in red wine. Unique selective reaction monitoring （SRM） transitions were selected and confirmed for qualitative and quantitative detection of α-S1, α-S2 and β-caseins. Effective extraction and fast digestion of red wine protein were realized by utilizing polyvinylpolypyrrolidone （PVPP） , which also reduced the pre-treatment time within 2 h. Results showed that the PVPP method increased red wine Casein recovery toat least 80%. Simultaneously, the limits of detection decreased to 10 μg/L, and the limits of quantification to 10-100 μg/L, which lowered at least one order of magnitude compared to previous reports.

关 键 词：红葡萄酒 酪蛋白 过敏原 前处理 液相色谱-串联质谱 

分 类 号：TS261.7[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]