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目的建立烘培食品中花生过敏原Ara h 2的液相质谱联用定量检测方法。方法选择花生蛋白中的致敏蛋白Ara h 2作为目标蛋白,筛选出该致敏蛋白的特异肽,人工合成特异肽标准品和特异肽内标,从而建立直接检测花生致敏蛋白Ara h 2的准确定量方法。同时还对全国不同地区的20种花生中致敏蛋白Ara h 2的含量进行检测分析,初步统计得出致敏蛋白Ara h 2和花生蛋白的换算系数,并以Ara h 2作为生物标记物检测10种烘培食品中花生蛋白的残留量。结果花生样品中致敏蛋白Ara h 2的定量限为4.45μg/g,回收率在106.0%~107.8%之间。烘培食品中,定量限可达到6.23μg/g,回收率在107.0%~113.2%之间。结论本方法特异性强、灵敏度高、定量准确,具有良好的应用前景。
Objective To establish a liquid chromatography-mass spectrometry quantitative method for determination of peanut allergen Ara h 2 in baked goods. Methods The allergen Ara h 2 of peanut protein was selected as the target protein. The specific peptides of the sensitized proteins, the synthetic peptide specific standard and the specific peptide internal standard were screened out. The direct detection of Ara h 2 Accurate quantitative method. At the same time, the content of allergen Ara h 2 in 20 kinds of peanut in different regions of China was detected and analyzed. The conversion coefficient of allergen Ara h 2 and peanut protein was obtained by preliminary statistics and Ara h 2 was used as biomarker Residues of peanut protein in 10 kinds of baked goods. Results The quantitative limit of allergen Ara h 2 in peanut samples was 4.45 μg / g and the recovery was between 106.0% and 107.8%. In baked goods, the limit of quantification can reach 6.23μg / g, the recovery rate is between 107.0% and 113.2%. Conclusion The method is specific, sensitive, quantitative and accurate, and has good application prospects.