Multi-Allergen Quantification in Food Using Concatemer-Based Isotope Dilution Mass Spectrometry: An Interlaboratory Study.

IF 1.7 4区 农林科学 Q3 CHEMISTRY, ANALYTICAL
Maxime Gavage, Kaatje Van Vlierberghe, Marc Dieu, Patsy Renard, Thierry Arnould, Kris Gevaert, Marc De Loose, Christof Van Poucke, Anne-Catherine Huet, Nathalie Gillard
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引用次数: 1

Abstract

Background: Food allergen analysis is essential for the development of a risk-based approach for allergen management and labeling. MS has become a method of choice for allergen analysis, even if quantification remains challenging. Moreover, harmonization is still lacking between laboratories, while interlaboratory validation of analytical methods is necessary for such harmonization.

Objective: This interlaboratory study aimed to evaluate the potential of MS for food allergen detection and quantification using a standard addition quantification strategy and a stable isotope-labeled (SIL) concatemer as an internal standard.

Methods: In-house-produced test material (cookies), blank and incurred with four allergens (egg, milk, peanut, and hazelnut), allergen standards, an internal standard, and the complete methodology (including sample preparation and ultra-HPLC-MS/MS method) were provided to nine laboratories involved in the study. Method sensitivity and selectivity were evaluated with incurred test material and accuracy with spiked test material. Quantification was based on the standard addition strategy using certified reference materials as allergen protein standards and a SIL concatemer as an internal standard.

Results: All laboratories were able to detect milk, hazelnut, and peanut in the incurred cookies with sufficient sensitivity to reach the AOAC INTERNATIONAL Standard Method Performance Requirements (SMPR® 2016.002). Egg detection was more complicated due to food processing effects, yet five laboratories reached the sensitivity requirements. Recovery results were laboratory-dependent. Some milk and hazelnut peptides were quantified in agreement with SMPR 2016.002 by all participants. Furthermore, over 90% of the received quantification results agreed with SMPR 2016.002 for method precision.

Conclusion: The encouraging results of this pioneering interlaboratory study represent an additional step towards harmonization among laboratories testing for allergens.

Highlights: In this pioneering interlaboratory study, food allergens were analyzed by MS with characterized incurred and spiked test materials, calibrated with a certified reference material, and a single SIL concatemer used as an internal standard.

食品中多过敏原定量使用基于串联物的同位素稀释质谱法:一项实验室间研究。
背景:食品过敏原分析对于制定基于风险的过敏原管理和标签方法至关重要。质谱已成为过敏原分析的一种选择方法,即使量化仍然具有挑战性。此外,实验室之间仍然缺乏统一,而分析方法的实验室间验证对于这种统一是必要的。目的:本实验室间研究旨在利用标准添加定量策略和稳定同位素标记(SIL)串联仪作为内标,评估质谱在食品过敏原检测和定量中的潜力。方法:向参与研究的9个实验室提供自产的测试材料(饼干)、空白和4种过敏原(鸡蛋、牛奶、花生、榛子)、过敏原标准、内部标准和完整的方法学(包括样品制备和超高效液相色谱-质谱联用法)。方法的灵敏度和选择性用发生的试验材料和准确度用加标试验材料进行评价。定量基于标准添加策略,使用经认证的标准物质作为过敏原蛋白标准,SIL串联仪作为内标。结果:所有实验室均能检测出饼干中的牛奶、榛子和花生,灵敏度均达到AOAC国际标准方法性能要求(SMPR®2016.002)。由于食品加工的影响,鸡蛋的检测更为复杂,但有5个实验室达到了灵敏度要求。回收率结果依赖于实验室。所有参与者按照SMPR 2016.002的要求对一些牛奶和榛子肽进行定量。此外,超过90%收到的定量结果符合SMPR 2016.002的方法精密度。结论:这项开创性的实验室间研究的令人鼓舞的结果代表了实验室之间过敏原测试协调的又一步。亮点:在这项开创性的实验室间研究中,食物过敏原通过质谱分析,使用特征发生和加标的测试材料,使用认证的参考物质进行校准,并使用单个SIL串联仪作为内部标准。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of AOAC International
Journal of AOAC International 医学-分析化学
CiteScore
3.10
自引率
12.50%
发文量
144
审稿时长
2.7 months
期刊介绍: The Journal of AOAC INTERNATIONAL publishes the latest in basic and applied research in analytical sciences related to foods, drugs, agriculture, the environment, and more. The Journal is the method researchers'' forum for exchanging information and keeping informed of new technology and techniques pertinent to regulatory agencies and regulated industries.
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