新鲜芹菜和加工芹菜变应原Api g 1的质谱定量分析方法的建立

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Masato Yoshimitsu*,  and , Kyohei Kiyota, 
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引用次数: 0

摘要

芹菜会引发严重的食物过敏,通常与桦树花粉过敏有关。尽管在欧盟,芹菜必须在食品标签上标明,但很少有研究调查其过敏原含量。本研究采用质谱法同时定量测定新鲜芹菜和加工芹菜中两种异变原Api g 1的实际含量。检测限和定量限分别为0.06和0.13 μg/g,回收率为95.0 ~ 80.4%,日内、日间精密度相对标准偏差值分别为8.0 ~ 2.0%和11.0 ~ 5.1%。芹菜中Api g 1总异变原含量为3.24 ~ 91.25 μg/g。因此,该方法可以为食品行业和食物过敏人群提供可靠的数据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Development of a Mass Spectrometry-Based Quantitative Method for Two Isoallergens of Celery Allergen Api g 1 in Fresh and Processed Celery

Development of a Mass Spectrometry-Based Quantitative Method for Two Isoallergens of Celery Allergen Api g 1 in Fresh and Processed Celery

Celery can trigger severe food allergies and is often associated with birch pollen allergies. Although celery must be declared on food labeling in the European Union, few studies have investigated its allergen content. This study introduces a simultaneous quantitative method to determine the actual content of two isoallergens of Api g 1 in fresh and processed celery, by using mass spectrometry. Excellent analytical performance was achieved, with limits of detection and quantification of 0.06 μg/g and 0.13 μg/g, respectively, with recovery range of 95.0–80.4%, and intra- and inter-day precision relative standard deviation values of 8.0–2.0% and 11.0–5.1%, respectively. Furthermore, the calculated content of the total Api g 1 isoallergens in raw celery ranged from 3.24–91.25 μg/g. Therefore, this method is useful for providing reliable data to the food industry and people with food allergy.

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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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