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

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

3.安捷伦科技(中国)有限公司,北京,100102

4.复旦大学化学系,上海,200433

5.复旦大学化学系,上海,200433

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

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

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.

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