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Labeled Peptide-Free UHPLC-MS/MS Method Used for Simultaneous Determination of Shrimp and Soybean in Sauce Products  期刊论文  

  • 编号:
    5A96DB756475072B8A22AF2B754C2A45
  • 作者:
    Yao, Kai#[1,2]Yang, Yunjia[1,2];Liu, Jinyuan[1,2];Zhang, Jing[1,2];Shao, Bing[1,2];Zhang, Yanli(张艳丽)*[3]
  • 语种:
    英文
  • 期刊:
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY ISSN:0021-8561 2021 年 69 卷 25 期 (7149 - 7157) ; JUN 30
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  • 关键词:
  • 摘要:

    Unintentional missing of shrimp and soybean allergen information on precautionary food allergen labeling often occurs in sauce products. To avoid food allergies, sensitive and time-saving analytical methods are urgently needed. However, the currently reported methods usually employed labeled peptides for isotope internal standard quantitation, and the matrix effect caused by protein extraction or digestion can not be corrected. In this study, a labeled peptide-free standard addition method was developed for simultaneous determination of shrimp and soybean in sauce products using ultrahigh-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). Through the rational selection of stable peptides, satisfying mean recoveries and relative standard deviations of the chosen peptides are achieved. The limit of quantifications of each peptide ranged from 0.25 to 5 mu g tropomyosin/g sauce and from 1 to 10 mu g Gly m 6/g sauce, respectively. Using the labeled peptide-free UHPLC-MS/MS method, not only ideal experimental results were obtained surpassing those obtained with labeled peptides, but also the reagents were economized and shortening of the sample preparation time was achieved.

  • 推荐引用方式
    GB/T 7714:
    Yao Kai,Yang Yunjia,Liu Jinyuan, et al. Labeled Peptide-Free UHPLC-MS/MS Method Used for Simultaneous Determination of Shrimp and Soybean in Sauce Products [J].JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2021,69(25):7149-7157.
  • APA:
    Yao Kai,Yang Yunjia,Liu Jinyuan,Zhang Jing,&Zhang Yanli.(2021).Labeled Peptide-Free UHPLC-MS/MS Method Used for Simultaneous Determination of Shrimp and Soybean in Sauce Products .JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,69(25):7149-7157.
  • MLA:
    Yao Kai, et al. "Labeled Peptide-Free UHPLC-MS/MS Method Used for Simultaneous Determination of Shrimp and Soybean in Sauce Products" .JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 69,25(2021):7149-7157.
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