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Open Access Simultaneous Detection of 13 Allergens in Thermally Processed Food Using Targeted LC–MS/MS Approach

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Food allergy is a major concern for public health and food industries. Because of the large numbers of food ingredients to be tested, MS is considered an alternative to existing techniques in terms of high selectivity, sensitivity, and capability to analyze multiple allergens simultaneously. In this study, we developed the method for monitoring significant peptides derived from 13 food allergens (milk, eggs, cod, shrimp, lobster, almonds, brazil nuts, cashew nuts, hazelnuts, walnuts, peanuts, wheat, and soybeans) and evaluated it in thermally processed foods (bread, cookie, fried fish, and frozen pasta). To select significant peptides to monitor, we used a bioinformatics-based approach and experimental confirmatory analysis. It was demonstrated that the developed method could detect target food ingredients from thermally processed foods successfully.
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Document Type: Research Article

Affiliations: 1: Shimadzu Corp., 1 Nishinokyo Kuwabara-cho, Nakagyo-ku, Kyoto 604-8511, Japan 2: Shimadzu Scientific Instruments, Inc., 7102 Riverwood Dr, Columbia, MD 21044 3: Shimadzu Europa GmbH, Albert-Hahn-Straße 6-10, D-47269 Duisburg, Germany

Publication date: September 1, 2019

This article was made available online on April 2, 2019 as a Fast Track article with title: "Simultaneous Detection of 13 Allergens in Thermally Processed Food Using Targeted LC–MS/MS Approach".

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  • The Journal of AOAC INTERNATIONAL publishes refereed papers and reviews in the fields of chemical, biological and toxicological analytical chemistry for the purpose of showcasing the most precise, accurate and sensitive methods for analysis of foods, food additives, supplements and contaminants, cosmetics, drugs, toxins, hazardous substances, pesticides, feeds, fertilizers and the environment available at that point in time. The scope of the Journal includes unpublished original research describing new analytical methods, techniques and applications; improved approaches to sampling, both in the field and the laboratory; better methods of preparing samples for analysis; collaborative studies substantiating the performance of a given method; statistical techniques for evaluating data. The Journal will also publish other articles of general interest to its audience, e.g., technical communications; cautionary notes; comments on techniques, apparatus, and reagents.
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