ArticleFood chemistry: X2024
Development of a rapid and reliable method to simultaneously detect seven food allergens in processed foods using LC-MS/MS.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Proteomic Mapping of Allergenic Proteins Reveals Key Differences Between Black Tiger Prawn (Journal of proteome research · 2026Article
- Recent Advances in Nucleic Acid-Based Electrochemical Sensors for the Detection of Food Allergens.Sensors (Basel, Switzerland) · 2026Review
- Advances in Food Processing Techniques for Allergenicity Reduction and Allergen Identification.Foods (Basel, Switzerland) · 2025Review
- Article
- Contamination of Wheat Flour and Processed Foodstuffs with Soybean and Mustard Allergenic Proteins.International journal of molecular sciences · 2025Article
- [Open experiment: quantitative proteomics analysis of thyroid-cancer tissue slices using ultra-high performance liquid chromatography-tandem mass spectrometry].Se pu = Chinese journal of chromatography · 2025Article
- Development of a Novel Colorimetric pH Biosensor Based on A-Motif Structures for Rapid Food Freshness Monitoring and Spoilage Detection.Biosensors · 2024Article
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Authors and funding
9 authors.
Funding
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Abstract
Rapid analysis of multiple food allergens is required to confirm the appropriateness of food allergen labelling in processed foods. This study aimed to develop a rapid and reliable method to simultaneously detect trace amounts of seven food allergenic proteins (wheat, buckwheat, milk, egg, crustacean, peanut, and walnut) in processed foods using LC-MS/MS. Suspension-trapping (S-Trap) columns and on-line automated solid-phase extraction were used to improve the complex and time-consuming pretreatment process previously required for allergen analysis using LC-MS/MS. The developed method enabled the simultaneous detection of selected marker peptides for specific proteins derived from seven food ingredients in five types of incurred samples amended with trace amounts of allergenic proteins. The limit of detection values of the method for each protein were estimated to be <1 mg/kg. The developed analytical approach is considered an effective screening method for confirming food allergen labelling on a wide range of processed foods.
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