质谱技术在食物过敏原检测中的研究进展

食物过敏是当前食品安全领域比较突出的问题,相应的过敏原检测方法研究也越来越受重视。相比于传统的免疫学检测方法,质谱技术在检测加工后以及复杂基质中的食物过敏原中,具有高通量和高灵敏性等优点,被广泛应用于食物过敏原的检测。本文主要从定性和定量2方面介绍了质谱技术在食品过敏原检测中的研究进展。相关研究对牛乳、鸡蛋、小麦和榛子(坚果类)等主要食物过敏原均有涉及。在定性研究中,以肽质量指纹图谱法和肽碎片离子鉴定法为主,鉴定食物中的过敏原蛋白。在定量研究中,通过标记/无标记技术,也能够实现对微量的目标蛋白进行相对/绝对定量。质谱技术应用于食物过敏原检测中,将有助于提升过敏原检测能力,降低食物过敏安全风险。

Research progress on the detection of food allergens by mass spectrometry

Food allergy is a prominent problem in the field of food safety, and more and more attention has been paid to the study of allergen detection methods. Compared with traditional immunological detection, mass spectrometry, which is widely used in the detection of food allergens, takes the advantages of high throughput and high sensitivity in detecting food allergens, especially in those processed samples and complex substrates. This paper mainly introduced the research progress of mass spectrometry in food allergen detection from the qualitative and quantitative aspects.These studies involved most of major food allergens, such as milk, eggs, wheat and hazelnuts. For qualitative analysis, peptide mass fingerprint method and peptide-fragment fingerprint method were applied to identify allergenic proteins in food. In quantitative research, relative/absolute quantification of trace target proteins can also be achieved through labeling/no-labeling technology. The application of mass spectrometry in food allergen detection would upgrade our ability of allergen detection and reduce the risk of food allergy.