A sensitive HPLC-MS/MS screening method for the simultaneous detection of lupine, pea, and soy proteins in meat products
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- 作者：Bjö ; rn Hoffmanna ; Siegfried Mü ; ncha ; Fredi Schwä ; gelea ; Christian Neusü ; ß ; b ; Wolfgang Jiraa ; wolfgang.jira@mri.bund.de" class="auth_mail" title="E-mail the corresponding author
- 关键词：Lupine ; Pea ; Soy ; Tryptic marker peptides ; HPLC-MS/MS ; Meat adulteration
- 刊名：Food Control
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：71
- 期：Complete
- 页码：200-209
- 全文大小：1042 K
文摘
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Characteristic tryptic marker peptides for lupine, pea, and soy were identified.
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A simultaneous HPLC-MS/MS detection of these legumes in meat products is possible.
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Meat adulterations and traces of the allergens lupine and soy can be reliably detected.
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LODs in the low ppm range are comparable to ELISA and PCR methods.