摘要
建立了红葡萄酒酪蛋白过敏原的质谱分析方法。选择专一性SRM离子对,建立3种亚型酪蛋白α-S1,α-S2,β的质谱定性与定量方法;利用交联聚乙烯基吡咯烷酮(PVPP)处理红葡萄酒有效提取蛋白,并直接快速酶解,使前处理缩短到2 h以内。结果表明,酪蛋白的回收率提高到80%以上,检出限达10μg/L。
A MS method for casein allergen analysis was developed to reduce the restriction of protein extraction and digestion from tannins in red wine. Unique selective reaction monitoring （SRM） transitions were selected and confirmed for qualitative and quantitative detection of α-S1, α-S2 and β-caseins. Effective extraction and fast digestion of red wine protein were realized by utilizing polyvinylpolypyrrolidone （PVPP） , which also reduced the pre-treatment time within 2 h. Results showed that the PVPP method increased red wine Casein recovery toat least 80%. Simultaneously, the limits of detection decreased to 10 μg/L, and the limits of quantification to 10-100 μg/L, which lowered at least one order of magnitude compared to previous reports.
出处
《分析化学》
SCIE
EI
CAS
CSCD
北大核心
2013年第10期1493-1498,共6页
Chinese Journal of Analytical Chemistry
基金
国家质检总局科技计划项目(No.2013IK183)资助
关键词
红葡萄酒
酪蛋白
过敏原
前处理
液相色谱-串联质谱
Red wine
Casein
Allergen
Pretreatment
Liquid chromatography tandem mass spectrometry
