Detection method of allergens in chocolate

Abstract

The invention discloses a detection method of allergens in chocolate. The detection method comprises the steps of S1, firstly adsorbing carbohydrate and phenol in a chocolate matrix to achieve quick purification of allergic protein in the chocolate; S2, establishing a chromatography-mass spectrometry method that multiple allergens are detected simultaneously; S3, establishing a protein database, collecting qualitative and quantitative data of samples with different sources, and obtaining a statistics result; in the step S1, bonding phenylboronic acid groups outside magnetic particles, and achieving adsorption of carbohydrate and phenolic substances; in the step S2, through the combination of electrostatic field orbitrap high-resolution mass spectrometry and tandem quadrupole mass spectrometry system, establishing the chromatography-mass spectrometry method that the multiple allergens are detected simultaneously, wherein the allergens comprise milk, soybeans, peanuts, hazels, walnuts, almonds, cashews and pistachios. According to the detection method of the allergens in the chocolate, allergen protein in the chocolate matrix can be quickly purified, and thus quick screening and detection of the multiple allergens in the chocolate are achieved with high sensitivity and high flux.

Description

technical field [0001] The invention relates to a method for detecting allergens in food, in particular to a method for detecting allergens in chocolate. Background technique [0002] Food allergens refer to antigenic substances present in food that can selectively activate human cells, induce specific antibody responses, and cause allergic reactions. Generally speaking, food allergens are proteins or glycoproteins with a molecular weight between 10,000 and 70,000. Common allergenic foods include milk, beans, eggs, cereals, tree fruits, shellfish, etc. Food allergy ranks fourth among the factors threatening human health reported by the World Health Organization. Among food-related warning notifications at home and abroad in recent years, the number of allergen issues ranks second, second only to microbial contamination, and has become a hot spot in the industry that is widely concerned internationally. The issue of food allergens has different understanding and attention ...

AI Technical Summary

Problems solved by technology

In 2012, the promulgation of GB7718-2011 "General Rules for the Labeling of Prepackaged Foods" officially included the labeling of allergens in food into the scope of labeling management for the first time, but no specific regulations have been given for the labeling of allergens. The allergic reaction triggered by this has not attracted enough attention

In some studies on the detection of allergens in chocolate, protein purification using solid-phase extraction (SPE) and / or ultrafiltration took up to 60 minutes or more, which greatly reduced the analysis volume

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