Bìa tạp chí



Simultaneous screening of 5 allergens in food by using liquid chromatography triple quadrupole mass spectrometry

Nguyen Thi Ha Binh Nguyen Thi Thu Dang Thi Ngoc Lan Nguyen Thi Hai Tran Cao Son
Published 08/27/2019

Article Details

How to Cite
Nguyen Thi Ha Binh, Nguyen Thi Thu, Dang Thi Ngoc Lan, Nguyen Thi Hai, Tran Cao Son. "Simultaneous screening of 5 allergens in food by using liquid chromatography triple quadrupole mass spectrometry". Vietnam Journal of Food Control. vol. 2, no. 3, pp. 121-128, 2019

Main Article Content


The liquid chromatography tandem mass spectrometry with electrospray ionization (ESI) source in multiple reactions monitoring (MRM) mode has been used to detect five allergen including milk, egg, peanut, soyabean, and walnut in milk, dairy products, and confectionery. The allergenic proteins from food matrices were extracted with an extraction buffer (50 mM of TRIS- saline, 2 M of urea, and 25 mM of DTT) and then enzymatically digested with trypsin to form peptides. The peptides were eventually detected on a LC-MS/MS Triple Quad 5500 system from AB SCIEX. As a result, each allergen was characterized by a corresponding specific peptide. The limit of detection was of 3 µg/g for milk, 5 µg/g for peanut, 10 µg/g for soyabean and walnut and 20 µg/g for egg.


LC-MS/MS, allergens, milk, egg, peanut, soyabean, walnut


1. N. EFSA Panel on Dietetic Products and Allergies (NDA) (2014), “Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes”, EFSA journal, vol. 12, no. 11, p. 3894.
2. S. L. Taylor and J. L. Baumert (2015), “Worldwide food allergy labeling and detection of allergens in processed foods”, Food allergy: Molecular basis and clinical practice, vol. 101, pp. 227 – 234.
3. S. M. Gendel (2012), “Comparison of international food allergen labeling regulations”, Regulatory Toxicology and Pharmacology, vol. 63, no. 2, pp. 279 – 285.
4. M. Shoji, R. Adachi, and H. Akiyama (2018), “Japanese Food Allergen Labeling Regulation: An Update”, Journal of AOAC International, vol. 101, no. 1, pp. 8 – 13.
5. Joint Circular No. 34/2014 / TTLT-BYT-BNNPTNT-BCT (2014), “Guidelines for labeling of food, food additives and ready-to-pack food processing aids”.
6. R. E. Poms, C. L. Klein, and E. Anklam (2004), “Methods for allergen analysis in food: a review”, Food additives and contaminants, vol. 21, no. 1, pp. 1 – 31.
7. C. C. Boo, C. H. Parker, and L. S. Jackson (2018), “A Targeted LC-MS/MS Method for the Simultaneous Detection and Quantitation of Egg, Milk, and Peanut Allergens in Sugar Cookies”, Journal of AOAC International, vol. 101, no. 1, pp. 108 – 117.
8. L. S. New, R. Baghla, A. Schreiber, J. Stahl-Zeng, and H.-F. Liu (2015), “Qualitative LCMS/MS Analysis of 13 Food Allergens in a Single Injection on the QTRAP® 4500 System”, SCIEX Application note.
9. J. Heick, M. Fischer, and B. Pöpping (2011), “First screening method for the simultaneous detection of seven allergens by liquid chromatography mass spectrometry”, Journal of Chromatography A, vol. 1218, no. 7, pp. 938 – 943.
10. D. Weber, P. Raymond, S. Ben-Rejeb, and B. Lau (2006), “Development of a Liquid Chromatography − Tandem Mass Spectrometry Method Using Capillary Liquid Chromatography and Nanoelectrospray Ionization − Quadrupole Time-of-Flight Hybrid Mass Spectrometer for the Detection of Milk Allergens”, Journal of Agricultural and Food Chemistry, vol. 54, no. 5, pp. 1604 – 1610.
11. Esther Trullols, Itziar Ruisa´nchez, F. Xavier Rius (2004), “Validation of qualitative an alytical methods”, Trends in Analytical chemical, vol. 23, No. 23.