An integrated calibration strategy for the development and validation of an LC-MS/MS method for accurate quantification of egg allergens (Gal d 1–6) in foods

•A LC-MS/MS method was developed and validated for the quantification of egg allergens (Gal d 1–6) in foods.•VMVLC[+57]NR (Gal d 1) and GTDVQAWIR (Gal d 5) were employed for analyzing egg allergens using LC-MS/MS.•Best practice: employing a matrix-matched calibration curve with allergen ingredients...

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Veröffentlicht in:	Food chemistry 2024-04, Vol.438, p.137922-137922, Article 137922
Hauptverfasser:	Yang, Shupeng, Chen, Jingjing, Abdallah, Mohamed F., Lin, Haopeng, Yang, Peijie, Li, Jianxun, Zhang, Rong, Li, Qianqian, Lu, Peng, Liu, Shuyan, Li, Yi
Format:	Artikel
Sprache:	eng
Schlagworte:	Allergen quantification calibration Calibration curves egg albumen eggs Food allergen food allergens food analysis food chemistry LC-MS mass spectrometry peptides Validation methods
Online-Zugang:	Volltext
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