Food Chemistry: X最新文献_第6页

Innovative use of unhulled rice in Baijiu brewing: impact on flavor and microbial composition 脱壳大米在白酒酿造中的创新应用：对风味和微生物组成的影响

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-20 DOI: 10.1016/j.fochx.2026.103569

Mao-Ke Liu , Cheng-Yuan Liu , Yu-Ming Tang , Yao Liu , Yao Su , Xin-Hui Tian , Jun Feng , Xian-Lin Ni

The quality of light-flavor Baijiu (LFB), a traditional Chinese liquor, is strongly influenced by fermentation raw materials. Traditional Baijiu brewing uses rice husk as an excipient, requiring energy-intensive steaming to remove off-flavors—a process that increases production time and costs. This study introduces an innovative co-fermentation technique using unhulled rice (Jingkangyou/Pinxiangyou varieties) with sorghum, improving LFB quality while reducing expenses. Metagenomic and flavoromic analyses compared three groups: a rice husk control and two experimental groups with varying proportions of unhulled rice. Results showed significant flavor differences, with D-lactic acid, leucinic acid, and putrescine levels correlating significantly positively to unhulled rice content. Experimental groups exhibited altered microbial diversity, flavor profiles, and physicochemical properties compared to the control. Key metabolic pathways, including galactose, phenylalanine, and lysine metabolism, were significantly modified, indicating unhulled rice reshaped biochemical reactions. These findings advance understanding of LFB fermentation dynamics and offer strategies for raw material optimization.

白酒是我国传统白酒，其品质受发酵原料的影响很大。传统的白酒酿造使用稻壳作为辅料，需要消耗大量能源的蒸煮来去除异味，这一过程增加了生产时间和成本。本研究以脱壳大米（京康优/品香优）与高粱为原料，采用创新的共发酵技术，提高了LFB品质，同时降低了成本。宏基因组学和风味学分析比较了三组：一个稻壳对照组和两个实验组，不同比例的去壳大米。结果显示出显著的风味差异，d -乳酸、亮氨酸和腐胺水平与去壳大米含量显著正相关。与对照组相比，实验组表现出不同的微生物多样性、风味特征和理化性质。关键的代谢途径，包括半乳糖、苯丙氨酸和赖氨酸的代谢，显著改变，表明去壳大米重塑了生化反应。这些发现促进了对LFB发酵动力学的理解，并为原料优化提供了策略。

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引用次数: 0

Unveiling the absorbed bioactive constituents of Cuscuta seeds: A systematic strategy integrating automated MS annotation, in vivo chemometric screening and bioactivity evaluation 揭示菟丝子种子吸收的生物活性成分：一种集成自动质谱注释、体内化学计量筛选和生物活性评估的系统策略

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-20 DOI: 10.1016/j.fochx.2026.103564

Xi-yang Tang , Ming-jia Ma , Meng-le Du , Lv-qi Xie , Jia-jia Chen , Ze-xi Tan , Zhi-jian Su , Zi-qin Dai , Lei Huang , Yi Dai

The strategy integrated MATLAB automated MS annotation, in vivo chemometric screening, and progesterone assessment under oxidative stress was established for the identification of absorbed bioactive constituents of Cuscuta seed (CS). MATLAB platform characterized 203 components (flavonols, alkaloids, phenolic acids, etc) in CS extract, outperforming commercial software through its combinatorial “parent molecules + group fragments” database and automated neutral loss/diagnostic ion matching. This approach was designed to effectively minimize in-source fragmentation false positives, while its dual-dimension similarity algorithm refined molecular networking. Furthermore, 20 prototypes and 46 metabolites were discovered and identified in plasma and urine after oral administration of CS by OPLS-DA and MATLAB analysis platform. Cuscutamine and p-coumaric acid exhibited high systemic exposure. Based on in vivo metabolic analysis, 9 major absorbed constituents were revealed. Hyperoside, ferulic acid, cuscutamine, kaempferol, and quercetin demonstrated significant bioactivity by attenuating H₂O₂-induced oxidative damage in R2C Leydig cells and restoring progesterone levels.

采用MATLAB自动MS标注、体内化学计量学筛选和氧化应激下孕酮评估相结合的方法鉴定Cuscuta种子（CS）的吸收活性成分。MATLAB平台通过其组合“亲本分子+基团片段”数据库和自动中性损失/诊断离子匹配，对CS提取物中的203种成分（黄酮醇、生物碱、酚酸等）进行了表征，优于商业软件。该方法旨在有效地减少源内碎片假阳性，而其二维相似度算法改进了分子网络。此外，通过OPLS-DA和MATLAB分析平台，在口服CS后的血浆和尿液中发现了20种原型物和46种代谢物。cuscustamine和对香豆酸表现出高的全身暴露。通过体内代谢分析，发现了9种主要的吸收成分。金丝桃苷、阿魏酸、cuscustamine、山奈酚和槲皮素通过减轻h2o2诱导的R2C间质细胞氧化损伤和恢复孕酮水平显示出显著的生物活性。

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引用次数: 0

Effect of amylose content in corn starch on the rheological properties, 3D printability, and in vitro digestive properties 玉米淀粉中直链淀粉含量对其流变性、3D打印性能和体外消化性能的影响

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-20 DOI: 10.1016/j.fochx.2026.103572

Ya’nan Wang , Shuangqi Tian , Mengsi Cui , Zixuan Liu , Zhanpeng Liu , Zehua Liu , Jing Lu

High amylose corn starch (HACS) is a promising functional food ingredient, resisting digestion. Amylose content matters for starch gelatinization, gel formation, and 3D printing. It also links to the content of resistant starch (RS). Achieving optimal 3D printing with ideal digestion resistance challenges starch-based food printing. This study sought the optimal amylose range balancing these traits. Four corn starches (amylose: 28.68%–70.06%) were tested for rheology, printing accuracy, RS, structural features. HACS-1946 (58.84% amylose) had low printing deviation (6.59% in length) and high RS (33.93%, compared to 10.09% in 28.68% amylose normal starch), balancing resistance and formability. In contrast, HACS-K130 (66.13%) and HACS-1945 (70.06%) had significant printing defects from rapid retrogradation. Gelatinization and 3D printing reduced RS by disrupting crystallinity, but only changed physical aggregation. These findings suggest moderate amylose content balances formability and nutritional benefits, offering insights for developing starch-based 3D products with controllable digestibility, precision, and functionality.

高直链玉米淀粉（HACS）是一种很有前途的抗消化功能性食品原料。直链淀粉含量关系到淀粉糊化、凝胶形成和3D打印。它还与抗性淀粉（RS）的含量有关。实现具有理想抗消化能力的最佳3D打印挑战淀粉基食品打印。本研究寻求平衡这些性状的最佳直链淀粉范围。对4种玉米淀粉（直链淀粉：28.68% ~ 70.06%）的流变性、打印精度、RS、结构特征进行了测试。HACS-1946（58.84%直链淀粉）具有低印刷偏差（长度6.59%）和高RS(33.93%，而28.68%直链淀粉的正常淀粉为10.09%)，平衡了抗性和成型性。相比之下，HACS-K130（66.13%）和HACS-1945（70.06%）由于快速退化而存在明显的印刷缺陷。糊化和3D打印通过破坏结晶度来降低RS，但只改变了物理聚集。这些发现表明，适度的直链淀粉含量平衡了成型性和营养价值，为开发具有可控消化率、精度和功能的淀粉基3D产品提供了见解。

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引用次数: 0

Fermentation-driven function enhancement of faba bean (poly)phenols: Bioactivity augmentation and intestinal flora modulation. 发酵驱动的蚕豆（多）酚功能增强：生物活性增强和肠道菌群调节。

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-19 eCollection Date: 2026-01-01 DOI: 10.1016/j.fochx.2026.103563

Houqi Ning, Jing Chen, Ya Liu, Zhirui Tang, Juan Dai, Jie Tang, Hongbin Lin

Faba bean (Vicia faba L.) is an important economic crop rich in (poly)phenols. This study investigated the impact of fermentation on content, composition, biological activities, intestinal flora modulation ability of (poly)phenol-enriched extract from faba bean. The free (poly)phenols content reached a peak of 60.69 mg GAE/100 g DW on day 30. Specific biological activities of free polyphenols of faba bean paste fermented for 30 days (FP-30) were enhanced compared to that without fermentation (FP-0). DPPH and hydroxyl radical scavenging rates of FP-30 were 68.42% and 45.81%. Xanthine oxidase and α-glucosidase inhibition rates as well as cholesterol adsorption rate of FP-30 were 88.30%, 48.96%, 34.87%, respectively. Moreover, FP-0 and FP-30 increased intestinal flora diversity in mice, and FP-30 effectively improved the abundance of beneficial bacteria including Lachnospiraceae and Butyrivibrio sp. These findings provided a reference for the further applications of faba bean (poly)phenols and for optimizing the fermentation process.

蚕豆（Vicia Faba L.）是一种富含（多）酚的重要经济作物。本试验研究了发酵对蚕豆（多）酚提取物含量、组成、生物活性及肠道菌群调节能力的影响。游离（多）酚含量在第30天达到60.69 mg GAE/100 g DW的峰值。发酵30 d的蚕豆酱（FP-30）游离多酚的生物活性比未发酵的（FP-0）有所提高。FP-30对DPPH和羟基自由基的清除率分别为68.42%和45.81%。FP-30对黄嘌呤氧化酶、α-葡萄糖苷酶的抑制率为88.30%，对胆固醇的吸附率为48.96%，对胆固醇的吸附率为34.87%。此外，FP-0和FP-30增加了小鼠肠道菌群的多样性，FP-30有效提高了毛螺菌科和丁酸弧菌等有益菌的丰度。这些研究结果为蚕豆（多）酚的进一步应用和发酵工艺的优化提供了参考。

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引用次数: 0

Synergistic modification of soy protein as plant-based molecular emulsifiers by enzymatic hydrolysis and heat-assisted pH shifting 大豆蛋白作为植物性分子乳化剂的酶解和热助pH转移协同改性研究

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-19 DOI: 10.1016/j.fochx.2026.103561

Yue Ding , Rammile Ettelaie , Kai Zhang , Libo Wang

This study developed a synergistic approach combining enzymatic hydrolysis and heat-assisted pH-shifting to enhance the emulsification-related functionalities of soy protein isolate (SPI), in order to design plant-based molecular emulsifiers for applications in low-viscosity food emulsions requiring finely dispersed droplets. Trypsin outperformed pepsin at enhancing the emulsifying-related properties of SPI due to specifically cleaving peptide bonds, leading to more significant exposure of hydrophobic domains and disruption of protein aggregates. The subsequent alkaline pH-shifting (pH 10) further dissociated protein aggregates and improved the functional properties of SPI hydrolysates, while acidic pH-shifting (pH 2) caused substantial protein reaggregation and much reduced functionalities. Our results demonstrated that trypsin digestion followed by heat-assisted alkaline pH-shifting tailored SPI into high-performance molecular emulsifiers, capable of creating O/W emulsions with submicron-sized oil droplets (

D_{4, 3}

=0.593 μm) which exhibited excellent storage stability (

D_{4, 3}

=0.737 μm after 30 days), remarkable thermal resistance (

D_{4, 3}

=0.635 μm after 95 °C/60 min heating), and moderate freeze-thaw stability.

本研究开发了一种结合酶解和热辅助ph转移的协同方法，以增强大豆分离蛋白（SPI）的乳化相关功能，从而设计出基于植物的分子乳化剂，用于需要精细分散液滴的低粘度食品乳剂。胰蛋白酶在增强SPI乳化相关特性方面的表现优于胃蛋白酶，因为胰蛋白酶能够特异性地切割肽键，导致疏水结构域的暴露和蛋白质聚集体的破坏。随后的碱性pH转移（pH 10）进一步解离蛋白质聚集体并改善SPI水解产物的功能特性，而酸性pH转移（pH 2）导致大量蛋白质重新聚集并大大降低功能。我们的研究结果表明，胰蛋白酶消化后，热辅助碱性ph变化的SPI可制成高性能分子乳化剂，能够产生具有亚微米级油滴的O/W乳液（D4,3=0.593 μm），具有优异的储存稳定性（30天后D4,3=0.737 μm），显著的耐热性（95°C/60 min后D4,3=0.635 μm），以及中等的冻融稳定性。

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引用次数: 0

Chitosan-PVA composite films incorporated with roselle anthocyanins: Colorimetric smart sensor for real-time monitoring of meat and seafood freshness. 壳聚糖-聚乙烯醇复合膜与玫瑰花青素结合：比色智能传感器实时监测肉类和海鲜的新鲜度。

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-19 eCollection Date: 2026-01-01 DOI: 10.1016/j.fochx.2026.103545

Alfianita Nuril Hidayaty, Saidun Fiddaroini, Ahmad Luthfi Fahmi, Stephani Rebecca Amabel Siahaan, Qonitah Fardiyah, Arie Srihardyastutie, Akhmad Sabarudin

Ensuring freshness in perishable foods like meat and seafood is vital for food safety. This study developed a biodegradable colorimetric film from chitosan-polyvinyl alcohol (Cs/PVA) infused with roselle anthocyanin extract (CPAR) to monitor spoilage. Among variants, CPAR-5 (5 mL extract) showed the highest pH sensitivity (ΔE = 44.69, S% = 42%) and rapid response to ammonia vapor. Characterization via UV-Vis, FTIR, and FESEM confirmed effective pigment integration and film structure. Applied to chicken, shrimp, and tilapia, CPAR-5 visually tracked spoilage in real time under ambient and cold storage, correlating with critical pH thresholds (≥6.8 for chicken, ≥7.4 for shrimp, ≥7.0 for fish). A visual card reader was developed for semi-quantitative freshness evaluation, demonstrating that CPAR-5 is a highly sensitive, robust, user-friendly, and environmentally sustainable smart indicator with strong potential for practical food safety monitoring and reduce food waste.

确保肉类和海鲜等易腐食品的新鲜度对食品安全至关重要。以壳聚糖-聚乙烯醇（Cs/PVA）为原料，注入玫瑰花青素提取物（CPAR），制备了一种可生物降解的比色膜，用于监测玫瑰花青素的变质。其中，CPAR-5 （5ml提取物）的pH敏感性最高（ΔE = 44.69, S% = 42%），对氨蒸汽的响应速度最快。通过UV-Vis， FTIR和FESEM表征证实了有效的颜料整合和膜结构。CPAR-5应用于鸡、虾和罗非鱼，在常温和冷藏条件下实时可视化跟踪腐败情况，并与临界pH值（鸡≥6.8，虾≥7.4，鱼≥7.0）相关。开发了一种用于半定量新鲜度评估的视觉读卡器，证明了CPAR-5是一种高灵敏度、鲁棒性、用户友好且环境可持续的智能指标，在实际食品安全监测和减少食品浪费方面具有很强的潜力。

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引用次数: 0

Evaluation of polycyclic aromatic hydrocarbon (PAH) mass concentrations in smoke generated during pork belly grilling over charcoal 炭烤五花肉烟气中多环芳烃（PAH）质量浓度的评价

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-19 DOI: 10.1016/j.fochx.2026.103558

Yong-Hyun Kim , Sung-Hwan Kim

Charcoal grilling emits substantial polycyclic aromatic hydrocarbons (PAHs), yet exposure assessment is complicated by challenging short-duration smoke sampling. We quantified PAHs using thermal desorption-gas chromatography-mass spectrometry, achieving a benzo[a]pyrene (BaP) detection limit of 5 pg Sm⁻³ from a 360 L air sample. Grilling pork belly over charcoal produced a total EPA PAH concentration of 98.4 μg Sm⁻³, with BaP alone reaching 1431 ng Sm⁻³—contrasting sharply with 0.26 μg Sm⁻³ in ambient air. Combustion without meat yielded BaP concentrations from 0.67 ng Sm⁻³ (hardwood) to 953 ng Sm⁻³ (chaff), highlighting the decisive influence of fuel type. Compared to the WHO/EU guideline (1 ng Sm⁻³), these data demonstrate that charcoal grilling generates extreme inhalation risks, exceeding permissible limits by over 1400-fold. The results underscore the urgent need for emission control and safer grilling standards.

木炭烧烤释放大量的多环芳烃（PAHs），但暴露评估是复杂的挑战短时间烟雾采样。我们使用热解吸-气相色谱-质谱法对多环芳烃进行了定量分析，从360 L空气样品中获得了5 pg Sm−3的苯并[a]芘（BaP）检测限。在木炭上烧烤猪肚产生的EPA PAH总浓度为98.4 μg Sm−3，仅BaP就达到1431 ng Sm−3，与环境空气中的0.26 μg Sm−3形成鲜明对比。无肉燃烧产生的BaP浓度从0.67 ng Sm - 3（硬木）到953 ng Sm - 3（箔条），突出了燃料类型的决定性影响。与世卫组织/欧盟指南（1 ng Sm - 3）相比，这些数据表明，木炭烧烤产生极端吸入风险，超过允许限值1400倍以上。研究结果强调了对排放控制和更安全的烧烤标准的迫切需要。

引用次数: 0

Unraveling the impacts of different processing methods on hawk tea's volatiles and flavor via non-targeted Volatilomics approach. 通过非目标挥发物学方法揭示不同加工方法对鹰茶挥发物和风味的影响。

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-18 eCollection Date: 2026-01-01 DOI: 10.1016/j.fochx.2026.103520

Feng Xie, Hong Zhang, Sixia Jiang, Mingji Xiao, Hao Hu, Ya Song, Xudong Liu

To systematically explore how processing regulates the volatile metabolites and flavor of Hawk Tea (Litsea coreana), this study used non-targeted volatilomics, HS-SPME-GC-MS, and multivariate analysis (including K-means clustering) to analyze four samples with varying fermentation degrees (non-fermented green, slightly fermented white, semi-fermented oolong, deeply fermented black). A total of 379 volatile metabolites were identified, with terpenoids (28.0%) and esters (18.5%) forming the "floral-fruity" aroma foundation. K-means clustering (k = 6) grouped differential volatiles into fermentation-responsive subgroups. Fermentation reduced terpenoids/aldehydes (grassy aroma) and increased esters/heterocyclic compounds (sweet/caramel aroma); semi- and deeply fermented samples had 3.4- and 2.9-fold higher total volatiles than non-fermented ones. The rOAV ≥1 identified 90 key aroma compounds (10 core compounds). Sensory evaluation showed fermentation darkened soup color (yellow-green→orange-red), shifted aroma (camphor→fruity→sweet), and reduced astringency. KEGG analysis enriched aroma-related pathways (e.g., phenylpropanoid biosynthesis). The "processing-volatile-flavor" model provides a basis for standardizing Hawk Tea processing and improving quality.

为系统探讨加工对山楂茶挥发性代谢物及风味的调控作用，本研究采用非靶向挥发物学、HS-SPME-GC-MS、多变量分析（含K-means聚类）对4种不同发酵程度的样品（未发酵青茶、微发酵白茶、半发酵乌龙茶、深发酵黑茶）进行了分析。共鉴定出379种挥发性代谢物，其中萜类（28.0%）和酯类（18.5%）构成了“花香-果味”的香气基础。k -means聚类（k = 6）将差异挥发物分为发酵响应亚组。发酵还原萜类/醛类（草香味）和增加酯类/杂环化合物（甜/焦糖香味）；半发酵和深度发酵样品的总挥发物比未发酵样品高3.4倍和2.9倍。rOAV≥1鉴定出90个关键香气化合物（10个核心化合物）。感官评价显示发酵后汤色变深（黄绿色→橙红色），香气变化（樟脑→果味→甜味），涩味降低。KEGG分析丰富了与香味相关的途径（例如，苯丙类生物合成）。“加工-挥发-风味”模型为规范鹰嘴茶加工和提高品质提供了依据。

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引用次数: 0

Integrated volatilomics and metabolomics reveal the dynamic landscape and key transformation phases of flavor compounds in indica rice during hydrothermal cooking 综合挥发性和代谢组学揭示了水热蒸煮过程中籼米风味化合物的动态景观和关键转化阶段

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-18 DOI: 10.1016/j.fochx.2026.103557

Zongwei Wang , Lina Guan , Wei Song , Baichong Yang , Tuohetisayipu Tuersuntuoheti , Min Zhang , Jianxun Han , Zhaozeng Sun

This study employed a novel approach combining GC × GC-O-MS-based volatilomics and UHPLC-MS/MS-based metabolomics to track the dynamic changes of volatile and non-volatile compounds during indica rice hydrothermal cooking. A total of 254 non-volatile metabolites changed significantly, with 63 identified as key differential metabolites (P < 0.05, VIP > 1.5), primarily lipids, organic acids, and heterocyclic compounds. The initial cooking stage (0–5 min) was critical for these changes. Volatilomics detected 107 volatile compounds: aldehydes, ketones, and heterocyclics increased gradually, while alcohols and esters decreased initially then increased. Based on OAV evaluation, 34 key aroma compounds (OAV > 1) were identified, with 2-acetyl-1-pyrroline, nonanal, (E)-2-nonenal, and (E,Z)-2,6-nonadienal contributing most significantly. Temporal analysis showed important changes in aroma during both initial and final stages (20–30 min). The initial phase was particularly crucial for metabolite and aroma transformation, involving both enzymatic and non-enzymatic reactions that collectively shape rice flavor. These findings offer valuable insights into aroma development during rice cooking.

采用气相色谱×气相色谱-质谱联用和超高效液相色谱-质谱联用的代谢组学方法，对籼稻水热蒸煮过程中挥发性和非挥发性物质的动态变化进行了研究。共有254种非挥发性代谢物发生了显著变化，其中63种被确定为关键差异代谢物（P < 0.05, VIP > 1.5），主要是脂质、有机酸和杂环化合物。最初的烹饪阶段（0-5分钟）对这些变化至关重要。挥发物学检测到107种挥发性化合物，醛类、酮类和杂环类逐渐增加，醇类和酯类先减少后增加。基于OAV评价，共鉴定出34个关键香气化合物（OAV > 1），其中2-乙酰基-1-吡咯烷、壬醛、(E)-2-壬醛和（E，Z）-2,6-壬二醛贡献最大。时间分析显示，在初始和最终阶段（20-30 min），香气发生了重要变化。初始阶段对代谢物和香气转化尤为关键，包括酶和非酶反应，这些反应共同形成了大米的风味。这些发现为大米烹饪过程中的香气发展提供了有价值的见解。

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引用次数: 0

Comprehensive allergen screening and semi-quantification in plant based Milk alternatives by mass spectrometry 用质谱法对植物性牛奶替代品中过敏原的全面筛选和半定量

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X

Pub Date : 2026-01-17 DOI: 10.1016/j.fochx.2026.103504

Christopher McElroy , Malvinder Singh , Steven Corless , Christopher Hopley

Regulation of allergenic food and drink content is developing globally, reflecting the increased awareness and incidence of allergies in developed nations. As increasing numbers of people are diagnosed with allergies, the number of people directly affected by non-compliance with Precautionary Allergen Labelling (PAL) leads to increased risk, compounding the impact upon national health care providers. To assist regulators, we have developed LC-MS/MS methods for the detection and quantification of allergens in solid chocolate dessert and liquid plant milk emulsion matrices with μg/kg limits of quantification without the need for expensive synthetic calibrators. The LC-MS/MS screening method was then used to survey commercial plant-based milk alternative products, leading to the identification of contaminated products. A semi-quantitative, matrix matched calibration method was then used to estimate the allergen content. Subsequent orthogonal confirmation of content and concentration was then investigated using targeted LC-MS/MS, LC-TOF-MS and enzyme linked immunosorbent assay (ELISA) respectively.

在全球范围内，对致敏食品和饮料含量的监管正在发展，这反映了发达国家对过敏的认识和发病率的提高。随着越来越多的人被诊断患有过敏症，直接受不遵守预防性过敏原标签（PAL）影响的人数导致风险增加，加剧了对国家卫生保健提供者的影响。为了协助监管机构，我们开发了LC-MS/MS方法，用于检测和定量固体巧克力甜点和液体植物乳乳液基质中的过敏原，定量限为μg/kg，无需昂贵的合成校准器。然后采用LC-MS/MS筛选方法对商业植物性牛奶替代品进行调查，从而识别出受污染的产品。然后采用半定量、矩阵匹配校准方法估计过敏原含量。然后分别采用靶向LC-MS/MS、LC-TOF-MS和酶联免疫吸附试验（ELISA）对含量和浓度进行正交验证。

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引用次数: 0