食品中雞蛋卵白蛋白之質譜檢驗方法   全文下載

Method of Test for Ovalbumin from Chicken Eggs in Foods

食品安全一直以來為我國持續注意的課題，為加強食品過敏原的標示資訊，我國參考國際規範及國人發生食品過敏之臨床調查資料，規定11大項食品過敏原須強制標示，其中雞蛋食品為食品過敏原大宗。利用質譜技術檢測食品過敏原為國際檢驗趨勢，本署亦積極研發蛋白質質譜檢測方法。在液相層析四極桿時間飛行式質譜儀（Liquid chromatograph-quadrupole time-of-flight mass spectrometer, LC/Q-TOF MS）分析中，已確認雞蛋過敏原蛋白（雞蛋卵白蛋白：Ovalbumin）可做為定性方法之依據，因此接續以液相層析串聯三段式四極桿質譜儀（Liquid chromatograph-triple quadrupole mass spectrometer, LC/QqQ MS）進行食品中之確效試驗。本研究價購市面上常見之雞蛋產品基質（餅乾與黃豆）的加工食品為研究對象，測試此方法於不同加工產品中可否偵測到標的胜肽，結果顯示選定專一胜肽其離子對之滯留時間（Retention time）、離子對訊雜比（Signal/noise ratio）、離子比率（Ion ratio）皆符合確效規範，偵測極限為2 ppm。本研究建立之方法可於雞蛋之食品中偵測到雞蛋卵白蛋白，檢測17件市售產品皆符合成分標示，因此利用三段式四極桿質譜儀檢測食品中雞蛋過敏原具有高準確、高靈敏且高穩定性優點，更進一步強化此方法研究之完備性。

Food safety has always been an issue that continues to attract regulator's attention. In order to strengthen food allergen labeling, eleven major food allergens were required to be labeled and emphasized in the reference of international standards and the clinical investigation data. Among food allergens, egg is one of the major food allergens. Previous studies successfully found that liquid chromatography-quadrupole time-of-flight mass spectrometry (LC/Q-TOF MS) can be applied in the detection of ovalbumin which was the major allergenic protein of egg. Then, liquid chromatography-triple quadrupole mass spectrometry (LC/QqQ MS) was used to test and validate for the determination of the target peptides of ovalbumin in different processing products. The results showed that the retention time, signal/noise (S/N) ratio, and ion ratios were all complied. The limit of detection was 2 ppm. A survey consisted of 17 commercial products containing egg was conducted and the ovalbumin was tested by the developed LC/QqQ MS method. The results showed all products complied with their labeling. This LC/QqQ MS method offered high accuracy, high sensitivity and stability for the detection of egg allergen in foods.