用于质谱检测的芝麻过敏原高效提取方法比较OA

Sesame is one of the eight major allergenic foods,and with the increasing consumption of sesame-based products in recent years,the incidence of sesame allergy has risen accordingly.Accurate detection of sesame allergens is therefore of crucial importance for food safety.Mass spectrometry provides a reliable approach for allergen identification;however,efficient extraction of allergenic proteins is a critical prerequisite for successful detection.Most existing studies on sesame protein extraction focus on raw sesame seeds or sesame oil by-products.To optimize extraction methods for sesame allergens in processed foods,both raw sesame and processed sesame products were used as test samples.Based on mass spectrometric identification of proteins in crude extracts,an optimal extraction method for sesame allergen proteins in processed products was established.The results showed that sesame proteins from processed products could be effectively extracted using a urea-based buffer system(50 mmol·L-1 Tris-HCl,7 mol·L-1 urea,2 mol·L-1 thiourea,and 4 wt.％CHAPS,pH value 8.5)combined with shaking and ultrasonic treatment for 40 min.Under these conditions,protein concentrations exceeding 20 mg·mL-1 were obtained,even from processed sesame samples.Efficient extraction of sesame proteins under these conditions provides technical support for trace detection of sesame allergens using mass spectrometry and contributes to the establishment of accurate sesame allergen labelling.