Background: In response to a need for accurate and reliable methods for food allergen regulatory compliance, a method for the detection and quantitation of whole egg, whole milk, peanut, and hazelnut in eight food matrices was developed and evaluated in a single-laboratory validation. The matrices include cookies, cookie dough, bread, breakfast cereal, salad dressing, ice cream, and red wine. Objective: The method was compared with Standard Method Performance Requirements (SMPR) 2016.002 established by the AOAC Stakeholder Panel on Strategic Food Analytical Methods. Methods: The method involves tryptic digestion of allergen proteins in food matrices incurred or spiked with allergen standards [reference materials (RMs), Standard RMs (SRMs), or in-house prepared standard] and uses labeled peptide internal standards. LC-tandem MS analysis of the signature tryptic peptides of the four allergens is performed using multiple reaction monitoring. Results: For 10 allergen/matrix combinations, the method demonstrated adequate sensitivity with a minimum quantitation limit of 3 mg/kg for whole egg and 10 mg/kg for milk, peanut, and hazelnut allergens. Repeatability precision across 3 days of analyses was <17% with analytical range of 10–1000 mg/kg. Recovery from incurred and spiked matrix-matched standards varied from 60 to 118%. Conclusions: The method met the minimum performance requirements of SMPR 2016.002 for whole egg in cookies, bread, cookie dough, and salad dressing; whole milk in cookies and red wine; peanut in breakfast cereal; and hazelnut in cookies. Highlights: The ERP determined that the data presented met the SMPR and accordingly recommended the method to be granted First Action status. In September 2017, the Official Methods Board approved the method as First Action.

中文翻译：

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液相色谱-串联质谱法检测和定量选择食物中的过敏原：第一行动2017.17。

背景：为满足对食品过敏原法规遵从性的准确可靠方法的需求，开发了一种检测和定量八种食品基质中全蛋，全脂牛奶，花生和榛子的方法，并在单实验室验证中进行了评估。基质包括饼干，饼干面团，面包，早餐麦片，沙拉酱，冰淇淋和红酒。目的：将该方法与由AOAC战略食品分析方法利益相关者小组建立的标准方法性能要求（SMPR）2016.002进行了比较。方法：该方法涉及用过敏原标准品（参考材料（RMs），标准RMs（SRMs）或内部制备的标准品）招致或加标的食品基质中的过敏原蛋白的胰蛋白酶消化，并使用标记的肽内标。使用多个反应监测，对四种过敏原的特征性胰蛋白酶消化肽进行LC串联MS分析。结果：对于10种过敏原/基质组合，该方法显示出足够的灵敏度，全蛋的最低定量限为3 mg / kg，牛奶，花生和榛子过敏原的最低定量限为10 mg / kg。3天分析的重复精度<17％，分析范围为10–1000 mg / kg。从发生的和加标的基质匹配标准物中的回收率从60％到118％不等。结论：该方法满足了SMPR 2016.002对饼干，面包，饼干面团和沙拉酱中的全蛋的最低性能要求；全脂牛奶饼干和红酒；早餐谷物中的花生；和榛子饼干。要点： ERP确定所提供的数据符合SMPR，并因此建议该方法被授予First Action状态。2017年9月，官方方法委员会批准了该方法为``第一个行动''。