Allergic reactions to crustacean products have been increasing owing to the rising consumption. Tropomyosin (TM) is the main crustacean allergen; it has a coiled-coil structure, which shows stability to various food processing methods. Crustacean processed products have been used in several food products, thereby causing greater difficulties in detecting TM in these products. We aimed to develop an assay based on high-performance liquid chromatography–tandem mass spectrometry for the accurate and reproducible quantification of crustacean TM in foods.

中文翻译：

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使用高效液相色谱-串联质谱法定量食品中的甲壳类原肌球蛋白

由于消费量的增加，对甲壳类产品的过敏反应一直在增加。原肌球蛋白 (TM) 是主要的甲壳类过敏原；它具有盘绕线圈结构，对各种食品加工方法显示出稳定性。甲壳类加工产品已用于多种食品，从而导致在这些产品中检测 TM 的难度更大。我们的目标是开发一种基于高效液相色谱-串联质谱法的检测方法，以准确且可重复地定量食品中的甲壳类动物 TM。