AOAC SPSFAM ERP for SELECTED FOOD ALLERGENS

AOAC SPSFAM ERP REVIEW FORM - MARCH 13, 2017

Submission Date

2017-03-01 19:29:16

Name

SNEH BHANDARI

E-mail

sneh.bhandari@mxns.com

Organization

Silliker Laboratories

Title of Method

Detection and Quantitation of Selected Food Allergens using LC-MS/MS (Revision 2)

AOAC Candidate Method Number (e.g. ALN-01)

ALL-01

Applicable SMPR

2016.002

A LC-MS/MS based method for the detection and quantitation of whole egg (egg white and egg yolk), whole milk, peanut butter, and hazelnut commodity in food matrices listed in AOAC SMPR 2016.002 was developed and tested. The method uses triple quadrupole mass spectrometry and Multiple Reaction Monitoring (MRM) of characteristic transitions of precursor ions to fragment ions of a marker peptides to uniquely identify each allergen. The calibration curves were plotted using the ratio of unique peptide peak area of each allergen commodity in food matrix to spiked labeled internal standard (area ratio) against incurred or spiked commodity concentration. The recoveries (%) for each allergen commodity were estimated (n=9). The same quantifier ion was used for the different food matrices except chocolate and wine due to matrix interference or non-specific binding for certain proteins or peptides. The sensitivity and selectivity of the method are demonstrated.. Overall, the method was able to meet the method performance requirements stated in AOAC SMPR 2016.002. For all food matrices, the target commodity analytical range of 10 ‒ 1000 ppm was achievable and the method demonstrated good repeatability with RSDr < 15% . Except for chocolate, the peptide recoveries ranged from 60.5 to 109.9% in the tested food matrices. The method is able to demonstrate good sensitivity and is able to detect whole egg and the rest of the allergen commodities at a MQL of 3 or 10 ppm, respectively. Similar results were also achieved for the qualifier ion. Except for quantifier ion, poor sensitivity (MQL ≤ 30%) and low recovery (< 60%) were observed for the qualifier ions of milk, peanut and hazelnut in chocolate due to severe matrix effects. The scope of the method is limited to these matrices and allergen commodities. SMPR states detection and quantitation of egg, milk, peanut, and hazelnut food allergens in finished food products and ingredients. The submitted method is able to detect mentioned allergens in selected matrices. Egg white and egg yolk in Cookies, bread, cookie dough, salad dressing and white wine. Whole milk in cookies, infant formula, red wine and dark chocolate. Peanut and hazelnut in cookies, ice cream, breakfast cereals and milk chocolate. The method has not been applied to different varieties of specified matrices in respective allergen category.

I. General Summary:

II. Review of the Method Only:

1. Does the applicability of the method support the applicability of the SMPR? If not, please explain what is missing. 2. Does the analytical technique(s) used in the method meet the SMPR? If not, please specify how it differs from what is stated in the SMPR.

Yes.