LC-tandem mass spectrometry as a screening tool for multiple detection of allergenic ingredients in complex foods

In the present investigation, an LC-MS method for sensitive multiplex detection of five allergenic ingredients in a processed food matrix is presented. Cookie was chosen as complex food model and was incurred with egg, milk, soy, hazelnuts and peanuts before baking. Extraction, purification and pre-concentration protocols were applied to ground cookie basing on protocols described elsewhere. Specific instrumental features of a dual cell linear ion trap MS instrument were exploited to identify suitable peptide markers for each allergen and to deliver a sensitive multiplex SRM-based method for the simultaneous detection of common allergenic ingredients which might contaminate such a commodity.