Multi-target detection of egg-white and pig gelatin fining agents in Nebbiolo-based aged red wine by means of nanoHPLC-HRMS.
Food Chem
; 345: 128822, 2021 May 30.
Article
en En
| MEDLINE
| ID: mdl-33352406
The presence of residues from fining agents in wines may represent a risk for allergic consumers and a source of discomfort for others, such as vegans. Even though ELISA is the official detection method for such residues, this technique may be hindered by cross-reactivity issues, or by matrix-molecule interference due to a high polyphenol content, especially in red wines. An HRMS-based method has been developed to detect pig gelatin and egg white in experimental five-year aged Nebbiolo-based red wine. Biomarker peptides were selected, after tryptic digestion, and quantified by multitarget nanoHPLC-HRMS analysis. The method resulted in an LLOQs of 5 µg/mL in the experimental wine, and between 1 and 2 µg/mL in the buffer. This method allowed both gelatin and egg white proteins to be detected and quantified in aged red wine, while whereas the commercial ELISA kit was instead unable to detect egg white in the same samples.
Palabras clave
Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Espectrometría de Masas
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Vino
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Cromatografía Líquida de Alta Presión
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Nanotecnología
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Clara de Huevo
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Análisis de los Alimentos
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Gelatina
Tipo de estudio:
Diagnostic_studies
Límite:
Animals
Idioma:
En
Revista:
Food Chem
Año:
2021
Tipo del documento:
Article