Page 86 - Application Notebook - Solution for Food Safety

Application No.C141
News

Q Peanut Allergen in Spices
Contaminated spice samples were prepared and analyzed to confirm that the low amount of peanuts added into
the various spices can be detected. Peptides of Ara h1 were successfully observed from the spice samples spiked
with 2 ppm of peanuts. It was also confirmed that there are no obvious false-positive peaks from the blank samples.

Cinnamon Cumin Chili pepper Ginger
(×1,000) (×1,000) (×1,000) (×10,000)
5.0 5.0
5.0 1.0
1FBOVU TQJLFE 2.5 2.5 2.5 0.5
QQN
0.0 0.0 0.0 0.0
4.00 4.25 4.00 4.25 4.00 4.25 4.00 4.25
(×1,000) (×1,000) (×1,000) (×10,000)
5.0 4.0 5.0 1.0
3.0
#MBOL 2.5 2.0
TBNQMF 2.5 0.5
1.0
0.0 0.0 0.0 0.0
4.00 4.25 4.00 4.25 4.00 4.25 4.00 4.25

Garlic Mustard seed Nutmeg Oregano
(×1,000) (×1,000) (×1,000) (×1,000)
7.5 7.5 7.5 7.5
5.0 5.0 5.0 5.0
1FBOVU TQJLFE
QQN 2.5 2.5 2.5 2.5
0.0 0.0 0.0 0.0
4.00 4.25 4.00 4.25 4.00 4.25 4.00 4.25
(×1,000) (×1,000) (×1,000) (×1,000)
7.5 7.5 7.5 7.5
5.0 5.0 5.0 5.0
#MBOL
TBNQMF
2.5 2.5 2.5 2.5
0.0 0.0 0.0 0.0
4.00 4.25 4.00 4.25 4.00 4.25 4.00 4.25
Rosemary Sage Turmeric Thyme
(×1,000) (×1,000) (×1,000) (×1,000)
7.5 5.0 5.0 5.0
5.0
1FBOVU TQJLFE 2.5 2.5 2.5
QQN 2.5
0.0 0.0 0.0 0.0
4.00 4.25 4.00 4.25 4.00 4.25 4.00 4.25
(×1,000) (×1,000) (×1,000) (×1,000)
7.5 5.0 5.0 5.0
5.0
#MBOL 2.5 2.5 2.5
TBNQMF
2.5
0.0 0.0 0.0 0.0
4.00 4.25 4.00 4.25 4.00 4.25 4.00 4.25
Fig. 8 Chromatograms of Peptide GTG… in Spices With or Without Spiking with Peanuts

Q Conclusion
A method for the analysis of Ara h1 in spices and seasonings was successfully developed.
The combination of the developed method and a high sensitivity triple quadrupole mass spectrometer enabled the
detection of 2 ppm or lower of peanut allergen Ara h1 in spices and seasonings.

First Edition: Dec. 2016

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