Caratterizzazione e dosamento di ovalbumina in matrici alimentari mediante HPLC-Spettrometria di massa ad alta risoluzione. Validazione del metodo

The growing interest in the field of food allergies reflects the wide spread of this disease in the world. Proteins, in particular, are the most common food allergens. To screening purpose ELISA and other immunochemical techniques are used for determination of allergenic proteins in food. However these techniques suffer from some limitations as a non-negligible ross-reactivity and confirmatory analysis are requested if positive results were obtained. So in this work was developed and validated a sensitive analytical method HPLC-MS/MS for identification and quantitative determination of egg proteins as contaminants, after extraction from complex food matrices followed by tryptic digestion.