Multi-target detection of egg-white and pig gelatin fining agents in Nebbiolo-based aged red wine by means of nanoHPLC-HRMS

Federica Dal Bello,Cristina Lamberti,Marzia Giribaldi,Cristiano Garino,Monica Locatelli,Daniela Gastaldi,Claudio Medana,Laura Cavallarin,Marco Arlorio,Maria Gabriella Giuffrida

Food Chemistry（2021）

引用 5|浏览25

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摘要

•Simultaneous quantification of gelatin and egg white proteins in aged red wine.•Lysozyme is the protein which gives a satisfactory quantification in aged red wine.•The ELISA kit targeting ovalbumin fails to quantify egg allergens in red wine.•Pig collagen is better detected and quantified if non-hydroxyated peptides are used.

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关键词

High resolution mass spectrometry,Albumen,Gelatin,Fining agent,Food allergy,Red wine

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