Abstract:Sesame is one of the eight major allergic foods. In recent years, with the increasing sales of sesame and its products, the number of allergic patients caused by sesame has gradually increased. Therefore, it is particularly important to detect sesame. The accurate detection of allergens could be achieved by mass spectrometry, and efficient extraction of allergen proteins is the prerequisite and foundation. At present, sesame oil by-products or raw sesame are mainly used to optimize the extraction of sesame protein. To further study the extraction method of sesame allergen protein in processed food, raw sesame and processed sesame products were used as samples to optimize the extraction of sesame protein in the study. Based on the identification results of mass spectrometry in the crude protein extract, the optimal extraction method for sesame protein in processed products was determined. The results showed that sesame protein from processed products could be effectively extracted using the solution (50 mmol·L-1 Tris-HCl+7 mol·L-1 urea+2 mol·L-1 thiourea+wt.4% CHAPS, pH=8.5) for shaking and ultrasound for 40 minutes. Even for processed sesame, the protein extraction concentration could reach over 20 mg·mL-1. Sesame protein in processed products could be extracted efficiently by using the extraction conditions, which provides technical support for the trace detection of sesame allergens by mass spectrometry, and helps to establish the label identification of sesame allergens.
