Analysis of allergenic residues in wines by triple quadrupole LCMS

¹ University of Caxias do Sul, Institute of Biotechnology, Rua Francisco Getúlio Vargas, 1130, 95070-560 Caxias do Sul, RS, Brazil
² Brazilian Wine Institute (IBRAVIN) – LAREN/SEAPI – Laboratory of Oenologic Reference Evanir da Silva, Av. da Vindima, 1855 Caxias do Sul, RS, Brazil
³ Agilent Technologies Brazil, Alameda Araguaia, 1142, Barueri 064555-940, SP Brazil

^a e-mail: frespine@ucs.br., fernanda.laren@ibravin.org.br
^b e-mail: celso_blatt@agilent.com
^c e-mail: mariana.baptistao@agilent.com

Abstract

During the winemaking are used technology coadjuvants, between them: albumin, caseinates and lysozyme. These compounds have great oenological properties, however, the presence of their residues can represent risks to people who are allergic to them because they are derived from eggs and milk. Mass spectrometry methods enables unambiguous determination of allergenic proteins at low levels in wines. Therefore, the aim of this study was to determine the concentrations of ovalbumin, alpha-casein, beta-casein and lysozyme in experimental wines treated with different concentrations of them by triple quadrupole liquid chromatography mass spectrometry with Jet Stream Electrospray Ionization (ESI). The wines were elaborated and treated with different concentrations of albumin, lysozyme and potassium caseinate. Bentonite and decantation were used for the removal of the fining agents. The quantification limits (LOQ) for ovalbumin, a-casein, b-casein and lysozyme were: 0.002 mg/L, 0.24 mg/L, 0.75 mg/L and 0.04 mg/L, respectively. Non residues of the proteins were identified in the experimental wines treated with the different amounts of potassium caseinate, albumin and lysozyme, analyzed in this study. These results provide an evidence of the absence of residues of caseinate, albumin and lysozyme in the concentrations tested in the wines if good treatment practices are followed.