vMethod Application for Gluten Quantitation in Food Matrices using LC-MS/MS v1.0 Disc

The SCIEX vMethod Application for Gluten Quantitation provides a sample preparation protocol and method for detection and quantification of gluten proteins in baked goods, fermented beverages and dehydrated formula by following MRM transitions for signature peptides derived from gluten proteins from wheat. The method also screens for gluten proteins from barley, oats and rye. Solid food samples are homogenized and defatted; extracted proteins are enzymatically digested, and the tryptic peptides are separated by HPLC and monitored for specific MRM transitions corresponding to unique signature peptides for gluten. Beverages are evaluated much the same way, except that homogenization and protein extraction steps can be bypassed.