Analysis of nisin A, nisin Z and their degradation products by LCMS/MS

Journal article

Publication Details

Author(s): Pischetsrieder M, Schneider N, Werkmeister K
Journal: Food Chemistry
Publisher: Elsevier
Publication year: 2011
Volume: 127
Pages range: 847-854
ISSN: 0308-8146


The peptides nisin A and nisin Z belong to type-A lantibiotics applied as preservatives in cheese production. The present study optimised and validated a liquid chromatography-tandem mass spectrometry (LCMS/MS) method for the analysis of nisin A in cheese. Since nisin A was not detectable in nisin-containing commercial cheese samples, an additional LCMS/MS method for the quantification of nisin Z was developed and validated. Quantification was performed by external calibration and standard addition. The latter method provided a non-significantly higher recovery rate for the tested cheese matrix. During the production of processed cheese, nisin A and nisin Z undergo significant degradation. Six degradation products of nisin A or nisin Z, respectively, were detected and assigned to nisin A/Z + H2O, nisin A/Z1-32, and nisin A/Z1-32 + H2O. In two out of eight commercial processed cheese samples, 1.6, resp. 1.7 mg nisin Z/kg cheese was measured, whereas nisin A was not detectable in any of the samples. © 2011 Elsevier Ltd. All rights reserved.

FAU Authors / FAU Editors

Pischetsrieder, Monika Prof. Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Schneider, Nadine
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Additional Organisation
Emil-Fischer-Zentrum (Emil Fischer Center)

How to cite

Pischetsrieder, M., Schneider, N., & Werkmeister, K. (2011). Analysis of nisin A, nisin Z and their degradation products by LCMS/MS. Food Chemistry, 127, 847-854.

Pischetsrieder, Monika, Nadine Schneider, and Knut Werkmeister. "Analysis of nisin A, nisin Z and their degradation products by LCMS/MS." Food Chemistry 127 (2011): 847-854.


Last updated on 2018-19-04 at 02:43