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

Pischetsrieder M, Schneider N, Werkmeister K (2011)

Publication Type: Journal article

Publication year: 2011

Journal

Food Chemistry Elsevier

Publisher: Elsevier

Book Volume: 127

Pages Range: 847-854

DOI: 10.1016/j.foodchem.2011.01.023

Abstract

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.

Authors with CRIS profile

Monika Pischetsrieder Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl) Nadine Schneider Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Additional Organisation(s)

Emil-Fischer-Zentrum (Emil Fischer Center)

Involved external institutions

Bayerisches Landesamt für Gesundheit und Lebensmittelsicherheit (LGL) DE Germany (DE)

How to cite

APA:

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. https://doi.org/10.1016/j.foodchem.2011.01.023

MLA:

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.

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