Journal article


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


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

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.



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://dx.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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