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  • Title: Isotopic dilution assay development of nisin A in cream cheese, mascarpone, processed cheese and ripened cheese by LC-MS/MS method.
    Author: Lim CW, Lai KY, Ho WT, Chan SH.
    Journal: Food Chem; 2019 Sep 15; 292():58-65. PubMed ID: 31054692.
    Abstract:
    The current food safety concern for food integrity demands the availability of an accurate, easy and reliable analytical tool for assay development of nisin A in cheese. To address this, we report the application of isotopically labelled peptide sequence MSTKDFNLDLVSVSKKDSGASP(R) (without thioether bridges) as internal standard for determination of nisin A in cream cheese, mascarpone, processed cheese and ripened cheese without the need for matrix-matched calibration by triple-quadrupole mass spectrometry. Full method validation was performed according to the modified Commission Decision 2002/657/EC criteria and method robustness was checked on 10 random cheese samples. Internal standard provided significant improvement (p < 0.05) in method precision for determination of nisin A in all four types of cheese. Significant losses (p < 0.05) for Nisin A in cheese was observed one week later. A fit-for-purpose method using internal standard procedure for accurate quantitation of Nisin A in cheese becomes available.
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