https://www.selleckchem.com/products/wrw4.html
A novel LC-MS/MS method for simultaneous quantification of the allergens of soy, milk and egg in surimi products was established based on three signature peptides, namely EAFGVNMQIVR (soy glycinin G2), YLGYLEQLLR (milk α-S1-casein), GGLEPINFQTAADQAR (egg ovalbumin) and a stable isotope-labeled peptide EAFGVNMQI* (I*, 13C6, 15N) VR. After protein extraction and tryptic digestion, four selected marker peptides were measured by HPLC-MS/MS. The determination coefficient R2 was higher than 0.9914 at the range of 0.5-200 ng/mL and both the intra

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