China Meat Research Center, 100068 Beijing, China.
China Meat Research Center, 100068 Beijing, China.
Food Chem. 2021 Apr 16;342:128240. doi: 10.1016/j.foodchem.2020.128240. Epub 2020 Oct 1.
In recent years, food fraud is a global issue that has raised wide public concern. Mass spectrometry techniques have a significant advantage of qualitatively and quantitatively analyzing food authenticity, especially for highly processed meat products. In this work, a simple and specific, rapid resolution liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was developed and validated for the determination of pork content in processed meat products according to internal standard (ISTD) method. To improve the efficiency of sample preparation, simplified bead-beating and enzymolysis process were investigated. In contrast with different heat-stable and specific porcine-peptides, EPITVSSDQMAK, GGPLTAAYR, HDPSLLPWTASYDPGSAK from Carbonic anhydrase 3 proved to have an excellent quantitative ability, thus obtaining good linear relationship and satisfactory recovery. This method was successfully applied to different types of meat products, thus demonstrating that complex mixtures of pork content can be accurately quantified.
近年来，食品欺诈是一个全球性问题，引起了广泛的公众关注。质谱技术在定性和定量分析食品真实性方面具有显著优势，特别是对于高度加工的肉类产品。在这项工作中，根据内标（ISTD）法，开发并验证了一种简单、特异、快速的液相色谱-串联质谱（LC-MS/MS）法来测定加工肉类产品中的猪肉含量。为了提高样品制备的效率，研究了简化的珠磨和酶解过程。与不同的热稳定和特异性猪肽相比，碳酸酐酶 3 中的 EPITVSSDQMAK、GGPLTAAYR、HDPSLLPWTASYDPGSAK 具有出色的定量能力，因此获得了良好的线性关系和令人满意的回收率。该方法成功应用于不同类型的肉类产品，从而证明了复杂的猪肉含量混合物可以被准确地定量。
