Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
Department of Colloid and Lipid Science, Faculty of Chemistry, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
Food Chem. 2022 Sep 30;389:133066. doi: 10.1016/j.foodchem.2022.133066. Epub 2022 Apr 23.
We used global and species-specific peptide markers for a relative quantitative determination of pork and beef in raw and processed meat products made of the two meat species. Four groups of products were prepared (i.e., minced raw meats, sausages, raw and fried burgers) in order to represent products with different extents of food processing. In each group, the products varied in the pork/beef proportions. All products were analysed by multiple reaction monitoring mass spectrometry (MRM-MS) for the presence/concentration of pork- and beef-specific peptide markers, as well as global markers - peptides widely distributed in muscle tissue. The combined MRM-MS analysis of pork-specific peptide HPGDFGADAQGAMSK, beef-specific peptide VLGFHG and global marker LFDLR offered the most reliable validation of declared pork/beef compositions across the whole range of meat products. Our work suggests that a simultaneous analysis of global and species-specific peptide markers can be used for composition authentication in commercial pork/beef products.
我们使用全球和物种特异性肽标记物来相对定量测定由两种肉类制成的生肉和加工肉产品中的猪肉和牛肉。为了代表具有不同食品加工程度的产品，我们准备了四组产品（即生肉末、香肠、生和炸汉堡）。在每组产品中，猪肉/牛肉的比例不同。所有产品均通过多反应监测质谱（MRM-MS）分析，以检测猪肉和牛肉特异性肽标记物以及广泛分布于肌肉组织中的全球标记物-肽的存在/浓度。猪肉特异性肽 HPGDFGADAQGAMSK、牛肉特异性肽 VLGFHG 和全球标记物 LFDLR 的组合 MRM-MS 分析为整个肉类产品范围内的宣称猪肉/牛肉成分提供了最可靠的验证。我们的工作表明，全球和物种特异性肽标记物的同时分析可用于商业猪肉/牛肉产品的成分验证。
