Grundy Helen H, Soto Quintana Carla, Korzow Richter Kristine, Read Wendy A, Hutchinson Matthew L, Stephen Lloyd Antony, Donarski James Anthony
Fera Science Limited, York, UK.
BioArCh Department of Archaeology, University of York, York, UK.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2023 Apr;40(4):465-474. doi: 10.1080/19440049.2023.2177083. Epub 2023 Feb 17.
Due to allergy concerns, it is mandatory under EU law to declare in food products all ingredients derived from fish. Gelatine is prepared from the waste collagen of animal carcasses, including piscine, bovine and porcine materials, and is an ingredient in a wide range of foods. The Elliott Review into the integrity and assurance of food supply networks highlighted requirements for analytical surveillance methods to support due diligence, food safety and authenticity. We present the development of a method to extract gelatine from foods and determine the presence of piscine gelatine by liquid chromatography-tandem mass spectrometry using a suite of sixteen piscine marker peptides. The method has been successfully applied to gelatine granules, capsules and composite retail food products. While a study is required to determine parameters including the limit of detection of this method, the data indicate the method is reproducible between replicates of sub-samples and applies to a range of piscine gelatines collected over 16 years. Once validation studies are complete, there is potential for enforcement officers to apply the technology to verify the authenticity of fish products to support consumers in ensuring food safety and also food provenance relating to animal origin.
由于过敏问题，欧盟法律强制要求在食品中声明所有源自鱼类的成分。明胶是由动物尸体的废弃胶原蛋白制备而成，包括鱼、牛和猪的原料，并且是多种食品中的一种成分。埃利奥特对食品供应网络的完整性和保障情况的审查强调了对分析监测方法的要求，以支持尽职调查、食品安全和食品真实性。我们介绍了一种从食品中提取明胶并使用一组16种鱼类标记肽通过液相色谱-串联质谱法测定鱼类明胶存在情况的方法的开发。该方法已成功应用于明胶颗粒、胶囊和复合零售食品。虽然需要进行一项研究来确定包括该方法的检测限在内的参数，但数据表明该方法在子样本的重复测定之间具有可重复性，并且适用于在16年期间收集的一系列鱼类明胶。一旦验证研究完成，执法人员有可能应用该技术来验证鱼类产品的真实性，以帮助消费者确保食品安全以及与动物来源相关的食品溯源。
