Harlina Putri Widyanti, Nawaz Asad, Shahzad Raheel, Amalina Na'Ilah Nur, Geng Fang, Rafi Mohamad, Maritha Vevi, Pangawikan Aldila Din, Rahimah Souvia, Khan Mohammad Rizwan, Gramita Widya Siva, Nurhasya Adelia Salsabila
Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, 45363 Bandung, Indonesia.
Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, 425199 Yongzhou, China.
Food Chem X. 2025 Jul 17;29:102804. doi: 10.1016/j.fochx.2025.102804. eCollection 2025 Jul.
Food adulteration with non-halal components, particularly in thermally processed meat products like meatballs, presents significant challenges for conventional DNA and protein-based detection methods. This study applies untargeted lipidomics using ultra-high-performance liquid chromatography-high-resolution mass spectrometry (UHPLC-HRMS) combined with multivariate analysis (principal component analysis [PCA] and partial least squares-discriminant analysis [PLS-DA]) to authenticate halal status in meatball products. Lipid profiles were obtained from beef, goat, pork, and their mixtures, and analyzed under both electrospray ionization in positive mode (ESI+) and electrospray ionization in negative mode (ESI-) modes. Glycerophospholipids emerged as dominant lipid species. PCA and PLS-DA revealed clear separations between halal and non-halal samples, with high model performance (R = 0.994, Q = 0.952), demonstrating strong predictive capability. Five key lipid ions-lysophosphatidylethanolamine (LPE)(16:0p) + H, LPE(16:1e) + H, LPE(18:1p) + H, PC(10:0p/23:0) + H, and phosphatidylcholine (PC)(8:0/24:1) + H-were identified as markers for single-source differentiation, while twelve lipids were significant for mixed-meat products. These findings confirm the efficacy and specificity of untargeted lipidomics as a robust method for halal authentication in processed meat products.
用非清真成分掺假食品，尤其是在肉丸等热加工肉制品中，给传统的基于DNA和蛋白质的检测方法带来了重大挑战。本研究应用非靶向脂质组学，采用超高效液相色谱-高分辨率质谱（UHPLC-HRMS）结合多变量分析（主成分分析[PCA]和偏最小二乘判别分析[PLS-DA]）来鉴定肉丸产品的清真状态。从牛肉、山羊、猪肉及其混合物中获取脂质谱，并在正模式电喷雾电离（ESI+）和负模式电喷雾电离（ESI-）两种模式下进行分析。甘油磷脂是主要的脂质种类。PCA和PLS-DA显示清真和非清真样品之间有明显的分离，模型性能良好（R = 0.994，Q = 0.952），具有很强的预测能力。五个关键脂质离子——溶血磷脂酰乙醇胺（LPE）（16:0p）+ H、LPE（16:1e）+ H、LPE（18:1p）+ H、PC（10:0p/23:0）+ H和磷脂酰胆碱（PC）（8:0/24:1）+ H——被确定为单一来源区分的标志物，而有十二种脂质对混合肉产品具有重要意义。这些发现证实了非靶向脂质组学作为加工肉制品清真认证的一种可靠方法的有效性和特异性。
