Quantitative Method for Adulterated Meat Products Based on Peptide Marker Analysis

胡文彦; 徐道坤; 刘真; 杨军; 李春保; 冯超彦

doi:doi：10.3969/j.issn.1004-4957.2020.12.007

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Quantitative Method for Adulterated Meat Products Based on Peptide Marker Analysis

更新时间：2023-04-18

- Quantitative Method for Adulterated Meat Products Based on Peptide Marker Analysis
- Vol. 39, Issue 12, Pages: 1481-1486(2020)
- 作者机构：
  
  1. 南京市食品药品监督检验院
  2. 南京农业大学食品科学与技术学院
- 作者简介：
- 基金信息：
- DOI：doi：10.3969/j.issn.1004-4957.2020.12.007
  CLC：
- Published：2020
- 稿件说明：
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胡文彦, 徐道坤, 刘真, 杨军, 李春保, 冯超彦. Quantitative Method for Adulterated Meat Products Based on Peptide Marker Analysis[J]. 2020, 39(12): 1481-1486.
DOI：

胡文彦, 徐道坤, 刘真, 杨军, 李春保, 冯超彦. Quantitative Method for Adulterated Meat Products Based on Peptide Marker Analysis[J]. 2020, 39(12): 1481-1486. DOI： doi：10.3969/j.issn.1004-4957.2020.12.007.

摘要

该文开发了一种基于多肽标记物分析的肉制品掺伪检测技术，可同时进行定性和定量分析。样品经蛋白质提取和胰蛋白酶消化后，采用高分辨质谱(HRMS)和生物信息学工具，寻找牛、鸡、鸭、猪和羊5种肉类的特异性热稳定多肽标记物。在多反应监测(MRM)模式下，通过高效液相色谱-串联四极杆质谱(HPLC-QQQ-MS)对这些标记物进一步验证。使用由两种不同质量分数的肉类混合物(0%~100%)建立定量校准曲线，测定低限可达1%。采用该方法对市售的实际样品进行测试，验证结果表明该方法是一种可靠、有效的肉制品鉴定手段，可同时用于生肉和熟肉掺伪的定量检测。

Abstract

A detecting method for adulteration in processed meat products based on peptide markers analysis was developed in this paper

which could be performed for both qualitative and quantitative analysis.After protein extraction and trypsin digestion

the specific heat-stable peptide markers were searched in five types of meat including cattle

chicken

duck

pig and sheep

with high resolution mass spectrometry(HRMS) and bioinformatics tools.In multiple reaction monitoring(MRM) mode

these markers were further verified by high performance liquid chromatography triple quadrupole mass spectrometry(HPLC-QQQ-MS).A quantitative calibration curve was established using a meat mixture of two percentages(from 0% to 100%) with lower limit of determination of 1%.This method was used to analyze the actual samples purchased from the market.Results showed that this method is a reliable and effective strategy for meat identification

which could be used for the quantitative detection of adulteration in raw and cooked meat.

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南京市产品质量监督检验院国家农副产品质量监督检验中心

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