Abstract：
:We present an implementation of the absolute quantification (AQUA) method for monitoring of peptide abundance in complex mixtures of processed proteins. Specific peptide markers from meats (chicken, duck, goose, pork and beef) and common protein allergenic additives (soy, milk and egg white preparations) were chosen and synthesised with stable isotopes (13C and 15N) for use as internal standards. A wide range of food samples, from cooked or raw meat to sterilised pâté, was analysed by a triggered multiple reaction monitoring mode experiment and triple quadrupole mass spectrometry for the direct measure of tryptic peptides representing the amounts of specific proteins. Considerable differences among the abundances of meat and non-meat proteins were observed, and illegal addition and replacement of ingredients were discovered, i.e. undeclared addition of pork and egg white proteins, and illegal substitution of veal, goose and duck meat with cheaper pork.
journal_name
Food Chemjournal_title
Food chemistryauthors
Montowska M,Fornal Edoi
10.1016/j.foodchem.2018.08.131subject
Has Abstractpub_date
2019-02-15 00:00:00pages
857-864eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31545-0journal_volume
274pub_type
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