Abstract：
:In recent years, food fraud is a global issue that has raised wide public concern. Mass spectrometry techniques have a significant advantage of qualitatively and quantitatively analyzing food authenticity, especially for highly processed meat products. In this work, a simple and specific, rapid resolution liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was developed and validated for the determination of pork content in processed meat products according to internal standard (ISTD) method. To improve the efficiency of sample preparation, simplified bead-beating and enzymolysis process were investigated. In contrast with different heat-stable and specific porcine-peptides, EPITVSSDQMAK, GGPLTAAYR, HDPSLLPWTASYDPGSAK from Carbonic anhydrase 3 proved to have an excellent quantitative ability, thus obtaining good linear relationship and satisfactory recovery. This method was successfully applied to different types of meat products, thus demonstrating that complex mixtures of pork content can be accurately quantified.
journal_name
Food Chemjournal_title
Food chemistryauthors
Li Y,Zhang Y,Kang C,Zhao W,Li S,Wang Sdoi
10.1016/j.foodchem.2020.128240subject
Has Abstractpub_date
2021-04-16 00:00:00pages
128240eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32102-6journal_volume
342pub_type
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