液相色谱串联质谱对掺假牛肉的鉴别及定量研究

发布时间：2018-06-14 09:42

本文选题：质谱 + 物种掺假　；参考：《现代食品科技》2017年02期

【摘要】：本文以差异蛋白质组学为理论研究基础,利用高效液相色谱串联质谱(HPLC-MS/MS)实现了对猪肉或鸡肉掺假的牛肉的定性鉴别及定量分析。首先采用高分辨质谱仪(nLC-QE)分别找出牛肉、猪肉和鸡肉的相对专属性多肽链,并对其进行二级扫描,得到了三个物种的特异性离子对,进一步利用HPLC-MS/MS的多反应监测模式(MRM)对掺杂猪肉或鸡肉的牛肉进行特异性离子对验证,分别选择了牛肉、猪肉和鸡肉的9、8和7条多肽进行定性研究;并与聚合酶链式反应(PCR)技术进行比对,得到的结果一致;此外将鸡肉和猪肉以0.5、1.0、5.0、10.0、25.0%的比例掺杂于牛肉中,各选择3组离子对进行定量分析,其各自的线性相关系数均大于0.99,最低定量限为0.5%。由此表明,液相色谱串联质谱的方法可以快速地对牛肉中的猪肉和鸡肉进行鉴别并能准确定量分析。
[Abstract]:Based on the theory of differential proteomics, the qualitative identification and quantitative analysis of beef adulterated from pork or chicken were carried out by using high performance liquid chromatography tandem mass spectrometry (HPLC-MS / MS). Firstly, the relative exclusive polypeptide chains of beef, pork and chicken were identified by high resolution mass spectrometer (NLC-QE), and then the specific ion pairs of three species were obtained. Furthermore, the specific ion pairs of beef mixed with pork or chicken were verified by using HPLC-MS / MS multi-reaction monitoring model (MRM), and 9 8 and 7 polypeptides of beef, pork and chicken were selected for qualitative study respectively. The results were consistent with those obtained by polymerase chain reaction (PCR) technique, and the chicken and pork were mixed in the beef with a ratio of 0.5% (1.0%) to 10.0% (25.0%), and each of the three groups of ion pairs was selected for quantitative analysis. Their linear correlation coefficients were all greater than 0.99, and the lowest quantitative limit was 0.5. The results show that the method of liquid chromatography-tandem mass spectrometry can be used to identify pork and chicken in beef quickly and quantitatively accurately.
【作者单位】：中国肉类食品综合研究中心;
【分类号】：TS251.7;O657.63

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