液相色谱-串联质谱法对牛肉中掺假成分的相对定量分析

TS207.3; 以物种特异性多肽为研究对象,采用液相色谱-串联质谱技术实现牛肉制品中牛肉与猪肉、鸡肉含量的相对定量分析.将纯牛肉按照10％、50％和80％比例分别与纯猪肉、鸡肉混合,并通过自制肉制品对物种特异性多肽进行验证和相对定量分析,其线性相关系数均达0.99以上;同时对市售的10种牛肉制品进行测定,构建了基于物种特异性多肽的相对定量方法.结果表明,该方法可以快速且有效地对牛肉制品进行鉴别及相对定量分析,为深加工肉制品的真伪鉴别和相对定量分析提供新思路....

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Published in食品科学 Vol. 43; no. 4; pp. 270 - 276
Main Authors 康超娣, 王守伟, 张颖颖, 张明悦, 赵文涛, 古瑾, 李莹莹
Format Magazine Article
LanguageChinese
Published 北京食品科学研究院,中国肉类食品综合研究中心,北京 100068 25.02.2022
Subjects
液相色谱-串联质谱;特异性多肽;相对定量分析;真伪鉴别
Online AccessGet full text
ISSN1002-6630
DOI10.7506/spkx1002-6630-20210410-135

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Abstract TS207.3; 以物种特异性多肽为研究对象,采用液相色谱-串联质谱技术实现牛肉制品中牛肉与猪肉、鸡肉含量的相对定量分析.将纯牛肉按照10％、50％和80％比例分别与纯猪肉、鸡肉混合,并通过自制肉制品对物种特异性多肽进行验证和相对定量分析,其线性相关系数均达0.99以上;同时对市售的10种牛肉制品进行测定,构建了基于物种特异性多肽的相对定量方法.结果表明,该方法可以快速且有效地对牛肉制品进行鉴别及相对定量分析,为深加工肉制品的真伪鉴别和相对定量分析提供新思路.
AbstractList TS207.3; 以物种特异性多肽为研究对象,采用液相色谱-串联质谱技术实现牛肉制品中牛肉与猪肉、鸡肉含量的相对定量分析.将纯牛肉按照10％、50％和80％比例分别与纯猪肉、鸡肉混合,并通过自制肉制品对物种特异性多肽进行验证和相对定量分析,其线性相关系数均达0.99以上;同时对市售的10种牛肉制品进行测定,构建了基于物种特异性多肽的相对定量方法.结果表明,该方法可以快速且有效地对牛肉制品进行鉴别及相对定量分析,为深加工肉制品的真伪鉴别和相对定量分析提供新思路.
Author 康超娣
古瑾
赵文涛
张颖颖
张明悦
李莹莹
王守伟
AuthorAffiliation 北京食品科学研究院,中国肉类食品综合研究中心,北京 100068
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WANG Shouwei
ZHANG Mingyue
GU Jin
ZHAO Wentao
ZHANG Yingying
KANG Chaodi
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Title 液相色谱-串联质谱法对牛肉中掺假成分的相对定量分析
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