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Citation: GU Shuqing, ZHAN Lina, ZHAO Chaomin, ZHENG Jiang, CAI Yicun, DENG Xiaojun. Identification of meat marker peptides and detection of adulteration by liquid chromatography-tandem mass spectrometry[J]. Chinese Journal of Chromatography, ;2018, 36(12): 1269-1278. doi: 10.3724/SP.J.1123.2018.08005 shu

Identification of meat marker peptides and detection of adulteration by liquid chromatography-tandem mass spectrometry

1.
Technical Center for Animal Plant and Food Inspection and Quarantine, Shanghai Entry-Exit Inspection and Quarantine Bureau, Shanghai 200135, China;
2.
Department of Food Engineering, School of Life Science, Shanghai University, Shanghai 200436, China

Received Date: 3 August 2018

Fund Project: Shanghai Central Guiding Local Science and Technology Development Special Project (No. YDZX20173100004528)

A liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method was established for the identification of meat marker peptides and quantitative detection of common exogenous meat in mutton adulteration. Samples were prepared by protein extraction, trypsin hydrolysis, and solid phase extraction. Proteins and peptides were identified using ultra-performance liquid chromatography-quadrupole/electrostatic orbitrap-high resolution mass spectrometry (UPLC-Q/Exactive-HRMS) combined with Proteinpilot software. Twenty species-specificity marker peptides in mutton, duck, pork, and chicken were identified by comparison of the basic local alignment search tool (BLAST) with the Uniprot database. Verification and multiple reaction monitoring (MRM) of these marker peptides were performed quantitatively using a UPLC-triple-quadrupole mass spectrometry (QqQ-MS) system. Duck, pork, and chicken were added to mutton at mass percentages of 1%, 5%, 10%, 20%, and 50%. The limit of detection for the adulterants was 0.25% for duck, 0.17% for pork, and 0.10% for chicken.
- liquid chromatography-tandem mass spectrometry (HPLC-MS/MS),
- marker peptides,
- meat,
- identification,
- adulteration detection
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1.
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