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液相色谱-串联质谱法鉴别驴肉真伪
张颖颖;李莹莹;李石磊;郭超;李慧晨;王守伟
作者单位
张颖颖;李莹莹;李石磊;郭超;李慧晨;王守伟 中国肉类食品综合研究中心 
摘要:
本文结合蛋白质组学理论,建立了测定掺假驴肉的液相色谱串联质谱方法。利用高分辨质谱对样品进行数据采集,通过蛋白质组学软件对数据进行非标记定量分析,经物种特异性参数设置及数据筛选,将筛选所得数据进行主成分分析,得到PCA分析图,并试验验证该模型的准确性。进一步筛选数据、设置参数以及考察热稳定性,最终选择猪、驴、马的专属性多肽链各3条,将其转换为特异性离子对信息,创建液相色谱-串联质谱方法,该方法可准确测定0.5%的掺假比例,且操作简便,灵敏度高,准确可靠。
关键词:  驴肉掺假  高分辨质谱  多肽  液相色谱-串联质谱(LC-MS/MS)  主成分分析(PCA)
DOI:
分类号:
基金项目:“十三五”国家重点研发计划项目(2017YFC1601704)
Identification Authenticity of Donkey Meat by Liquid Chromatography-Tandem Mass Spectrometry
Abstract:
Based on proteomics theory, the method for the determination of adulterated donkey meat by liquid chromatography tandem mass spectrometry(LC-MS/MS) was established. In this study, data was acquired by high-resolution mass, and non-labeled quantitative analysis was carried out by proteomics software. The screened data by setting species-specific parameters was analyzed by principal component analysis (PCA) and the accuracy of the model was verified by experiments. Through further data screening, parameters setting and thermal stability investigation, three specific peptides of pig, donkey and horse were selected respectively and then transformed into specific ion pairs to establish LC-MS/MS method. The method could accurately measure the adulteration ratio of 0.5%. The results showed that the method is simple, accurate and reliable.
Key words:  donkey meat adulteration  high resolution mass  peptide  liquid chromatography-tandem mass spectrometry (LC-MS/MS)  principal component analysis (PCA)

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