液相色谱串联质谱法测定牛肉制品中猪肉含量  

Determination of the pork content in beef products by ultra high performance liquid chromatography-tandem mass spectrometry

作　　者：杜业刚[1] 刘奕雄[1] 李星星 孙林 王韦达[1] 刘文丽[1] 杨国武[1] DU Yegang;LIU Yixiong;LI Xingxing;SUN Lin;WANG Weida;LIU Wenli;YANG Guowu(Shenzhen Academy of Metrology and Quality Inspection,National Nutrition Food Testing Center(Guangdong),Shenzhen,518100)

机构地区：[1]深圳市计量质量检测研究院,国家营养食品质量监督检验中心(广东),深圳518100

出　　处：《分析试验室》2021年第1期64-69,共6页Chinese Journal of Analysis Laboratory

基　　金：深圳市科技计划项目(YCYJ20170817162416978);深圳市食品安全战略工程项目(深圳主食食材营养成分检测分析与大数据共享项目)资助。

摘　　要：建立了超高效液相色谱-串联质谱法测定牛肉制品中猪肉含量的方法。样品经蛋白提取、酶解等前处理后,在0.1%甲酸水和乙腈的梯度洗脱下经C18色谱柱分离,多反应监测模式采集质谱数据进行定量分析,线性回归系数>0.999,方法定量限低至0.5%(w:w),回收率89.6%~109%,相对标准偏差低于10%。A method for determination of pork content in beef products by ultra high performance liquid chromatography-tandem mass spectrometry was developed.After processed by protein extraction and enzymatic hydrolysis,the samples were separated by C18 column under gradient elution with 0.1%formic acid and acetonitrile.Multiple reaction monitoring data were acquired by tandem mass spectrometry and qualitative analyzed.The correlation coefficients of linear relationship were above 0.999,limits of quantitation were as low as0.5%(w:w),the recoveries were between 89.6%and 109%,and relative standard deviations were below 10%.

关 键 词：特征肽段 液相色谱-串联质谱 牛肉 猪肉 生物标志物 

分 类 号：O657.63[理学—分析化学] TS207.3[理学—化学]