液相色谱串联质谱-特征肽鉴别牛肉真伪  

The Identification of Beef Authenticity by Liquid Chromatography Tandem Mass Spectrometry-Characteristic Peptides

作　　者：陈柯 陈褚建 邹惠亮 陈敏 CHEN Ke;CHEN Chujian;ZOU Huiliang;CHEN Min(Huzhou Institute for Food and Drug Control,Huzhou 313000)

机构地区：[1]湖州市食品药品检验研究院,湖州313000

出　　处：《食品工业》2024年第4期312-317,共6页The Food Industry

基　　金：浙江省市场监督管理局科研计划项目(20210147)。

摘　　要：采用超高效液相串联三重四极杆质谱(UPLC-MS/MS)-特征肽段的方法鉴别牛肉的真伪。将牛肉、鸡肉和鸭肉经蛋白质提取、水解后,利用高分辨飞行时间质谱(UPLC-TOF)采集一二级扫描质谱数据,与蛋白质谱库进行比对,筛选出牛、鸡、鸭的特征肽与相对完整的牛肉特征肽序列,并按此序列人工合成牛肉特征肽,以此为对象,建立超高效液相-串联三重四极杆质谱的多反应监测(MRM)模式的定性与定量方法。结果表明,筛选出的2条牛肉特征肽检出限分别为1.69μg/L和0.61μg/L,通过对牛、鸡、鸭、猪、羊肉及各类肉与牛肉的混合肉进行验证,含牛源性肉中均能检测到特征肽,非牛源性肉中均未检出牛肉特征肽段。该方法可用于牛肉的真伪鉴别。Investigate the authenticity of beef by ultra-high performance liquid phase tandem triple quadrupole mass spectrometry(UPLC-MS/MS)-characteristic peptide.After protein extraction and hydrolysis of beef,chicken and duck meat,the primary and secondary scanning mass spectrometry data were collected by high-resolution time-of-flight mass spectrometry(UPLC-TOF),compared with the protein library,and the characteristic peptides of cattle,chicken and duck,relatively complete beef characteristic peptide sequences were screened,and beef characteristic peptides were artificially synthesized according to this sequence,and the qualitative and quantitative methods of multi-reaction monitoring(MRM)mode of ultra-high performance liquid-tandem triple quadrupole mass spectrometry were established as the object.The results showed that the detection limits of the two beef characteristic peptides were 1.69 ng/mL and 0.61 ng/mL,respectively,and the characteristic peptides of beef could be detected in bovine-containing meat,but no beef characteristic peptides were detected in non-bovine-derived meat.This method could be used to identify the authenticity of beef.

关 键 词：特征肽 高分辨质谱 蛋白质谱库 超高效液相-三重四极杆质谱 牛肉真伪鉴别 

分 类 号：O657.63[理学—分析化学] TS251.52[理学—化学]