Issue 20, 2018, Issue in Progress

Authentication of pork in meat mixtures using PRM mass spectrometry of myosin peptides

Abstract

Adulteration of meat products is a major concern not only for economic fraud, but also for ethical reasons. In this study, we presented a parallel reaction monitoring (PRM) mass spectrometry approach for detection of trace pork in meat mixtures (chicken, sheep, and beef). Specific peptides were identified and screened by a shotgun proteomic approach based on tryptic digests of certain protein. Five surrogate peptides from myosin were screened and then used for pork detection by PRM of Orbitrap MS. When the most sensitive peptide was selected, the LOD in mixed meat can be up to 0.5%. The RSD values between detected and designated pork levels (1%, 5% and 50%) were 4–15%. The targeted method developed can be applied to identify and quantify the pork in meat mixture.

Graphical abstract: Authentication of pork in meat mixtures using PRM mass spectrometry of myosin peptides

Article information

Article type
Paper
Submitted
30 Jan 2018
Accepted
12 Mar 2018
First published
21 Mar 2018
This article is Open Access
Creative Commons BY license

RSC Adv., 2018,8, 11157-11162

Authentication of pork in meat mixtures using PRM mass spectrometry of myosin peptides

X. Pan, J. Chen, Q. Chen, B. Huang and J. Han, RSC Adv., 2018, 8, 11157 DOI: 10.1039/C8RA00926K

This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. You can use material from this article in other publications without requesting further permissions from the RSC, provided that the correct acknowledgement is given.

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