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DOI: https://doi.org/10.5713/ajas.20.0616    [Accepted] Published online November 25, 2020.
A quantitative method for detecting meat contamination based on specific polypeptides
Chaoyan Feng1  , Daokun Xu2  , Zhen Liu2  , Wenyan Hu2  , Jun Yang2  , Chunbao Li1,* 
1Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MARA; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, China
2Nanjing institute for Food and Drug Supervision and Inspection
Correspondence:  Chunbao Li, Tel: 862584395679, Fax: 862584395679, Email: chunbao.li@njau.edu.cn
Received: 3 September 2020   • Revised: 1 November 2020   • Accepted: 14 November 2020
Abstract
Objective
This study was aimed to establish a quantitative detection method for meat contamination based on specific polypeptides.
Methods
Thermally stable peptides with good responses were screened by high resolution liquid chromatography tandem mass spectrometry. Standard curves of specific polypeptide were established by triple quadrupole mass spectrometry. Finally, the adulteration of commercial samples was detected according to the standard curve.
Results
Fifteen thermally stable peptides with good responses were screened. The selected specific peptides can be detected stably in raw meat and deep processed meat with the detection limit up to 1% and have a good linear relationship with the corresponding muscle composition.
Conclusion
This method can be effectively used for quantitative analysis of commercial samples.
Keywords: Meat Contamination; Specific Peptide; Nano-LC-MS/MS
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