Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce

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• 作者：Barbara Prandi^a ; Francesca Lambertini^b ; Andrea Faccini^c ; Michele Suman^b ; Andrea Leporati^b ; Tullia Tedeschi^a ; Stefano Sforza^a ; ^{stefano.sforza@unipr.it}
• 关键词：Food fraud ; Meat authentication ; Marker peptides ; Mass spectrometry ; Pork meat ; Beef meat
• 刊名：Food Control
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：74
• 期：Complete
• 页码：61-69
• 全文大小：746 K
• 卷排序：74

文摘

Myofibrillar proteins were extracted from Bolognese sauce and submitted to tryptic digestion. Marker peptides for beef and pork meat were identified using LC-MS/MS. Calibration curves were constructed at different beef and pork percentages in the sauce. The method was accurate in detecting beef and pork amount in blind samples.