Determination of ingredients in livestock and poultry meat based on liquid chromatography-tandem mass spectrometry

Abstract

A liquid chromatography-tandem mass spectrometry method was established for the determination of ingredients of chicken, duck, pork, beef and mutton. A total of 19 characteristic peptides were screened out from 5 kinds of meat, and a liquid chromatography-tandem mass spectrometry method was established for the determination of characteristic peptides. The accuracy of the method was tested by adding duck, pork and chicken with the mass fractions of 0.5%, 1% and 5% to mutton, pork and chicken with the mass fractions of 0.5%, 1% and 5% to beef, and duck with the mass fractions of 1%, 2% and 10% to beef. The results show that the method has high accuracy and stability, and could be used to determine the content of 3 kinds of adulterated meat components in mutton and beef samples.

Keywords

• Liquid chromatography-tandem mass spectrometry
• Ingredients from livestock and poultry meat
• Characteristic peptides