Identification of the Species of Origin for Meat Products by Rapid Evaporative Ionization Mass Spectrometry

详细信息    查看全文

• 作者：Julia Balog ; Dora Perenyi ; Cristina Guallar-Hoyas ; Attila Egri ; Steven D. Pringle ; Sara Stead ; Olivier P. Chevallier ; Chris T. Elliott ; Zoltan Takats
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：June 15, 2016
• 年：2016
• 卷：64
• 期：23
• 页码：4793-4800
• 全文大小：495K
• 年卷期：0
• ISSN：1520-5118

文摘

Increasingly abundant food fraud cases have brought food authenticity and safety into major focus. This study presents a fast and effective way to identify meat products using rapid evaporative ionization mass spectrometry (REIMS). The experimental setup was demonstrated to be able to record a mass spectrometric profile of meat specimens in a time frame of <5 s. A multivariate statistical algorithm was developed and successfully tested for the identification of animal tissue with different anatomical origin, breed, and species with 100% accuracy at species and 97% accuracy at breed level. Detection of the presence of meat originating from a different species (horse, cattle, and venison) has also been demonstrated with high accuracy using mixed patties with a 5% detection limit. REIMS technology was found to be a promising tool in food safety applications providing a reliable and simple method for the rapid characterization of food products.