Marker peptide 1 (YDIINLR) is found in both horse and porcine, and is absent in the negative controls, hence it could be used as a combined marker both species. The estimated LOD for porcine meat in beef matrix when detecting marker 1 is about 2% when using HPLC and could be reduced by a factor of 3−4 using micro-LC.
The 3 most intense marker peptides (1 - 3) were used for analytical testing of the meat samples.
Spiking of the commercial beef sample was done to stimulate a contamination of halal meat. In sample G, 0.24% porcine meat was mixed into the beef sample. In sample F, 0.55% of horse meat was mixed into the beef sample.
Multiple Reaction Monitoring (MRM) method was then utilised to break down the sample into smaller fragments to increase sensitivity and enhance signal-to-noise ratio. Both porcine and horse meat contamination could be detected down to a maximum LOD of 0.13%.
No comments:
Post a Comment