領(lǐng)學術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
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.
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