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Identification and absolute quantification of animal blood products by peptide markers using an UPLC–MS/MS method

  • Yingying Zhang
  • Shouwei Wang
  • Yanhong Ma
  • Huichen Li
  • Yingying LiEmail author
Original Paper
  • 31 Downloads

Abstract

Animal blood products, also known as "liquid meat" or “blood tofu”, are rich in many nutrients, consumed in large quantities, and plagued by adulteration. In this study, a qualitative and absolute quantitative method for blood tofu of different animal species, including pig, bovine, sheep, chicken, and duck was established. Species-specific peptide markers were screened using Proteome Discoverer software after data analysis by high-resolution mass spectrometry. Then, calibration and quantitative analysis were used to identify peptides which could be used for accurate quantification. Finally, three peptides of each species were selected for accurate qualitative and quantitative analyses. The linear correlation coefficients were all greater than 0.995, and the deviation of the quantitative results was 80–120%. The method can directly quantify the accurate blood content in blood tofu.

Keywords

Absolute quantification Peptide marker Mass spectrometry Blood product Adulteration 

Notes

Acknowledgements

This work was supported by “Research and application of key technologies for authenticity detection of important foods” (2017YFC1601700) funded by China Ministry of Science and Technology.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Supplementary material

217_2019_3421_MOESM1_ESM.docx (435 kb)
Supplementary file1 (DOCX 435 kb)
217_2019_3421_MOESM2_ESM.docx (28 kb)
Supplementary file2 (DOCX 27 kb)
217_2019_3421_MOESM3_ESM.docx (17 kb)
Supplementary file3 (DOCX 16 kb)

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2020

Authors and Affiliations

  1. 1.China Meat Research CenterBeijingChina

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