Identification of the Species of Origin for Meat Products by Rapid Evaporative Ionization Mass Spectrometry
Identification of the Species of Origin for Meat Products by Rapid Evaporative Ionization Mass Spectrometry
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DOI：
10.1021/acs.jafc.6b01041
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发表时间：
2016-06-15
影响因子：
6.1
通讯作者：
Takats, Zoltan
中科院分区：
文献类型：
--
作者：
Balog, Julia;Perenyi, Dora;Takats, Zoltan
越来越多的食品欺诈案件使食品的真实性和安全性成为人们关注的焦点。本研究提出了一种快速蒸发电离质谱法（REIMS）快速有效地鉴别肉制品的方法。实验装置被证明能够在时间框架内记录肉标本的质谱剖面
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