Identification and quantification of gelatin by a high-resolution mass spectrometry-based label-free method
Identification and quantification of gelatin by a high-resolution mass spectrometry-based label-free method
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基于高分辨率质谱的无标记方法对明胶进行鉴定和定量
DOI：
10.1016/j.foodhyd.2019.105476
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发表时间：
2020-04
影响因子：
10.7
通讯作者：
Tu Zong-Cai
中科院分区：
文献类型：
--
作者：
Sha Xiao-Mei;Wang Guang-Yao;Li Xin;Zhang Lu-Zheng;Tu Zong-Cai
采用高效液相色谱（HPLC）和线性离子阱/轨道阱高分辨质谱选择离子监测（SIM）模式建立了牛明胶的无标记定量方法。采用线性相关系数、专属性、重现性等指标对该方法进行评价。经精确质谱和串联质谱分析，从纯牛明胶中检测到17个标记肽。其中，7个标记肽被确认为定量纯牛明胶，具有良好的线性（校正方程的R2≥ 0.99），专属性和重现性。此外，m/z分别为824.91772+和1076.01782+的两个肽段可作为特征肽用于定量测定由不同比例的混合明胶和食品添加剂组成的可食性膜体系中的牛明胶。该方法操作简单、实验成本低、检测能力强，是一种很有前途的食品工业明胶定量分析方法。
High-performance liquid chromatography (HPLC) and linear-ion trap/Orbitrap high-resolution mass spectrometry with selected ion monitoring (SIM) mode were used to create a label-free quantitative method for bovine gelatin as a representative mammalian gelatin. Various indexes including linear correlation coefficient, specificity, and reproducibility were used to evaluate this quantitative method via pure bovine gelatin as well as prepared edible films. After accurate mass and tandem mass spectrometry, seventeen marker peptides were detected and identified in pure bovine gelatin. Of these, seven marker peptides were confirmed to quantify pure bovine gelatin with good linearity (R2≥ 0.99 for calibration equations), specificity, and reproducibility. Moreover, with excellent quantitative results, two peptides withm/zof 824.91772+and 1076.01782+were shown to be useful as characteristic peptides for quantifying bovine gelatin in the edible film systems constituted by mixed gelatins with various ratios and food additives. Due to the simple operation process, low experiment costs, and excellent measurement capability, this label-free method with high-resolution mass spectrometry could be a promising method to quantify gelatin in the food industry.
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影响因子：
2
作者：
Darville LNF;Sokolowski BHA
通讯作者：
Sokolowski BHA
DOI：
10.1016/j.lwt.2017.07.014
发表时间：
2017-11
期刊：
Lwt - Food Science and Technology
影响因子：
--
作者：
L. Sow;Y. Peh;Bernadette Natalia Pekerti;Caili Fu;N. Bansal;Hongshun Yang
通讯作者：
L. Sow;Y. Peh;Bernadette Natalia Pekerti;Caili Fu;N. Bansal;Hongshun Yang
影响因子：
8.8
作者：
Grundy, H. H.;Reece, P.;Collins, M. J.
通讯作者：
Collins, M. J.
影响因子：
3.9
作者：
L. Sow;Karmaine Kong;Hongshun Yang
通讯作者：
L. Sow;Karmaine Kong;Hongshun Yang
添加低酰基结冷胶对罗非鱼皮明胶液体和凝胶的流变特性及结构改性
影响因子：
10.7
作者：
Sow, Li Cheng;Tan, Si Jia;Yang, Hongshun
通讯作者：
Yang, Hongshun