测定肉串源性成分的液相色谱-串联质谱与聚合酶链式反应方法对比研究

采用液相色谱-串联质谱（liquid chromatography-tandem mass spectrometry，LC-MS/MS）与聚合酶链式反应（polymerase chain reaction，PCR）方法分别对北京市场中的200 个烤肉串样品进行源性成分分析。其中PCR方法按照出入境标准进行操作，LC-MS/MS方法为自建方法，原理是基于测定物种的特异性多肽链进行物种鉴别。结果表明：2 种检测方法所得到的结果一致，肉串总体掺假比例为21%，其中羊肉串掺假比例为28%，牛肉串掺假比例为14%，主要掺假物种为猪和鸭；通过大批量样品实验对比，LC-MS/MS方法的准确性更高，实验操作也更为简便、耗时短、成本低，可用于日常食品的肉源性成分检测。

Comparison of Liquid Chromatography-Tandem Mass Spectrometry and Polymerase Chain Reaction for Determination of the Animal Species of Meat Skewers

In this paper, liquid chromatography-tandem mass spectrometry (LC-MS/MS) and polymerase chain reaction (PCR) were comparatively used to analyze the animal species of 200 samples of meat skewer sold in the Beijing market. The PCR method was operated in accordance with the entry and exit inspection and quarantine standards, and the LC-MS/MS method was established in our laboratory based on the determined species-specific peptides. The results obtained by the two methods were exactly consistent with each other. The adulteration rate of the meat skewers was 21%, and 28% of lamb skewers and 14% of beef skewers were found to be adulterated. The main adulterants were pig- and duck-derived ingredients. This study further showed that the LC-MS/MS method had the advantages of higher accuracy, easier operations, shorter time consumption, and lower cost than PCR. It can be used for the detection of the animal species of common meat products.