A mass spectrometry method for the determination of the species of origin of gelatine in foods and pharmaceutical products

被引：54

作者：

Grundy, H. H. ^{[1
]}

Reece, P. ^{[1
]}

Buckley, M. ^{[2
]}

Solazzo, C. M. ^{[2
]}

Dowle, A. A. ^{[3
]}

Ashford, D. ^{[3
]}

Charlton, A. J. ^{[1
]}

Wadsley, M. K. ^{[2
]}

Collins, M. J. ^{[2
]}

机构：

[1] Fera, York YO41 1LZ, N Yorkshire, England

[2] Univ York, BioArCh, York YO10 5DD, N Yorkshire, England

[3] Univ York, Technol Facil, Biol, York YO10 5DD, N Yorkshire, England

来源：

FOOD CHEMISTRY | 2016年 / 190卷

基金：

英国自然环境研究理事会;

关键词：

Gelatine; Bovine; Porcine; Authenticity; Spectrometry; ACID RACEMIZATION; BOVINE; BONE; IDENTIFICATION; DIFFERENTIATION; PROLINE;

D O I：

10.1016/j.foodchem.2015.05.054

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Gelatine is a component of a wide range of foods. It is manufactured as a by-product of the meat industry from bone and hide, mainly from bovine and porcine sources. Accurate food labelling enables consumers to make informed decisions about the food they buy. Since labelling currently relies heavily on due diligence involving a paper trail, there could be benefits in developing a reliable test method for the consumer industries in terms of the species origin of gelatine. We present a method to determine the species origin of gelatines by peptide mass spectrometry methods. An evaluative comparison is also made with ELISA and PCR technologies. Commercial gelatines were found to contain undeclared species. Furthermore, undeclared bovine peptides were observed in commercial injection matrices. This analytical method could therefore support the food industry in terms of determining the species authenticity of gelatine in foods. Crown Copyright (C) 2015 Published by Elsevier Ltd. All rights reserved.

引用

页码：276 / 284

页数：9

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