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Updated: Jun 21, 2025

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
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Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Published on: September 20, 2016

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挥发性化合物用于区分牛肉,猪肉和它们的混合物,使用固相-微提取-气相色谱-质谱 (SPME-GC-MS) 和化学分析

Zubayed Ahamed1, Jin-Kyu Seo1, Jeong-Uk Eom1

  • 1Division of Applied Life Science (BK21Four), Gyeongsang National University, Jinju 52828, Korea.

Food science of animal resources
|July 8, 2024
PubMed
概括

这项研究使用化学计量来通过分析挥发性化合物来识别肉类改. 发现了关键的生物标志物,使肉中可靠的检测成为可能,以确保食品安全和市场完整.

关键词:
伪造 伪造 伪造煮熟的肉 肉煮熟的肉部分最小平方区分分析 (PLS-DA)主要组成部分分析 (PCA)固体相微提取气体染色学质谱学 (SPME-GC-MS) 的方法

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