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使用基于质谱的蛋白质组学对过热的巴氏杀菌牛奶进行歧视

Weiqi Kang¹, Feng Feng², Weie Zhou²

¹Institute of Food Safety, Chinese Academy of Inspection and Quarantine, Beijing 100176, China; School of Pharmacy, China Medical University, Shenyang 110122, China; Key Laboratory of Food Quality and Safety for State Market Regulation, Beijing 100176, China.

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences

|July 17, 2024

概括

一种使用质谱的新方法识别了四种特定的来检测过热的巴氏化牛奶. 这有助于确保牛奶质量和消费者安全,通过区分正常和过度加热的产品.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
蛋白质组学是指蛋白质组学.

背景情况:

牛奶是全球消费的主要产品,需要方法来确保其质量.
检测热处理的程度对于消费者保护和产品完整性至关重要.
目前的方法可能缺乏精确评估巴氏化牛奶微妙过热的特异性.

研究的目的:

开发和验证一种新的分析方法,用于识别特定的标记物,这些标记物表明牛奶过热.
使用敏感的体生物标志物,区分正常的巴氏消毒牛奶和过热的巴氏消毒牛奶.
建立一种可靠的方法来评估100°C以下的牛奶加工条件.

主要方法:

利用纳米液体色谱-轨道聚质谱法 (纳米LC-轨道MS) 进行热敏感的初始选.
从经过不同热处理的牛奶样本中获得的蛋白质定量数据的综合非向蛋白质学和化学分析.
采用同位素稀释超高性能液体染色学 - 协同三重四极质谱法 (ID-UPLC-MS/MS) 精确量化选择的标记.

主要成果:

选并确定了13种潜在的标记物,随后通过标准物质确认.
选择了四种高度特异和热敏感的 (INLFDTPLETQYVR,FELLGCELNGCTEPLGLK,QFQFIQVAGR,GEADALNLDGGYIYTAGK) 作为可靠的指标.
量化标记度,证明它们能够根据特定度范围区分正常和过热的巴氏消毒牛奶.

结论:

开发的基于质谱的方法有效地识别了用于检测牛奶过热的特定标记.
这四种选择的质作为可靠的生物标志物,用于区分正常的和过热的消毒奶.
这项研究提供了有价值的见解和乳制品行业质量控制的强有力的工具,保护消费者的利益.

关键词:

标识标识标识标识牛奶加热的过程纳米液体染色学-轨道飞行融合质谱学酸是一种酸.查检查查检查查检查

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