A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages
Meat substitution by legume proteins in various types of meat products is a common practice. A reliable detection and quantification of these additives is required to control food specifications, especially regarding food fraud. Consequently, a UHPLC-MS/MS method for the simultaneous detection of al...
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/5/947 |
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| author | Johannes Spörl Karl Speer Wolfgang Jira |
| author_facet | Johannes Spörl Karl Speer Wolfgang Jira |
| author_sort | Johannes Spörl |
| collection | DOAJ |
| description | Meat substitution by legume proteins in various types of meat products is a common practice. A reliable detection and quantification of these additives is required to control food specifications, especially regarding food fraud. Consequently, a UHPLC-MS/MS method for the simultaneous detection of alfalfa (<i>Medicago sativa</i>), broad bean (<i>Vicia faba</i>), chickpea (<i>Cicer arietinum</i>), lentil (<i>Lens culinaris</i>), lupine (<i>Lupinus albus</i> and <i>Lupinus angustifolius</i>), pea (<i>Pisum sativum</i>), peanut (<i>Arachis hypogaea</i>), and soy (<i>Glycine max</i>) proteins in meat products was developed. After protein extraction and tryptic digestion, three marker peptides for each legume species were measured by multiple reaction monitoring (MRM) using an optimized extraction protocol. To the best of our knowledge, the marker peptides for alfalfa, broad bean, chickpea, and lentil have not been reported previously. Emulsion-type sausages with 0.1, 0.4, 0.7, 1.0, 1.3, 1.6, 1.9, 2.2, and 2.5% meat substitution by each legume species, representing the concentration range between inadvertently transferred cross-contaminations and the conscious use for meat substitution, were produced for matrix calibration. No false-positive results were recorded in blank samples. In the quantification of alfalfa, broad bean, chickpea, lentil, pea, peanut, and soy, 673 of 756 measuring data of the recovery rate in unknown sausages were in the accepted range of 80–120%. |
| first_indexed | 2024-03-10T11:56:43Z |
| format | Article |
| id | doaj.art-209cd8530289436b98fecd5a0422762a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:56:43Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-209cd8530289436b98fecd5a0422762a2023-11-21T17:13:28ZengMDPI AGFoods2304-81582021-04-0110594710.3390/foods10050947A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type SausagesJohannes Spörl0Karl Speer1Wolfgang Jira2Department of Safety and Quality of Meat, Max Rubner-Institut (MRI), E.-C.-Baumann-Straße 20, 95326 Kulmbach, GermanyFaculty of Chemistry and Food Chemistry, Technical University of Dresden, Helmholtzstraße 10, 01069 Dresden, GermanyDepartment of Safety and Quality of Meat, Max Rubner-Institut (MRI), E.-C.-Baumann-Straße 20, 95326 Kulmbach, GermanyMeat substitution by legume proteins in various types of meat products is a common practice. A reliable detection and quantification of these additives is required to control food specifications, especially regarding food fraud. Consequently, a UHPLC-MS/MS method for the simultaneous detection of alfalfa (<i>Medicago sativa</i>), broad bean (<i>Vicia faba</i>), chickpea (<i>Cicer arietinum</i>), lentil (<i>Lens culinaris</i>), lupine (<i>Lupinus albus</i> and <i>Lupinus angustifolius</i>), pea (<i>Pisum sativum</i>), peanut (<i>Arachis hypogaea</i>), and soy (<i>Glycine max</i>) proteins in meat products was developed. After protein extraction and tryptic digestion, three marker peptides for each legume species were measured by multiple reaction monitoring (MRM) using an optimized extraction protocol. To the best of our knowledge, the marker peptides for alfalfa, broad bean, chickpea, and lentil have not been reported previously. Emulsion-type sausages with 0.1, 0.4, 0.7, 1.0, 1.3, 1.6, 1.9, 2.2, and 2.5% meat substitution by each legume species, representing the concentration range between inadvertently transferred cross-contaminations and the conscious use for meat substitution, were produced for matrix calibration. No false-positive results were recorded in blank samples. In the quantification of alfalfa, broad bean, chickpea, lentil, pea, peanut, and soy, 673 of 756 measuring data of the recovery rate in unknown sausages were in the accepted range of 80–120%.https://www.mdpi.com/2304-8158/10/5/947foreign proteinmeat substitutionfood adulterationallergenslegumesmass spectrometry |
| spellingShingle | Johannes Spörl Karl Speer Wolfgang Jira A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages Foods foreign protein meat substitution food adulteration allergens legumes mass spectrometry |
| title | A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages |
| title_full | A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages |
| title_fullStr | A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages |
| title_full_unstemmed | A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages |
| title_short | A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages |
| title_sort | uhplc ms ms method for the detection of meat substitution by nine legume species in emulsion type sausages |
| topic | foreign protein meat substitution food adulteration allergens legumes mass spectrometry |
| url | https://www.mdpi.com/2304-8158/10/5/947 |
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