Development of an LC-MS/MS method for the analysis of triacylglycerols from meat and application in the discrimination of cooked meat products

摘要: A single stage reversed phase high performance liquid chromatography (RP HPLC) separation of animal fat triacylglycerols (TAGs) has been developed for coupling with atmospheric pressure chemical ionization tandem mass spectrometry using an ion trap spectrometer. The method offers significant improvements on existing methods TAG analysis, giving better resolution TAGs similar equivalent carbon number (ECN), and good odd ECN regioisomers fats. Although the analysis times chromatographic these are long, this is compensated by highly unsaturated TAGs. Development ultra reduced run time half, while maintaining resolution. profiles fats reflect their fatty acid (FA) compositions, showing a proportion FAs chicken pork, whereas, saturated dominant in major detected beef lamb. improved RP HPLC study shown to give more reliable discrimination different species than previous including as methyl esters separations intact All separated well principal component (PCA) plot profiles, whereas PCA FA, plots very close pork fat, particularly ham. highlight components that important discrimination. The meat products (beef, lamb) cooked microwave, roasting currying scores plot. This work shows from possible both raw products, reveals differences produced various cooking were less variations observed between species. loadings values have same descriptors Hence, food considerable potential detection adulteration meat-based products.