基于物种特异性多肽标志物的肉制品溯源分析及掺假鉴别技术研究

Meat products are important sources of protein and trace elements for human beings. In recent years, with the price gap widening among meats from different animal species, there are some unscrupulous traders partially or entirely substituted meats of higher price with that of lower price in the preparation of meat products for exorbitant profits. Meat products adulteration not only influences the consumers’ economic interests and nutritional value, but also brings potential food safety risks to consumers. Due to its good identification specificity and sensitivity, DNA-based PCR technology has been the current commonly used method for meat adulteration identification. However, PCR technology has some important limitations especially in the case of processed meat products. That is, the processing procedures in the preparation of meat products may induce DNA degradation and bring complex matrix effects, which could lead to false positive or false negative identification results. In this study, according to the adulteration phenomenon of meat products in China, bottom-up proteomic strategies would be applied to analyze the thoroughly steamed/boiled raw meat of different species and adulterated components that commonly used in meat products. On the basis of the proteomic analysis results, the well-stabilized species-specific peptide markers would be screened for the raw meat and adulterated components commonly applied in meat products. Then the species-specific peptide markers-based high throughput MRM method would be established for the traceability and adulteration identification analysis．The proposed method is fast, efficient and could resistant to the processing procedures of meat products with good specificity and sensitivity, which has important theoretical significance and practical application value.

肉制品是人体蛋白质和多种微量元素的重要来源。近年来由于不同动物源性肉的价格差异越来越大，导致一些不法商贩在肉制品的制作中以低价肉冒充或掺入高价肉来赚取高额利润。然而，肉制品的掺假问题不仅影响消费者的经济利益和营养价值，而且具有潜在的食品安全风险。PCR法因具有良好的特异性和灵敏度是目前肉制品掺假鉴别的常用方法，但该方法容易受到肉制品加工过程中DNA降解和复杂基质干扰的影响而产生假阳性或假阴性的鉴定结果。本研究拟针对我国常见的肉制品掺假问题，采用自下而上的蛋白质组学研究策略，对市售肉制品中常见的物种原料肉和掺假原料经蒸、煮等处理后进行蛋白质组学分析，筛选出各物种和掺假原料中具有良好稳定性的物种特异性多肽标志物，从而建立基于物种特异性多肽标志物的肉制品溯源和掺假鉴别分析的高通量MRM方法。该方法具有快捷、高效、特异性好、灵敏度高且不受加工过程影响的特点，具有非常重要的理论意义和实际应用价值。

肉制品是人体蛋白质和多种微量元素的重要来源。近年来由于不同动物源性肉的价格差异越来越大，肉制品的掺假问题屡见报道，不仅影响消费者的经济利益和营养价值，而且具有潜在的食品安全风险。PCR法因具有良好的特异性和灵敏度是目前肉制品掺假鉴别的常用方法，但该方法容易受到肉制品加工过程中DNA降解和复杂基质干扰的影响而产生假阳性或假阴性的鉴定结果。本研究针对我国常见的肉制品掺假问题，采用自下而上的蛋白质组学研究策略，对市售肉制品中常见的物种原料肉和掺假原料经蒸、煮等处理后进行蛋白质组学分析，筛选了各物种和掺假原料中具有良好稳定性的物种特异性多肽标志物，建立了基于物种特异性多肽标志物的肉制品溯源和掺假鉴别分析的高通量MRM定性、定量分析方法。该方法具有快捷、高效、特异性好、灵敏度高且不受加工过程影响的特点，具有非常重要的理论意义和实际应用价值。