基于UPLC-MS与UPC2-MS多元指纹图谱技术的牛乳鉴伪方法研究

The quality and food safety concerns of milk and its related dairy products is very important to human wellbeing. However, the analytical method nowadays is not effective and accurate enough to characterize the nutritional composition of milk. That caused the non-milk compositions such as proteins and fats existed in a part of the milk and milk-related food products as adulterants in the market. Our preliminarily study indicated that ultraperformance liquid chromatography hyphenated with mass spectrometry (UPLC-MS) and ultraperformance convergence chromatography hyphenated with mass spectrometry (UPC2-MS), combined with fingerprinting and chemometrics techniques is able to effectively process complex information and distinguish the quality of foods. This study aims to apply UPLC-MS and UPC2-MS combined with data fusion to establish a novel multi-way fingerprinting method. The detailed compositional differences of milk and non-milk proteins and fats are expected to be analyzed by our study. Our study will provide scientific foundations not only for the adulteration detection against milk fraud, but also for the quality monitoring of other foods.

牛乳及其相关产品的品质及食品安全问题与人民群众的健康息息相关。然而，现有的检测手段未能从化合物组分水平上精确地表征牛乳中的营养成分，导致市场上的部分乳制品中存在伪造的非乳蛋白质和脂肪等成分。我们的前期研究表明，超高效液相色谱-质谱联用（UPLC-MS）与合相色谱-质谱联用（UPC2-MS）技术能够从复杂的食品体系中分别精确地检测出蛋白质及油脂类化学组分。并且，针对食品是复杂的多元混合物体系这一特点，运用指纹图谱与化学计量学技术对这些复杂的化学组分信息进行处理及建模计算后，得到的模型能够准确地对食品进行品质识别。本研究拟利用UPLC-MS与UPC2-MS技术，结合化学计量学与数据融合技术，开展对于牛乳中蛋白质及油脂的多元指纹图谱研究，预期建立一种检测牛乳中潜在的非乳蛋白质与油脂类成分的方法。本研究不仅能够为建立牛乳鉴伪技术提供科学依据，而且能够为其它食品原料的品质鉴定提供理论基础。

牛乳及乳制品的品质广受关注。市场上的乳制品曾出现一些伪造乳蛋白质成分等质量问题。运用现有的检测手段往往未能从化合物组分水平上精确地表征牛乳中的营养成分。本课题从牛乳的蛋白质与脂肪这两个重要组分入手，利用UPLC-MS、FIMS与UPC2-MS技术开展对于牛乳中蛋白质及油脂的多元指纹图谱研究。通过采集牛奶的指纹图谱，与化学计量学建模结合，达到检测牛乳产地和掺假的目的。本课题开发了一系列相关分析技术的流程，建立了蛋白质真伪鉴定技术及相应配套前处理技术，从而为企业选购原乳与相关政府监督监管提供新途径。本研究不仅能够为建立牛乳鉴伪技术提供科学依据，而且为其它食品原料的品质鉴定提供理论基础。