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Screening method for the addition of bovine blood‐based binding agents to food using liquid chromatography triple quadrupole mass spectrometry
Author(s) -
Grundy Helen H.,
Reece Paul,
Sykes Mark D.,
Clough Julie A.,
Audsley Neil,
Stones Robert
Publication year - 2007
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/rcm.3160
Subject(s) - chemistry , chromatography , protein precipitation , mass spectrometry , thrombin , electrospray ionization , fibrinogen , quadrupole time of flight , bovine serum albumin , biochemistry , platelet , immunology , biology
We report the development of a qualitative method to detect the addition of blood‐based binding agents to food products. The method is based on the detection of species‐specific marker peptides, fibrinopeptides, released from the blood protein fibrinogen during gelling of the blood protein by thrombin. The fibrinopeptides were isolated from foods spiked with commercial bovine binding agent by acid precipitation followed by enrichment using solid‐phase extraction and analysed by liquid chromatography electrospray ionisation triple quadrupole mass spectrometry. Fibrinopeptide A was found to be an effective marker in fresh, processed and cooked food matrices spiked with 5% (v/w) bovine binding agent. © Crown copyright 2007. Reproduced with the permission of Her Majesty's Stationery Office. Published by John Wiley & Sons, Ltd.