• 安全检测 •

### 液相色谱-串联质谱法测定牛排产品中大豆蛋白含量

1. （中国肉类食品综合研究中心，北京 100068）
• 出版日期:2020-05-25 发布日期:2020-05-15
• 基金资助:
“十三五”国家重点研发计划重点专项（2017YFC1601700）

### Determination of Soybean Protein in Steak Products by Liquid Chromatography-Tandem Mass Spectrometry

LI Yingying, ZHANG Yingying, REN Nan, LI Shilei, ZHAO Wentao, TIAN Hanyou, WANG Shouwei

1. (China Meat Research Center, Beijing 100068, China)
• Online:2020-05-25 Published:2020-05-15

Abstract: A method for the determination of soybean protein in steak products by liquid chromatography-tandem mass spectrometry (LC-MS/MS) was developed. Firstly, the specific soybean peptides were identified and screened by high-resolution mass spectrometry based on the Unitprot database to obtain the peptide sequences for accurate identification of soybean protein. Then, the soybean peptide sequences were converted into ion pair information using the skyline software. Next, the specific soybean peptides were confirmed by LC-MS/MS, and further quantified. Finally, 3 peptides for quantitative analysis of soybean protein with good linearity and recovery rate were selected, which were GSDLVNVR, VSDDENNNYK, and LVCCPQQAEDDK. For all three peptides, the correlation coefficients were above 0.99, the spiked recoveries were 81.7%–115.8%, and the precision expressed as relative standard deviation (RSD) was less than 13%. The limit of detection (LOD) was 0.15%, and the limit of quantification (LOQ) was 0.5%. The soybean protein contents of 28 commercially available steaks were determined successfully using the proposed method. The results showed that the method was highly specific and accurate, and could be applied to other meat products.