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標題: 以高效能液相層析結合奈米銅電極鑑定肉品種別之研究
Meat Species Identification by HPLC with Copper Nanoparticle Plated Electrode
作者: 李國閔
Lee, Kuo-Min
關鍵字: Meat species;肉品種別;HPLC;Copper Electrode;層析;銅電極
出版社: 獸醫學系

Identifying the origin of meat species represents a considerable problem for food analysts and those seeking to comply with religious regulations. Consumers demand quality products that are honestly-labeled to assure meat safety and fair pricing. Therefore, there has been a need for a fast and routinely applicable meat species identification system. Here we have developed a rapid, inexpensive, and reliable technique which combines high-performance liquid chromatography and the electrochemical detection (HPLC-EC) with coppernanoparticle plated electrodes to identify 15 different meat species that commonly consumed by humans. Raw meats of 15 animal species including cattle, pigs, horses, goats, deer, chicken, duck, ostrich, cod, salmon, tilapia, alligator, scallop, bullfrog, shrimp and crab were identified by their specific chromatographic profiles in 15 minutes. Nine of the profiles exhibited a three-peak pattern, four (cattle, goat, pig and duck) exhibited a four-peak pattern and two species (horse and scallop) exhibited a two-peak pattern. The coefficient of variation of peak retention times were all less then 5.9% across repeated runs, geographical locations (leg and breast of duck, round and flank of pig) of the meat sources and among different subjects of the same species. This method does not require any organic extraction procedures and does not need derivatization for amino acid detection. When beef, pork, and chicken were exposed at room temperature for 24 hours or after 2 freeze-thaw cycles, only quantitative changes in peak area were found. Heating of these three meat samples at 100 ℃ for 5 minutes revealed similar quantitative changes in peak area, indicating the ratios between major peaks are likely applicable to cooked meats and are feasible for assessments of meat freshness. Chromatographical differences in geographical locations of the duck and pork were insignificant. Mixing of pork, beef and horse meat at 1 to 1 ratio were clearly identified by the developed method. Suggesting the method has great potential of being a routinely applicable identification tool for common and rare meat species with implications in forensic toxicology. Pretreatments of meat samples with acid, heat, and enzyme were studied to understand the nature of the major peaks and to further distinguish similar chromatographic profiles. Further studies are warranted to identify the structure of major peaks in profile, and to investigate factors that might affect the profile, specifically, the sex, breeds, ages, geographical locations of the animal and processing of meat. In conclusion, a simple, rapid and reliable HPLC-EC method was developed for identification of meat origins; this method is especially suitable for routine application and can uncover improper meat adulterations.
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