Rapid analysis and identification of meat species by laser‐ablation electrospray mass spectrometry (LAESI‐MS)

E-ISSN： 1097-0231|30|S1|116-121

ISSN： 0951-4198

Source： RAPID COMMUNICATIONS IN MASS SPECTROMETRY, Vol.30, Iss.S1, 2016-08, pp. : 116-121

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Abstract

RationaleLaser‐ablation electrospray ionization mass spectrometry (LAESI‐MS) was applied to analyze fresh meat species without sample pretreatment. The study demonstrates that the LAESI‐MS technique is a promising, rapid and accurate method for meat identification using a protocol combining principal component analysis (PCA) and partial least squares discriminant analysis (PLS‐DA).

MethodsA focused IR‐laser was used for meat sample ablation at a wavelength of 2940 nm. The ablated particulates were carried through a transfer PTFE tube using air as carrier gas, delivered to the electrospray plume and ionized. A TOF‐MS was used to detect the ion signal. The raw mass spectra were analyzed using the PCA and PLS‐DA protocol.

ResultsFive fresh meat samples, chicken, duck, pork, beef and mutton, were identified by the developed LAESI‐MS technique using the protocol combining PCA and PLS‐DA. The discrimination accuracy of all meat species is 100%, and the score plot also shows good identifying ability.

ConclusionsFive fresh meat samples were analyzed using the LAESI‐MS technique. Each set of raw mass data was collected within 30 s and analyzed by the PCA and PLS‐DA protocol. Eighteen, 19, 18, 17, and 15 markers for chicken, duck, pork, beef, and mutton, respectively, have been selected successfully for meat identification. The results demonstrate that LAESI‐MS is a new reliable and rapid method for meat identification. Copyright © 2016 John Wiley Sons, Ltd.