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当前位置: 首页 > 文章 > 非标记液质联用法测定市售鸡肉和猪肉的蛋白组 食品科学 2011,32 (20) 130-135
Position: Home > Articles > Proteome Profiling of Chicken and Pork from Market by Label-free Liquid Chromatography-Mass Spectrometry FOOD SCIENCE 2011,32 (20) 130-135

非标记液质联用法测定市售鸡肉和猪肉的蛋白组

作  者：
曹进;周晓宏;苗兰;孙明谦;孙宝国
单  位：
北京中医药大学;中国食品药品检定研究院;北京工商大学化学与环境工程学院;中国中医科学院西苑医院;北京理工大学生命科学与技术学院
关键词：
液相色谱-质谱联用;蛋白组;食品
摘  要：
采用非标记液质联用法对市售鸡肉和猪肉样品进行蛋白组测定,比较两种肉在新鲜和熬煮后的小肽种类、量的相对变化。结果显示新鲜鸡肉的蛋白主要是大于100kD的蛋白,pI值范围为6～11;而鸡肉汤中蛋白主要是10～150kD,pI值范围为4～9;新鲜猪肉的蛋白主要是大于100kD的蛋白,pI值范围为6～11,与鸡肉相似;而猪肉汤中蛋白主要是10～100kD,pI值范围为3～9。显示了不同肉材质在相似加工中,其蛋白组的变化会有所不同,根据这些不同,提示由蛋白组测试提取出的指标可为肉质量的评价提供新的评价方式。
译  名：
Proteome Profiling of Chicken and Pork from Market by Label-free Liquid Chromatography-Mass Spectrometry
作  者：
CAO Jin1,2,ZHOU Xiao-Hong3,MIAO Lan2,SUN Ming-Qian2,SUN Bao-Guo4,LIAO Yong-Hong4,(1.Center of Food and Cosmetics Analysis,National Institute of Food and Drug Control,Beijing 100050,China; 2.Research Center,Xiyuan Hospital,China Academy of Chinese Medical Sciences,Beijing 100091,China; 3.School of Life Science,Beijing Institute of Technology,Beijing 100081,China; 4.School of Food,Beijing Technology and Business University,Beijing 100048,China)
关键词：
liquid chromatography-mass spectrometry(LC-MS);proteomics;food
摘  要：
Label-free liquid chromatography-mass spectrometry was employed for proteome profiling of commercial chicken and pork in present study.In addition,the differences in the variety and amounts of small peptides between fresh and cooked samples of both meat species were compared.The results showed that fresh chicken mainly contained > 100 kD proteins with a pI ranging from 6 to 11.Most proteins in chicken soap ranged between 10 kD and 150 kD and revealed a pI of 4-9.Fresh pork also mainly contained 100 kD proteins with an pI ranging from 6 to 11.Most proteins in pork soap were 10-100 kD and had a pI of 3-9.Hence,similarly processed samples of different meat species differed in the proteome,suggesting indexes obtained in proteome profiling can provide a new strategy for meat quality evaluation.

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