PMID- 34608392
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20211006
IS  - 1687-8760 (Print)
IS  - 1687-8779 (Electronic)
IS  - 1687-8760 (Linking)
VI  - 2021
DP  - 2021
TI  - Determination of Carrageenan in Livestock and Poultry Meat by 
      Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry.
PG  - 5277453
LID - 10.1155/2021/5277453 [doi]
LID - 5277453
AB  - Ultrahigh-performance liquid chromatography-tandem mass spectrometry 
      (UHPLC-MS/MS) has become the main method for the detection and analysis of food 
      additives because of its good separation, high selectivity, and high sensitivity. 
      The aim of this study was to establish an UHPLC-MS/MS method that can quickly and 
      accurately measure the content of carrageenan in livestock and poultry meat. 
      Chromatographic separation was performed on an ACQUITY UPLC BEH HILIC C18 column 
      (2.1 mm x 50 mm, 1.7 mum) using a gradient elution with methanol and 0.1% (v/v) 
      formic acid in water as a mobile phase. The quantitative analysis was executed 
      using a triple quadrupole mass spectrometer in which electrospray ionization, 
      multiple reaction monitoring, and negative mode were operated. The retention time 
      was about 1.3 min for carrageenan. The carrageenan content showed a good linear 
      relationship from 0.05 to 1.00 g/kg. The limit of detection (LOD) was 0.06 g/kg, 
      and the limit of quantification (LOQ) was 0.18 g/kg. The standards were spiked at 
      three levels (low, medium, and high) and were analyzed in six replicates. The 
      recovery values of carrageenan in pork, beef, lamb, chicken, and duck meat were 
      82.06-111.55%, 85.43-112.50%, 89.55-116.00%, 83.80-102.15%, and 82.41-110.90%, 
      respectively. The relative standard deviations (RSDs) were all lower than 7.51%. 
      The developed method shows a high recovery rate and good precision and can be 
      used for the rapid detection of carrageenan in livestock and poultry meat.
CI  - Copyright (c) 2021 Yanqin Sun et al.
FAU - Sun, Yanqin
AU  - Sun Y
AD  - Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of 
      Meat Processing, MARA, Jiangsu Synergetic Innovation Center of Meat Processing 
      and Quality Control, Nanjing Agricultural University, Nanjing 210095, China.
FAU - Zhu, Xudong
AU  - Zhu X
AD  - Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of 
      Meat Processing, MARA, Jiangsu Synergetic Innovation Center of Meat Processing 
      and Quality Control, Nanjing Agricultural University, Nanjing 210095, China.
AD  - College of Sciences, Nanjing Agricultural University, Nanjing 210095, China.
FAU - Shen, Xixi
AU  - Shen X
AD  - Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of 
      Meat Processing, MARA, Jiangsu Synergetic Innovation Center of Meat Processing 
      and Quality Control, Nanjing Agricultural University, Nanjing 210095, China.
FAU - Wang, Wei
AU  - Wang W
AUID- ORCID: 0000-0002-1051-6698
AD  - Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of 
      Meat Processing, MARA, Jiangsu Synergetic Innovation Center of Meat Processing 
      and Quality Control, Nanjing Agricultural University, Nanjing 210095, China.
LA  - eng
PT  - Journal Article
DEP - 20210924
PL  - Egypt
TA  - Int J Anal Chem
JT  - International journal of analytical chemistry
JID - 101519424
PMC - PMC8487359
COIS- The authors declare that there are no conflicts of interest regarding the 
      publication of this paper.
EDAT- 2021/10/06 06:00
MHDA- 2021/10/06 06:01
PMCR- 2021/09/24
CRDT- 2021/10/05 06:38
PHST- 2021/07/09 00:00 [received]
PHST- 2021/08/11 00:00 [revised]
PHST- 2021/09/15 00:00 [accepted]
PHST- 2021/10/05 06:38 [entrez]
PHST- 2021/10/06 06:00 [pubmed]
PHST- 2021/10/06 06:01 [medline]
PHST- 2021/09/24 00:00 [pmc-release]
AID - 10.1155/2021/5277453 [doi]
PST - epublish
SO  - Int J Anal Chem. 2021 Sep 24;2021:5277453. doi: 10.1155/2021/5277453. eCollection 
      2021.