Abstract
Pretreatment is a critical step in the analysis of samples with complex matrices such as most food samples. Time-saving pre-processing methods are always desirable. Aimed at obtaining a rapid method for seafood authenticity analysis, several one-step methods were compared to pretreat fish muscle tissues for obtaining an optimal pretreatment. The acid processing method relies on boiling tissue sample in 0.1 M trifluoroacetic acid (TFA) for 5 min, exhibiting advantages of being reproducible, efficient, and capable of realizing a good spectral resolution when analyzing the resultant samples by matrix-assisted laser desorption/ionization (MALDI) mass spectrometry (MS). When combined this acid method with similarity coefficient-based analysis for their mass spectra, different fish samples can be distinguished. Two single-blind seafood samples from market were authenticated. The acid method combined with comparison of mass spectral pattern greatly simplifies the seafood identification analysis and can promisingly be applied in super-fast food authenticity testing.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
