Rapid Identification for Authenticity of Mutton by DAPCI-MS

Following the method of surface desorption atmospheric pressure chemical ionization mass spectrometry (DAPCI-MS), without any pretreatment to the samples, the mass spectra of a series of meat， including pure samples (duck, beef, pork, and mutton) and mutton-flavored meat samples of duck, beef and pork， were obtained directly. The ionization part relied on a self-made equipment of DAPCI. The DAPCI-MS raw data were further analyzed by principle component analysis (PCA). The result shows that the mass spectra of duck, beef, pork, mutton and mutton-flavored fake meat samples are distinguishing, indicating that the PCA model can discriminate the different meat samples successfully. This method can achieve the rapid identification as well as rapid analysis of meat samples at high throughput without any pretreatment. This study provides a method that achieves rapid detection of fake mutton and identification of meat samples for food security.