Table 2 Summary of the LC–MS parameters to identify porcine in various food types

Meat

Accela HPLC system (Thermo Scientific) coupled with an AB SCIEX TripleTOF 5600 system or LTQ Orbitrap XL (Thermo Scientific)

Data analysis: Proteome Discoverer 1.1 and XCalibur 2.07 software

Column: Phenomenex Kinetex C18, 100 Å, 2.6 μm, (100 mm × 2.10 mm)

MP A: 0.1% FA in water, MP B: 0.1% FA in ACN with flow rate 0.3 mL/min, gradient setting in min as follows:

0 → MPA 97% MPB 3%, 12 → MPA 97% MPB 3%; 24 → MPA 88% MPB 12%; 182 → MPA 65% MPB 35%; 200 → MPA 40% MPB 60%; 216 → MPA 40% MPB 60%; 217 → MPA 20% MPB 80%; 222 → MPA 20% MPB 80%; 225 → MPA 97% MPB 3%; 240 MPA 97% MPB 3%

ESI MRM mode; Injection volume 25 μL; column oven and autosampler tray temperature 45 °C and 4 °C; source voltage 3.5 kV; capillary 33 V; heater 330 °C; capillary 275 °C; sheath gas flow 35 arb; aux gas flow 12 arb; sweep gas flow 5 arb; HCD energy 40; resolution scan 30,000; tube lens voltage 130 V; isolation width 4

m/z 453.6 YDIINLR, m/z 534.3 TLAFLFAER, m/z 582.8 EFEIGNLQSK

Von Bargen et al. (2013)

Highly processed food: canned meat, meatballs, sausages, salamis

VWR Hitachi HPLC coupled with QTrap 5500 LC–MS AB SCIEX

Data analysis: Analyst Software Version 1.5.2

Column: Phenomenex Kinetex C18, 100 Å, 2.6 μm, (100 mm × 2.10 mm)

MP A: 0.1% FA in ACN, MP B: 0.1% FA in water, the gradient in min as follows: 0 → MPA 3% MP B 97%; 22 → MPA 28.4% MPB 71.6%; 23 → MPA 100% MPB 0%; 28 → MPA 100% MPB 0%; 29 → MPA 3% MPB 97%; 35 → MPA 3% MPB 97%

ESI MRM mode; Curtain gas 35; source gas (1) 40; source gas (2) 40; spray voltage 5500 V; source temperature 400 °C

m/z 534.4 TLAFLFAER, m/z 453.8 YDIINLR, m/z 376.1 SALAHAVQSSR, m/z 582.8 EFEIGNLQSK, m/z 508.3 LVNDLTGQR

Von Bargen et al. (2014)

Gelatin in chicken fillets

NanoAcquity UPLC system Waters interfaced with maXis LC–MS System (Bruker)

Data analysis: compass 1.3 SP1 software

C18 capillary column, nanoAcquity BEH 130 1.7 μm, (75 μm × 250 mm, Waters), flow rate 10 μL/min with MP A: 0.1% FA in water, MP B: 0.1% FA in ACN with the gradient in min as follows: 2 → MPA 95% MP B 5%; 20 → MP A 65% MP B 35%; 2.5 → MP A 5% MP B 95%

( +) ESI scan method at m/z 50–2000; column temperature 60 °C; dry gas temperature 160 °C; dry gas 4 L/min; ion spray voltage 1400 V; acquisition time 0.1 s; threshold 1000 counts

m/z 810.4 GPTGPAGVR, m/z 1545.8 GETGPAGPAGPVGPVGAR, m/z 1547.8, GEPGPAGSVGPAGAVGPR, m/z 1549.8, GPPGESGAAGPAGPIGSR, m/z 2072.0, GSPGADGPAGAPGTPGPQGIAGQR

Grundy et al. (2016)

Gelatin in food (non-specific type)

ACQUITY UPLC H-Class equipped with tandem MS. PCA for data interpretation

Peptide CSH ACQUITY UPLC column (100 mm × 2.1 mm I.D; 1,7 µm). MP A 0.1% trifluoroacetic acid (TFA) in water and MP B 0.1 TFA in ACN, flow rate 0.2 mL/min with the gradient time in min as follows: 0 → MP A 97% MP B 3%; 3 → MP A 97% MP B 3%; 120 → MP A 65% MP B 35%; 127 → MP A 20% MP B 80%; 130 → MP A 20% MP B 80%; 131 → MP A 97% MP B 3%; 140 → MP A 97% MP B 3%

Sample rate 2 point/s; m/z 350–1250; probe temperature 500 °C; capillary 1.5 V; cone 10 V

m/z 972, sequence undeclared

Salamah et al. (2019)

Dairy products: yoghurt, ice cream, cheese

nanoUPLC-ESI-qTOF-MS^E (nanoACQUITY coupled with SYNAPT HDMS). ProteinLynx Global Server v2.4 software equipped with the IDENTITY^E algorithm for protein identification

C18 Trap column, nanoACQUITY UPLC Symmetry (5 μm particle size, 180 μm I.D. × 20 mm length), linear gradient: 5–50% ACN for 90 min with flow rate of 300 nL/min

( +) ESI data independent acquisition mode (MS^E); low energy collision 6 V; high energy collision 15–40 V; capillary voltage 3.2 kV; m/z 50–1600

27 marker peptides with an m/z range of 529.2729–2803.3695

Yilmaz et al. (2013)

Food confectionery: gummy, marshmallow, jelly, and candy

Vanquish™ Flex Binary UHPLC system coupled with TSQ Altis™ Triple Quadrupole Mass Spectrometer Thermo Scientific™

C18 LC column Acclaim™ PepMap™ 100 particle size 3 µm (1.0 mm × 150 mm), flow rate 0.1 mL/min; MP A: 0.1% FA in water, MP B: 0.1% FA in ACN with gradient settings in min as follows: 0–2 → A 95% B 5%; 13–15 → A 50% B 50%; 15.1–25 → A 95% B 5%

(+ and -) ESI Vaporizer temp 250 °C; sheath gas 20 arb; aux gas 10 arb; sweep gas 1 arb; ion transfer tube temp 325 °C; cycle time 0.8 s; CID gas 1.6 mTorr; Q1 and Q3 0.7 FWHM; fragmentation source 0 V; chromatography peak width 30 s

m/z 472.7, 406.2, 739.8, 735.7, 774.9, 921.5, 1075, 940.8, 682, 1111, 1095 while sequences are not available

Chia et al. (2020)

Marshmallows, gums, cookies, and chocolates

Shimadzu LCMS-8060

Data analysis: Uniprot database and MRM prediction via SkyLine

Aeris Peptide 1.7 μm XB-C18 100 Å (150 mm × 

2.1 mm I.D.) with flowrate 0.3 mL/min; MP A: 0.1% FA in water, MP B: 0.1% FA in ACN with gradient settings in min as follows: 0–2 → 95% A 5% B; 15 → 75% A 25% B; 15.21–16 → 50% A 50% B; 16.01–19 → 95% A 5% B. injection volume 1 μL and temperature 40 °C

( +) ESI MRM mode; block, DL, and interface temperatures 400 °C, 250 °C, and 300 °C, respectively; nebulizing, drying, and heating gas 3 L/min, 10 L/min, and 10 L/min, respectively

m/z 456.2327 GPPGSAGAPGK

Jumhawan et al. (2019, 2017b, 2017a)