title: Rapid analysis and identification of meat species by laser-ablation electrospray mass spectrometry (LAESI-MS).
abstract: Laser-ablation electrospray ionization mass spectrometry (LAESI-MS) was applied to analyze fresh meat species without sample pretreatment. The study demonstrates that the LAESI-MS technique is a promising, rapid and accurate method for meat identification using a protocol combining principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA).
  
  
  
  A focused IR-laser was used for meat sample ablation at a wavelength of 2940 nm. The ablated particulates were carried through a transfer PTFE tube using air as carrier gas, delivered to the electrospray plume and ionized. A TOF-MS was used to detect the ion signal. The raw mass spectra were analyzed using the PCA and PLS-DA protocol.
  
  
  
  Five fresh meat samples, chicken, duck, pork, beef and mutton, were identified by the developed LAESI-MS technique using the protocol combining PCA and PLS-DA. The discrimination accuracy of all meat species is 100%, and the score plot also shows good identifying ability.
  
  
  
  Five fresh meat samples were analyzed using the LAESI-MS technique. Each set of raw mass data was collected within 30 s and analyzed by the PCA and PLS-DA protocol. Eighteen, 19, 18, 17, and 15 markers for chicken, duck, pork, beef, and mutton, respectively, have been selected successfully for meat identification. The results demonstrate that LAESI-MS is a new reliable and rapid method for meat identification. Copyright © 2016 John Wiley & Sons, Ltd.
authors.affiliation: Center of Medical Physics and Technology, Hefei Institutes of Physical Science, Chinese Academy of Sciences, No. 350 Shushanhu Road, Hefei, 230031, China.|University of Science and Technology of China, JinZhai Road 96, Hefei, 230026, China.
authors.forename: Wenzhao
authors.initials: W
authors.lastname: Zhou
authors.affiliation: Center of Medical Physics and Technology, Hefei Institutes of Physical Science, Chinese Academy of Sciences, No. 350 Shushanhu Road, Hefei, 230031, China.
authors.forename: Lei
authors.initials: L
authors.lastname: Xia
authors.affiliation: Center of Medical Physics and Technology, Hefei Institutes of Physical Science, Chinese Academy of Sciences, No. 350 Shushanhu Road, Hefei, 230031, China.
authors.forename: Chaoqun
authors.initials: C
authors.lastname: Huang
authors.forename: Jingwei
authors.initials: J
authors.lastname: Yang
authors.affiliation: Center of Medical Physics and Technology, Hefei Institutes of Physical Science, Chinese Academy of Sciences, No. 350 Shushanhu Road, Hefei, 230031, China.
authors.forename: Chengyin
authors.initials: C
authors.lastname: Shen
authors.affiliation: Center of Medical Physics and Technology, Hefei Institutes of Physical Science, Chinese Academy of Sciences, No. 350 Shushanhu Road, Hefei, 230031, China.
authors.forename: Haihe
authors.initials: H
authors.lastname: Jiang
authors.affiliation: Center of Medical Physics and Technology, Hefei Institutes of Physical Science, Chinese Academy of Sciences, No. 350 Shushanhu Road, Hefei, 230031, China.
authors.forename: Yannan
authors.initials: Y
authors.lastname: Chu
mesh_terms: D000818:Animals; D002417:Cattle; D002645:Chickens; D004372:Ducks; D005504:Food Analysis / Q000379:methods*; D007834:Lasers; D016018:Least-Squares Analysis; D008460:Meat / Q000032:analysis*; D025341:Principal Component Analysis; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods*; D013552:Swine