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<p>Authentication of the halalness of beef and pork products (sausages, nuggets, and corned beef) is important. PCR (polymerase chain reaction) is a method for authenticating halalness with good accuracy based on DNA (deoxyribonucleic acid) profiles, but has the disadvantage of extracting a lot of DNA so that the sensitivity is low. Therefore, an alternative method is needed, one of which is through the lipidomics approach. The methods of this research are lipid extraction, method optimization through mobile phase gradient, untargeted lipidomics, chemoinformatics, and validation of analytical methods. The optimum gradient was 5% (0.1% formic acid in acetonitrile) and 95% (0.1% formic acid in water). The lipid profile in ESI<sup>−</sup> was 87 and 79 in ESI<sup>+</sup>. Cluster analysis showed that beef and pork sausages, nuggets, and corned beef were well separated. The <i>R</i><sup>2</sup> value of ESI- was 0.952 while that of ESI + was 0.859, which means that the analysis method in ESI- was more selective. The 15 lipids in ESI- could be a potential marker for halal authentication. Method validation using chicken nugget lipid profiles plotted in PLS-DA and separated from the sample. UHPLC-HRMS-based lipidomics and chemoinformatics is a valid analytical method for halal authentication of processed meat products.</p>

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Halal Authentication of Meat Products Via UHPLC-HRMS Lipidomics and Chemoinformatics

  • 期刊论文

  • 发表日期：

    2025年2月5日

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  • Vevi Maritha,
  • Nur Ihda Farikhatin Nisa,
  • Mohammad Arfi Setiawan,
  • Dwi Rahmawati,
  • Vina Yoelia Sandy,
  • Rudi Heryanto,
  • Putri Widyanti Harlina,
  • Hafy Baruna Albar,
  • Erawan Kurniadi

摘要

Authentication of the halalness of beef and pork products (sausages, nuggets, and corned beef) is important. PCR (polymerase chain reaction) is a method for authenticating halalness with good accuracy based on DNA (deoxyribonucleic acid) profiles, but has the disadvantage of extracting a lot of DNA so that the sensitivity is low. Therefore, an alternative method is needed, one of which is through the lipidomics approach. The methods of this research are lipid extraction, method optimization through mobile phase gradient, untargeted lipidomics, chemoinformatics, and validation of analytical methods. The optimum gradient was 5% (0.1% formic acid in acetonitrile) and 95% (0.1% formic acid in water). The lipid profile in ESI− was 87 and 79 in ESI+. Cluster analysis showed that beef and pork sausages, nuggets, and corned beef were well separated. The R2 value of ESI- was 0.952 while that of ESI + was 0.859, which means that the analysis method in ESI- was more selective. The 15 lipids in ESI- could be a potential marker for halal authentication. Method validation using chicken nugget lipid profiles plotted in PLS-DA and separated from the sample. UHPLC-HRMS-based lipidomics and chemoinformatics is a valid analytical method for halal authentication of processed meat products.