ArticleRSC advances2018
A rapid and simple UPLC-MS/MS method using collagen marker peptides for identification of porcine gelatin.
Article in RSC advances, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Optimization and validation of the real-time polymerase chain reaction protocol for porcine gelatin detection in processed food and cosmetic products.Open veterinary journal · 2026Article
- Article
- Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin.Food chemistry: X · 2025Article
- A review on proteomic and genomic biomarkers for gelatin source authentication: Challenges and future outlook.Heliyon · 2023Review
- Proteomic Analysis of Honey: Peptide Profiling as a Novel Approach for New Zealand Mānuka (Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Gelatin, which is mainly derived from bovine and porcine sources, has been used in many foods and pharmaceutical products. To ensure the compliance of food products with halal regulations, reliable analytical methods are very much required. In this study, one unique marker peptide for porcine gelatins was selected to develop an UPLC-MS/MS multiple reaction monitoring method. The capability of this method to identify porcine materials was demonstrated by analyzing in-house-made gelatins containing different amounts of porcine gelatins and commercial gelatin products. The adulteration of porcine gelatin could be sensitively detected at a low level of 0.04%. When combined with HPLC and mass spectrometry, this method is an accurate and sensitive quantitative method to identify porcine gelatins. Thus, the strategy can be used to verify halal authenticity of gelatin.
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Registered trials
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