Determination of Carrageenan in Livestock and Poultry Meat by Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry

Figure 2

The standard curves based on the UHPLC-MS/MS method for detecting the carrageenan in five different types of livestock and poultry meat (the concentration gradient of carrageenan solution is 0.05, 0.10, 0.20, 0.40, 0.60, 0.80, and 1.00 g/kg, a total of seven concentration points). The x-axis is the mass concentration of carrageenan; the y-axis is the peak area of the carrageenan standard solution at each concentration. The standard curve of carrageenan in (a) pork matrix, (b) beef matrix, (c) lamb matrix, (d) chicken matrix, and (e) duck matrix. UHPLC-MS/MS, ultrahigh-performance liquid chromatography-tandem mass spectrometry.

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