| 高效液相色谱串联质谱法测定酱油中水解氨基酸 |
| |
| 引用本文： | 陈媛,吴惠勤,杭义萍,黄晓兰,黄芳,朱志鑫,林晓珊,罗辉泰.高效液相色谱串联质谱法测定酱油中水解氨基酸[J].中国酿造,2012(11):155-158. |
| |
| 作者姓名： | 陈媛 吴惠勤 杭义萍 黄晓兰 黄芳 朱志鑫 林晓珊 罗辉泰 |
| |
| 作者单位： | [1]华南理工大学化学与化工学院,广东广州510640 [2]中国广州分析测试中心广东省分析测试技术公共实验室,广东广州510070 |
| |
| 基金项目： | 基金项目：广东省科技计划项目（2010A010500004） |
| |
| 摘 要： | 建立了高效液相色谱串联质谱(HPLC-MS/MS)法测定天然酿造酱油原油(FSS)和酸水解植物蛋白调味液(HVP)中多肽的水解氨基酸的组成的方法。FSS多肽总量约是HVP的10倍,其中FSS中多肽的总量为2378.76mg/L,HVP中多肽的总量为247.57mg/L。天然发酵酱油原油中赖氨酸在多肽中的含量21倍高于酸水解植物蛋白液。FSS多肽中赖氨酸、组氨酸、酪氨酸相对百分含量约是HVP的2倍,HVP中丙氨酸、脯氨酸相对百分含量约是FSS的2倍。该研究为鉴别天然酿造酱油与酸水解酱油提供依据。
|
| 关 键 词： | 高效液相色谱串联质谱(HPLC-MS/MS) 酱油 多肽 水解氨基酸 |
HPLC-MS/MS to determine hydrolysis of amino acids in soy sauce |
| |
| CHEN Yuan,WU Huiqin,HANG Yiping,HUANG Xiaolan,HUANG Fang,ZHU Zhixin,LIN Xiaoshan,LUO Huitai.HPLC-MS/MS to determine hydrolysis of amino acids in soy sauce[J].China Brewing,2012(11):155-158. |
| |
| Authors: | CHEN Yuan WU Huiqin HANG Yiping HUANG Xiaolan HUANG Fang ZHU Zhixin LIN Xiaoshan LUO Huitai |
| |
| Affiliation: | 1. College of Chemistry and Chemical Engineering, South China Univerai(y of Technology, Guangzhou 510640, China; 2.Guangdong Provincial Public Laboratory of Analysis and Testing Technology, China National Analytical and Testing Center, Guangzhou 510070, China) |
| |
| Abstract: | A high-performance liquid chromatography tandam mass spectrometry （HPLC-MS/MS） method was developed for determination of hydrolysis of amino acids in the peptide of naturally fermented soy sauce crude oil （FSS） and hydrolyzed vegetable protein seasoning （HVP）. FSS peptide content is about 10 times that of HVP, in which the total amount of the peptide in the FSS is 2378.76mg/L, the HVP is 247.57mg/L. The lysine content in natural fermented soy sauce crude peptide is 21 times higher than the acid hydrolyzed vegetable protein. Lysine, histidine, tyrosine peptide relative percentage content of FSS is about 2 times of HVP, alanine, proline of HVP peptide relative content is approximately 2 times of FSS. The research provide the basis to identify natrurally brewed soy sauce and hydrolyzed soy sauce. |
| |
| Keywords: | high-performance liquid chromatography tandam mass spectrometry （HPLC-MS/MS） soy souce peptide hydrolysis of amino acids |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
