| 武定鸡肉中鲜味肽分离鉴定及呈味特性 |
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| 引用本文： | 何颖,吕东霖,廖国周,贾蓉,葛长荣,黄明,王桂瑛.武定鸡肉中鲜味肽分离鉴定及呈味特性[J].食品科学,2022,43(22):232-238. |
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| 作者姓名： | 何颖 吕东霖 廖国周 贾蓉 葛长荣 黄明 王桂瑛 |
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| 作者单位： | （1.云南农业大学食品科学技术学院，云南 昆明 650201；2.云南农业大学 云南省畜产品加工工程技术研究中心，云南 昆明 650201；3.南京农业大学食品科学技术学院，江苏 南京 210095） |
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| 基金项目： | 国家自然科学基金地区科学基金项目（31960511）；云南省中青年学术和技术带头人后备人才项目（202105AC160068） |
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| 摘 要： | 利用超滤分级、凝胶过滤色谱法和反相-高效液相色谱法对武定鸡肉中鲜味肽进行分离纯化，结合感官评价追踪鲜味最强烈的组分，以纳升高效液相色谱-串联质谱联用技术与固相合成法对鲜味肽进行鉴定和合成，进一步分析鲜味肽的序列来源及其呈味特征。结果表明：从武定鸡肉中分离鉴定出8 条多肽，分子质量范围为365.20～1 735.92 Da，其中LDF、FVT和DLAGRDLTDYLMKIL这3 条肽段具有明显的鲜味活性，阈值在0.062～0.250 mg/mL之间，是武定鸡肉鲜味的关键组分。
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| 关 键 词： | 武定鸡 鲜味肽 分离鉴定 呈味特性 |
Isolation,Identification and Taste Characteristics of Umami Peptides from Wuding Chicken Meat |
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| HE Ying,LÜ Donglin,LIAO Guozhou,JIA Rong,GE Changrong,HUANG Ming,WANG Guiying.Isolation,Identification and Taste Characteristics of Umami Peptides from Wuding Chicken Meat[J].Food Science,2022,43(22):232-238. |
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| Authors: | HE Ying LÜ Donglin LIAO Guozhou JIA Rong GE Changrong HUANG Ming WANG Guiying |
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| Affiliation: | (1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;2. Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; 3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) |
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| Abstract: | Umami peptides from an aqueous extract of Wuding chicken meat were separated and purified by sequential ultrafiltration, gel filtration chromatography (GPC) and reversed-phase high performance liquid chromatography (RP-HPLC). Sensory evaluation was performed to find the fractions with the strongest umami taste, and then the umami peptides were identified by nano-high performance liquid chromatography-tandem gas chromatography (Nano-HPLC-MS/MS) and synthesized by and solid phase synthesis. Moreover, the sequence and taste characteristics of the umami peptides were further analyzed. The results showed that eight peptides with molecular masses ranging from 365.20 to 1 735.92 Da were isolated and identified. Among them, LDF, FVT and DLAGRDLTDYLMKIL exhibited significant umami intensity, with thresholds ranging from 0.062 to 0.250 mg/mL, indicating that they are the key umami components of Wuding chicken meat. |
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| Keywords: | Wuding chicken umami peptide isolation and identification taste characteristics |
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