巴马火腿酶解物中呈味肽的分离纯化及其结构研究  

Isolation, Purification and Structural Identification of Flavor Peptides from Enzymolyzed Parma Ham

作　　者：党亚丽[1] 张中健[1] 闫小伟[1] 王璋[2] 许时婴[2] 

机构地区：[1]浙江省医学科学院药物研究所,浙江杭州310013 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2010年第13期127-131,共5页Food Science

摘　　要：采用SephadexG-15凝胶色谱柱分离得到巴马火腿酶解物9个组分,结合感官分析和电子舌测定得出呈味组分为G-15-P2-E2。用半制备RP-HPLC制备此组分中G-15-P2-E2-r1、G-15-P2-E2-r2,并结合串联质谱分析,得出G-15-P2-E2-r1组分可能的氨基酸序列为Leu-Ser-Glu-Arg-Tyr-Pro(LSERYP,LP6)或Asn-Gly-Lys-Glu-Thr(NGKET,NT5),G-15-P2-E2-r2组分可能的氨基酸序列为Pro-Asp-Leu-Pro-Asn-Thr(PDLPNT,PT6)经合成后电子舌测定发现Leu-Ser-Glu-Arg-Tyr-Pro的呈味特性与火腿酶解物呈味特性相近。Nine fractions were obtained by Sephadex G-15 gel filtration chromatography from enzymolyzed Parma ham. G-15-P2-E2 was identified to be a flavor peptide through sensory evaluation analysis and electronic tongue determination. G-15-P2-E2-r1 and G-15-P2-E2-r2 were obtained by semi-preparative RP-HPLC chromatography. Through MS/MS analysis, the amino acid sequence of G-15-P2-E2-r1 was Leu-Ser-Glu-Arg-Tyr-Pro （LSERYP, LP6） or Asn-Gly-Lys-Glu-Thr （NGKET, NT5）, and that of G-15-P2-E2-r2 Pro-Asp-Leu-Pro-Asn-Thr （PDLPNT, PT6）. Moreover, Leu-Ser-Glu-Arg-Tyr-Pro exhibited flavor properties similar to those of enzymolyzed Parma ham.

关 键 词：巴马火腿酶解物 分离 呈味肽 结构 

分 类 号：TS264[轻工技术与工程—发酵工程]