金华火腿中小肽的分离纯化及结构研究  

Separation,Purification and Structural Identification of Small Peptides from Jinhua Ham

作　　者：王娟[1] 赵改名[1] 张建威[1] 柳艳霞[1] 李苗云[1] 胡东华[1] 

机构地区：[1]河南农业大学肉制品加工与质量安全控制重点实验室,河南郑州450002

出　　处：《食品科学》2012年第9期16-20,共5页Food Science

基　　金：国家自然科学基金项目(30972129)

摘　　要：采用切流向过滤、葡聚糖凝胶Sephadex G-15过滤层析对成熟前和后熟结束时期金华火腿中小肽进行分离纯化。结合高效液相色谱-串联质谱仪进行分析,得到26种主要的小肽。其中有7种肽重现性较好,相对峰面积较高,其氨基酸序列分别为Ala-His、Pro-Leu、Ser-Gly-Val、Ser-Gly-Phe、Pro-Leu-Lys-Pro-Ala、Leu-Leu-Ala-His和Asn-Pro-Thr,对应的相对峰面积分别为17.81%、8.62%、10.58%、5.70%、6.11%、6.12%和3.49%。Tangential flow filtration（TFF） and Sephadex G-15 gel filtration chromatography were used for the separation and purification of low molecular weight polypeptides in Jinhua ham at the end of sun-drying and post-ripening.Twenty-six main peptides were obtained and analyzed by high performance liquid chromatography-tandem mass spectrometry（LC-MS/MS）.Seven of them had better repeatability and higher relative peak area.The amino acid sequences were Ala-His,Pro-Leu,Ser-Gly-Val,Ser-Gly-Phe,Pro-Leu-Lys-Pro-Ala,Leu-Leu-Ala-His and Asn-Pro-Thr,and the relative peak areas 17.81%,8.62%,10.58%,5.70%,6.11%,6.12% and 3.49%,respectively.

关 键 词：金华火腿 小肽 分离纯化 高效液相色谱-串联质谱 氨基酸序列 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]