色谱纯化和质谱分析法研究牛骨源咸味肽  

Separation, Purification and Analysis of Salty Peptides Derived from Bovine Bone by Chromatography and Mass Spectrometry

作　　者：李迎楠[1] 刘文营[1] 张顺亮[1] 成晓瑜[1] 

机构地区：[1]北京食品科学研究院,中国肉类食品综合研究中心,国家肉类加工工程技术研究中心,北京100068

出　　处：《肉类研究》2016年第3期25-28,共4页Meat Research

基　　金：“十二五”国家科技支撑计划项目(2012BAD28B09)

摘　　要：以牛骨为研究对象,通过中空纤维超滤装置、Sephadex G-25凝胶色谱柱对相对分子质量小于5 000的酶解产物进行初步分离,选用制备型及分析型高效液相色谱分析仪对咸味肽进行纯化、收集及分析。结果表明:收集得到牛骨源咸味肽为单一组分;用基质辅助激光解析电离-飞行时间质谱仪对咸味肽进行分析,得到其为相对分子质量均小于1 000的短肽,其呈现咸味的物质质荷比值可能为679.510 9。The enzymatic hydrolysate of bovine bone with relative molecular weight 5 000 was separated by hollow fiber ultrafiltration and Sephadex G-25 column chromatography. Two salty peptide fractions from the hydrolysate were purified by preparative high performance liquid chromatography（HPLC） and the pooled samples were analyzed by HPLC. The two fractions were found to consist of a single homogenous component. As analyzed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry（MALDI-TOF/MS）, both peptide fractions had a relative molecular weight less than 1000, the salty taste compound of which was m/z 679.510 9.

关 键 词：咸味肽 凝胶色谱 高效液相色谱 基质辅助激光解析电离-飞行时间质谱仪 

分 类 号：O652[理学—分析化学] TS251.94[理学—化学]