酵母抽提物在热反应中鲜味的变化及肽的鉴定  

Variation of Umami Taste and Identi?cation of Umami Peptides during Thermal Treatment of Yeast Extract

作　　者：阿衣古丽.阿力木 宋焕禄[1] 刘野[1] 邹婷婷[1] 张雨[1] 张松培 Aygul·ALIM;SONG Huanlu;LIU Ye;ZOU Tingting;ZHANG Yu;ZHANG Songpei(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048

出　　处：《食品科学》2019年第3期9-15,共7页Food Science

基　　金：国家自然科学基金面上项目(315710066)

摘　　要：通过不同温度热处理酵母抽提物后测定核苷酸、鲜味氨基酸的浓度变化趋势及肽分布变化,利用电子舌对感官特性进行评价。发现在相同浓度下不同温度热处理后酵母抽提物的鲜味强度不同,处理温度为110℃时鲜味最强。选择鲜味较强的样品进行感官评价,结合超滤、凝胶渗透色谱、超高效液相色谱-四极杆-飞行时间-串联质谱技术对鲜味肽进行分离纯化,鉴定出Gln-Leu、Pro-Glu-Thr、Ala-Pro-Ala和His-Val 4种鲜味肽段。In this study,yeast extract was subjected to thermal treatment at different temperatures,and the changes in the contents of nucleotides and umami amino acids,as well as peptide components were determined.The sensory properties were evaluated by electronic tongue.A difference in the umami intensity of yeast extract when treated at different temperatures was observed for each concentration.The umami taste was strongest upon treatment at 110℃.Four umami taste peptides were separated and purified by ultrafiltration,gel permeation chromatography and ultra performance liquid chromatography-quadrupole-time of flight-tandem mass spectrometry(UPLC-Q-TOF-MS/MS).They were identified as Gln-Leu,Pro-Glu-Thr,Ala-Pro-Ala and His-Val.

关 键 词：酵母抽提物 热反应 鲜味肽 电子舌 四极杆-飞行时间-串联质谱 

分 类 号：TS202.3[轻工技术与工程—食品科学]